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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 05-16-2013, 08:07 PM   #1
Moab BBQ
Is lookin for wood to cook with.
Join Date: 05-01-13
Location: Traverse City, MI.
Default Short ribs for 100??

Got a call for catering a family reunion here in N. Michigan. The customer asked for short ribs and chicken for 125 people, 100 for ribs, 25 for chicken. I have made short ribs in the past here at home, never had anybody ask for them to be catered. Any advice on pricing and portions for the ribs? They are around 5.99-7.99 lb.!! ouch...My usual supplier is the more expensive and I really only feel comfortable with their quality. I have not had good results when I try to save a buck...Advice? Thank you in advance. -MOAB
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Old 05-16-2013, 08:12 PM   #2
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Yeah, beef ribs have gone up a lot, no longer a waste cut.

I normally serve one piece (bone length of 4-6 inches) per person. They are quite rich, very fatty. But, I try to serve a more filling side (mashed potatoes, roasted veggies) to cut back on the meat portion. They are plain pricey to sell otherwise.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 05-16-2013, 09:15 PM   #3
Moab BBQ
Is lookin for wood to cook with.
Join Date: 05-01-13
Location: Traverse City, MI.

Thanks landark. Iwas debating one bone per person or two.They want corn on the cob, pit beans and tater salad as well so between the sides and the yardbird, I think we're on the same page.
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