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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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04-10-2009, 08:59 AM
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#1 |
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Take a breath!
  Join Date: 11-02-08
Location: Cordova, TN
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Menu for the masses? Help Please,
We are going to vend at an upcoming comp. They were going to select 10 teams for this and apparently only 4 agreed. My question is while also trying to get my comp meat ready what would you guys suggest for serving and how much would you charge per portion? 20% of Sat. income will be donated to the Children's Miracle Network.
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04-10-2009, 09:15 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Uploads: 0
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Pulled pork sando with a pickle. $5.00.
Make the meat up ahead of time and reheat. Get help to serve. Use foil wraps, not plates. Have napkins.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker |
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04-10-2009, 09:20 AM
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#3 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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PP sammie 5 inch roll $6
Three rib teaser $7 Brisket Sammie $7 Half rack $13 Full rack $22 make it a platter for an extra $2 comes with slaw and beans
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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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