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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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Old 05-03-2019, 11:48 AM   #1
twatsonr1
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I’ve been making plans for a vending business in the next 5-10ish years. And obviously the central Texas style BBQ is super hot right now thanks to Franklin. My question is, what is everyone cooking on? Does it really make a difference? And if you’re doing stick burners, do you cook hot and fast, or low and slow?
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Old 05-03-2019, 02:13 PM   #2
EricD
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Not a vendor...but cook it anyway that tastes better than your competition.
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Old 05-03-2019, 08:28 PM   #3
medic92
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Quote:
Originally Posted by twatsonr1 View Post
I’ve been making plans for a vending business in the next 5-10ish years. And obviously the central Texas style BBQ is super hot right now thanks to Franklin. My question is, what is everyone cooking on? Does it really make a difference? And if you’re doing stick burners, do you cook hot and fast, or low and slow?
Stick with what works for you. I cook low and slow, but mainly because I cook overnight and want to get a full night's sleep. It's also how I've always cooked and what I'm accustomed to doing. I use a Peoria Cookers MeatMonster, which I chose because here in central Illinois it gets cold and it can maintain temperature even in subzero weather.

I've stayed in Grand Island more times than I can count. I used to deliver at the Thompson Company at least once a month and picked up at McCain's every time. Always enjoyed it there.
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