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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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02-18-2009, 01:29 PM | #1 |
Knows what a fatty is.
Join Date: 05-22-07
Location: Dexter, Mo
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How much do you charge
Just wondering what some of you charge for skinless, fatless, boneless pulled pork butt. I'm at the point where doing it at cost or less is no fun anymore. It was OK while I was learning. Now I have several repeat customers and need to know what others are doing.
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[FONT=Fixedsys][I]Lester,[/I][/FONT] [FONT=Fixedsys]Traeger 125[/FONT] [FONT=Fixedsys]Fish Cooker[/FONT] [FONT=Fixedsys]Members Mark Gasser[/FONT] [FONT=Fixedsys]Old Drum Smoker Grill[/FONT] |
02-18-2009, 01:48 PM | #2 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I'm charging $11 a pound cooked and pulled... I give my customers a break if they want to pull it them selves... No one has taken me up on it yet....
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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. |
02-18-2009, 01:51 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Our Pulled pork goes between 8 and 10 bucks a pound.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
02-18-2009, 01:51 PM | #4 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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"Skinless" Are you doing whole shoulders? Or barkless?
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
02-18-2009, 02:56 PM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Be interesting to see how much uncooked pork it takes and how much it costs for the uncooked in order to make that pound of cooked and pulled product.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
02-18-2009, 03:26 PM | #6 |
Knows what a fatty is.
Join Date: 05-22-07
Location: Dexter, Mo
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How much does it cost
Thanks for your replies. I cook butts. My pulled pork is ready to use however you like no waste. Just went to Sam's 17.24lb cost $22.07. I would guess you lose 1/3. It takes 10 to 14 hours to cook. Pellet cost when it's cold about $15.00 plus foil pans bags etc. I would guess you end up with about 12 lb of meat. You figure it out.
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[FONT=Fixedsys][I]Lester,[/I][/FONT] [FONT=Fixedsys]Traeger 125[/FONT] [FONT=Fixedsys]Fish Cooker[/FONT] [FONT=Fixedsys]Members Mark Gasser[/FONT] [FONT=Fixedsys]Old Drum Smoker Grill[/FONT] |
02-18-2009, 03:31 PM | #7 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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$10/lb cooked weight.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
02-18-2009, 03:37 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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If my math is right, that comes out to just under $3 per pound to produce then. Using the rule of thumb of selling for three times your cost, then $9 a pound is about right for the low end. What the market will bear is another matter.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
02-18-2009, 09:03 PM | #9 |
Full Fledged Farker
Join Date: 11-13-07
Location: Frederick County, MD
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I would use 40-45% for your loss factor. I've seen some estimates as high as 50%. You should run a couple of test and weigh it before cooking (or use weight off the package) and then once it is cleaned, pulled and package for sale. Besides the fat rendering off, you'll lose weight once you take out the bones and remove the excess fat.
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Bill Just Smokin' Around Competition BBQ Team BWS Fatboy, BWS Competitor Medium BGE, Weber Kettle and gasser, other toys |
02-19-2009, 06:59 PM | #10 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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They are gonna cook out 40-50%, meaning a 7.5-8lb but will weigh 4.25-4.5 lbs cooked. I sell it for $10 per pound and they ain't enough.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
02-19-2009, 09:10 PM | #11 |
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho
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The better grade of meat you use will yeild more as well. My .02... We get $11 per lb for our as well.
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Hoss [B]Big Daddy's BBQ[/B] [B]Concessions and Catering[/B] [B]Kuna, ID[/B] [URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL] Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen |
02-19-2009, 09:17 PM | #12 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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$9.00 per lb. here for brisket or pulled pork
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
02-20-2009, 05:44 AM | #13 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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We always estimate a 50% loss raw weight to cooked pulled meat. We may over shoot and have more meat than we thought, but I don't know of a time we ran short using that figure.
We charge $9 a pound vacuum sealed. This puts us right in the middle price wise of all of our competition (local q joints) and we sell ours vacuum sealed in the quantity the customer requests. The vacuum sealing gives us a one up on the local joints, and once people have tasted our meat, they seldom go back to the local places.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
03-30-2011, 11:07 AM | #14 |
Got rid of the matchlight.
Join Date: 04-01-08
Location: Copiague, New York
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I started with 50 lbs raw @ 1.59 per lb
I got 33 lbs cooked = 2.41 per lb. cooked |
03-30-2011, 12:06 PM | #15 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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How much would you charge for your time and supplies?
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