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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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06-16-2009, 01:59 PM | #16 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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About how much time from prep to clean did it take? How many sammies did you sell? Just curious. Thanks Don!
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06-16-2009, 03:03 PM | #17 |
Full Fledged Farker
Join Date: 05-08-07
Location: Ankeny, IA
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Prep time on butts doesn't take long. I trim off the false fat cap and the stringy fat beween the two large muscles. rub and toss in the cooker. I got up once during the night to wrap and once to take them out of the smoker. into a metal pan and cover with foil, put in the holding cooler and pulled them as I needed them. Clean up was easy, roasting pan, tongs, spatula, sauce bottles and the metal pans. Most of went in the dishwasher. I went through 26 dozen buns with the pork and burgers and sold another 15lbs of pork by itself. Each day I had less then two lbs left at the end of the day. I cooked a case of butts each night(Fri and Sat) next time I'll do them all at the same time.
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06-16-2009, 07:13 PM | #18 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i wouldn't call it "giving it away". i don't weigh out a sammie- it's an ice cream scoop full, i have a deal w/ the bakery (1doz burger buns for $1),iced tea or lemonade in my 6 gal cambros is very cheap & well, we can discuss breakdowns but i figger labor & ttl. materials i'm out maybe $1.50 per meal for $6.00. plain sammie in wrapper $3.50
now caterings are different because the service & setup is different. this is walk up concession @ a moto-x track or side of road.
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