|
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. |
|
Thread Tools |
03-24-2012, 07:58 PM | #1 |
Knows what a fatty is.
Join Date: 05-09-10
Location: pgh pa
|
Pig roast
Someone ask me to come to there house and cook a pig they would provide
The pig. They wanted to know what I would charge. I have no clue I was thinking Towing cooker setup tear down 100 Wood. 100 My service 20$ per hour Lang 84 |
03-24-2012, 08:04 PM | #2 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
|
$350 with supplied Adult beverages and incidentals?
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
03-24-2012, 08:11 PM | #3 |
Knows what a fatty is.
Join Date: 05-09-10
Location: pgh pa
|
Thanks il have to check
|
03-24-2012, 09:39 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
|
Be VERY CAREFUL.Arrange to provide the pig yourself! You could show up to cook a frozen pig.Just sayin.Leave NOTHING to others.Be in COMPLETE control of EVERY aspect of the cook yourself.
|
Thanks from: ---> |
03-25-2012, 01:49 AM | #5 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
|
Hoss has hit the nail on the head!
My bad experience was showing up to cook a pig that the customer provided. I arrived to find that they had killed an old boar pig that they had been feeding garbage. It smelled so rank that I didn't think it was edible--they wanted it--I cooked it--it tasted terrible. There I stood by my by my well lettered BBQ pit--wishing that I could hide my name. Next day one of my wife's co-workers tells her about this party she went to that the guy cooking the pig didn't know what he was doing, and the pig tasted horrible. My wife asked her the caterer's name and guess what?--it was Chuck Wagon BBQ Co now--I supply the pig or I do not cook it---if the customer wants to supply the pig I tell them where to rent a BBQ pit. No one else will protect your reputation--you must protect it yourself. |
03-25-2012, 06:12 AM | #6 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
Nothing else to consider in that statement but protecting yourself. Unsavory butcher or customer may also have a pig on the edge of spoiling and you get the finger pointed at you... and your reputation. |
|
03-25-2012, 06:59 AM | #7 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
|
I would NEVER cook someone elses Never health reasons ,,,,
__________________
Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
03-25-2012, 12:52 PM | #8 |
Knows what a fatty is.
Join Date: 05-09-10
Location: pgh pa
|
Thanks for the heads up but still wonder what I should charge for my hourly rate of being there cooking my time is def worth more than 10 pr hr but is 20 shooting myself to hi
|
03-25-2012, 12:57 PM | #9 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
Quote:
It doesn't sound like you have an actual catering business... Make sure the risk is worth the reward. Are you looking to get into business ? get experience ? Just make some $$ ? Consider the benefits of having proper health permits and insurance if your cooking for strangers.
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
Thanks from: ---> |
03-25-2012, 06:13 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
Keep in mind the cooking price appears lower because you are making a profit on the meat, but if you can't purchase wholesale pigs this will be of no help to you.. http://bringhurstmeats.com/roasting.htm |
|
03-25-2012, 07:42 PM | #11 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
|
I am always amazed that people come on seeking advise and then ignore it. Don't cook any food that you don't provide, never, never, never.
__________________
PorkQPine |
03-26-2012, 02:51 AM | #12 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
|
Whenever you are not in total control of the meat either from the farm, frozen OR from a reputable reseller you never know what conditions the meat will be kept. People get very sick from spoiled meat... Not a risk I'm willing to put my name & reputation (as well as people's well-being) behind. It's like Russian Roulette IMO. Be careful...
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
Thanks from: ---> |
03-26-2012, 05:14 PM | #13 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
|
I take my current hourly pay rate for my day job, and multiply by 1.5. If they don't want to pay that, it's my weekend and not worth my time. With that being said, $20/hr is undervaluing yourself.
as far as them providing the pig, its up to you. If it was me, i'd tell them where to get it, what size it should be, and any special requirements, does it need to be butterflied for your pit, are you going to do it race car style?
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
03-27-2012, 09:17 AM | #14 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
|
Having them buy the meat is crazy. Would you go to a restaurant and bring your own steak to grill?? Why do people think BBQ is any different? Would you bring your own sides to a restaurant, would you drop off a brisket for them to smoke and tell the restaurant you'll be back tomorrow night to eat it?
__________________
PorkQPine |
03-27-2012, 02:18 PM | #15 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
|
I'm not in the catering business but I do have FRIENDS who want me to cook ribs and/or pulled pork for them if I've got something already smoking. I NEVER, EVER, EVER let them buy the meat. My number one rule is I buy the meat and they can reimburse me. Non-negotiable. I've only had one person have an issue with it. I told him up front where I was going to buy the meat and how much it would cost. Though it was only a few dollars difference in total price he wanted to go Wal-Mart and buy some of the enhanced spare ribs. I told him (nicely) that I don't cook those type ribs and I told him why. So he said no problem and went about his merry way.
__________________
Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
Thread Tools | |
|
|