How to make a lot of Pulled Pork Sandwiches

bbqdavarrow · 07-21-2013, 06:52 AM

I have a chance to do a big event selling pulled pork sandwiches. the event is in October, I am thinking of starting to make the pulled pork and freeze it until the day of the event. Any suggestions/tips on what to do and what not to do would be appreciated.

Pyle's BBQ · 07-21-2013, 05:43 PM

Check your local HD rules on selling. Does it have to be prepared in a commercial kitchen? How will you be reheating, holding, serving and what will you do with the leftovers?

IamMadMan · 07-21-2013, 07:48 PM

Many states like New Jersey prohibits you from preparing food at home or simular environment and selling it to the public.

Food has to be prepared in an inspected / approved commercial kitchen or food truck / cart. Inspection certificates are issued by your local Health / Food inspectors.

mikeleonard81 · 07-21-2013, 08:03 PM

Ohio says all food to be sold must be prepared at the event. Absolutly no cooking from home.

landarc · 07-21-2013, 08:18 PM

What Bryan said first off.

Second off, if what you mean if like 'I have a chance to vend a 5000 person festival, and I own a UDS'. You are not thinking this out very well. You need to have the right tools for the job.

BigBellyBBQ · 07-22-2013, 05:06 AM

when I do bigger events I cook before, up here we can cook offsite (trailer is hd licensed) warm at the site and serve...

beer and bbq · 07-23-2013, 07:51 AM

I would not freeze the meat then try to reheat. By the time the meat thaws and reheats to proper serving temp you can just cook fresh. You can have some meat done early and hold over wrapped in a well insulated cooler to be served later while you throw more meat on. But diffently check with your local health dept for regulations.

Bbq Bubba · 07-24-2013, 07:35 AM

Nice job guys....ran him off? Lol

acguy · 07-24-2013, 09:14 AM

Quote:

Originally Posted by Bbq Bubba

Nice job guys....ran him off? Lol

Wow! No kidding!! The OP never said anything about cooking at home or what he has for equipment. He simply asked for tips on how to cook in advance. Lighten up people.

BBQdavarrow: It would be helpful to know how far in advance; a day or two or are you talking a week or two?

gtr · 07-24-2013, 10:18 AM

I can't speak to laws, regs, and all that, but I can tell you what I do for larger servings. I do fundraising cooks at my kids' school, teacher lunches, etc. I pre-cook the weekend before (this is pulled pork btw), get it cooled, vac-sealed and frozen, and boil in the bag on site. I'll do lots of 3# bags, then I'll have a couple 2# & 1# bags for towards the end of the event. This works really well for me.

If I were selling commercially, I think I'd want to cook fresh, but I can't say for sure without being in that situation. I do know that a big draw for selling BBQ is a smoker puffing out delicious smelling smoke - I cook MOINKs on site to get that smell in the air, and it does seem to draw 'em in.

luke duke · 07-24-2013, 10:57 AM

Quote:

Originally Posted by acguy

Wow! No kidding!! The OP never said anything about cooking at home or what he has for equipment. He simply asked for tips on how to cook in advance. Lighten up people.

BBQdavarrow: It would be helpful to know how far in advance; a day or two or are you talking a week or two?

Sounds like he wants to cook 3 months in advance. And sell it.

Countryboyswagger · 07-31-2013, 02:59 PM

Pretty new here and still learning the lingo but uh... What is a MOINK?

Nevermind, just searched it.

TailGateJoecom · 07-31-2013, 03:40 PM

Quote:

Originally Posted by gtr

I can't speak to laws, regs, and all that, but I can tell you what I do for larger servings. I do fundraising cooks at my kids' school, teacher lunches, etc. I pre-cook the weekend before (this is pulled pork btw), get it cooled, vac-sealed and frozen, and boil in the bag on site. I'll do lots of 3# bags, then I'll have a couple 2# & 1# bags for towards the end of the event. This works really well for me.

If I were selling commercially, I think I'd want to cook fresh, but I can't say for sure without being in that situation. I do know that a big draw for selling BBQ is a smoker puffing out delicious smelling smoke - I cook MOINKs on site to get that smell in the air, and it does seem to draw 'em in.

Smoking moinks to get the smell going is a great idea! Gonna have to remember that one. Thanks

coondogbbq · 07-31-2013, 03:50 PM

What's a moink?

gtr · 07-31-2013, 04:52 PM

Quote:

Originally Posted by coondogbbq

What's a moink?

Bacon wrapped meatball (traditionally store bought frozen beef meatballs). Rubbed, smoked and glazed - people love 'em! Traditionally spelled in all caps as well.

Lots of info about them on this site.

07-21-2013, 06:52 AM	#1
bbqdavarrow Full Fledged Farker Join Date: 06-30-06 Location: ansonia, ct	How to make a lot of Pulled Pork Sandwiches I have a chance to do a big event selling pulled pork sandwiches. the event is in October, I am thinking of starting to make the pulled pork and freeze it until the day of the event. Any suggestions/tips on what to do and what not to do would be appreciated. __________________ Dave Conti, RED PLANET BBQ, Ansonia, CT

07-21-2013, 05:43 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Check your local HD rules on selling. Does it have to be prepared in a commercial kitchen? How will you be reheating, holding, serving and what will you do with the leftovers? __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

07-21-2013, 08:18 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What Bryan said first off. Second off, if what you mean if like 'I have a chance to vend a 5000 person festival, and I own a UDS'. You are not thinking this out very well. You need to have the right tools for the job. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-22-2013, 05:06 AM	#6
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	when I do bigger events I cook before, up here we can cook offsite (trailer is hd licensed) warm at the site and serve... __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

07-24-2013, 07:35 AM	#8
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Nice job guys....ran him off? Lol __________________ 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

07-21-2013, 07:48 PM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Many states like New Jersey prohibits you from preparing food at home or simular environment and selling it to the public. Food has to be prepared in an inspected / approved commercial kitchen or food truck / cart. Inspection certificates are issued by your local Health / Food inspectors.

07-21-2013, 08:03 PM	#4
mikeleonard81 Full Fledged Farker Join Date: 12-11-12 Location: kettering. ohio	Ohio says all food to be sold must be prepared at the event. Absolutly no cooking from home.

07-23-2013, 07:51 AM	#7
beer and bbq Got Wood. Join Date: 07-05-13 Location: lewiston, ny	I would not freeze the meat then try to reheat. By the time the meat thaws and reheats to proper serving temp you can just cook fresh. You can have some meat done early and hold over wrapped in a well insulated cooler to be served later while you throw more meat on. But diffently check with your local health dept for regulations.

07-24-2013, 10:18 AM	#10
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I can't speak to laws, regs, and all that, but I can tell you what I do for larger servings. I do fundraising cooks at my kids' school, teacher lunches, etc. I pre-cook the weekend before (this is pulled pork btw), get it cooled, vac-sealed and frozen, and boil in the bag on site. I'll do lots of 3# bags, then I'll have a couple 2# & 1# bags for towards the end of the event. This works really well for me. If I were selling commercially, I think I'd want to cook fresh, but I can't say for sure without being in that situation. I do know that a big draw for selling BBQ is a smoker puffing out delicious smelling smoke - I cook MOINKs on site to get that smell in the air, and it does seem to draw 'em in. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

07-31-2013, 02:59 PM	#12
Countryboyswagger Knows what a fatty is. Join Date: 07-07-12 Location: Gray, GA	Pretty new here and still learning the lingo but uh... What is a MOINK? Nevermind, just searched it. Last edited by Countryboyswagger; 07-31-2013 at 03:22 PM.. Reason: Still new

07-31-2013, 03:50 PM	#14
coondogbbq On the road to being a farker Join Date: 07-15-12 Location: Farmerville, LA	What's a moink?