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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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01-16-2011, 10:22 AM | #16 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I'm down on the other end of the island from you and we do catering, events, competitions, weddings and so forth. You may already know you need to get with the council and sort out a business license then get on a food safety course. It's all going to depend on what it is you want to vend as to what sort of cooker you use. I can tell you now that something built only to smoke isn't a good idea as vending is mostly grilling, warming and holding.Your weather is nasty compared to what we get down here so tey and build a cooker that is insulated for those overnight cooks or at least give it a home out of the direct weather. Rollin' up- I don't think you will have time on a site to fire up a big offset smoker and be ready to serve in the window you are looking at. Pre cooking is going to be your friend for brisket and pork but chicken,burgers & sausages should be fine. Let us know if you have any other questions and we'll fire some more ideas at ya. Doc
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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01-18-2011, 03:51 AM | #17 |
Got rid of the matchlight.
Join Date: 01-13-11
Location: stirling scotland
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Hey Doc,
Greatly appreciate your input there. I take it you do run a BBQ smoker for events? Noted comments about insulating the thing, I take it you've found it difficult to keep up to heat in the wet and windy summertime? Have booked up for food hygeine course, will call the council in due course about a license. Much would seem to rest on finding some good events to attend. What I do want is to build something with a bit of WOW so I can get some interest generated by that. I guess I have to look closely at construction. And tailor the cooking to suit. I presume it must be possible to do a hog roast in a BBQ smoker? Regards, stan |
01-18-2011, 03:37 PM | #18 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It is, although there are smokers dedicated to cooking whole hogs. Quite a few of the Brethren have done whole hogs, go to the Q-talk forum and just ask for input on that.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
01-19-2011, 02:27 PM | #19 | |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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PorkQPine |
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01-19-2011, 02:41 PM | #20 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Welcome, stanX! It sounds like you'll need to conquer the wind somewhat before you can cook brisket or pork butts (or any long-duration meat), without getting frustrated. In my experience, cooking in the strong wind requires almost 100% eyes-on cooking which, although not a bad thing, can be tough for someone just starting out. I'd set up some movable wind breaks to allow your pit to breathe consistently, then you can work on your temperature control with one fewer problem.
Now, for something completely different... Since you're up there, do folks ever cook food with peat? I've got no idea what flavor profile smoldering peat would give meat, but I like what it does for whisky! Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
01-27-2011, 03:57 AM | #21 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Arlin- peat is available over here by a few places that support BBQ,I have some stored away that I intended to cook with some day and never got around to, I'm willing to send you a bit if you want it.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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01-27-2011, 04:34 AM | #22 | |||
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Ever wonder why those people vending have that ' I don't want to be here so take this reheated burger and scat' look about them? It's because they have paid something to the tune of 1,500 bones to be there plus the cost of the product and are restricted in what they can sell. On top of that the agency has asked them to submit their prices per item and usually throws another quid on top of it for themselves. Also the vendor must use products and brands that they the agency have links to. This can take your cost up big time if they require you to buy from farmer Alisters Best of Breed All Natural Mountain Side Free Range Socially Committed Livestock where all burgers are hand mad by Tibetan children on Thursday evenings. Go careful and read the fine print before you agree to work anywhere and remember people at festivals want cheap stodge to get down there gullet and these feativals are not like years ago where beer and a little smoke suited the atmosphere, now days it's more on the chemical side and as you know those that indulge don't tend to eat for days at a time. It's a must to add a veggie and vegan selection to your menu, remember festivals draw hippies by the thousands over here. Quote:
Hog roast are great as the show is where it's at but think about your cost. If you can afford to buy a hog roaster then do it. Build a smoker/grill anyway and use them as separate tools. We do them by request as a last resort and we seriously charge for them. I try are turn them to using joints rather than a hog, we grab a pigs head from the butcher then smoke and dress it us as a center peace surrounded by the sliced and puled pork. Hope some of this helps Doc
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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08-29-2011, 11:40 AM | #23 |
Found some matches.
Join Date: 04-21-11
Location: Louisburg NC
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Saw this while browsing my favourite topic 'Peat.' By way of a Peat update and introduction for general information, Jim Gallagher was the owner of Irish Smoke, an American and my ex partner, who created Sneaky Peat in 1998 in Donegal, Ireland, where he retired to live.
I bought in on my return from Africa, and we then launched Sneaky Peat (USA) in 1999, which I still own and run. Jim died in 2010, and as a result Irish Smoke no longer exists, although I own the trade marks along with Irish BBQ and Sneaky Peat. We are dead serious about Peat, have associates in Ireland, UK and Africa and are always happy to forge grand relationships promoting mutual endeavours. Happy Irish BBQ'ing - T'is the only way - when ye know how!! |
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