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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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09-22-2008, 03:46 PM | #1 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Red Beans and Rice for 225
Here is what I've got in mind. Any comments or suggestions very much welcomed;
20# Parboiled Rice (Raw), Cook and put in Steam Pan. In stock pots, saute Onion, Celery, Bell Pepper, Garlic. Add Pulled Pork, Diced Andouille, Chicken Stock, Tomato Sauce and seasonings - Simmer a while. Add canned small red beans. Ladle over rice, Cambro, Deliver, Serve. Thinking 5 Steam Pans. Had a repeat customer ask to add this to a catering of theirs Saturday night.
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09-22-2008, 04:59 PM | #2 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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I'm not a caterer but I've never been a fan of canned beans. If there's any way possible, I would cook dry beans with the sausage and onions to get a real red beans and rice flavor. Just my $.02.
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09-22-2008, 04:59 PM | #3 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Skip the tomato sauce. Saute the trinity for a while before you add the garlic. Garlic will burn and be bitter.
I would keep them separate until time to serve. Beans in the bowl, scoop of rice in the middle.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
09-22-2008, 05:01 PM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I agree with this statement depending on how much you charged. If you charged enough to cover your time, cooking the beans yourself is MUCH better.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
09-22-2008, 05:24 PM | #5 |
Full Fledged Farker
Join Date: 07-19-04
Location: Long Beach, CA
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09-22-2008, 08:48 PM | #6 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Then Thank you! I have enough in it, so dry it will be!
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09-28-2008, 08:38 PM | #7 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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They loved it!
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09-28-2008, 08:42 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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09-28-2008, 08:51 PM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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No pics, didn't happen.
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09-28-2008, 09:14 PM | #10 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Ok, I'll just imagine the $2475 too.......
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09-29-2008, 02:06 AM | #11 |
is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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Nice pull!!! 11 bucks per head!! SWEET.
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09-29-2008, 08:21 AM | #12 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Not as good as the coasts, but not bad. Brisket, Bratwurst, Caesar Salad, Red Beans and Rice, Mac and Cheese, and Cookies. No drinks.
BTW - No time for pic's. Out the door at 6:00 AM, Fed 710 at 4:00 PM in one town. Left a clean up crew at that one, sent a set up crew to this one. Showed up at 6:30 PM and fed 'em at 7:00 PM. Last one was at a winery, so after truck was loaded and all was clean, we sat on the deck and drank vino until 11:00, then went home, had a few more on the porch. Made breakfast for all of at 1:00 AM. Got up at 7:00, took a coule excedrin, back to bed, up at 11:00.
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09-29-2008, 11:08 AM | #13 | |
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Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
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09-29-2008, 11:14 AM | #14 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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It was. Here are the quantities;
3# Pulled Pork, 5# Andouille, 3 Bunches Celery, 6 Green Peppers, 5# Onions, Garlic to Taste, 1 Gallon Chicken Stock, 1 Gallon Tomato Sauce, Cayenne to Taste, Salt to Taste, 6 Gallons Red Beans, Heavy Dash of Kitchen Bouquet, 1 Gallon Rice (Dry).
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