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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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05-20-2011, 03:15 PM | #1 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Rub suggestions for bulk use
I need some suggestions on what to do for bulk amounts of rub. I buy a few Brethern rubs in bulk packs but I'm having trouble with cost management once I factor in the freight etc. Do you guys make your own or is there a better way thanks?
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05-20-2011, 04:25 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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How close to Ventura are you? Simply Marvelous is there - you might be able to pick up orders and save on shipping.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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05-24-2011, 04:53 AM | #4 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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Hit up Ryan Chester of http://therubco.com. He's a Brethren and I'm sure he'll take good care of a fellow Left Coast guy.
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Crash - HIBarbeque.com |
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05-24-2011, 11:05 AM | #5 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
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We sell our rub in bulk 5# jugs and could even do bulk 25# boxes if needed.
We are located in Temecula. Also Ryan with the Rub Co is close to you as is Simply Marveous in Venture. Pete Pete's Firehouse BBQ Temecula, CA |
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05-24-2011, 11:40 AM | #6 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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[QUOTE=fireman_pete;1651805]We sell our rub in bulk 5# jugs and could even do bulk 25# boxes if needed.
Pete, Can you PM me cost of 5# rubs? Brisket and pork.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
05-24-2011, 09:23 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I can put you into some quality bulk rub for reasonable prices! Shoot me a PM.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-24-2011, 10:54 PM | #9 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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I buy Smoking Guns Hot in #25 box for $100 plus delivery. Delivery is $15-20.
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05-25-2011, 08:45 AM | #10 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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I do something similar with Yardbird.
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05-25-2011, 03:54 PM | #11 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Thank you to all who posted in this thread it really helps. For those who don't know me personally I am new to catering and still finding my way.
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05-25-2011, 05:58 PM | #12 | |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Quote:
I make my own because my name is on the line for catering customers and competition. There are lots of commercial rubs out there on the West Coast that are good so order samples from them all until you find what you want.
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05-26-2011, 09:00 AM | #13 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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05-26-2011, 12:21 PM | #14 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I'm all about the Spicewine range for catering baby!
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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06-04-2011, 05:14 PM | #15 |
Got rid of the matchlight.
Join Date: 05-31-11
Location: Aldie VA
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I've been making my own rubs for home cooking (usual load 2 butts, one brisket, then four racks of St Louis spares) for about ten years now, never bothered with any commercial rubs. Now that I am thinking about doing larger cooks and maybe going commercial I am wondering about my rubs but I hope to keep experimentation to a minimum. Maybe you all can help me with a few of the early decisions.
1) I always use freshly cracked black pepper. Anybody know if that is worth the effort? 2) I use a different rub for ribs than for butts. Does it really matter? 3) Chile powder, does anybody care? I used to make my own by grinding up dried chiles, toasting and grinding cumin, what a pain. Lots easier to just buy McCormick's. And, if it is just cayenne and cumin and salt, which are already in the recipe for the rub, then why bother? I guess I am hoping that some grizzled veteran will tell me yeah, all those fancy rubs are bs, just use salt and pepper and sugar and cumin and cayenne out of those biga55 plastic jars from Costco. I am going to do at least one cook with some barebones rubs but I hope to get a little advice first |
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