עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 03-23-2009, 08:17 AM   #1
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default pricing question for pick-up

I've got a request for one brisket, one butt, and three stuffed fatties. They will pick up. How would you price this? By the pound of finished meat?

Also, would you slice the brisket or let them do it? I'm guessing I should slice but I dont want it to be dried out when they are ready to eat. I want to provide au ju for them as well.

How would you suggest they warm back up just prior to serving? These people are good friends of mine. They insist on paying me but I dont want to hit them hard. I hope to get a few leads from their small dinner party for a catering gig.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Unread 03-23-2009, 08:43 AM   #2
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Price everything by the pound. $10.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Unread 03-23-2009, 09:07 AM   #3
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
Price everything by the pound. $10.
Thanks. Thats kinda what I was thinking.

This party may be on a Friday night. I wont be able to take off that whole day. If it does fall on Friday, I'll take off a few hours early to get the smoker going and heat everything back up.

So that leads to another question: How far in advance can I cook a brisket and a butt? I know I should leave the butt intact after the initial cook and then bust up just before serving. But what about the brisket? Keep it unsliced until warmed back up?

Thanks
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Unread 03-23-2009, 03:14 PM   #4
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

I do a fair amount of 'Package' goods for my customers around here... My prices are:

Sliced Brisket: $12.00 / pound (Un-Sliced: $11.50)
Pulled Pork: $11.00 / pound (Un-Pulled: $10.50)
Basic Fattie: $9.00 / pound (Not Stuffed just dusted and smoked)
Stuffed Fattie:$10.00 / pound (One cheese)

I normally package my brisket and pork in no more than two pound cryo-suck bags. This way they can re-heat what they need and freeze the rest. The Fatties go one pound fattie to a cryo-suck...

PM me if you want my re-heat instructions...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote
Unread 03-23-2009, 06:12 PM   #5
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Great info on the prices. Thanks.

Is it common to have meat-in-wait? Do you know what I mean? I wouldnt hold meat frozen in vac sealers for a year but I can see where you could very easily have extra meat left over from catering gigs. A butt or so can be sealed and brought out for the next gig. I'm I out of line or right on?
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Unread 03-24-2009, 07:06 AM   #6
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Any food I cook for a gig stays at the gig. I figure that they payed for it and if some of the guests didn't show up the customer should take their portions. I've never come across a situation that they didn't want it.

The 'Package Goods' I do are for my customers that order by the finished (cooked) weight, and is sold hard frozen (-20*).
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote
Unread 03-24-2009, 02:40 PM   #7
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

I had a bunch of leftover meat at the last 2 gigs I did. But in both cases the customer estimated that a lot more people would be there. So I planned for the number of attendents plus a small buffer so I would not run out. I would rather have leftovers than be embarrassed by running out.

The last gig I did I could have easily left a whole butt in my resting cooler and brought it back home with me. But I thought, they paid for it so its theirs and they're gonna take it. So I busted it up and we put it in freezer bags and they handed it out to their guests to take home. The customer kinda seemed annoyed at this. This is why I asked.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Unread 03-24-2009, 03:08 PM   #8
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brauma View Post
I know I should leave the butt intact after the initial cook and then bust up just before serving.
Thanks
I pull mine after the initial cook and then store. This also seems to be the general consensus among those who precook their butts.
__________________
Jet Coatings Smokin' & Fishin' Crew
Vegetarian...Indian word meaning lousy hunter.
Did someone say ROAD TRIP?!?!
Kamado #7
BWS Party
NB offset with baffle and chimney mods--STOLEN
Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
Countryhb is offline   Reply With Quote
Unread 03-25-2009, 08:38 AM   #9
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brauma View Post
The last gig I did I could have easily left a whole butt in my resting cooler and brought it back home with me. But I thought, they paid for it so its theirs and they're gonna take it. So I busted it up and we put it in freezer bags and they handed it out to their guests to take home. The customer kinda seemed annoyed at this. This is why I asked.
I guess my question is what did the customer say they wanted done with the butt?

I run into the situation often where I'm told the party is for 100 and 10-15 just don't show up... The customer knows that I'm cooking for 100 (I confirm 1 week before) and it's then that I ask what they would like done with any left overs. I explain that I normally make a little extra just to be sure that if more attend that there won't be a shortage. Usually, they ask that I condense it and put it in their fridge. I did have one that asked if I could make 'Doggy Bags'. Once made up it was up to the customer to determine who got them...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pricing question for pulled pork Wampus Catering, Vending and Cooking For The Masses. 17 09-16-2010 01:56 AM
pricing question baldbill Catering, Food Handling and Awareness 7 05-16-2010 07:52 PM
question on pricing jpouchman Catering, Food Handling and Awareness 1 01-24-2010 07:20 AM
Pricing Help nicerackbbqteam Catering, Vending and Cooking For The Masses. 8 01-19-2010 01:58 PM
Individual meal pricing question... tmcmaster Catering, Food Handling and Awareness 4 12-09-2009 12:28 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:03 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.