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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 03-18-2009, 10:34 AM   #1
Mo-Dave
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Default Another rib vending ?

This may be a silly question but here ya go anyway. Are you putting sauce on all the ribs or leaving it off and then asking customers if they want them sauced or not? I am thinking no sauce unless the customer wants it on them.
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Unread 03-18-2009, 10:44 AM   #2
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I always glaze, chances are better that they all want sauce when doing vending. Also adds flavor and adds flavor.
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Unread 03-18-2009, 12:13 PM   #3
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We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs.
Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs.

YMMV!
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Unread 03-18-2009, 12:37 PM   #4
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Yep, we always put a nice sauce glaze on the ribs, on the grill, after the smoke. Not too heavy, then offer more sauce on the side.

Hmmmnnn, now I am craving ribs for some reason.....
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Unread 03-18-2009, 12:40 PM   #5
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I add enough to glaze as well, unless the customer request differently!
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Unread 03-18-2009, 04:18 PM   #6
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Last time I vended ribs - I left them un sauced, but I kept the sauce heated. That way it did not cool down the ribs.
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Unread 03-18-2009, 04:28 PM   #7
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Disclaimer---I do not vend nor cater. Both are a four letter word--"work".

With that said, every person (100%) who finds out I cook competetive or serious BBQ asks--"What is your secret sauce?"

To the masses, BBQ seems to be sauce, not BBQ as we know it.

Just FWIW.

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