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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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10-21-2010, 06:30 AM | #16 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Sounds like you might have made up your mind, but I still wanted to keep the thread going.
I have smoked/fried turkeys for folks for the past few years (Thanksgiving and Christmas). Usually it is for neighbors, friends and co-workers. I don't have a commercial kitchen and my smoker isn't huge so I don't want to cook dozens and dozens. I typically get the cheap, frozen birds and thaw them in an old fridge and/or ice chest. Most of the birds are delivered or picked up on Wednesday evening or Thursday morning. I give folks instructions on how to re-heat the birds and always get compliments. Never been an issue with cooking them on Wednesday and eating on Thursday. FWIW...I spatchcock my birds in the smoker.
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Life's a party with a Backwoods Party! |
10-22-2010, 07:52 AM | #17 |
is one Smokin' Farker
Join Date: 06-09-09
Location: Bluffton, SC
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TN what kind of reheating in instructions did you provide? Did you slice it up for them?
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10-22-2010, 08:04 AM | #18 |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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Yeah, I'd be very careful with this. Awhile back I was practicing on my rib method and asked a few freinds at work if they wanted to buy a slab. I ended up smoking 16 racks of spares that I also had to trim/remove membrane. All this done on a weeknight! I pulled it off, delivering to the guys at work the next morning right out of the smoker. Learned my lesson for sure. If I want to make some extra money I'll stick to pulled pork by the pound. It's by far, IMO, the easiest and most profitable.
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
10-22-2010, 08:06 AM | #19 | |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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Quote:
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
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10-22-2010, 10:05 AM | #20 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!
That said, I know that most smoked turkeys from the store or from local processors are cured in a TQ type brine and then smoked, cooled and vac'd - while the turkey comes out more hammy, moisture for reheats is not really an issue...
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
10-22-2010, 11:33 AM | #21 |
Got Wood.
Join Date: 08-05-10
Location: Manteca,CA
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10-22-2010, 04:40 PM | #22 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Wanna make real money during the holidays? Prime Rib. With a proven recipe, you can corner your local market. Try and get $200 for a turkey.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
10-22-2010, 05:23 PM | #23 |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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That must be a dam tasty turkey. Wow/
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
10-22-2010, 09:40 PM | #24 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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We do turkeys 40 plus the price of the turkey.Got a few customers who want free range 45 dollars for the bird. So for a 15 lb bird we get 60 free range 85.
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10-29-2010, 12:04 PM | #25 |
Full Fledged Farker
Join Date: 03-02-10
Location: Post Falls, Idaho
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I am going to do some smoked turkeys this weekend and experiment with cooling and reheating ... I have a few ideas... I'll post my research when I am finished.
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10-29-2010, 01:37 PM | #26 | |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Quote:
The idea with reheating a bird is to keep it moist. I tell them to either 1. cover w foil n put in a low oven with a little liquid 2. cover with a damp towel n microwave (my preferred method) Lots of folks are reluctant to try the microwave method. The key is to wrap/cover in a damp towel. Works really well. If I had a steam pan, that'd probably be even better. Great Yes. That would suck. Just pay attention (good news is turkeys don't take but a couple (2-3) hours in the smoker). Brining helps flavor the bird and helps keep it moist (larger margin of error). Besides that, just like with REAL BBQ...most folks are so used to eating bad bird that when they get one that's halfway good they rant n rave (ain't saying I'm the stud of turkeys anymore than I'd claim to be the kind of BBQ, but I think most folks have grown accustomed to poorly prepared BBQ n turkeys and it doesn't usually take much to impress them)
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Life's a party with a Backwoods Party! |
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10-29-2010, 04:22 PM | #27 |
Full Fledged Farker
Join Date: 09-01-10
Location: IN
Name/Nickname : quarters
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TN bbq what temp do u smoke at, seems fast to get a 12 pound bird done in 2-3 hours. I was told to smoke at 220 for 1 hour a pound? Let me know what you think
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10-29-2010, 06:21 PM | #28 | |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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Quote:
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
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11-14-2010, 07:35 PM | #29 |
Full Fledged Farker
Join Date: 04-13-08
Location: Moline, IL.
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I smoke mine at 275 and normally take 3 1/2 to 4 1/2hours to reach temp. depending on size.
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