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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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Unread 08-29-2011, 02:59 PM   #16
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Quote:
Originally Posted by bobaftt View Post
how do yall get pork butts done on site in enough time to vend?
I sleep with the pits..
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Unread 08-29-2011, 05:18 PM   #17
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I do both spares and Baby Backs and sell whole or half racks. They are done hot and fast 2 hour cook foil 1 hr then into warmer at 150° Racks are stagger cook as 4 of each go on every 1 1/2 hours. Butts go on at 4 am high and hot and foiled at 165° done at 11 am Brisket 4 hrs high and hot.
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Unread 08-29-2011, 07:16 PM   #18
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Quote:
Originally Posted by bobaftt View Post
how do yall get pork butts done on site in enough time to vend?
Why would you?

Cook big meats prior to vending, cook small stuff fresh.
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Unread 08-29-2011, 08:09 PM   #19
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I cut spares and sell by the half $11.50 or full rack $21.00 and sell the whole tip strip for $6.00 They cost me $10 per rack and by the time I put rub and szuce on them and the amount of space they take up along with the labor to trim them I don't feel they are worth doing. I don't think the market in my area would pay more than what I'm charging and I really don't want to charge more than that.
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Unread 08-29-2011, 08:09 PM   #20
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Originally Posted by smoke it if ya got it View Post
I've been vending out of my fleet of UDSs for the last couple years with no HD problems. I can get 6 butts in each one or 9 racks of ribs.

I assume you are not in Minnesota then?
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Unread 08-29-2011, 08:35 PM   #21
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Quote:
Originally Posted by Bbq Bubba View Post
Why would you?

Cook big meats prior to vending, cook small stuff fresh.
Cause not all of us have the awesomeness you do so we are not allowed to cook offsite or hold overnight. Temp licenses are different.

Now I just feel inferior. Thanks. Bubba
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Unread 08-30-2011, 07:58 PM   #22
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Quote:
Originally Posted by OL' Timer View Post
I do both spares and Baby Backs and sell whole or half racks. They are done hot and fast 2 hour cook foil 1 hr then into warmer at 150° Racks are stagger cook as 4 of each go on every 1 1/2 hours. Butts go on at 4 am high and hot and foiled at 165° done at 11 am Brisket 4 hrs high and hot.
And they aren't tough? I cooked some spares at 275 F for 3 hours and they weren't done at all. Takes me 4 1/2 hours at 250-275 F to get them nice and tender but not mushy.
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Unread 08-30-2011, 08:19 PM   #23
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the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY
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Unread 08-31-2011, 09:29 AM   #24
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Originally Posted by Jacked UP BBQ View Post
the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY
That's all I was trying to say.
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Unread 08-31-2011, 09:34 AM   #25
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Originally Posted by chambersuac View Post
Cause not all of us have the awesomeness you do so we are not allowed to cook offsite or hold overnight. Temp licenses are different.

Now I just feel inferior. Thanks. Bubba
No need for the inferiority complex brother.

U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.

Work smarter, not harder.
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Unread 08-31-2011, 11:50 AM   #26
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Quote:
Originally Posted by Bbq Bubba View Post
No need for the inferiority complex brother.

U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.

Work smarter, not harder.
but...but...but that would be dishonest.
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Unread 09-01-2011, 09:51 AM   #27
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Interesting thread, so I guess this is one reason hot and fast Qing came about. Can any of you vendors post pics of your setup/kitchens? Thanks.
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Unread 10-05-2011, 06:38 PM   #28
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Mobile Food trailer with refrig that is HD certified as my commissary. Cook offsite ahead, cool, head to site, reheat and serve.
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Unread 10-05-2011, 07:21 PM   #29
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Quote:
Originally Posted by Bbq Bubba View Post
No need for the inferiority complex brother.

U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.

Work smarter, not harder.
between you and meis this truly an acceptable practice?

assuming one KNOWS how to serve safe.
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Unread 10-05-2011, 07:53 PM   #30
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Quote:
Originally Posted by Jacked UP BBQ View Post
the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY
We cook everything overnight for the next day, we will not do anything illegal with our vending operation, if want to start serving at 11:00 am, we put the meat on accordingly and add meat through the night so it is done at different times
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