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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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Old 02-20-2009, 03:45 PM   #1
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
Default how many ounces

what size sammies and platters do you make for vending?
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
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Old 02-20-2009, 03:59 PM   #2
Full Fledged Farker
douglaslizard's Avatar
Join Date: 02-17-09
Location: willacoochee ga.

ive never vended but i think that i heard somewhere that the norm is 4 oz. per sand.
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Old 02-20-2009, 04:51 PM   #3
is One Chatty Farker

smokinit's Avatar
Join Date: 03-16-07
Location: Coxsackie NY

I offer a regular which is 4-5 oz and a large which is a half a sub roll 6oz or so and a full subroll you would be amazed how many people buy the large and full sub roll size. I price them at $5,6,8. What kind of platters are you talking about?
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Old 02-20-2009, 05:14 PM   #4
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba's Avatar
Join Date: 05-03-07
Location: New Baltimore, Mi.

We use the larger bun and go 5 oz's per sammie.
6 oz servings of beans.
4 oz serving of coleslaw.
$5.00 sammie, or combo (all 3) for $7.00!
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
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Old 02-20-2009, 05:19 PM   #5
Michael in PA
Got Wood.
Join Date: 08-25-08
Location: Lansdale, PA

6 oz pork, 5 oz brisket on a 4 inch roll. These are cooked weights, not raw.
The "Daddy" in Smoke Daddy's Barbecue
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