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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 03-28-2010, 10:45 AM   #61
southernsmoker
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I would never use canned beans to serve to my customers. We make our own from scratch and there is no comparsion. I can't see wasting time doctoring up someone else's product. I've made them in dutch ovens on the Lang or you can make them in a crockpot, etc...Why spend all day smokin a pork butt and serve it with a tin of beans! imho

Same goes for chili, would you crack open a can or make your own??

I guess it's a personal thing..to each his own,,eh.
Cheers
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Unread 03-28-2010, 11:36 AM   #62
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Quote:
Originally Posted by The Anchorman View Post
R U Serious


Beans are the easiest thing to make. Where do you think the expression "You don't know beans" came from?

The Anchorman's Bacon Boston Baked Beans

3 # dry beans power soaked (boil 1 1/2 gal of H20, put in dry beans soak for 1 hour)
1 pound bacon cut into small pieces
1 Large Spanish Onion medium diced
2 ounces mustard prepared and your choice
1 12 ounce jar of mollasses
1 1/2 cup brown sugar light or dark your choice
Salt and pepper to taste


cook bacon until almost crisp
add diced onion, cook until desired doneness

add all ingredients into a 2 gallon bean pot

cover with enough water to cover by an inch

place in 350 degree oven for aprox 5 hours

should be just right Yield about 2 gallons

I just made enough for 100 people, they freeze well just defrost them under refridgeration for a couple of days. Do Not heat them from a frozen state they will turn into mush.
Thanks Anchorman I have the Recipe, and will be cooking these beans....
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Unread 03-28-2010, 03:48 PM   #63
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Quote:
Originally Posted by cfbeagle View Post
I would be interested in how you bake large quantities of beans. Such as 2 to 5 gallons.

I am researching opening a roadside BBQ stand. Seems that the HD requirements are not to difficult here in MS. I begin with something simple like Pork Sammies and potato chips.

I would like to also serve baked beans so that brings me to the question how do you cook them efficiently?

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Unread 03-28-2010, 05:16 PM   #64
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Quote:
Originally Posted by Southern Smoker View Post
I would never use canned beans to serve to my customers. We make our own from scratch and there is no comparsion. I can't see wasting time doctoring up someone else's product. I've made them in dutch ovens on the Lang or you can make them in a crockpot, etc...Why spend all day smokin a pork butt and serve it with a tin of beans! imho

Same goes for chili, would you crack open a can or make your own??

I guess it's a personal thing..to each his own,,eh.
Cheers

Chili is an entire different ball game from beans. Since you are looking to stir the pot, lets shall we? Baked Beans???? Crock Pot????? The word baked in the name should give you the cooking method that should be used to make from scratch? Do you use someone elses recipe? Do you make your own ketchup to make these beans you speak of?

We were also speaking of feeding people in the I believe 500 range, not enough for you and 10 other people in your backyard fresh out of the crockpot. There is a reason Bush's beans are on the shelves all over the world, people love them. If you add more flavor to them, then they will only be better. So as you slave over your crockpot, I will roll a can and dump in a pot with some seasonings, and serve and make about a 1000% mark up.
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Unread 04-03-2010, 06:08 AM   #65
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Wow...LOL...

Like I said----I guess it's a personal thing..to each his own,,eh.
Cheers
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Last edited by southernsmoker; 04-03-2010 at 07:38 AM..
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Unread 04-03-2010, 07:12 AM   #66
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Why baked beans and not cowboy beans? If you have a propane burner on you smoker fill a pot with water add dry pinto or piquito beans and ham hocks, onions, rub etc. and let them boil/simmer while you cook. Takes about an hour or so and voila. Your customers will see you making them fresh and they taste great. Best thing about them is that they can be made on-site quickly and don't take a lot of attention.
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Unread 04-03-2010, 08:53 AM   #67
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Here's how I do it for caterings;
Full Deep Steam Pan, 1 #10 can baked beans, 1 #10 can great northern beans, 1/2 #10 can pinto or black beans, ~ pint of black strap mollasses, ~ pint of Sticky Pig BBQ Sauce, liberal sprinkling of onion powder, handful of rub, handful brown sugar (I have big hands), and ~ 1/2 pound pulled pork and / or brisket trimmings. Uncovered in pit until thick. Maybe 3 hours at 250.
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Unread 04-03-2010, 09:11 AM   #68
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Just served doctored up canned beans to 50 folks last Tuesday...nothing but rave reviews and happy campers...
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