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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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09-21-2012, 02:33 PM | #1 |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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Vending Rub
I was curious of what other people are doing as far as rubs go on their meats when vending?
I'm currently using a commercial product for pork butts - an 8lb container is running me ~$64 shipped. I like the rub a lot and doctor it up a little when putting it on butts when they go on the smoker. But it is a little steep as far as cost. I was curious what other rubs I might look at or if you guys are just making up large batches of your own rub and using that when you vend or cater. Thanks guys! |
09-21-2012, 02:44 PM | #2 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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I don't vend or make large amounts of rub but I still make my own. I imagine you could save a lot by doing the same. Paprika, Kosher Salt, Black Pepper, Cayenne Pepper, Chilli Powder, Onion Powder, Garlic Powder, Turbinado or Brown Sugar and some other special ingredients like Celery Seed, Cumin, Coriander, etc... will get you a decent rub for a lot less... YMMV...
I've purchased some items from this place and was pleased with the price & quality. http://www.sfherb.com/ I'm sure there are better places... Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
09-21-2012, 03:10 PM | #3 | |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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Quote:
Then maybe use the rub I've been using for a final sprinkle on the product just to kick it up a notch before serving. |
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09-21-2012, 03:49 PM | #4 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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what is the flavor profile (i hate that phrase) of your rub? I have one that we use for catering and vending that I have made up buy a local co-pack and I am paying about $2 a lb for it...
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
09-21-2012, 07:15 PM | #5 | |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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Quote:
Thanks guys - any other ideas welcome! |
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09-21-2012, 07:17 PM | #6 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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I will shoot you a PM...it is along the lines of SGH, but i added a different flavor as well.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
09-26-2012, 05:17 AM | #7 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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you MUST get your cost down to 2 to 2.75 a pound. I will go through a 4 gal pale on a busy weekend..If you buy in bulk you can blend your own for a 1.50 a pound, however it took a couple years before I came up with a great combo that fits MY profile,,,if you buy very good products like smokiing guns, save for your self and special cooks, but when you have 20 butts on the smoker to vend, the expensive rubs will cut your profit way down...same thing goes for sauce...use a local favorite, one that the people recognize, keep your cost at 7 to 10 dollars a gallon, doctor that and call it your own...but add just little things..need to watch cost
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09-26-2012, 05:51 AM | #8 | |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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Quote:
I did some digging on a co-packer here in St. Louis - I couldn't find one - if anyone knows of one here in the STL area - let me know - I'd be interested - thanks! Keep any other suggestions coming - I really appreciate the ideas and help! |
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Thanks from:---> |
09-26-2012, 08:03 AM | #9 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
http://www.foodnetwork.com/recipes/k...ipe/index.html I do remember in the episode that he put cocoa powder in the rub, which isn't listed in the ingredients.
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09-26-2012, 08:27 AM | #10 | |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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Quote:
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09-26-2012, 08:43 AM | #11 | |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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Quote:
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09-26-2012, 08:47 AM | #12 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
Let us know how it turns out if you make it, Smokin Guns is a great rub.
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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09-26-2012, 08:59 AM | #13 |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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09-26-2012, 09:07 AM | #14 |
On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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salt pepper
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09-26-2012, 09:24 AM | #15 |
On the road to being a farker
Join Date: 10-24-07
Location: Tulsa, OK
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