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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-15-2014, 01:47 PM   #1621
daninnewjersey
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Quote:
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Had a record Sunday....
This is so great to hear....really happy for you.
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Old 04-15-2014, 03:30 PM   #1622
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Originally Posted by SuburbSlicker View Post
Brethren in NoVA need to know. Sounds like a great fall road trip for suburb leaf peepers....
It will be in Woodstock, Va. I will provide more details soon. It will not compare to this thread but at some point I would welcome some feedback from the Brethren.
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Old 04-16-2014, 07:51 AM   #1623
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New to the BBQ Brethren forum. What a great thread, I couldn't stop reading it. Good Luck Jeremy.
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Old 04-16-2014, 08:07 AM   #1624
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Good luck
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Old 04-16-2014, 03:20 PM   #1625
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Just got a call for catering 1000 people this summer.

Now, to figure out the logistics of that beast.
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Old 04-16-2014, 03:21 PM   #1626
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Originally Posted by marubozo View Post
Just got a call for catering 1000 people this summer.

Now, to figure out the logistics of that beast.
Nice! Sounds like you are going to need at least one other smoker or a bunch of UDS's
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Old 04-16-2014, 03:40 PM   #1627
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Quote:
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Nice! Sounds like you are going to need at least one other smoker or a bunch of UDS's
This might do it.....
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Old 04-16-2014, 03:45 PM   #1628
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Wow, 1000? Good luck sir.
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Old 04-17-2014, 08:42 AM   #1629
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How does one go about catering 1000 people?!?!
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Old 04-17-2014, 09:02 AM   #1630
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Cook meat, serve meat.

The trick is having room in your smoker and the ability to hot-hold that much meat.
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Old 04-17-2014, 09:12 AM   #1631
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I'm getting mised up for easter brunch for 700 at the country club Im the chef of. Hot holding is key.
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Old 04-17-2014, 09:51 AM   #1632
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Quote:
Originally Posted by marubozo View Post
Just got a call for catering 1000 people this summer.

Now, to figure out the logistics of that beast.
Sounds like a great cook for a bunch or Brethren!
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Old 04-17-2014, 10:02 AM   #1633
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Great gig Jeremy. Good luck!
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Old 04-17-2014, 10:25 AM   #1634
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Quote:
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I'm getting mised up for easter brunch for 700 at the country club Im the chef of. Hot holding is key.
I'm not a food service pro. Is there a way to rent say a bunch of Cambros with the heated doors? It seems like that would be the only way to reasonably cater for 1000 and keep all the food safe, if catering of that size isn't something you normally do. That way you could spend say 24 hours cooking all the meat and keeping it all held safely long enough. Plus then you've already got everything set up for transport and storage at the catering location, where you can keep refilling those chafing pans.
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Old 04-17-2014, 11:37 AM   #1635
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You may want to find an event planner or another caterer to help you on this deal. going from never catering to 1,000 people is a HUGE jump. Apparently they want your food, so if you partner up with an event planner and let them deal with everything besides the cooking of the food that may help. Just a thought.
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