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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 07-06-2012, 05:49 PM   #1
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Join Date: 06-09-12
Location: Cary, NC
Default BBQ Catering from a commissary kitchen.

I have found out to do catering I will need a HD approved commissary. I'm now curious about cooking the meat on the smoker? I will use an offset on a trailer. Does the HD allow that even though it's not inside the commissary? I know I'll have the meat stored at the kitchen and will also prep it there as well. Just curious about the cooking part. I'm positive other brethren have run into this situation before. Thanks.

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Old 07-06-2012, 06:32 PM   #2
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Join Date: 03-12-09
Location: Genesee Valley, NY

I'm in NY so keep that in mind. I built a rolling kitchen on wheels because my HD said if my cooker was outside, even with an approved commissary a temp permit would still be needed, unless all prep and then breakdown of food was done in that commissary. Thus, you take your cooker out to a gig/festival = temp permit needed because you are prepping outside your commissary. My solution: take my HD certified commissary everywhere I go.
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Old 07-11-2012, 09:10 PM   #3
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Join Date: 04-30-11
Location: northern california

in california the commisary cost me $35 hour and i cook behind the building.
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Old 07-16-2012, 07:36 PM   #4
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-05-11
Location: Pittsburgh

Im from Pennsylvania and had the same question... I Called HD and they told me that I would have to send a proposal in to get them to approve the set up. Any one else have this situation?
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Old 08-02-2012, 12:41 PM   #5
Knows what a fatty is.
Join Date: 03-26-12
Location: Jasonville IN

Here in Indiana the local health department told me that I had to have a commisary to get the catering license and understood that darn near everything I do is outside and he is fine with it!
Reverse Flow 300 Gallon, backyard offset, 2 char-grillers and 72" gas grill :) :)
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Old 08-02-2012, 05:52 PM   #6
82's BBQ
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Join Date: 01-21-12
Location: Danville, IL

I only have to use my commissary for salad preps. Meats can be done outside as long as they go right on the smoker.
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Old 08-10-2012, 12:28 AM   #7
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Join Date: 10-17-03
Location: small town South Dakota

Short answer is to call your local HD. In my state I only need the commissary for prep and clean up. If its a vending gig/ festival all I need is a copy of my catering license and a portable wash station with a 3 compartment sink and a hand wash station : 3 plastic totes and a water cooler w/spigot for the hand wash covers it for me.
Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs.

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Old 08-16-2012, 04:09 PM   #8
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX

I might be wrong, but I believe in TX the HD requires your smoker has to be screened-in or in a smokehouse of some sort to keep bugs out.
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