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| Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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09-21-2008, 07:51 AM
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#16 |
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Moderator
  
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
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Wow... good luck.. Sounds like a tremendous undertaking, especially needing to man so many pits at once.
Aside from the other BBQ vendor, how many other food vendors will be there ? I'd think cutting the menu down one item might be a good idea. Although you submitted the items, I wonder if anyone is really gonna be coming around to check your menu on festival day.
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Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's |
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09-21-2008, 10:42 AM
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#17 |
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somebody shut me the fark up.
   
Join Date: 05-03-06
Location: Ventura, CA
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May the Brethren Force Be With You!
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Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers" 
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09-21-2008, 02:55 PM
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#18 |
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is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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I do not know of the different vendors there. I only worried about my direct competition. They will smell me before they even know it ;)
Our menu is on a big board in front of our tent. We will have some of our crew to hand out samples outside of the tent... Kinda like greeters and sellers. Sell the product before they even order it. THANKS Big Brother Smoke!! :)
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NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ |
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10-05-2008, 11:57 AM
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#19 |
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Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
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What kind of smoker do you use in your restaurant? All food must be cooked on site? Dang those health departments.
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Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL] |
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10-07-2008, 01:55 AM
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#20 |
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is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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Working on a restaurant... Currently Catering, events, and Farmers Markets... Smoking takes too much time.... So I grill at Farmers... but Events that are all day... smoke then sear with grill then serve.... I just finished the event... pics coming tomorrow!!! I hope :) soooo tired...
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NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ |
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