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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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12-20-2012, 07:19 PM | #16 |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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We did 40 racks for forty people at a metal works factory, nice sale.
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12-25-2012, 08:26 AM | #17 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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12-26-2012, 05:56 PM | #18 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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OK, the cook went off very well. Some of the African Americans even gave me the highest of compliments by exclaiming that there was "no way a white guy cooked that BBQ."
OK, I'm officially Native American according to the Commonwealth of Virginia, but I will take the compliement as high praise. Thanks, brethren for all your help! The cook raised money for the local food bank which is about as worthy a cause as I know of.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-26-2012, 11:58 PM | #19 | |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-27-2012, 12:36 PM | #20 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Yep, ribs worked out just about perfectly.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-13-2013, 10:10 AM | #21 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Best advice yet..... 1/2 rack per person unless complimented by another meat item. You know if you come up short they will not look to the cheapskate for running out of food, they will look toward the caterer as not properly estimating the food. In food service, no matter what - you will always be the bad guy at someone else's expense. . |
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01-13-2013, 03:36 PM | #22 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-14-2013, 07:21 AM | #23 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Awesome! I must admit, on of my personal favorite moments in BBQ was when I received a compliment much like yours. It's one thing to get great reviews from folks who rarely if ever eat BBQ and rarely if ever get really good BBQ and/or are half starving to death before they eat and/or about as drunk as no tomorrow... It's another thing to get great reviews from those who reallly KNOW BBQ. You did it bro!
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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01-14-2013, 11:28 AM | #24 | |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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I'm being picky but I am in CA and everyone wants to sue.
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PorkQPine |
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01-14-2013, 04:00 PM | #25 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-14-2013, 11:27 PM | #26 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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i recommend half a rack per person with three big sides-like Cole slaw potato salad and Bbq beans. i can easily eat two racks of ribs if the are trimmed.
I recommend only getting untrimmed ribs they are loaded with fat-taste best and taste of fat will satisfy most eaters-never get untrimmed ribs. http://thebarbecuemaster.net
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alan weber smoker,one touch,go anywhere,masterbuilt Last edited by jacksedona; 01-14-2013 at 11:28 PM.. Reason: typo |
01-15-2013, 01:29 PM | #27 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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01-17-2013, 10:19 AM | #28 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Boy is that the truth. I opened a case of butts to put on the smoker for an overnight cook and phew, they were bad. Good thing I was doing this ahead and re-heating because first thing in the morning I was at the meat supplier getting another case. I would have been out of luck if I hadn't decided to cook ahead. The meat supplier told me that they sell only 10% bone-in and this was in cooler too long even though it was ok date wise. Next time I'll check dates and open a cyrovac before I leave.
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PorkQPine |
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