Smoking vs. Grilling for catering.

FLAQUE · 02-26-2013, 10:36 AM

I've seen some experienced caterers on the forum sat that they're catering is almost 50% grillling and 50% smoking for clients. Curious to see if that's for most caterers on here or maybe some in a certain region of the country, say California. Like Santa Maria style tri-tip and chicken. I can see why people would want burgers, dogs and chicken for the less exspenive price vs. ribs and briskets. Just want to make sure I get the right setup if there lots of grilling in BBQ catering. It also would depend on your specific menu too, I just don't want to have to turn any potential clients away if I don't have the proper setup.

As always much thanks!

cynfulsmokersbbq · 02-26-2013, 10:52 AM

We do all smoking right now, because 1. I love it, 2. it allows me to handle other duties while the meat is smoking. 3. most importantly, we are a BBQ company, and it is the reason people get in our line.

BUT..........
Last year I was at an event where the guy across from me had all his smokers running, but was also grilling some ribeye steak sandwiches and corn on the cob. I chatted with him about it and he was the only one at the even selling steak sandwiches, it gave him something unique to sell and he did better than I did on total sales that day.

I have a couple events we may consider it for this year. We do a rodeo and a couple street festivals that I think ribeye sandwiches would go well at. So I may add it. It does add another person manning the grill though.

I'd be interested in hearing what other do as well.

Pyle's BBQ · 02-26-2013, 11:23 AM

Right now I am not doing enough off site stuff. The things I am doing are with my BBQ. If you are vending, IMO I would have a grill available. This would allow you to vary your menu as needed. Like Cynful said you will have to look at the added costs.

Motley Q · 02-27-2013, 09:41 PM

Quote:

Originally Posted by FLAQUE

I've seen some experienced caterers on the forum sat that they're catering is almost 50% grillling and 50% smoking for clients. Curious to see if that's for most caterers on here or maybe some in a certain region of the country, say California. Like Santa Maria style tri-tip and chicken. I can see why people would want burgers, dogs and chicken for the less exspenive price vs. ribs and briskets. Just want to make sure I get the right setup if there lots of grilling in BBQ catering. It also would depend on your specific menu too, I just don't want to have to turn any potential clients away if I don't have the proper setup.

As always much thanks!

Check out Chiavettas on youtube if you want to see caterers grill hundreds of chicken halves.

For over 50 yrs.

BigBellyBBQ · 02-28-2013, 01:04 AM

I grew up with Chiavettas in my home town of Angola, they do a great biz..several crews running all summer..... however for private parties -catering is the question. I try to use my smoker for all foods as having a pit is extra cost for help and the mess if doing 200 halves grilled..Now for even 200 people I can do finishing on a weber or my 5 foot char pit...but do have that as an option
I can do 100 people by my self using the smoker...but when grills are involved you need the help..but you most be versitile..

02-26-2013, 10:36 AM	#1
FLAQUE On the road to being a farker Join Date: 06-09-12 Location: dallas, texas Downloads: 0 Uploads: 0	Smoking vs. Grilling for catering. I've seen some experienced caterers on the forum sat that they're catering is almost 50% grillling and 50% smoking for clients. Curious to see if that's for most caterers on here or maybe some in a certain region of the country, say California. Like Santa Maria style tri-tip and chicken. I can see why people would want burgers, dogs and chicken for the less exspenive price vs. ribs and briskets. Just want to make sure I get the right setup if there lots of grilling in BBQ catering. It also would depend on your specific menu too, I just don't want to have to turn any potential clients away if I don't have the proper setup. As always much thanks! __________________ 18.5" WSM, 22.5" Weber Kettle, Weber Smokey Joe

02-26-2013, 11:23 AM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Right now I am not doing enough off site stuff. The things I am doing are with my BBQ. If you are vending, IMO I would have a grill available. This would allow you to vary your menu as needed. Like Cynful said you will have to look at the added costs. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

02-28-2013, 01:04 AM	#5
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	I grew up with Chiavettas in my home town of Angola, they do a great biz..several crews running all summer..... however for private parties -catering is the question. I try to use my smoker for all foods as having a pit is extra cost for help and the mess if doing 200 halves grilled..Now for even 200 people I can do finishing on a weber or my 5 foot char pit...but do have that as an option I can do 100 people by my self using the smoker...but when grills are involved you need the help..but you most be versitile.. __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-26-2013, 10:52 AM	#2
cynfulsmokersbbq Knows what a fatty is. Join Date: 09-05-11 Location: Wapello, Iowa Downloads: 0 Uploads: 0	We do all smoking right now, because 1. I love it, 2. it allows me to handle other duties while the meat is smoking. 3. most importantly, we are a BBQ company, and it is the reason people get in our line. BUT.......... Last year I was at an event where the guy across from me had all his smokers running, but was also grilling some ribeye steak sandwiches and corn on the cob. I chatted with him about it and he was the only one at the even selling steak sandwiches, it gave him something unique to sell and he did better than I did on total sales that day. I have a couple events we may consider it for this year. We do a rodeo and a couple street festivals that I think ribeye sandwiches would go well at. So I may add it. It does add another person manning the grill though. I'd be interested in hearing what other do as well.