|
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. |
|
Thread Tools |
05-03-2019, 10:48 AM | #1 |
Full Fledged Farker
Join Date: 11-30-14
Location: Grand Island, NE
|
Cooking style
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?
__________________
Deep South GC 28 "The Big Show" |
05-03-2019, 01:13 PM | #2 |
is One Chatty Farker
Join Date: 08-08-14
Location: Framingham, Taxachusetts
|
Not a vendor...but cook it anyway that tastes better than your competition.
__________________
22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats |
05-03-2019, 07:28 PM | #3 | |
is one Smokin' Farker
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
|
Quote:
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.
__________________
Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle |
|
Thread Tools | |
|
|