New job Q`ing????????

Qczar · 03-12-2006, 07:12 AM

In the last 5 years or so I`ve been working on a project up state NY to build a youth soccer/lacrosse park: http://www.goldengoalsoccer.com/. Though my hands are full right now in charge of most of the construction of this thing, I have been addressed the possibility of handling the family BBQ (once or twice a week) at the park for the parents. With all the other things I`ll need to do I did`nt give it much thought, but after I slept on the idea a couple of nights, it might be a good relief to cook for a day or two and get away from the usual grind of my other responsibilities? Providing I can even get away from them?
But I was thinking, my initial guess is I`d be feeding about 100+ people this first season????? And the following seasons it will just multiply to at least double that. I would have assistants to help me prep, cook and I`d have them do all the serving. Never doing anything this size I always looked at it as just using a 'Bigger Pot' analogy. I think I`d get enjoyment to cook for people of this size and pleasing there taste buds.
This facility is to open sometime in July. I kinda look at it as this year might be a learning curve as the amount will not be as large as future seasons. I feel pretty confident of the things I`ve learned from you guys and some of my own, I could pull off some pretty damn good Q. Especially since I rarely find a Q business that does any better. I`m now only at my computer over the weekends as I have to work up there full time during the week. Appreciate any ideas, thoughts, or even what type of equipment I would need for something like this? We do have a budget for this so I could leave my Bandera at home. :-)

BBQchef33 · 03-12-2006, 07:51 AM

i am running out and cant jump on this now(i will tonight)... but this quote

says it all...

Quote:

think I`d get enjoyment to cook for people of this size and pleasing there taste buds.

I say go for it!!!! i know you'll have a slew of answer when i get back tonight. But I'll chime in with details.. but i'll say up front... grab a mobile pit(i have a few I know of local for sale)....

icemn62 · 03-12-2006, 10:59 AM

Congrats on the new opportunity. If you cook, they will come.

MilitantSquatter · 03-12-2006, 11:15 AM

Good Luck with this ambitious endeavor. The sketches of the proposed facility look great. I've been to Lake George,NY many times for vacation and spent a week last July (same weekend as Grill Kings contest which was bad planning on my part).

I say go for it with the BBQ for the families....you'll enjoy the opportunity to cook and there is no great BBQ up there anyway. I did eat at the Barnsider Smokehouse four times over a one week. The Barnsider Smokehouse http://www.barnsider.com/

The ribs were so oversmoked on the second night I got a plate of black ribs...looked like they were glazed with tar and very dry.... I ended up going back again, just because I like BBQ and everything else is about the same quality anyway. I did like the smoked bacon they did for breakfast.

scottyd · 03-12-2006, 11:51 AM

good luck my brother may your dreams be fulfilled. feed the people well

Qczar · 03-12-2006, 02:08 PM

Quote:

Originally Posted by MilitantSquatter

................... I did eat at the Barnsider Smokehouse four times over a one week. The Barnsider Smokehouse http://www.barnsider.com/

The ribs were so oversmoked on the second night I got a plate of black ribs...looked like they were glazed with tar and very dry.... I ended up going back again, just because I like BBQ and everything else is about the same quality anyway. I did like the smoked bacon they did for breakfast.

Hmmm, sounds like this place is near down town? I`ve never been there but just last week I did stop at a place in Queensbury (about 10 miles south of Lake George) called 'Smokey Bear`s BBQ'. Nice place, nice Q rig out back. I ordered a rib/brisket combo. Amazingly, the brisket was very good. You could cut it with a fork, increadably tender and just the right smoke. Only thing I like mine better was the rub coating on mine. And, just as amazing their ribs were no so good. Too dry, membrane on the backs of them, rub and sauce just did`nt cut it. I know mine are way better than that.
It`s one thing I give credit to this site. Every meat, every prep, every cooking method is scrutenized to perfection. When someone here has a issue, as little as it may be, it is addressed by all to perfection. A weath of information is here and as with everyone, our own knowledge makes our craft our own.

All good stuff!

Arlin_MacRae · 03-12-2006, 03:23 PM

Man, that sounds GREAT!

jgh1204 · 03-12-2006, 06:26 PM

You could probably cook for 100 easily on your bandera. If not get a 2nd one!

kcquer · 03-12-2006, 11:24 PM

Greedy, sounds like a great gig!!

How much or how little cooker you'd need, will depend a lot on what the menu is. If its all pulled pork and sliced brisket flats, you won't need a lot of space. If half of your 100 people eat ribs, chicken or you have a lot of grill items (burgers and dogs) you'll end up needing a lot more space, perhaps enven 2 cookers, one you can leave closed for Q, and another for quick cooking grill items. If you're going to serve any hot sides (beans etc) you'll need more space yet.

Great problem to have my friend. Enjoy, and Best of Luck!!

PimpSmoke · 03-13-2006, 10:10 AM

I am officially envious Bro,

Make us proud and do it up good!!!!

Jeff_in_KC · 03-13-2006, 10:40 AM

100 from the Bandera??? I'd be surprised. The biggest problem is you don't really want to have to drag the Bandera all over. I did my BSKD last year to only three comps and it was a pain in the arse! I agree with Phil... get a mobile unit!

03-12-2006, 07:12 AM	#1
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	New job Q`ing???????? In the last 5 years or so I`ve been working on a project up state NY to build a youth soccer/lacrosse park: http://www.goldengoalsoccer.com/. Though my hands are full right now in charge of most of the construction of this thing, I have been addressed the possibility of handling the family BBQ (once or twice a week) at the park for the parents. With all the other things I`ll need to do I did`nt give it much thought, but after I slept on the idea a couple of nights, it might be a good relief to cook for a day or two and get away from the usual grind of my other responsibilities? Providing I can even get away from them? But I was thinking, my initial guess is I`d be feeding about 100+ people this first season????? And the following seasons it will just multiply to at least double that. I would have assistants to help me prep, cook and I`d have them do all the serving. Never doing anything this size I always looked at it as just using a 'Bigger Pot' analogy. I think I`d get enjoyment to cook for people of this size and pleasing there taste buds. This facility is to open sometime in July. I kinda look at it as this year might be a learning curve as the amount will not be as large as future seasons. I feel pretty confident of the things I`ve learned from you guys and some of my own, I could pull off some pretty damn good Q. Especially since I rarely find a Q business that does any better. I`m now only at my computer over the weekends as I have to work up there full time during the week. Appreciate any ideas, thoughts, or even what type of equipment I would need for something like this? We do have a budget for this so I could leave my Bandera at home. :-) __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

03-12-2006, 10:59 AM	#3
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	Congrats on the new opportunity. If you cook, they will come. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

03-12-2006, 11:15 AM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Good Luck with this ambitious endeavor. The sketches of the proposed facility look great. I've been to Lake George,NY many times for vacation and spent a week last July (same weekend as Grill Kings contest which was bad planning on my part). I say go for it with the BBQ for the families....you'll enjoy the opportunity to cook and there is no great BBQ up there anyway. I did eat at the Barnsider Smokehouse four times over a one week. The Barnsider Smokehouse http://www.barnsider.com/ The ribs were so oversmoked on the second night I got a plate of black ribs...looked like they were glazed with tar and very dry.... I ended up going back again, just because I like BBQ and everything else is about the same quality anyway. I did like the smoked bacon they did for breakfast. __________________ 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

03-12-2006, 11:51 AM	#5
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota	good luck my brother may your dreams be fulfilled. feed the people well __________________ [FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B]

03-12-2006, 03:23 PM	#7
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Man, that sounds GREAT! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

03-12-2006, 06:26 PM	#8
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	You could probably cook for 100 easily on your bandera. If not get a 2nd one! __________________ Wannabe BBQ Illuminati

03-12-2006, 11:24 PM	#9
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Greedy, sounds like a great gig!! How much or how little cooker you'd need, will depend a lot on what the menu is. If its all pulled pork and sliced brisket flats, you won't need a lot of space. If half of your 100 people eat ribs, chicken or you have a lot of grill items (burgers and dogs) you'll end up needing a lot more space, perhaps enven 2 cookers, one you can leave closed for Q, and another for quick cooking grill items. If you're going to serve any hot sides (beans etc) you'll need more space yet. Great problem to have my friend. Enjoy, and Best of Luck!!

03-13-2006, 10:10 AM	#10
PimpSmoke is one Smokin' Farker Join Date: 01-28-06 Location: Tha' Boo	I am officially envious Bro, Make us proud and do it up good!!!! __________________ So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down.

03-13-2006, 10:40 AM	#11
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	100 from the Bandera??? I'd be surprised. The biggest problem is you don't really want to have to drag the Bandera all over. I did my BSKD last year to only three comps and it was a pain in the arse! I agree with Phil... get a mobile unit! __________________ KCBS Member #14287

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
who's Que-ing in the hurricane??	BBQDOUBLEA	Q-talk	2	08-27-2011 10:19 PM
Traveling/Tailgating Q’ing Question	smknhotmama	Q-talk	17	04-08-2011 08:07 PM
Yankee Que-ing for Southerners	42BBQ	Q-talk	14	10-14-2010 03:33 AM
Exhaust(ing) question	smooookin	Q-talk	16	01-11-2008 09:41 PM