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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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Unread 09-26-2012, 09:34 AM   #16
chad
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An easy one to put together is the Alton Brown 8-3-1-1-1 formula/ratio.

8 parts brown sugar
3 parts salt
1 part chili powder
1 part paprika
1 part mix herbs and seaonings

I made a batch a couple of weekends ago and use "pounds" as my measure:
8 pounds brown sugar
3 pounds kosher salt
1 pound chili powder
1 pound paprika
1 pound mixture of cayenne, black pepper, granulated garlic, onion powder, basil

I didn't figure the price but bought everything at Sam's. Made 14# of rub so maybe $4.25 per pound. I sometimes buy Jack's Old South rub for $11 per pound - love it, but it's too expensive for vending/catering. The first time I bought Myron's rub was back in 2006 or so and got 25# for $75.00 delivered at the next cook off!!
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Unread 09-26-2012, 10:03 AM   #17
vexter1
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Thanks for the recipe! Appreciate you sharing!
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Unread 10-04-2012, 12:35 AM   #18
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What about Head Country Champioship Seasioning 50# for $162.50 that makes it $3.25 a # I don't know what shipping cost but its a good rub that goes a long way I would use it for vendding, and have heard of folks doing so for the price. Even if shipping is 50 bucks its still $4.25 a lb.
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Unread 10-04-2012, 05:50 AM   #19
vexter1
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I do use it for beef when vending - but had been buying the 7lb container...had NO idea they offered a non-MSG version - apparently MSG is expensive...cause the non-MSG versions are much cheaper...interesting. I do like their rub though - good call!
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Unread 10-04-2012, 05:54 PM   #20
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Trying to copy another's recipe is not my thing. They worked hard for their recipe and had many trial and errors, give them a break and make your own or buy theirs.
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