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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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11-24-2008, 09:12 PM | #16 | ||
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
Quote:
Money talks real loud in my house. ;)
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Rollin' Smoke BBQ - West |
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12-03-2008, 09:33 AM | #17 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Sorry to chime in late, but, at a catering I am garaunteed money. At a contest all i am garaunteed is a headache and meat / beer bill.
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12-03-2008, 10:08 AM | #18 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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My opinion, having been their and done that, I chose the catering gig this has the potential of giving you more future business and gets your name out their. Like a friend of mine told me, Contests come and go, but a good solid customer base and future customers as a result mean unlimited profit potential in the present and future!
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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- |
12-03-2008, 10:27 AM | #19 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Anybody can cook for a table of judges.
Try pleasing a hungry crowd of 200! I'm off 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 |
12-03-2008, 12:22 PM | #20 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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True dat!
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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 |
12-03-2008, 01:23 PM | #21 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I do catering to support my contest habit, though the fact that we are making more cash catering than we are loosing at comps is a good thing...
That's the thing, at a catering gig, I've got more judges that know more about BBQ than I can often find at a comp... (I'll meet you in the penalty box...)
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
12-04-2008, 12:02 PM | #22 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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I think it all boils down to one thing. Why did you get into bbq'n? If it was for fun and a good time then if you don't watch out it will become a job you hate. If it were to make money and have a business then catering could be your answer.
I built a large bbq pit with the intent of fun and competitions and have found I could make some money also ( usually spent going to competitions ) If one day I take to catering full time then I may decide to take catering jobs over competitions or add a part timer to cater while I am at a competition but that could be a nightmare. |
12-29-2008, 05:56 PM | #23 | |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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