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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 10-10-2012, 05:49 AM   #31
BigBellyBBQ
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I would like to see how to cook a couple hundred pounds of butts in crock pots!
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Unread 10-10-2012, 06:27 AM   #32
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I would like to see how to cook a couple hundred pounds of butts in crock pots!


Google image searching for you now. BRB. lol
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Unread 10-17-2012, 02:59 PM   #33
Jeff Therrell
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I went to a very large BBQ competition this summer. My family and I ordered a rib plate from the best looking trailer in the vending area. They put the pork on the plate and then opened a cooler and got store bought coleslaw and baked beans out of a can that had just been warmed up. It was awful, I couldn't believe it. Later that day they won he rib competition, I bet that wasn't the same ribs we were served.
The next monday I sold my racing business and started work on a new BBQ trailer. We are just about 2 weeks from opening up, all we got left to do s mount the exhaust hood and appliances in the trailer and get our final inspection done. The health inspector ask me why I didn't have a freezer in the trailer and I told her I didn't serve any frozen food. Everything is going to be made fresh, even the beans will be made from dried beans instead of cans and the fries will be cut fresh and double fried. I might not make as much money doing it that way but I'll know people will come back.
Thanks, Jeff
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Thanks from:--->
Unread 10-17-2012, 05:50 PM   #34
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We done the meats fresh cole slaw fresh and cajun beans fresh. And of course the BBQ sauce fresh. Still made a good profit.
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Unread 10-20-2012, 01:24 PM   #35
42BBQ
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we also smoke everything fresh on site.
How is timing managed when doing butts and brisket on site? I've got plans in the making right now and that is going to be my model/plan. My HnF brisket and pork take around 10 hours just to be ready to serve. Are you cooking hotter? (I'm in the 300 degree range for HnF). Thanks.
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Unread 10-20-2012, 07:10 PM   #36
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How is timing managed when doing butts and brisket on site? I've got plans in the making right now and that is going to be my model/plan. My HnF brisket and pork take around 10 hours just to be ready to serve. Are you cooking hotter? (I'm in the 300 degree range for HnF). Thanks.
We smoke with our CTO at about 250, we don't do events that we can't handle with our smoker.
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