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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-31-2009, 02:47 PM | #1 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Attention Caterers
With all this recent talk of Rattlesnake tails, Armadillo eggs, fatty's, chicken lolipops, pigcicles, and moink balls I have a question,
I bet the logistics of this would be a terror, but has anyone ever had any experience with maybe an all hor devours fundraiser or event.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-31-2009, 03:03 PM | #2 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Yes WHat's up?
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08-31-2009, 03:26 PM | #3 | |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Quote:
Hey Funk!!! The pigcicles for me are made ahead and are really easy to cook! I have been ponderin flavor like just rubbed, Blues hog or whatever sauce, teriyaki, yellar mustard, Yosidas or Yo Yo sauce. I am sure there are more.....
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08-31-2009, 03:38 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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We used to sell meat on a stick at various events, the beef sirloin soaked in Yoshidas (I cannot begin to tell you how much that offended my sensibilities) sold out always. We would go through 2 coolers of that alone. Outsold chicken, rice balls (duh!) and pork every time. The stick mattered too, folks wanted it on a stick, odd really.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-31-2009, 04:18 PM | #5 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Well making one set of hor devours is one thing but making like 5 - 7 seems time consuming. But you don't have the long smoke (there will be no grill), and I guess I could make some ahead of time and freeze them. Hmmm.
What should I charge, or should it be a package, like 3 choices for so much, 5 choices for so much. The pressure will be serving it. It would be more like a church setting from a kitchen served after each of our three services. 200 people typically get this stuff. I would expect maybe less since its a wierd theme. I am thinking make the package price then work backwards as to what to prepare for.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-31-2009, 05:20 PM | #6 | |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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I made some for a GM event, but that was before they failed...
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