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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 03-27-2009, 04:03 PM   #16
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I'm cool.
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Unread 03-27-2009, 04:08 PM   #17
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As usual.
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Unread 03-27-2009, 04:21 PM   #18
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Quote:
Originally Posted by cfbeagle View Post
I would be interested in how you bake large quantities of beans. Such as 2 to 5 gallons.

I am researching opening a roadside BBQ stand. Seems that the HD requirements are not to difficult here in MS. I begin with something simple like Pork Sammies and potato chips.

I would like to also serve baked beans so that brings me to the question how do you cook them efficiently?

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Blake
How are you going to cook them, Blake? if you are going to put hem in the smoker why now use catering pans? You could use disposable ones, but I would double them up for strength. That way you can just serve right out of them
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Unread 03-27-2009, 04:36 PM   #19
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You heard it from the Poohbah. If you want to keep it up, take your chances. I have the keys when he turns his back, and I'm in no mood for BS this weekend. Just make that post memorable, because it's liable to be last you have for a while should you make the choice to continue on.

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Unread 03-27-2009, 04:46 PM   #20
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Back to the question at hand and wanting also to know cooking for large groups....would you say 2 gallons of beans would fill a full sheet alum pan and how many would that feed if served with sandwiches and chips?????
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Unread 03-27-2009, 05:09 PM   #21
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For my catered events I will do it from scratch but vending on a daily basis I use bushes best and doctor them up but I also smoke them under butts and briskets for 6hrs. They come out great.
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Unread 03-27-2009, 05:58 PM   #22
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I to make them both from scratch and from cans.

Can version includes onions, garlic and often (if I like the customer and I have them) the skirts from my spare ribs, if idon't have the skirts, it's bacon ends.
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Unread 03-27-2009, 06:58 PM   #23
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oh the bacon that i use has been cured and smoked by myself. i cure and apple wood smoke pork bellies for bacon at work all the time. if you know about pork bellies there is the part that just doesn't lay really flat for serving. well thats the part that goes into the beans.
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Unread 03-27-2009, 07:13 PM   #24
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When we cook for a catered event, we make them up in full pans (disposable, doubled up) and cook them on the smoker. Then we serve right from the pans. I dont see why that would not work for vending as well... If you have cooling storage you could make them the day before and re-heat the day of serving...
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Unread 03-27-2009, 07:32 PM   #25
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I always make my own beans for catering. Sets me apart from the chain BBQ joints around here. YMMV on that. I use the large foil pans I get from Sam's I figure about a gallon of beans go in one pan. I figure one gallon to make about 50 servings give or take.
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Unread 03-27-2009, 10:05 PM   #26
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Quote:
Originally Posted by Jorge View Post
You heard it from the Poohbah. If you want to keep it up, take your chances. I have the keys when he turns his back, and I'm in no mood for BS this weekend. Just make that post memorable, because it's liable to be last you have for a while should you make the choice to continue on.

Phil is the 'good cop' but can get really pissed off at times. I'm the 'bad cop', and I'm always pissed off .....and this week isn't nearly as good as most.
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Unread 03-27-2009, 11:46 PM   #27
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Quote:
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Phil is the 'good cop' but can get really pissed off at times. I'm the 'bad cop', and I'm always pissed off


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Unread 03-28-2009, 12:22 AM   #28
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Default More Beans

I use #10 cans of Bush Beans from Sam's and I doctor them up and people love them. And I'll bet you could make the beans from scratch and get a great product, too. I just don't have that kind of time if I'm cooking for a big group. A small family gathering is another thing, But - taste is everything and I've made some killer beans that got raves and they came from a can. But remember you gotta doctor them or they taste like canned beans.
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Unread 03-28-2009, 02:49 AM   #29
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That was fun!!!
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Unread 03-28-2009, 08:46 AM   #30
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Quote:
Originally Posted by cfbeagle View Post

What I am really asking is what sort of pot or cooking apparatus is used to get 5 gallons of beans baked and ready to serve. Do you bake them a gallon at a time, ahead of time and freeze? Or do you have a way of baking them all at once just in time for dinner?

PS I make mine. Not the canned ones.
The foil pans in your smoker are the best and most efficient way to do this, granted you have the space. Otherwise a roaster oven works well but can max out your electrical in a hurry. Those suckers draw lots of amps. Lots of good suggestions here. You may want to check out the road map as there are lots of great bean ideas there. Keri C's beans are always a hit and very easy to do. Good luck.
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