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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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10-16-2008, 03:16 PM | #1 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Holiday Turkey Sales
Just wanted to see if anyone here sells turkeys for the holidays and how you do it. I'm looking at it due to requests I'm getting just wondering if you do them a couple days a head a time how do you package them and then later reheat? Prices your charging ETC.Thanks
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
10-16-2008, 04:52 PM | #2 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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I am going to do them and hams also I think fresh is the only way to go. I haven't figured out pricing yet. I will post when i get it going.
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I'MMM Back💪 |
10-16-2008, 05:41 PM | #3 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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If you aim at 3 - 4 times cost you'll be in the right sort of price area.
YMMV! You can go lower or higher than that, but for finished product that works most places.
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"There is no such thing as a little garlic." A.Baer |
10-16-2008, 06:54 PM | #4 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Bubba and I were talking about doing that this year, any insights are appreciated!!
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
10-16-2008, 10:40 PM | #5 |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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http://www.ranchorocke.com/Menus.html
Our Tgiving menu is here - Feel free to copy, change, etc. Here in So Cal, you have to compete with the grocery stores, Marie Callender's, etc, etc. Hope this helps.
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Just me, the Wife, and the Dogs |
10-17-2008, 08:52 AM | #6 |
On the road to being a farker
Join Date: 03-05-08
Location: Olathe, Ks
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Last year I had people bring me the turkeys and I did them. Was really hard to keep track of them all.
This year I am going to buy all the turkeys and sell the meat in 10lb increments. Right now I'm thinking $25 per 10lbs. And thats probably way under priced but this is a small town community I do it for and I'm not out to make a lot off them. |
10-17-2008, 09:51 AM | #7 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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If I smoke the turkeys one or two days ahead of Thanksgiving, how do you package them and what re-heat instructions to you give?
__________________
Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
10-17-2008, 11:22 AM | #8 |
Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
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I did 18 turkeys last year for thanksgiving. I had people sign up for a bird and pre pay for it. I also asked them when they wanted it by ( some familys celebrate on Fri or Sat instead of Thu.). I charged $35 for a 10lb to 12lb avg. bird. I bought all my birds at my local grocery store when they went on sale, avg cost was $10.50.
I smoked my turkeys one to three days ahead of when they were going to be picked up. I put the finished bird in a disposable aluminum pan and covered it with foil. I included an instruction sheet on how to warm up the turkey before serving : 350 deg oven for 45 min. before serving. Or can be eaten cold as bird is fully cooked and ready to eat. I never had more than 3 finished birds in my fridge at one time due to the schedule that people picked them up. I also threw in a recipe for an orange, cranberry, jelapeno sauce to use on leftover turkey sandwiches. They went over realy well.
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Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
10-17-2008, 11:31 AM | #9 |
Knows what a fatty is.
Join Date: 11-23-05
Location: independence MO
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I put my finished turkey into oven bags for my customer. That is part of the service I provide. This helps make it easy for the customer. Cost is nominal compared to a customer talking bad about the turkey they got from you. I do not smoke a turkey over 16 lbs. I will not compromise the quality of the meal for a couple extra pounds of leftovers for aunt martha to take home.
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[FONT=Times New Roman]Smokin Mother Ruckers BBQ team[/FONT] [FONT=Times New Roman]Backwoods party with upgrade mods[/FONT] [FONT=Times New Roman]3 WSMs[/FONT] [FONT=Times New Roman]Freidrich Max Flavor 400(for sale)[/FONT] [FONT=Times New Roman]weber kettle[/FONT] [FONT=Times New Roman]Seeking used backwoods competitor[/FONT] |
10-17-2008, 11:37 AM | #10 |
Knows what a fatty is.
Join Date: 11-23-05
Location: independence MO
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I never cook meat of any kind that a person brings me. Period. I want complete control over quality and food safety. You are the one that gets blamed if that turkey sat in the back of there car for 4 days thawing out and makes everyone sick. Especially with poultry. I have made a couple people mad but I don't care. If they get mad then its not the person you want to cook for. end of story.
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[FONT=Times New Roman]Smokin Mother Ruckers BBQ team[/FONT] [FONT=Times New Roman]Backwoods party with upgrade mods[/FONT] [FONT=Times New Roman]3 WSMs[/FONT] [FONT=Times New Roman]Freidrich Max Flavor 400(for sale)[/FONT] [FONT=Times New Roman]weber kettle[/FONT] [FONT=Times New Roman]Seeking used backwoods competitor[/FONT] |
10-18-2008, 03:55 PM | #11 |
Is lookin for wood to cook with.
Join Date: 10-11-08
Location: Emmitsburg,Maryland
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If you got a big enough vacuum sealer, great, otherwise plenty of heavy duty foil. Serve the bird at room temp, let the hot gravy give it some heat. A reheated bird will be too dry.You got to get a 3-4 time markup to make it worth your while. Check out the prices in all the food catalogues, incredible!
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Cheap food ain't good, good food ain't cheap! |
10-18-2008, 05:33 PM | #12 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
Hey, why you selling your Fred? I used to service the Breakpoint smokehouses for that company. You know, the IMF 3000 control panels for the FMP500 and FMP1000 big bad boys. The fred 400 is the shizzle!
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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10-18-2008, 05:56 PM | #13 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Quote:
Great advice.
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10-18-2008, 07:50 PM | #14 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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I HAVE BEEN DOING THIS FOR 4 YEARS NOW AND IT GETS POPULAR EVEY YEAR LAZYBONES SMOKEHOUSE THANKSGIVING TO-GO (SERVES 8-10 PEOPLE WITH LEFTOVERS) menu APPLEWOOD SMOKED WHOLE TURKEY (12 pound avg.) REAL TURKEY GRAVY MASHED SWEET POTATOes cORNBREAD STUFFING SOUTHERN FRIED CORN BRAISED GREEN BEAN'S W/ BACON FRESH CRANBERRY-ORANGE RELISH CINNAMON APPLES BAKERY FRESH PUMPKIN PIE LAST PRE-ORDER WILL BE TAKEN MONDAY NOVEMBER 24, 2008 $99.99 FOR PICK-UP HOT READY TO EAT ON Thanksgiving STARTING AT 10 AM $89.99 FOR PICK -UP TUESDAY ANYTIME WITH RE-HEATING INSTRUCTIONS
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