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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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#1 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
Downloads: 0
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When u sell pulled pork by the pound how much sauce to you give per pound? I was thinking 4 oz per every 2 pounds? Or is that too much?
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#2 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
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I do a pint for a 5 lb 1/2 sheet
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Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty) |
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#3 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Fairfield, Virginia
Downloads: 0
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I sell the sauce in 12oz containers separate from pulled pork poundage.
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#4 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
Downloads: 0
Uploads: 0
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What price do u get for ur sauce and where do u get your containers
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#5 |
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somebody shut me the fark up.
![]() ![]() ![]() Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
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We do 1 gallon per hundred whilst catering. We scale down from 100, YMMV!
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Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"
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