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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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Old 06-14-2012, 03:36 PM   #1
Full Fledged Farker
snyper77's Avatar
Join Date: 05-25-11
Location: Sweet Home Alabama
Default Got a Lang smoker - I wanna cook for everyone - but I don't want to get sued - Now what?

Recently bought a Lang 60 Deluxe w/warming box and 40" chargrill.

I've got this nice rig in my back yard, I can turn out some dang good Q, and money is being offered for me to come cook.

I also love to take the rig over to a bud's house, and the neighborhood chips in, and we turn out a FEAST on the Lang.

That been said...... fellow members here have mentioned: "You better be careful in feeding so many people without any kind of insurance, etc. Your life can go down the tubes real quick if people claim your cooking made them sick."

That's damn scary.

Can a person not have a nice smoker, cook for folks, share some good Q, make an extra buck, and just live life without having to talk to lawyers, buy insurance policies, etc. ?

I'm in Alabama, in case that matters. Please tell me what I MUST DO in order to cook for friends, family, or strangers and never have to worry about someone suing me. - This is the part where I close my eyes and hope I don't have to spend money.

Thanks in advance for your input. I really appreciate it.
Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)
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Old 06-14-2012, 04:53 PM   #2
Babbling Farker

Join Date: 04-16-09
Location: Lake Charles La

Just bring it to me and all your worry's are over
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Old 06-14-2012, 10:49 PM   #3
Meat & Heat
Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO

Have the same problem just not with the Lang mine is a custom build. Was looking into doing the same thing and checked with the county health folks and where I live I basicly have to have a full commercial kitchen on wheels complete with a friggin freezer [now that's a bunch of BS to me] currently looking into doing what is called a temp food service rig which dosen't have to have half the **** as the other which makes no sense as you are doing the same thing. Anyway that's what's up where I am I would check with the local health dept first.
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Thanks from:--->
Old 06-15-2012, 04:51 AM   #4
Full Fledged Farker
Join Date: 07-27-07
Location: Minnesota

There has to be some rules and regulations otherwise a lot of people would sell roadside and restaurants would have less business. If the restaurant needs the correct equipment, why shouldn't we?

I agree with a lot of the rules, some are crazy though.
2 Ole Hickory CTO's - Blackstone 36" & 22" Griddles - Blackstone Pizza Oven
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Old 06-15-2012, 05:56 PM   #5
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.

Dont charge friends and family, accept donations.

NEVER cook for the public. :)
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
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Old 06-15-2012, 07:25 PM   #6
somebody shut me the fark up.

Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

I do a number of events for a couple local restaurants and as such, I'm considered a part of their kitchen. All of the insurance is on them.

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CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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