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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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Unread 07-25-2008, 12:18 PM   #1
Rhapsody
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Default Turning down a job...

I have been doing small pickup catering this summer. Actually, I only did it for 2 people. So I had one of these 2 people come back to me and want 10 lbs of pulled pork to bring with them to a friends. So I agreed and then I get an email today saying that the friend doesn't eat pork and if I could do brisket instead. I do brisket at home but it is nowhere near as ready and refined as my pork is, and I wouldn't be comfortable serving it right now. Its good, just not consistant enough. I explained this to the customer. Is that foolish of me? I don't think I should lie and say its amazing, when even I know its not. I just want to keep some intergrity behind my name and bbq. Is that wrong? I just want to make sure I'm not crazy.
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Unread 07-25-2008, 12:22 PM   #2
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You did the same thing that I would have done. It's a tough call, however. What you think is just OK brisket is probably still better than these folks have ever eaten .
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Unread 07-25-2008, 12:24 PM   #3
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I'm with Ron on this one, although it's probably the best Brisket those folks have ever had, until you feel comfortable with it it's not ready.
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Unread 07-25-2008, 12:25 PM   #4
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Well, if you tell the customer upfront that it's not your best product and that you're still working on it, it would at least give them the option. Besides, if you accepted, it would also serve as a chance for you to practice.

I don't think you're crazy, but it could be a missed opportunity. If not to make money, to practice and round out your repertoire. It's not like you've never done a brisket before, so it's probably pretty low risk.
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Unread 07-25-2008, 12:54 PM   #5
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I'd have been up front like you were, and offered to still do it at a reduced price. That way you get to cook another brisket, and not have to shell out $$ from your own pocket.

That's a win/win right there.
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Unread 07-25-2008, 01:11 PM   #6
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You did right then again we are our worst critics.
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Unread 07-25-2008, 01:30 PM   #7
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I agree with Ron. (Did I just say that?)
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Unread 07-25-2008, 01:30 PM   #8
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I would have offered another meat if your not comfortable with brisket, like pulled chicken or something, so your friend isnt left hanging. Though Ill bet you, your brisket is better than you think!
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Unread 07-25-2008, 01:37 PM   #9
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thanks for all the replies. Its not that its BAD , but it just isn't nearly as consistant as my ribs or pork. I thought about chicken, but the customer is bringing this up to Rhode Island in a cooler and I wouldn't trust chicken that long.
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Unread 07-25-2008, 01:52 PM   #10
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I probably would have stated up front that it wasn't your best product and that you'e working on it in order to make it more consistant. Then offered to cook it at cost (including supplies).
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Unread 07-25-2008, 02:07 PM   #11
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I would have been honest with them and told them up front that you are still not as consistent with briskets as you would like to be at this time. Then I would have told them I would do the briskets for them at my cost because I would value their feed-back as to what they thought of the finished product ( a little ego pump for them for their opinion ) . Then the choice would have been their's as to have you cook them or not. I'm betting they would have done it and you would have kept a customer happy and got to practice cooking briskets for free.
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Unread 07-25-2008, 02:09 PM   #12
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Quote:
Originally Posted by KC_Bobby View Post
I probably would have stated up front that it wasn't your best product and that you'e working on it in order to make it more consistant. Then offered to cook it at cost (including supplies).
Quote:
Originally Posted by Harbormaster View Post
I'd have been up front like you were, and offered to still do it at a reduced price. That way you get to cook another brisket, and not have to shell out $$ from your own pocket.

That's a win/win right there.
^^^^ What they said.... (Just so I don't have to agree with Ron....)
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Unread 07-25-2008, 02:33 PM   #13
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I agree with all of them. You could also have just had them do it at cost.
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Unread 07-25-2008, 04:15 PM   #14
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Unread 07-25-2008, 04:45 PM   #15
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I concur with some of the above. Try it, if it stinks atleast it gives you a reason to practice!

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