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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 10-10-2008, 09:23 AM   #16
U2CANQUE
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If they have a grill/broiler consider serving pulled pork Quesadilla's. I made a mini-mint serviing them, and can start with cold pulled pork. Butter and your rub on the outside, inside pulled pork with shredded/pre-processed pepper jack cheese on the inside....served with a little cup of bbq sauce....I served them in a little boat cut into 1/4's, at any given time I had 5-8 on the grill at a time.....the rub crusts up great with the fire....but, yeah, setting it up as a first come, first serve, not a never-ending supply adds to the desire to come get it while the getting is good. I used to only do 5 racks of ribs a night, and everyone knew when they came out of the smoker, 8pm, and I never had a night where I did not sell all 5 within 5 minutes.
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Unread 10-10-2008, 09:32 AM   #17
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You guys wouldn't believe how tough it is to get those paper boat/ serving trays over here. I think they would be idea for PP sandwiches.

I have been on ebay but no one on this island has them!
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Unread 10-10-2008, 10:53 AM   #18
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do you have a restaurant depot around?
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Unread 10-10-2008, 10:54 AM   #19
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ugh, just noticed that island part
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Unread 10-10-2008, 10:57 AM   #20
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lol Ya they are behind the times over here. I jusy saw on the news the the movie 'Gone With the Wind' it showing at the moving picture theater.
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Slappin that bass like some delerious funky preist!!!


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Unread 10-10-2008, 11:12 AM   #21
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Quote:
Originally Posted by Dr_KY View Post
lol Ya they are behind the times over here. I jusy saw on the news the the movie 'Gone With the Wind' it showing at the moving picture theater.
You always make me smile, Doc...
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Unread 10-10-2008, 12:28 PM   #22
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Quote:
Originally Posted by Cabntmkr1 View Post
You always make me smile, Doc...
Just imagine if I learned to type AND spell.
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


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Unread 11-03-2008, 01:53 PM   #23
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Wow, tomorrows the night...and I'm a little nervous.
I decided on Pulled pork sammies, pickles, and a small bag of chips. I plan on feeding 50 but will have enough for 75. I have the butts injected and rubbed and they will go into the smoker around 1 AM. I'll try to post some pictures or at least give an update later this week. Thanks for your help!

Mike
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Unread 11-03-2008, 01:59 PM   #24
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Good luck man....don't be nervous it will go great....looking forward to seeing the pron.

Dan
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Unread 11-03-2008, 02:14 PM   #25
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No Pressure Really Nooooooooooo Pressure. What will happen is the same thing that happened to me this past weekend. A person that has previously had my PP. Cornered me after a after services event on Sunday. He asked for six cooked Butts. I bet you will be getting many more orders after the Pub Party
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Unread 11-03-2008, 11:26 PM   #26
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Add some ABT's to the menu. After people have eaten and realising that some dont mix hydrolics with solids they go over VERY well as snacks.
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
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Unread 11-04-2008, 06:04 AM   #27
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you nervous? lol You'll be fine, good luck, don't forget the business cards!!

let us know how it goes
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