Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


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.

Thread Tools
Old 10-13-2011, 07:06 AM   #1
Rusted Truck Ranch
Is lookin for wood to cook with.
Join Date: 06-24-10
Location: Southlake, TX
Default Ribeyes for 100

I have another event out of my "wheel house" (saturday i'm doing breakfast for 100. Another new menu for me)

Just asked to cook 100 steaks and potatoes and one extra side. Plus, they want a chicken wing appetizer.

They want the steaks served in flights and off the grill. It's a casual event with guys having cocktails, cigars, etc.

I feel pretty good about pricing. Thinking around $22 or $23 per person. This may be a bit on the high side, but I'd rather make it worth my time then get aggressive on the price.

My main concern is the serving system. Have any of you guys done "cooked to order" for big groups? Do you have any tips on how to handle?


Rusted Truck Ranch is offline   Reply With Quote
Old 10-13-2011, 11:11 AM   #2
Big Bears BBQ
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.

The steak dinner sounds great wish I lived close to you I'd be more then happy to help out......... keep us posted on how it goes......
Big Bears BBQ is offline   Reply With Quote
Old 10-13-2011, 11:45 AM   #3
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Assuming you have adequate cooking surface, it ends up being all about organization. Are you cooking over coals/livefire? One of the biggest mistakes I see is failure to properly maintain the fire, once the fire is going, it is important to keep the fire burning at the right temperatures throughout the cook. Also, remain organized, keep everything where you need it and make sure you have everything ready to go before starting. Figure out what you can comfortably cook and the frequency you want to feed out steaks. Say 10 at a time, and work out how many have to be on the grill to meet that demand. SInce it is not a seating, you can have a little longer wait time, and cooking to order always takes longer. Don't sweat the time, as long as the grill is hot, your timing will happen as it does. Also, allow the steaks to rise to temperature in the cooler, make sure everything is as close to room temperature as is safe, frozen or iced meat takes forever and rarely cooks right.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote
Old 10-13-2011, 09:52 PM   #4
Rusted Truck Ranch
Is lookin for wood to cook with.
Join Date: 06-24-10
Location: Southlake, TX

Thanks for the advice fellas. Think I locked in the gig at 26 bucks a head. They are getting:

Green Salad
Baked Potato with fixings (sour cream, cheese, chives)
Cream Corn
Dinner Roll

Talked to a good friend who does a lot of steak jobs. He gave me some tips on the job. He buys choice full rib-eyes from sams and cuts them to 1" and keeps the seasoning simple with just salt and pepper. Said he cooks everything a bit shy of medium rare, and then holds them in pans until serving.

I'll keep you posted on how it goes.
Rusted Truck Ranch is offline   Reply With Quote
Old 10-13-2011, 10:10 PM   #5
is Blowin Smoke!
jbrink01's Avatar
Join Date: 08-17-06
Location: Washington, Missouri

I cook to rare and toss in a Cambro 30 minutes before serving........
[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
Old 10-14-2011, 06:42 AM   #6
is one Smokin' Farker
southernstyle's Avatar
Join Date: 08-26-11
Location: okeechobee, fl.

throw all the steaks on a low temp smoker like 150- 190 to reverse sear them. your meat temp will already be 100 or so when its time to take them off to sear them on your hot grill. it will save you a ton of time.
southernstyle is offline   Reply With Quote

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ribeyes !!!! Garyclaw Q-talk 32 09-05-2011 04:34 PM
ribeyes ezmuny13 Q-talk 3 09-05-2011 03:08 PM
FEC 100 and a 100 lb pig Woodreaux BBQ Q-talk 17 05-21-2011 09:14 AM
Big Green Egg Smoker Grill - $100 CraigslistBig Green Egg Smoker Grill - $100 (santa cruz) Date: 2011-04-14, 10:03PM PDT Reply to: sale-txsat-23261582 308fan Q-talk 3 04-15-2011 01:43 AM
Confirmed Payment $100.00 Gift Certificate to Hawgeyes BBQ ** Bride of roo for 100 ** tonto1117 ** Carmellas Auction** In the Spirit of the Brethren for Carmella ** 4 06-03-2008 04:46 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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:23 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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