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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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Unread 12-20-2008, 07:46 AM   #16
AlabamaGrillBillies
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We (Catering Co.) already have the tax id, we are a partnership, and have had insurance for a year now, infact we just renewed our policy and this cook tonight is to help pay the premium.

I am no where near wanting to market my own rub. My sauce maybe in the next 12-18months. I was really just looking for a place to buy rub shakers/containers. I like the ones you (todd) use, and would like one in a smaller size as well. Say around 6oz. I was just wondering where you got yours and if it was worth my while to try and buy them in small batches say 100 or less at a time.

Thanks for all the comments guys.
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Unread 12-20-2008, 07:48 AM   #17
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Quote:
Originally Posted by Bbq Bubba View Post
Co-packers, you can't do this kind of thing at home.
*edit*
I see now 'co-packers' is a company.
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Unread 12-20-2008, 07:53 AM   #18
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Quote:
Originally Posted by keend View Post
Talk to the big guys (Griffith Labs, Baltimore Spice, Elite Spice, Milwaukee Seasoning, Flavorite, etc.) They will not want your business, but they usually know smaller minority and woman owned businesses that they refer low volume business to.
Thanks, I spoke with a guy from Griffith at the competition but I was too far into doing my thing to get a grip on what he was talking about I'll have to get in touch with him.
Thanks.
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


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Unread 12-20-2008, 03:49 PM   #19
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Who's the guy in KC that makes all the rubs for people? They had him on a few food shows. Old guy wth a beard about a foot long. Dare I say....Father Thyme.
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Unread 12-21-2008, 08:57 AM   #20
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Quote:
Originally Posted by KC_Bobby View Post
Check to see if the other recipe is patented. If not, you should legally be OK to patent your recipe. If the original is patented - then they might have some legal rights as far as slight changes one way or the other - check with a lawyer. If you patent it, register and trademark the brand.

I respect your moral concerns

If it is patented and you make a modification to it that improves it, you can then patent your version. Its done all the time.

If they are giving out the recipe in a book, I would bet major money that it is not patented. Plus I am sure the author got the recipe from somewhere else anyway and made a few modifications so he could call it his own.
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