Rib vending - Page 2

smoke it if ya got it · 08-29-2011, 02:59 PM

Quote:

Originally Posted by bobaftt

how do yall get pork butts done on site in enough time to vend?

I sleep with the pits..

OL' Timer · 08-29-2011, 05:18 PM

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.

Bbq Bubba · 08-29-2011, 07:16 PM

Quote:

Originally Posted by bobaftt

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.

HBMTN · 08-29-2011, 08:09 PM

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.

kurtsara · 08-29-2011, 08:09 PM

Quote:

Originally Posted by smoke it if ya got it

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?

chambersuac · 08-29-2011, 08:35 PM

Quote:

Originally Posted by Bbq Bubba

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

twinsfan · 08-30-2011, 07:58 PM

Quote:

Originally Posted by OL' Timer

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.

Jacked UP BBQ · 08-30-2011, 08:19 PM

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

Bbq Bubba · 08-31-2011, 09:29 AM

Quote:

Originally Posted by Jacked UP BBQ

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.

Bbq Bubba · 08-31-2011, 09:34 AM

Quote:

Originally Posted by chambersuac

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.

chambersuac · 08-31-2011, 11:50 AM

Quote:

Originally Posted by Bbq 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.

but...but...but that would be dishonest.

JS-TX · 09-01-2011, 09:51 AM

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.

HandsomeSwede · 10-05-2011, 06:38 PM

Mobile Food trailer with refrig that is HD certified as my commissary. Cook offsite ahead, cool, head to site, reheat and serve.

boogiesnap · 10-05-2011, 07:21 PM

Quote:

Originally Posted by Bbq 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.

between you and me

is this truly an acceptable practice?

assuming one KNOWS how to serve safe.

kurtsara · 10-05-2011, 07:53 PM

Quote:

Originally Posted by Jacked UP BBQ

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

08-29-2011, 05:18 PM	#17
OL' Timer On the road to being a farker Join Date: 12-10-10 Location: Waverly, TN Downloads: 0 Uploads: 0	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. __________________ Lang 84 Deluxe-2 WSM's -Charbroil gasser-TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com

08-30-2011, 08:19 PM	#23
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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 __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

10-05-2011, 06:38 PM	#28
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY Downloads: 0 Uploads: 0	Mobile Food trailer with refrig that is HD certified as my commissary. Cook offsite ahead, cool, head to site, reheat and serve. __________________ HandsomeSwede fettsvinbbq.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Vending in tx	SEMPER FIre	Competition BBQ	1	04-22-2010 08:10 AM
Rib vending question?	Jacked UP BBQ	Catering, Vending and Cooking For The Masses.	13	03-22-2009 08:26 AM
Another rib vending ?	Mo-Dave	Catering, Vending and Cooking For The Masses.	6	03-18-2009 04:28 PM
Rib Vending / Catering?	Greendriver	Q-talk	7	01-29-2008 06:43 PM

08-29-2011, 08:09 PM	#19
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	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.

09-01-2011, 09:51 AM	#27
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	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.