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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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Unread 04-28-2013, 10:14 PM   #1
Bourbon Barrel BBQ
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Default Pulled Pork Nachos

Any help on how many oz. of cheese sauce and chips per person? I'm vending this Friday and trying to figure out how many servings I can get out of a box of chips and a can of cheese.
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Unread 04-29-2013, 12:11 PM   #2
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What kind of chips are you using? I would think 2-3 oz of cheese. How big is your container for chips? I would invest in a scale so you can weigh your product. Something like this. http://www.wasserstrom.com/restauran...Product_308935

What kind of setup will you have at the event?
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Unread 04-29-2013, 12:27 PM   #3
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Chips and cheese are so cheep just buy extra. You could use them for the next vend.
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Unread 04-29-2013, 02:26 PM   #4
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Quote:
Originally Posted by Pyle's BBQ View Post
What kind of chips are you using? I would think 2-3 oz of cheese. How big is your container for chips? I would invest in a scale so you can weigh your product. Something like this. http://www.wasserstrom.com/restauran...Product_308935

What kind of setup will you have at the event?
I'm using a 3lb boat for pulled pork sandwiches, beans, potato chips, and pulled pork nachos. I don't want to have to weigh every portion because I want the line to move quickly. The event setup is very minimal with a couple canopies, tables, some cambros, and some crock pots for cheese. I debated buying a cheese dispenser but $300 is way to much when I already own crock pots.
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Unread 04-29-2013, 02:26 PM   #5
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Chips and cheese are so cheep just buy extra. You could use them for the next vend.
Very true.
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Unread 04-29-2013, 03:04 PM   #6
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
I'm using a 3lb boat for pulled pork sandwiches, beans, potato chips, and pulled pork nachos. I don't want to have to weigh every portion because I want the line to move quickly. The event setup is very minimal with a couple canopies, tables, some cambros, and some crock pots for cheese. I debated buying a cheese dispenser but $300 is way to much when I already own crock pots.
If your vending and have to get an HD permit you can say goodbye to the crock-pots. Better have a back up plan.
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Unread 04-29-2013, 04:17 PM   #7
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If your vending and have to get an HD permit you can say goodbye to the crock-pots. Better have a back up plan.
I've already got my temp HD permit. Why wouldn't they be legal if the cheese is out of the danger zone?
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Unread 04-29-2013, 05:01 PM   #8
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Quote:
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I've already got my temp HD permit. Why wouldn't they be legal if the cheese is out of the danger zone?
Because crock pots are not NSF approved heating OR holding equipment.
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Unread 04-29-2013, 05:12 PM   #9
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Because crock pots are not NSF approved heating OR holding equipment.
My cooker isn't NSF certified either. That's not requirement in KY.
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Unread 04-29-2013, 05:23 PM   #10
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Quote:
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My cooker isn't NSF certified either. That's not requirement in KY.
Here neither but all serving and reheating vessels are required. Just giving you a heads up. If it floats there more power to ya!

Back to your OP, a 3 lb boat is pretty big and will hold a lot of chips. 4-6 oz. cup of cheese should do nicely.
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Unread 04-30-2013, 10:49 AM   #11
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crocks and roasters are legal in Iowa as well...
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Unread 04-30-2013, 02:15 PM   #12
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Originally Posted by cynfulsmokersbbq View Post
crocks and roasters are legal in Iowa as well...
I am thankful for that!

You really don't have to weigh each one with a scale, but it will give you an idea of how much a certain weight will be. Then you can figure your cost and price from there. I think having a scale is like having a thermometer at your stand. It is a useful tool that in the long run will help you make money.
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