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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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08-21-2009, 02:42 PM | #61 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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[CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER] |
08-21-2009, 02:55 PM | #62 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Bob should have some data on Spicewine temps too.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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08-21-2009, 03:26 PM | #63 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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You too went there!
I think Poobah has some data also
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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 |
08-21-2009, 04:22 PM | #64 |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Open flame does not count...
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Just me, the Wife, and the Dogs |
08-21-2009, 04:32 PM | #65 |
Knows what a fatty is.
Join Date: 09-08-08
Location: Ottawa, Ontario, Canada
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08-21-2009, 06:42 PM | #66 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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I think it has more to do with name!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
10-18-2010, 01:24 PM | #67 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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I know this is an old thread but does anyone have any further comments?
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10-18-2010, 02:19 PM | #68 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Ya, if you own a Spicewine do not leave the door unlatched while sleeping through an overnight cook.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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10-18-2010, 06:39 PM | #69 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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One thing about catering with an FEC...you may have to provide your own power. We just dropped off a catering this week at a park with no power. The same people we did this for last year asked to have it done on site. I would have had to take the generators with me this time. Just one more thing. But having said that I love my FEC.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
10-29-2010, 07:00 PM | #70 |
On the road to being a farker
Join Date: 04-07-10
Location: Antelope, CA
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Perfect timing reading this thread. I have been doing small drop off catering gigs using just my Jumbo BDS but next season I want to step it up and do medium to large size on-site gigs. I have kicked around all kinds of cookers from the Spicewine trailer to the Lang 84. I have likes and dislikes about each one. I need a cooker I can keep in my garage so it will be safe and sound. My issue with the Lang is that Wood is not as available here in Northern California as it is in most of your areas. Clean-up might be a bit of a hassle also. My issue with the Spicewine is that I am a traditionalist and I can’t get past the thought that it looks more like an oven then a smoker. Don’t get me wrong, there are many things I like about each of these cookers and I would be happy with either one I’m sure.
So let me throw another cooker into the mix. I am seriously looking at the Meadow Creek Pig Roaster trailer. It burns charcoal that is laid flat cross the bottom so the heat should be pretty well balanced. With the second rack the capacity is very good, and it cooks all meats, not just whole hogs. It has a full length drip pan that directs the dripping out of the cooker and it looks more traditional then the cabinet cookers. I have read reviews stating it easy to keep a steady temp and the burn time is long. With the upgraded extra doors and smoke stacks I think it would help with the “Show” aspect of the event. Any opinions? |
10-29-2010, 08:46 PM | #71 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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I am currently using an FEC-100 for catering, and will be buying another in the Spring. They are called a "smoker oven" and they work exactly as they are titled. I can cook pizzas, do a prime rib, cook lasagna, etc. I love 'em. It's like having a wood fired oven that runs within 5 degrees of the digital temp setting you program in. ...plus, I can cook all night and get valuable sleep knowing that it's going to do what it is supposed to. FECs all the way.
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
10-29-2010, 09:30 PM | #72 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Stickburners, nothing has changed However, if I was doing briskies and pulled pork on most gigs, I may consider an oven type smoker. I am doing these meats 10% of the time. Tri-tip and chicken rule in my zone of the earth and helps get the bills paid. I like to smoke my tri-tips and grill my chicken. With respect to customer service, we deliver every time, despite burning sticks; get a crew
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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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10-30-2010, 07:08 AM | #73 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I still gotta go with a rig that smokes, grills and has a hot holding area.
First thing on site is my cooker, she get's fired up and the smoking begins. We then start setting everything up for the event and chill. After the smoking is done it get's placed in the hot holding where the beans are cooking then the grilling begins. The heat get's ramped up and the second drum of charcoal is lit. Now we begin to slice the joints and either return to the hot holding of chafing dishes. the beans are set out next then everything that was grilling hits the table and service begins.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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10-30-2010, 09:27 PM | #74 | |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Quote:
http://tonysfirewoodinc.com/ The have wood all year and plenty of it, I have been using them for years. Oak, Cherry, Almond, Pear. They always have oak and almond in stock. The other woods come and go so I always call once a month and check what they have coming in.
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PorkQPine |
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10-31-2010, 12:47 AM | #75 | |
Take a breath!
Join Date: 10-24-06
Location: Beech Creek, PA
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Quote:
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The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy |
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