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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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Old 05-08-2014, 04:43 PM   #16
Babbling Farker
Join Date: 02-22-14
Location: Kensington, MD

This coming weekend i'm smoking brisket, butts, ribs and chicken breast's for a small get together mostly friends and a few potential clients. Which i'm inviting the president of the local plumbers and pipefitters along will have plenty of time to discuss this event with him.
This, I think, is a good idea.
mchar69 is offline   Reply With Quote

Old 05-10-2014, 07:28 AM   #17
Is lookin for wood to cook with.

Join Date: 10-15-11
Location: Millersport, Ohio

You all have brought up some great advice and pointed out things I had not thought of which have raised alot of concerns. This is something I really enjoy doing and would not mind making a little money doing it. Reputation is everything to me that builds an image of who you are and how you do business. once that is tainted it's almost impossible to gain it back.

Since I don't offer any sides do to not having the proper equipment. They other thing that keeps going through my mind is do I have enough storage in my refrigerators to keep 100 butts at the proper temp. I don't think I do. Not having total control of the event where I supply all the food is a big deal to me.

I was looking for exposure and thought this would have been a great way of doing this but once I put this out there for you all to discuss has really shed light on there is other ways to gain exposure that wont hurt us. Next weekend I am doing a small cook for friends, family and others and the president of the local is going to be there we have alot to discuss.
Bws-Extended Party, Digi q, Newbie
kadQ is offline   Reply With Quote


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