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| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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03-31-2010, 08:54 PM
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#16 |
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Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, Nebraska
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You can buy pumps for the jugs at just about any major discount store for a decent price. I found mine at WM in the bulk ketchup and mustard aisle.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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03-31-2010, 09:18 PM
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#17 | |
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Found some matches.
Join Date: 03-17-10
Location: Indianapolis Indiana
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Quote:
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Captain Jim |
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03-31-2010, 10:35 PM
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#18 |
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Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA
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If you don't need to leave gallons and gallons of sauce at the site, you can also find the smaller squirt bottles at a restaurant supply store. I'm not sure if I've seen them at Sam's or Wally World.
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Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law |
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04-01-2010, 06:35 AM
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#19 |
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Found some matches.
Join Date: 03-17-10
Location: Indianapolis Indiana
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I figure for a hundred people I'll need to leave a gallon to a gallon and a half. Does that seem reasonable? I'll probably bring a couple of the larger size squeeze bottles and just leave them with the extra so they can fill them as necessary.
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Captain Jim |
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04-01-2010, 09:19 AM
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#20 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Gallon per 100
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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 |
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