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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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03-06-2013, 12:59 PM | #31 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Guess I'm the odd ball. I cook everything fresh for both concessions and catering. Yes this means up most of the night even when I do get to lay my head down it's barely considered resting. When I sell concessions I pull my trailer to my spot and my Lang 84 by making two trips early 7am on Saturday mornings after cooking most of the night. We will usually sell from 11am-3pm as late as 5 or 6pm. Then I pull my Lang home and go back Sunday morning and get my concessions trailer.
I would not recommend this as it is exhausting. I can do it as much as 3 nights in a row and then I am dead but usually only 1 night. One day I would like to upgrade to a 24ft trailer and a Southern Pride but that will require going full time to even think about paying for it. |
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03-06-2013, 02:21 PM | #32 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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I wouldn't go around bragging about BBQ restaurant or TV BBQ Pitmasters food in their restaurants. At least not where people can see. If your gold standard is what you eat at Dickeys, Sonny's or Tony Romas, then we really have nothing to discuss anyways.
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John |
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03-06-2013, 03:42 PM | #33 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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We used to have a "Smokey Bones" here in Shreveport that stayed open less than a year and a half. The first time I went I had their rib plate I notice the texture and just the overall flavor didn't seem like anything I'd ever eaten that I knew was pulled out of a smoker. So I asked the waiter if these were smoked in a smoker in the back or not. He asked me why I asked. I told him I do a lot of Q'n and something didn't taste right. Not meaning it tasted "bad" but just different. He said they didn't actually smoke them their but were shipped frozen and already prepped they just tossed them on the grill. He never said if they were actually smoked or not. But either way. I was right about them not being smoked there. So I could tell some form of difference.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling Last edited by Bamabuzzard; 03-06-2013 at 04:11 PM.. |
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03-11-2013, 02:46 PM | #34 | |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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Weber 22 Smokey Mountain Weber 14 Smokey Mountain Weber Genesis 330 EP |
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03-12-2013, 04:57 AM | #35 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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the bottom line of advice in my oppinion, is what type of food quaility do YOU want to prepare, put your name on it and sell to the cash buyer. If some nit-wit thinks you can outsmart the customer, let him do it, while you are seeing your lines get bigger. Yes, I have been out-sold by the bigger vendors who bring in thier ribs pre-smoked and so be it...at the end of the day I KNOW that what was sold was real and not just a misconception or deception. Be true to your self and your customers and it will work out..real bbq sometimes does not mean bigger profit, but if you stay real then so will your customers...they can tell..
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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03-12-2013, 08:40 AM | #36 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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03-12-2013, 09:03 AM | #37 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Man. Where are the Help or NO Help nipples? There have been quite a few very Non Helpful posts in this thread. (Some good replies to those too though...)
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-12-2013, 02:27 PM | #38 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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03-12-2013, 02:47 PM | #39 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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I think what he's saying is stay true to what you believe in and don't take shortcuts that impact "your" standard of quality.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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03-19-2013, 03:08 PM | #40 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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And may I say that I liked the pulled pork and mac and cheese!! Mrs. SJ and I almost wolfed it down in the parking lot of your store on Tustin Ave.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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03-19-2013, 03:29 PM | #41 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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03-26-2013, 10:56 AM | #42 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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this is my buddy's rig in south Florida. We are required to be screened in around the cook area.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-26-2013, 11:25 AM | #43 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I've never eaten ribs at any of those places. If it ain't a bbq joint, I don't order bbq.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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