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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 08-20-2007, 08:17 PM   #1
LMAJ
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A friend is doing a fundraiser for a family member and is asking me to cook for it. I am leary as I have never taken any courses on food safety etc. I cook for my family and friends and haven't killed anyone yet (and want to keep it that way) and use common sense but cooking for a large group and paying folks at that is a whole different matter.
Thoughts, am I off the mark here? I trust you guys - thanks for the info.

L-M
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Old 08-20-2007, 08:21 PM   #2
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You may be in over your head, or you may not. How many people are you supposed to feed and what are you serving? Where is this taking place?
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Old 08-20-2007, 08:38 PM   #3
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when you say a large group, do you mean burgers and dogs or are you talking brisket? most items require proper cool down and warm ups, such as 170 degrees for 2 min at a warm up, temp through out..check your local standards!!!!!and dont forget your "commmon sense"!!!
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Old 08-20-2007, 09:23 PM   #4
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bbjoe has a great number of threads in the food safety category that might help. This guy seems to know what he is talking about. He should know, gotta fine establishment in AZ
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Old 08-20-2007, 09:49 PM   #5
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Quote:
Originally Posted by LMAJ View Post
A friend is doing a fundraiser for a family member and is asking me to cook for it. I am leary as I have never taken any courses on food safety etc. I cook for my family and friends and haven't killed anyone yet (and want to keep it that way) and use common sense but cooking for a large group and paying folks at that is a whole different matter.
Thoughts, am I off the mark here? I trust you guys - thanks for the info.

L-M
Let me preface this with, "I'm not a catering or food handling expert"

But I've read enough threads on this forum to know that you are going down a long and winding road. If this event isn't months away, you should run as far away as possible.

Again, just my opinion...
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Old 08-21-2007, 01:39 AM   #6
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If you're selling and serving public, you need a "certified kitchen" to do out of...
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Old 08-21-2007, 04:00 AM   #7
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I don't want to hijack, but have the same thing proposed to me, so I'm really interested too.

Brian
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Old 08-21-2007, 05:24 AM   #8
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Thanks Guys - you have given me the exact information I was looking for - the gig is in early October and it's a B&B fundraiser so I suppose they are looking at ~ 200 people and were looking for BBQ - pork butt, brisket, and ribs. This is'nt really something I am interested in doing - I love feeding the family and friends but once you start getting into a catering type gig, well that's just out of my league. Thanks again!
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Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
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