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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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12-18-2009, 11:08 PM | #1 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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BBQ Bubba! I was wondering...
What's the biggest difference you've experienced going from roadside vending to being a pitmaster? Is it much difference?
What's the biggest things you've learned?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
12-19-2009, 09:21 AM | #2 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Or even how's the new job going? Is Mike goingto take over roadside vending next year?
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Ford Retired competition cook. BBQ mentor. |
12-19-2009, 09:28 AM | #3 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Bubba -
Can you please tell me the formula again on how to figure out how much meat I need for 99 adults and 12 1/3 children eating brisket and pulled pork? Should I make the beans from scratch or fancy up some store bought beans? How many containers of beans do I need to feed them folks?
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
12-20-2009, 12:22 PM | #4 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Everyday. Then add in smoked bacon, tomatoes, jalapenos and all the other things the cooks need (everything is fresh made at this raunt) and the smoker runs about 24-7. The biggest thing i have learned is that i do NOT want to open my own BBQ raunt. A nice carry-out place with a couple tables is definetly more my speed. I have shaved down the 68 hr work weeks to about 50 with the addition of a helper to pull and package all the meats but serving fresh brisket daily (between 8-14 per day) and trying to fit in all the other meats makes for a busy boy!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-20-2009, 12:26 PM | #5 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Mike and I will still be catering and hopefully a much larger schedule of competitions!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-20-2009, 12:27 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Thanks Rich!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-23-2009, 11:50 AM | #7 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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Bubba are you at Bad Brads? How are things going?
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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
12-23-2009, 12:30 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Ya denny. Business is booming! How you doing bro?
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12-23-2009, 04:57 PM | #9 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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Busy....Getting ready to go down south. I'm going for two weeks. Maybe me and Puff will come out to see you one day. Are you using your recipes?
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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
12-23-2009, 07:38 PM | #10 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Heck no! They'll be my competion next spring!
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