ಚಿಕನ್
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 04-10-2009, 11:48 AM   #1
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default how to cook for vending?

I need to relearn how to cook for people not judges,

what kind of rub do you venders use on the big meats?, do you precook at home? is that o.k. I want a great product, but not comp style.

I have the same questions about ribs, I never tried precooking, and probally needs to fall of the bone?

Thanks everyone,

Mike
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote
Unread 04-10-2009, 11:56 AM   #2
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

You do want to take care of your customers.

I use whatever basic rub I have around - right now I'm working on a blend of CookShack (part of a gallon Tim gifted me with) and about 5 other rubs I needed to use.

I good meat rub is all that's required.

Depending on the size of your cooker and/or storage reheat/keep hot capacity pre-cooking is not a bad thing.

If you cook ribs to about done, wrap in foil, put in a cooler/cambro and hold for a while I can pretty much guarantee they'll fall off the bone.
__________________
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
chad is offline   Reply With Quote
Unread 04-10-2009, 12:02 PM   #3
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I make my own rub, I use seasoned salt, onion, garlic, white sugar, and paprika all mixed together until it is not too salty.
I pre cook everything except chicken
ribs - I leave the membrane and only season the tops cook all the way and freeze
butts - i rub and cook too 205 and pull, light sauce and cryovac and freeze
brisket - rub, cook to 195 slice or pull light sauce and then cryo and freeze
chicken - cook on site
__________________
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
Jacked UP BBQ is offline   Reply With Quote
Unread 04-14-2009, 01:43 PM   #4
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

I buy my rub in 25lb sizes for $35. Try this website, they make rubs for many restaurants as well as Adkins brands which are sold at Krogers locally. One of the restaurants they do make rub for is Main Street BBQ in Euless.

http://www.adkinsseasoning.com/Store-bulk.html

They have a few different rubs that they market under the Adkins brand. I noticed that there are also a few products not listed here at the site. I will usually get the spicy bbq rub and split it down the middle adding turbino sugar for my pork and kosher salt for the beef. I then have about two gallons of each rub for less than $15 per gallon. Not bad $ wise. I have even sold pound bags of this rub at catering jobs I have done.

I do not use these for comps as much as I used to (I have used them on my ribs), but they do work well and I have done pretty well in comps using them.

They will also mix up custom blends!
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote
Unread 04-14-2009, 01:47 PM   #5
Fastball
Full Fledged Farker
 
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
Downloads: 0
Uploads: 0
Default

Not to get off topic here, but OC Assasin, how do you thaw large amounts of pork and brisket for serving? I just cook, wrap, and hold. I would like to try your way.
__________________
"Smoked Bologna is the 'Food of the Gods'" --- My Son
----------------------------------------------------
Homemade Mobile Offset Smoker
Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead"
J&R Mfg Combo Broiler w/ Rotisserie
Weber 22.5 kettle
Char-Broil Gasser
Old Beat-up Off-brand Kettle Grill
Fastball is offline   Reply With Quote
Unread 04-14-2009, 01:58 PM   #6
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Depending on the situation and set up. The boil in a bag method works great for brisket and pork. You can do it from frozen in a turkey fryer (with water). Once it is hot, you can put it in a pan and throw it in the holding box and get another one boiling. Keep this out of the eyes of the customers in most cases they will think the product is boiled. If you time this all well you can have a little production line working.
__________________
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
Jacked UP BBQ is offline   Reply With Quote
Unread 04-14-2009, 02:17 PM   #7
Fastball
Full Fledged Farker
 
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
Downloads: 0
Uploads: 0
Default

Thanks OC. I think that may be something I'll try for small gigs. I'm a little worried about doing it for say 250.
__________________
"Smoked Bologna is the 'Food of the Gods'" --- My Son
----------------------------------------------------
Homemade Mobile Offset Smoker
Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead"
J&R Mfg Combo Broiler w/ Rotisserie
Weber 22.5 kettle
Char-Broil Gasser
Old Beat-up Off-brand Kettle Grill
Fastball is offline   Reply With Quote
Unread 04-14-2009, 02:45 PM   #8
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I would never do that for a catering gig. I would only do fresh for catering. I ONLY use this 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
Jacked UP BBQ is offline   Reply With Quote
Unread 04-14-2009, 03:31 PM   #9
Fastball
Full Fledged Farker
 
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
Downloads: 0
Uploads: 0
Default

ah, that makes sense. I haven't done any vending...yet. trying to avoid that if possible.
__________________
"Smoked Bologna is the 'Food of the Gods'" --- My Son
----------------------------------------------------
Homemade Mobile Offset Smoker
Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead"
J&R Mfg Combo Broiler w/ Rotisserie
Weber 22.5 kettle
Char-Broil Gasser
Old Beat-up Off-brand Kettle Grill
Fastball is offline   Reply With Quote
Unread 04-14-2009, 03:42 PM   #10
Qcrue2U
is one Smokin' Farker
 
Qcrue2U's Avatar
 
Join Date: 06-13-08
Location: San Luis Obispo, CA
Downloads: 0
Uploads: 0
Default

Here in California, NO MEAT can be pre cooked. All food must be prepared and cooked on site!

Furthermore, I have found that depending on the time frame of the vending event, the coals, lump, take too long to cook the food. Each person that asks for food and the food is not ready, that is a lost sale.
__________________
NexGrill 110,000 btu, (B.A.M.F.)
SilverSmoker!!
(2) wsm clones :P
el cheapO gasser
ECB - Smoke N Grill
mini webber clone, with warming rack!
Brinkman - Verticle
My arsenals of the trade!! \m/

Qcrue2U is offline   Reply With Quote
Unread 04-14-2009, 09:14 PM   #11
ASUBBQ
Knows what a fatty is.
 
Join Date: 04-04-08
Location: Danbury, CT
Downloads: 0
Uploads: 0
Default Pre-cooking ribs

Pre-cooking ribs, shocking cold and re-heating works fine and you can get a great product.
ASUBBQ is offline   Reply With Quote
Unread 04-14-2009, 09:54 PM   #12
SoEzzy
Full Fledged Farker
 
SoEzzy's Avatar
 
Join Date: 12-02-06
Location: SLC, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokin Mike View Post
do you precook at home? is that o.k. I want a great product, but not comp style.
Most HD's don't allow cooking at home and serving the public, though if you have a commissary you can often cook at the commissary, (if that's inside the HD regulations), and do other prep, etc.

Do the whole thing straight if that's at all possible.

Better to do it within the rules, and properly from the start, it's way less aggravation than having your pit and vehicle confiscated, which is what they do out here on the second offense.

Keep up realistic insurance too!
__________________
"There is no such thing as a little garlic." A.Baer
SoEzzy is offline   Reply With Quote
Unread 04-15-2009, 01:04 AM   #13
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SoEzzy View Post
Most HD's don't allow cooking at home and serving the public, though if you have a commissary you can often cook at the commissary, (if that's inside the HD regulations), and do other prep, etc.

Do the whole thing straight if that's at all possible.

Better to do it within the rules, and properly from the start, it's way less aggravation than having your pit and vehicle confiscated, which is what they do out here on the second offense.

Keep up realistic insurance too!
not so bad here but i don't chance... my time is built into the price..i took 5 years off & before now my price was good @$5 a plate- competing against a chain(bill miller's boiled crap)in texas... now i'm rich @ pricing @$12.00 per avg.no i'm not rich but i do it all on site & lose sleep because the bottom line is every good gig brings more.....a simple rule is don't serve what ya won't eat & the work comes back 3 fold....
simple rub w/ just a bit of heat- most customers will drown it in sauce anyway so if there's a beer vender- hook up. it really depends on the venue....cheap benefit or custom wedding....
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote
Unread 04-15-2009, 01:12 PM   #14
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Qcrue2U View Post
Here in California, NO MEAT can be pre cooked. All food must be prepared and cooked on site!

Furthermore, I have found that depending on the time frame of the vending event, the coals, lump, take too long to cook the food. Each person that asks for food and the food is not ready, that is a lost sale.
Not if you have access to a commercial kitchen.

The rule is you can't cook in your home.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote
Unread 04-16-2009, 12:52 AM   #15
Qcrue2U
is one Smokin' Farker
 
Qcrue2U's Avatar
 
Join Date: 06-13-08
Location: San Luis Obispo, CA
Downloads: 0
Uploads: 0
Default

Bigmista...
Thanks man... forgot all about that!
That also opens up the can of worms that the product must be maintained at proper temperature or kept on ice while moving from commercial kitchen to the event location.
__________________
NexGrill 110,000 btu, (B.A.M.F.)
SilverSmoker!!
(2) wsm clones :P
el cheapO gasser
ECB - Smoke N Grill
mini webber clone, with warming rack!
Brinkman - Verticle
My arsenals of the trade!! \m/

Qcrue2U is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vending bobaftt Catering, Food Handling and Awareness 10 05-19-2011 10:21 PM
Vending ? BigBrad Catering, Vending and Cooking For The Masses. 9 05-19-2010 05:47 AM
Vending in tx SEMPER FIre Competition BBQ 1 04-22-2010 08:10 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 02:31 AM.


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.