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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 02-19-2009, 04:43 AM   #1
Wesman61
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Default And For My 2nd Catering Event....

That was quick. The Parents 50th dinner inspired me to go further with it. So I offered my services to cater the next monthly safety bbq at work. The Foreman who is a good Buddy loves my cooking and jumped at the idea. I told Him I'd like to do bbq beef sammies with potato salad and beans. (He said the beans would have to have bacon grease in 'em ). There are about 22 People on the crew. Not too many heavy eaters.

I figured I'd smoke the appropriate amount of brisket unless Someone can tell me a better cut for bbq beef sammies. Also what should I clear money wise after cost.
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Unread 02-19-2009, 04:59 AM   #2
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You might consider chuck if it is cheaper than brisket. Pulled or sliced chuck is some good stuff.

Sounds like a very good gig for you.
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Unread 02-19-2009, 06:32 AM   #3
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Definetly consider the chuckie, if it is comparable to a brisket I would go that route. Standard rule of thumb is 3 times your cost.
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Unread 02-19-2009, 11:09 AM   #4
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Quote:
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Definetly consider the chuckie, if it is comparable to a brisket I would go that route. Standard rule of thumb is 3 times your cost.
Yep, I support this statement, but YMMV
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Unread 02-20-2009, 05:53 AM   #5
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Ya if your doing pulled sammies go with whatever is cheaper for you chuck or brisket. However if you are planing on doing sliced sammies, then you need to use brisket imo.
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Unread 02-20-2009, 07:03 AM   #6
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It's gotta a be a CHUCKIE!

Better than brisket for pulled sammies.
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Unread 02-20-2009, 07:09 AM   #7
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IMO.....Pulled brisket means overcooked brisket.

Chuckies are the king of pulled beef!
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Unread 02-20-2009, 07:11 AM   #8
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Quote:
Originally Posted by Bbq Bubba View Post
IMO.....Pulled brisket means overcooked brisket.
Listen to Bubba...there's no substitution for experience.
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Unread 02-20-2009, 08:46 AM   #9
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I'll be going to Cash and Carry this weekend and will price the chuck. I love chuck and didn't think of that. Thanks for the words of wisdom.
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Unread 02-20-2009, 09:07 AM   #10
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Also go to your butcher and see if he can get you the whole trimmed chuck roll. Better price and I think it comes out better.



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Unread 02-20-2009, 09:28 PM   #11
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I'm pretty sure they have the whole thing at C&C.
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Unread 02-26-2009, 05:14 AM   #12
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Well I got the go-ahead from The Plant Manager. They'll pay $7.00 per person @ 22 People= $154.00. They have 20-24lb chuck rolls a C&C for $179.00/lb. I'll be making potato salad and baked beans. I should be able to get every thing for around $80.00. I also have a killer recipe for cole slaw. May throw that in too. Should be fun.
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Unread 02-27-2009, 07:00 AM   #13
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Seems like a lot of work for $74 profit.
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Unread 02-27-2009, 01:52 PM   #14
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Quote:
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Seems like a lot of work for $74 profit.
I know. I'm just starting out on this. I don't mind doing a few trial runs to see if it's something I want to go farther with. And besides, it's either that or the usual chinese or Blimpy's.
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Unread 02-27-2009, 02:25 PM   #15
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Quote:
Originally Posted by Wesman61 View Post
I know. I'm just starting out on this. I don't mind doing a few trial runs to see if it's something I want to go farther with. And besides, it's either that or the usual chinese or Blimpy's.
Just a thought, but maybe go with Pulled Pork, a lil cheaper, make Keri C's beans and but the salad and doctor it up.
You'll have 18 hrs alone in the Chuck cook.
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