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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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09-18-2008, 05:06 PM | #1 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Green BBQ?
We catered a lunch for 55 people in Silicon Valley yesterday. Everyone raved about how good the food was. But we had one question passed on to us later from an attendee who belongs to a Silicon Valley green business organization. They often have food at their events and gatherings and he wanted to know if we could do "Green BBQ" for them?
Pardon my ignorance, but what on earth is "Green BBQ"!?
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Rollin' Smoke BBQ - West |
09-18-2008, 05:10 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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"When the weather gets warmer, Americans fire up their grills by the millions, and the breezes fill with the characteristic scent of sizzling meats and roasting vegetables. Cooking over an open flame is deeply embedded in our genetic memory, so it's no surprise that so many of us enjoy a good BBQ -- especially when we invite over some friends and family. The trouble is, grilling can be toxic, even downright polluting. Burning charcoal or wood produces clouds of sooty particles that can lodge in lungs, irritating asthma and other respiratory problems. Carcinogenic volatile organic compounds like benzene are released. The whole mess can contribute to smog.
To make matters worse, overcharring meat can produce toxic chemicals in the food itself. Still, this doesn't mean you have to swear off the sizzle. With the right gear and a few tips, you can still kick back, throw a great barbecue, and grill up some world-class eats." Video
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
09-18-2008, 05:11 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
09-18-2008, 05:24 PM | #4 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
Propane or natural gas are your most environmentally-friendly liquid options. They’re not perfect, but they’re generally more efficient even than your oven. Solar barbecues are starting to hit the market—check out www.solarcooking.ca. Finally, just because it’s BBQ doesn’t mean it has to be meat. Keep up that low-meat diet. Skewered veggies (think peppers, zucchini, red onions) with marinated tofu cubes is a great summery option. Happy grilling!
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Rollin' Smoke BBQ - West |
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09-18-2008, 05:58 PM | #5 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Quote:
Combine this with some statement about local ingredients, range fed, etc, and you could perhaps call it green. |
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09-18-2008, 06:05 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Marsha, I'd go with your first thought.
Tell them to take a hike.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
09-18-2008, 07:10 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Maybe Spicewine can convert over to gas for his smokers......
To the penalty box!
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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 |
09-18-2008, 07:21 PM | #8 |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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I was thinking food coloring...
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
09-18-2008, 07:56 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Perhaps they are talking about using bio-degradable/compostable plates, napkins, silverware, cups, etc.
I get these request from time to time, however, they never referred to it as "green bbq."
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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 |
09-18-2008, 09:08 PM | #10 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Funny thing, walked thru Restaurant Depot....nothing in there even resembling going green.
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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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09-18-2008, 09:13 PM | #11 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
If you don't live in this area you have no idea just how wacko the people in that area of California are.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-18-2008, 09:26 PM | #12 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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You could always serve up some green wings
My BIL makes them with a jalepeno jelly and lime cool aid for coloring. The look on faces is priceless when they see them.
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
09-18-2008, 10:11 PM | #13 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Hey green is the color of money too!
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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 |
09-18-2008, 10:39 PM | #14 | |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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Quote:
And don't forget, you can then charge a Heck of ALot more for it.....
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JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
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09-18-2008, 10:47 PM | #15 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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I can go with recycling and compostable plates, etc. We do try to recycle whenever possible. We do not use styrofoam containers. I am just not sure about not using charcoal. And how much does the "green" charcoal cost compared to the regular stuff we use? And... if you smoke it right, you do not produce massive amounts of smoke anyway or the meat will taste bad. Right?
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Rollin' Smoke BBQ - West |
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