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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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12-01-2008, 10:03 AM | #1 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I think it's a perfect start for me over here what say ye?
FORD TRANSIT MOBILE CATERING VAN
http://cgi.ebay.co.uk/ws/eBayISAPI.d...2BSI%26otn%3D2 It's almost exactly what I need and fits on the tiny roads here. I need a serious loan though. From what you can see is there anything you would change or suggest in the way of a BBQ van? I'm thinking another grill like IR to give burgers a beter taste.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-01-2008, 11:01 AM | #2 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Looks good to me... Wouldn't work here with only two sinks... Where you going to install the smoker????
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
12-01-2008, 11:05 AM | #3 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I was thinking of doing the smoking in the pubs certafied kitchen and finishing off in a electric/gas one installed next to where that fridge is ( piping the exhaust outside) or adding a warmer cabinet there.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-01-2008, 11:16 AM | #4 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
I think this sounds like a better idea than trying to keep up with more food to cook rather than warming it up. My guess is that you are going to be busy serving customers (we hope!) and trying to keep up with finishing off partially smoked items may be one more thing that you really don't need (or want) to worry about.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-01-2008, 12:00 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Thanks Dive these are the reasons I look to you brothers and sisters for advice.
Any other things to think about?
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-01-2008, 01:09 PM | #6 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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In the second picture, are all of this warming areas? if so do you need to add additional holding areas.
What are the health laws over their concerning holding and storing food as well as wash area?
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
12-01-2008, 02:50 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I'll have to look into it.
Just a note there is a burger van around the corner and he has been there for eight years and by the looks of things the laws are weak compaired to what what you guys go through. His looks like this but with fresh grease running up the walls. http://cgi.ebay.co.uk/CATERING-VAN-13FT-X-6FT_W0QQitemZ270309251920QQcmdZViewItemQQptZUK_BOI _Restaurant_RL?hash=item270309251920&_trksid=p3286 .c0.m14&_trkparms=72%3A1298%7C66%3A2%7C65%3A12%7C3 9%3A1%7C240%3A1318 I have a booklet from the Food standards Agency that arrived Friday so I'll read through it this weekend. http://www.food.gov.uk/foodindustry/caterers/ These guys should be of some help for us too. http://www.citizensadvice.org.uk/cabdir.ihtml
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
Last edited by Dr_KY; 12-01-2008 at 03:06 PM.. |
12-01-2008, 05:05 PM | #8 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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Sounds like all you really need is to keep hot foods hot and cold foods cold. If you are cooking in an approved kitchen and they allow you to prepare in one place and then serve in another, I would say go for the smaller of the two units and work into the larger one if need be.
I say that, then think that if you are going to do it why buy small then have to go bigger in a year or so. All depends on your situation. I am looking forward to "going through" this with you, so keep us posted. Going to be a great thread I think.
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
12-07-2008, 11:25 AM | #9 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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That auction is now out of the question with the current situation but I will be watching this one..
http://cgi.ebay.co.uk/1999-FIAT-DUCATO-MOBILE-CATERING-VAN-STAINLESS-SWIRL_W0QQitemZ180312117934QQcmdZViewItemQQptZUK_B OI_Restaurant_RL?hash=item180312117934&_trksid=p32 86.c0.m14&_trkparms=72%3A1298%7C66%3A2%7C65%3A12%7 C39%3A1%7C240%3A1318
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-07-2008, 11:34 AM | #10 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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102 pounds with no minimum????
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
12-07-2008, 11:50 AM | #11 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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One thing that I learned is you can't judge an areas standards and rules by looking at someone who has been there for 8 years. Laws and standards change and they are fairly leniant on making those in place come up to the new level. They however will require you, the new kid on the block to do more than every one else.
Good luck with this if you do it. |
12-07-2008, 02:30 PM | #12 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Thanks.
The price has jumped with four days left. :(
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-07-2008, 04:40 PM | #13 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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If you want a small smoker on board mount one on a trailer along with a grill for burgs and dogs. Your truck needs to be used for preping,holding and serving and see if you realy want or need the fryers they add alot of expense for what you do and the space could be used for extra refridgeration,prep ext. I have done alot of tinkering with my setup to get it the way I want it and as you work in it you will see what I mean. Good luck on you new venture I will give what ever help I can.
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I'MMM Back💪 |
12-09-2008, 11:26 AM | #14 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Doc, if anyone can make it work...you can!
I say go for it, and much success my friend.
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12-09-2008, 11:35 AM | #15 | ||
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
Quote:
__________________
www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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