Cooking setup using commissary kitchen

Sweetsmoke87 · 10-27-2018, 03:23 AM

For you guys who are catering and vending, are you being required to use a commissary? If so what are you using it for mainly? Prep, storage etc? How are you doing your BBQ, are you smoking on site, at the commissary or at your home?

ynotfehc · 10-27-2018, 04:37 AM

I use it for prep and storage. I cook at the commissary until I can go on site, and will usually finish there.

Bbq Bubba · 10-27-2018, 08:13 AM

Depending on your volume, a commissary offers you dry and cold storage, prep space and cooking space. Most of your cooking should be done there.

Sweetsmoke87 · 10-29-2018, 02:05 AM

What are you guys doing for smoking?

jackwathers · 10-29-2018, 05:28 AM

Having the right catering supplies or cooking equipment will help a lot.

Bbq Bubba · 10-29-2018, 08:53 AM

Quote:

Originally Posted by Sweetsmoke87

What are you guys doing for smoking?

Ole Hickory EL-EDX on a trailer.

ynotfehc · 10-29-2018, 10:45 AM

Ole Hickory CTO-DW

nachos4life · 10-30-2018, 10:51 AM

yes we are required to use one. We are kind of lucky and get to park our trailer at the commissary as its a restaurant we work out of. We use cold storage and dry storage. Most prep is done there. All cooking is done on the trailer sometimes there but also on site often times.

Sweetsmoke87 · 11-03-2018, 08:09 PM

Thanks far all the info guys

bluffman2 · 11-04-2018, 10:09 AM

I am thankful that our family business has a 2000 square ft freezer and 1000 sq ft of cooler. I generally cook on site unless for a rather large crowd then we cook before and hold in warmers and or cambros and use the smoker and grill once on site.

Hopefully picking up a bbr 700 next week so that will solve a lot of my problems

mcyork28 · 11-06-2018, 12:19 PM

I know laws are different in each state but is it typically acceptable to do all food prep at the commissary and then transport the raw prepped meat for smoking off site?

ynotfehc · 11-06-2018, 03:20 PM

Quote:

Originally Posted by mcyork28

I know laws are different in each state but is it typically acceptable to do all food prep at the commissary and then transport the raw prepped meat for smoking off site?

I would say yes it is. You have to remember a mobile food unit is designed for cooking. Dont look at this in terms of just bbq, rather any food menu on a food truck or concession trailer. If you get cheese curds at a county fair, do they cook them ahead of time? No. If you get a stir-fry or a burger off a food truck, do they cook it ahead of time? No.

10-27-2018, 03:23 AM	#1
Sweetsmoke87 Knows what a fatty is. Join Date: 04-24-18 Location: Bensenville, Il Name/Nickname : Jon	Cooking setup using commissary kitchen For you guys who are catering and vending, are you being required to use a commissary? If so what are you using it for mainly? Prep, storage etc? How are you doing your BBQ, are you smoking on site, at the commissary or at your home? __________________ Backwoods Prof., Pit Boss Vertical Pellet, Greasy Hill Gameday trailer Weber Kettle

10-27-2018, 08:13 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Depending on your volume, a commissary offers you dry and cold storage, prep space and cooking space. Most of your cooking should be done there. __________________ 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

10-29-2018, 02:05 AM	#4
Sweetsmoke87 Knows what a fatty is. Join Date: 04-24-18 Location: Bensenville, Il Name/Nickname : Jon	What are you guys doing for smoking? __________________ Backwoods Prof., Pit Boss Vertical Pellet, Greasy Hill Gameday trailer Weber Kettle

10-29-2018, 05:28 AM	#5
jackwathers Wandering around with a bag of matchlight, looking for a match. Join Date: 10-16-18 Location: Australia Name/Nickname : jackwathers	Having the right catering supplies or cooking equipment will help a lot. Last edited by Ron_L; 10-29-2018 at 09:30 AM.. Reason: Link removed

10-30-2018, 10:51 AM	#8
nachos4life Take a breath! Join Date: 01-15-13 Location: Indianapolis	yes we are required to use one. We are kind of lucky and get to park our trailer at the commissary as its a restaurant we work out of. We use cold storage and dry storage. Most prep is done there. All cooking is done on the trailer sometimes there but also on site often times. __________________ Black Metal BBQ, LLC.

10-27-2018, 04:37 AM	#2
ynotfehc Full Fledged Farker Join Date: 07-03-13 Location: St Paul, MN	I use it for prep and storage. I cook at the commissary until I can go on site, and will usually finish there.

10-29-2018, 10:45 AM	#7
ynotfehc Full Fledged Farker Join Date: 07-03-13 Location: St Paul, MN	Ole Hickory CTO-DW

11-03-2018, 08:09 PM	#9
Sweetsmoke87 Knows what a fatty is. Join Date: 04-24-18 Location: Bensenville, Il Name/Nickname : Jon	Thanks far all the info guys __________________ Backwoods Prof., Pit Boss Vertical Pellet, Greasy Hill Gameday trailer Weber Kettle

11-04-2018, 10:09 AM	#10
bluffman2 Knows what a fatty is. Join Date: 11-01-18 Location: Pascagoula,MS Name/Nickname : Stephen	I am thankful that our family business has a 2000 square ft freezer and 1000 sq ft of cooler. I generally cook on site unless for a rather large crowd then we cook before and hold in warmers and or cambros and use the smoker and grill once on site. Hopefully picking up a bbr 700 next week so that will solve a lot of my problems

11-06-2018, 12:19 PM	#11
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	I know laws are different in each state but is it typically acceptable to do all food prep at the commissary and then transport the raw prepped meat for smoking off site? __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender