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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 09-04-2013, 08:37 PM   #1
is One Chatty Farker

Join Date: 10-16-08
Location: Virginia
Default Sampler Combo

We did a 3 meat sampler (chicken, pork, brisket) the last few times that we vended and it sold well. We have several festivals in October and I'm considering doing a 4 meat sampler meal adding ribs to it.

Thinking about 2oz pulled pork, 2oz beef brisket, smoked chicken leg (drumstick) and 2 rib bones, with that would be two sides and a dinner roll. How would you adjust the quantities of meat for this or does this sound good.
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Old 09-04-2013, 08:41 PM   #2
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.

How much for the 3 and what are you charging for the four?
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Old 09-04-2013, 08:45 PM   #3
somebody shut me the fark up.

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Join Date: 06-26-09
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A 3-way and a 4-way, I would leave the portions as is, they seem fine. Either for a big eater or a couple that want to share.
me: I don't drink anymore

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Old 09-04-2013, 08:48 PM   #4
is One Chatty Farker

Join Date: 10-16-08
Location: Virginia

With the 3 meat we did 3oz of each pork and brisket and a drumstick, a bun but if I reduce the bun to a roll and drop the pork and beef to 2oz I'd be at $13.11 cost x3. So I'm thinking $13.50

We did the 3 meat combo w/2 sides a bun and 2oz slaw topper in town for $10.95 as a special which was less than cost x3 but I wanted the locals to try all of our meats so they would think of us for catering.
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