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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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12-03-2012, 08:42 PM
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#1 |
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Knows what a fatty is.
Join Date: 06-27-09
Location: Hickory NC
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BBQ finger foods
I have a catering job next week for finger foods for 110 people at the Chamber of Commerce get together. They want sliders and chicken wings. What other items could we fix, any suggestions?
Thanks, Jeff Sweetfire BBQ |
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12-04-2012, 02:02 AM
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#2 |
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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MOINKS, ABT's and pig shots come to mind.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-04-2012, 07:07 AM
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#3 |
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On the road to being a farker
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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X2 on moinks n abt's
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12-04-2012, 10:42 AM
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#4 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Grilled melon wedges wrapped in pharma ham ( chunked cantaloupe works well) drizzle with light honey and a light dusting of sesame seeds. Looks beautiful,taste great and adds some fruit meeting conventional finger food expectations.
Heat them ever so slightly remembering the ham and fruit really doesn't require cooking.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-04-2012, 10:43 AM
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#5 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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You could skip the honey and use agave nectar.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-04-2012, 10:54 AM
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#6 |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Take sheets of puff pastry and bake them , just before finished drizzle with a rich BBQ sauce , finely minced salami and shake over some bacon dust. Flat bread will work easier and cut cleaner if you are looking for uniformity.
Google up a flat bread recipe it's so easy to make in fact we do ours and ad in a bit of tomato to complete the pizza flair. Your guest will blaze through them...... And it's inexpensive.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-04-2012, 05:34 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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++ on all of the above...
Mini Ribs - have the butcher cut baby back ribs in half, then smoke them as normal. Usually just a bite or two and not as messy as spares, nor as big as a full baby back rib. Mini tomato pies... 
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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12-04-2012, 05:39 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I like MOINK balls, but don't LOVE them. However, when I make them for parties and gatherings, the disappear. Plus, you can advance prep them and toss them on the smoker for a pretty quick smoke and cook.
CD |
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12-04-2012, 08:59 PM
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#9 |
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Knows what a fatty is.
Join Date: 06-27-09
Location: Hickory NC
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Ok call me stupid, what is a moink and how do you make it.
Thanks guys I'm very new to cooking for a living. I got the trailer thing down pat but everybody's wanting catering now and I've never had to do this before so thanks for all the help. Thanks, Jeff Sweetfire BBQ |
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12-05-2012, 04:15 AM
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#10 | |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
Being new as you say to this plan on keeping it all simple and a few extra hands would be beneficial.
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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