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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 10-10-2012, 11:33 AM   #1
On the road to being a farker
Join Date: 10-04-10
Location: Ventura CA.
Default smoked/grilled bologna sandwichs

We have been doing a small farmers market for the past few weeks and doing ok, selling pulled pork, ribs, tri-tip, and smoked sausage. Sides of baked beans, coleslaw, & mac & cheese. I want to try something different (out here in CA I am pretty sure it will be) and do a grilled bologna sandwich like we used to have when we lived in the south. Any ideas or sugustions on how much to charge, or ideas on if will even work. Bought a whole roll 10 pound, cost 18.00 at RD. Thanks for any help
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Old 10-10-2012, 11:37 AM   #2
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL

Price it out like you do any other product and give it a go. I shoot for 4 x food costs...since that's $1.80 per pound for the meat, slice it, weigh it, cook it and see if you still like it for the price you are going to charge.
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Old 10-10-2012, 11:38 AM   #3
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

They sell the chit out of them at The Cozy Corner here in Memphis. $3.75 a sandwich on a CWB with slaw and sauce. Cost of living here is a lot less though so you could adjust that price upwards.
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Old 10-10-2012, 10:12 PM   #4
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Join Date: 09-13-12
Location: canada

I smoked it at 250, oiled it up put dry rub on it, pulled it out when it had a nice crust on it, it tastes so deadly you could charge whatever you want. :)
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