Catering Ribs - Page 2

Gerry D · 02-17-2010, 03:28 PM

Quote:

Originally Posted by Caseyjoenz

When I cook ribs, it takes about four hours. I will foil the ribs and throw them in the cooler with blankets and they will hold temp for at least three hours...any reason you can't do that? I also cut the ribs one half-pan at a time, sometimes right on the line so that the ribs are fresh and warm. This isn't an option when cooking ribs for 250, but you should be fine doing this for 50 people.

THat is pretty much my plan. The event is only 10 mniutes from where I will be smoking the ribs so I plan to cook the ribs, foil, put in a preheated cooler with some towels and then off I go to set up. I don't imagine that they will be in the cooler for longer than a hour. I think that everything will turn out OK. Thanks for the advice.

big brother smoke · 02-17-2010, 06:08 PM

Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box!

YMMV

Caseyjoenz · 02-17-2010, 08:25 PM

Quote:

Originally Posted by big brother smoke

Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box!

YMMV

Yes, don't pull the ribs out of a cooler with stained towels on the line...if you go that route, make sure you're slicing elsewhere.

EatRBBQ · 02-17-2010, 08:35 PM

Quote:

Originally Posted by big brother smoke

Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box!

YMMV

I've done nothing but on-site cooks, but people keep asking for catered delivery.

Thank you for your comment, add a Cambro carrier to my spring shopping list.

Bbq Bubba · 02-17-2010, 08:57 PM

Quote:

Originally Posted by EatRBBQ

I've done nothing but on-site cooks, but people keep asking for catered delivery.

Thank you for your comment, add a Cambro carrier to my spring shopping list.

Quote:

Originally Posted by Gerry D

OK this is my first time doing ribs for a crowd. I will be using sterno and foil pans. What is a good method for reheating the ribs and keeping them warm? I will be cooking spares. Thanks for the help.

Cook ribs.
Sauce ribs.
Slice into half pans and cover with foil.
Immediately deliver to event and set into chafing pans.
Collect money and leave, looking very professional.

Jacked UP BBQ · 02-17-2010, 09:37 PM

Quote:

Originally Posted by big brother smoke

Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box!

YMMV

Thanks, you took the words out of my mouth.

chopshop · 02-17-2010, 09:58 PM

what if he has cambro coolers and towels?

PorkQPine · 02-23-2010, 11:25 AM

We do it the way Oklahoma Joe's does, saran and alto sham. If you are charging for cooking on site I would cook to almost done then finish on smoker at the event. If not smoking at event then it is easy, finish at kitchen, deliver and serve. Buy, borrow or rent a Cambro.

lazybonesmoke1 · 02-23-2010, 11:38 AM

Why don't you do everything you are gonna do but cut the ribs into bones as the people come up? I think the ribs will be juicy and you get to b.s. with people. 50 people is not a lot to do this with.

PorkQPine · 03-02-2010, 08:40 AM

Check out craigslist.org in your area and the surrounding area. I just found and bought two Cambro UPC400's for $240 and that included 6 s/s pans of various depths. Seller was a personal chef and they were in like new condition.

02-17-2010, 06:08 PM	#17
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box! YMMV __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

02-17-2010, 09:58 PM	#22
chopshop On the road to being a farker Join Date: 09-10-06 Location: Seaside Heights NJ	what if he has cambro coolers and towels? __________________ www.chopshopbarbecue.com

02-23-2010, 11:38 AM	#24
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN	Why don't you do everything you are gonna do but cut the ribs into bones as the people come up? I think the ribs will be juicy and you get to b.s. with people. 50 people is not a lot to do this with. __________________ [FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]

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02-23-2010, 11:25 AM	#23
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	We do it the way Oklahoma Joe's does, saran and alto sham. If you are charging for cooking on site I would cook to almost done then finish on smoker at the event. If not smoking at event then it is easy, finish at kitchen, deliver and serve. Buy, borrow or rent a Cambro.

03-02-2010, 08:40 AM	#25
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	Check out craigslist.org in your area and the surrounding area. I just found and bought two Cambro UPC400's for $240 and that included 6 s/s pans of various depths. Seller was a personal chef and they were in like new condition.