Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


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.

Thread Tools
Old 03-18-2009, 10:34 AM   #1
Quintessential Chatty Farker
Mo-Dave's Avatar
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default Another rib vending ?

This may be a silly question but here ya go anyway. Are you putting sauce on all the ribs or leaving it off and then asking customers if they want them sauced or not? I am thinking no sauce unless the customer wants it on them.
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote

Old 03-18-2009, 10:44 AM   #2
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

I always glaze, chances are better that they all want sauce when doing vending. Also adds flavor and adds flavor.
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote
Old 03-18-2009, 12:13 PM   #3
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba's Avatar
Join Date: 05-03-07
Location: New Baltimore, Mi.

We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs.
Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs.

Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Old 03-18-2009, 12:37 PM   #4
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA

Yep, we always put a nice sauce glaze on the ribs, on the grill, after the smoke. Not too heavy, then offer more sauce on the side.

Hmmmnnn, now I am craving ribs for some reason.....
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote
Old 03-18-2009, 12:40 PM   #5
big brother smoke
somebody shut me the fark up.

big brother smoke's Avatar
Join Date: 05-03-06
Location: Ventura, CA

I add enough to glaze as well, unless the customer request differently!
Peace and Smoke,

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote
Old 03-18-2009, 04:18 PM   #6
is one Smokin' Farker
paydabill's Avatar
Join Date: 05-21-07
Location: Moberly, Mo

Last time I vended ribs - I left them un sauced, but I kept the sauce heated. That way it did not cool down the ribs.
Lit & Loaded BBQ
I remember a day when I hated pellets -
2 pellet cookers latter!
CBJ - love judging
KCBS - member for 4 years
MOFO Chapter

Super fast - BLUE Thermopen
paydabill is offline   Reply With Quote
Old 03-18-2009, 04:28 PM   #7
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

Disclaimer---I do not vend nor cater. Both are a four letter word--"work".

With that said, every person (100%) who finds out I cook competetive or serious BBQ asks--"What is your secret sauce?"

To the masses, BBQ seems to be sauce, not BBQ as we know it.

Just FWIW.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rib vending chambersuac Catering, Food Handling and Awareness 30 10-06-2011 04:57 PM
Vending in tx SEMPER FIre Competition BBQ 1 04-22-2010 08:10 AM
Rib vending question? Jacked UP BBQ Catering, Vending and Cooking For The Masses. 13 03-22-2009 08:26 AM
Rib Vending / Catering? Greendriver Q-talk 7 01-29-2008 06:43 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 03:43 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts