ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 03-31-2011, 12:40 PM   #1
TheMidnightSmoker
On the road to being a farker
 
Join Date: 04-07-10
Location: Antelope, CA
Downloads: 0
Uploads: 0
Default Do you drag your smoker to your Commercial Kitchen?

I am just starting my “Official” catering business and I need to know how you caterers do it. Specifically, how do you do your pick- up or drop-off catering? My local health Department requires that I use a Commercial Kitchen/Commissary. I am sure yours probably does to and I am guessing most of you do not own one but rent space in one. So when you are cooking Que for a customer to pick-up do you actually drag your smoker to the Commercial Kitchen or are you only doing the prep work there and smoking the meat somewhere else?
__________________
The Midnight Smoker BBQ
TheMidnightSmoker is offline   Reply With Quote
Unread 03-31-2011, 01:27 PM   #2
PCDoctor_1979
Full Fledged Farker
 
Join Date: 11-01-09
Location: West Des Moines, IA
Downloads: 0
Uploads: 0
Default

The short answer is yes - I park the smoker next to the kitchen. Of course, HD rules vary a great deal from state to state so your results may vary. In this case, most inspectors will look for the cooker to be very close to the prep area.
__________________
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.

"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law
PCDoctor_1979 is offline   Reply With Quote
Unread 03-31-2011, 08:51 PM   #3
worthsmokin
Full Fledged Farker

 
Join Date: 09-23-09
Location: Grant City, MO
Downloads: 0
Uploads: 0
Default

Check with your HD. Maybe the case you can't carry product outside/inside to the smoker without it being screened and covered.
__________________
Tyler McElvain

Worth Smokin' BBQ
26' KZ Toyhauler w/McPike 150 STOKER powered
Red Therma-Pen
www.facebook.com/worthsmokinbbq
worthsmokin is offline   Reply With Quote
Unread 04-01-2011, 12:49 AM   #4
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

I think most folks, if they were truthful, bring their smoker to the commercial kitchen with a wink and a nod. You deliver the food and IF there is a problem, of course you cooked it there. Let them prove you wrong. I dont think this is the answer you are looking for but in reality, an honest one.

NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is online now   Reply With Quote
Thanks from:--->
Unread 04-02-2011, 11:17 AM   #5
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Downloads: 0
Uploads: 0
Default

In Kansas, we have the option of using an RV, or in my case, a travel trailer as our commercial
kitchen. Also, they will give an exemption in Kansas for the 3-bay sink requirement as long as you have a bus tub set up in place of the third bay of the sink when/if HD drops by for a visit.
That way, I cook at home by having the smoker right outside of my commercial kitchen.
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote
Unread 04-03-2011, 03:59 PM   #6
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Here in North Texas, the comercial kitchen is also a requirement for grey water disposal for certified trailers.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote
Unread 04-03-2011, 07:07 PM   #7
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

My trailer is my commercial kitchen........
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Unread 04-03-2011, 11:22 PM   #8
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Garden Grove, CA
Downloads: 0
Uploads: 0
Default

Need to check with DEH - CA code is either "cooked on site" at the customer's location, or cooked in the commercial kitchen - That is to say inside the location in an NSF approved unit. That applies to "pick up" customers. Cutting corners and bending the rules can affect your liability insurance and permits/licenses. Be careful!
__________________
Rancho To Go BBQ Catering
Spicewine BBQs - West (Left) Coast
Large Spicewine - Ol' Blue
Twitter - @ranchoagogo @ranchotogobbq
www.ranchotogobbq.com
C Rocke is offline   Reply With Quote
Unread 04-03-2011, 11:34 PM   #9
TheMidnightSmoker
On the road to being a farker
 
Join Date: 04-07-10
Location: Antelope, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by C Rocke View Post
Need to check with DEH - CA code is either "cooked on site" at the customer's location, or cooked in the commercial kitchen - That is to say inside the location in an NSF approved unit. That applies to "pick up" customers. Cutting corners and bending the rules can affect your liability insurance and permits/licenses. Be careful!
Thanks. Yes I want to obey the rules and certainly do not want to screw up my license and insurance. If I am required to cook "inside" the commercial kitchen then I wont have access to a smoker. Thats where my confusion comes in. I am assuming most commercial kitchens have ovens but doubt they have a smoker.
__________________
The Midnight Smoker BBQ
TheMidnightSmoker is offline   Reply With Quote
Unread 04-04-2011, 06:13 PM   #10
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

In MI my trailer is a co0mmercial kitchen. Just sent in my renewal fee even though I live in FL now.

In FL I need a commissary to dump waste water and get fresh if the event does not supply facilities. Otherwise I'm going to be self contained. I'm starting to work with the county HD now on this.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote
Unread 04-22-2011, 06:45 AM   #11
Bama Q
On the road to being a farker

 
Bama Q's Avatar
 
Join Date: 03-29-10
Location: North Alabama, Home of White BBQ Sauce
Downloads: 2
Uploads: 0
Default

Screened and covered. That is the problem, Check with HD to see what they will allow you to do, Most will tell you what they expect, Most HD inspector will offer suggestion to solve your problem. Go to a event in your area and see what, see what others are doing, Every area and inspector has different views.
__________________
Custom Made 6' Stick burner, Pellet popper
KCBS CBJ
Ain't no Smoke. Ain't no Bar-be-Que
Bama Q is offline   Reply With Quote
Unread 04-24-2011, 12:41 PM   #12
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ford View Post
In MI my trailer is a co0mmercial kitchen. Just sent in my renewal fee even though I live in FL now.

In FL I need a commissary to dump waste water and get fresh if the event does not supply facilities. Otherwise I'm going to be self contained. I'm starting to work with the county HD now on this.
I get by the commissary issue by dumping gray water at the city RV dump station, as well as filling from the city water supply. Only thing illegal would be to fill from my well. Of course I never do that......
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Finding a licensed commercial kitchen tmarryot Catering, Food Handling and Awareness 16 01-24-2011 02:38 AM
New Commercial Kitchen Set up jpouchman Catering, Vending and Cooking For The Masses. 1 03-20-2009 08:27 AM
What is a Commercial Kitchen? Pitbull Catering, Food Handling and Awareness 20 05-31-2008 05:00 PM
Commercial Kitchen update.. Bossmanbbq Q-talk 10 03-25-2007 08:41 PM
Our Commercial Kitchen is approved!! Bossmanbbq Q-talk 21 10-02-2006 01:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:23 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts