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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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09-06-2015, 12:57 PM
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#1 |
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Found some matches.
Join Date: 07-19-15
Location: Washington, DC
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One Week In
So one week into cooking BBQ for a living, I can say this has been an eye opening experience.
First, it is absolutely amazing to get compliments from people who have actually paid for my food. "I haven't had brisket like this since I moved from Texas", from Instagram: "Heads up, people, this is the best #BBQ in DC eva", and most satisfying, that groan accompanied by the eyelids fluttering when inhaling pulled pork. Second, this is hard work. From stacking the wood to moving primals from the cooler to the cutting board to the smoker and reversing that, I am having no issues falling asleep at night. In the shower, one time. I am banking on the workflow getting smoother as I develop systems and procedures. Third, building the right team to help me is equally important as building the procedures. Finding people who take as much ownership of the product we put out as I do is a blessing, and makes the day much easier. OTOH, looking up from trimming meat and seeing someone splayed out in a beach chair reading C Lilly's book on my dime almost made me blow a gasket. He was repurposed as soon as I took a minute to calm down. All in all, it was a good week, punctuated by a pig picking and whiskey party, and highlighted by my 10 year old choosing to spend her last vacation week putting rub on animal parts instead of going to the beach because she wanted to do her part to make sure ARDC got off the ground smoothly. I clearly have something in my eye all of a sudden, so I'm going to stop typing now. |
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09-06-2015, 01:02 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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WTG, just keep running man, sounds like a great start
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[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] |
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09-06-2015, 08:12 PM
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#3 |
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is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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Very cool brother!
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Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. |
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09-06-2015, 08:18 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 08-23-13
Location: In the woods
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Awesome to hear you're doing so well
 Keep it upAnd that's just great your daughter pitched in to help her dad. You done a good job raising her obviously
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-07-2015, 05:15 AM
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#5 |
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Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Congrats on the great start.
Keep us posted on how things are going.
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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09-14-2015, 03:06 PM
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#6 |
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Full Fledged Farker
Join Date: 03-25-14
Location: Dallas, TX
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Do you mind sharing what you did before? Do you expect to make more/less per year to follow your passion?
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Jose's Stuff: LoneStarGrillz Insulated Vertical (Natalia) / Weber 26.5", Performer Deluxe, 22.5" OTG, Smokey Joe / Green Thermapen / ThermaQ |
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09-14-2015, 04:17 PM
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#7 |
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is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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Welcome to the world of BIZZNESS!!!
 Sounds like you hit the ground running. Don't look back!!!!
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Do I smell SMOKE????? |
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09-14-2015, 07:50 PM
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#8 |
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Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
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Yes!!!
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Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ |
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09-23-2015, 10:27 AM
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#9 |
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Found some matches.
Join Date: 07-19-15
Location: Washington, DC
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Thanks everybody for the comments. BTW, how do you send "thanks" at the bottom of a post?
JoSal, I was a finance guy: derivatives trader, investment banker, and advisor over the past couple decades, and I expect to make far less and be far happier making burnt offerings. Bigger news: TuscaloosaQ tells me my pit will be ready any day now. I'm like a kid the week before Christmas. Tyler has been amazing dealing with my requests, and I can't wait to have to order a bigger pit. Russ |
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09-23-2015, 11:17 AM
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#10 |
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Take a breath!
Join Date: 06-06-14
Location: Tomball, Texas
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click the thanks button on the bottom right hand corner of that post.
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HELL YEAH BBQ, COMPETITION TEAM….KCBS Certified Judge….Jambo Enclosed |
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09-23-2015, 03:56 PM
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#11 | |
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is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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Quote:
The shape the Market is in these days.....you may end up doing MUCH better in the BBQ biz. 
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Do I smell SMOKE????? |
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09-23-2015, 07:21 PM
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#12 |
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Got Wood.
 Join Date: 12-25-13
Location: Porter TX
Name/Nickname : Tom
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Will have to stop in next time I am Home....
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"Only the Skilled Survive" |
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09-23-2015, 11:49 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-25-2015, 06:57 AM
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#14 |
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Found some matches.
Join Date: 07-19-15
Location: Washington, DC
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I don't miss it at all, except at this time of year, lol.
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09-25-2015, 07:18 AM
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#15 | |
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Found some matches.
Join Date: 07-19-15
Location: Washington, DC
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Quote:
I'm a huge fan of your food, my SiL smuggled some back (thanks TSA) to DC, and even after what had to have been 12 hours sitting, bro, you can cook. The money will be fine; I've set up a subscription model that smoothes the cash flow volatility, and have agreed to provide pregame meals for a couple of local high school/AAU basketball teams to cover what should be the relatively slow winter season. The quality is not an area of compromise. I'm toying with Wagyu or Prime, and the pork is all locally raised heritage breed, chicken, the same, and the vegetables are all organic. Biggest thing is that I operate out of a food incubator called Union Kitchen. My overhead is low, and I get to learn about how to properly operate a restaurant without such a steep learning curve. Plus, I love being in a space where everyone is as crazy about their food as I am about Q. Russ |
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| Tags |
| bbq, Restaurant, Startup |
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