I have a question for caterers...

cruzmisl · 02-01-2010, 07:37 PM

Hi All,

I have a question for you caterers. It may be a stupid question but I have to ask.

Lets say you have a job (pulled pork and brisket) for 100ppl at a retirement party for example. The party is in a park and dinner is scheduled for 6pm. Do you drag your set up and start cooking at 6am in the park or do you precook at home? Just curious how you get everything timed?

Thanks,
Joe

Double W BBQ · 02-01-2010, 07:41 PM

cook at home pack in chest and deliver.

txschutte · 02-01-2010, 07:43 PM

Pre cooked fresh for serving time. Unless an onsite cooking gig is ordered, then I get the additional $500. My meats are timed backward from serve time, including transport.

Cooking without my kitchen is a PIA. If folks wanna show, they can get it for a price.

Spydermike72 · 02-01-2010, 07:44 PM

It depends, we have a lot of folks that like to have the smoker on site. It is a great conversation starter...

cruzmisl · 02-01-2010, 07:55 PM

Quote:

Originally Posted by Spydermike72

It depends, we have a lot of folks that like to have the smoker on site. It is a great conversation starter...

Yeah thats what I was curious about. If they want the smoker on site do you cook everything on site?

PCDoctor_1979 · 02-01-2010, 08:04 PM

In my case, if they want the on-site smoker I still cook everything at HQ as usual. I will fire up the smoker mostly just for appearance sake. I charge by the hour having the smoker on site with a three hour minimum. Once I tell a prospect the charge for the on-site smoker, they end up declining. Just my $0.02

Bbq Bubba · 02-01-2010, 08:53 PM

Quote:

Originally Posted by cruzmisl

Yeah thats what I was curious about. If they want the smoker on site do you cook everything on site?

We have, but its a LONG day.
Most jobs are cooked ahead and finished on site. They still get the show, just a condensed version.

big brother smoke · 02-02-2010, 09:12 AM

Hot and fast is a go to tool in catering, if you are worried about being on a site for over 10 hours.

chopshop · 02-02-2010, 11:31 AM

the truth is its easier to cook it at home and deliver it. but i like to get my smoker there first thing so i could start drinking this way by the time everyone gets to the party im wasted. ( even if i wasnt invited) there is nothing wrong with being the topic of conversation for 4-5 days

Prairie Smoke · 02-02-2010, 03:45 PM

Prep at home, cook on site. It's part of the package that allows me to charge more per plate than other caterers in my market. The clients and their guests LOVE to see that their food is being cooked with a visible open fire. Not every caterer pulls a kitchen to the job with them, though, so YMMV. Now, as it's been mentioned, cooking real BBQ on site does not mean you have to arrive 18 hours early, you can turn out a good product cooking hot.

Mlukewow · 02-02-2010, 10:41 PM

cook at Kitchen then throw some smoke for the show you can take it to 80% and then finish it off at location but gotta watch the temps up and down for health reasons

Bigmista · 02-03-2010, 12:15 PM

We cook ahead of time and deliver. Showing up with the rig is $300 extra.

SirPorkaLot · 02-03-2010, 02:22 PM

Quote:

Originally Posted by chopshop

the truth is its easier to cook it at home and deliver it. but i like to get my smoker there first thing so i could start drinking this way by the time everyone gets to the party im wasted. ( even if i wasnt invited) there is nothing wrong with being the topic of conversation for 4-5 days

^^^^^^^^ Sounds like me, and is the exact reason I DON'T cater.

For me; cooking without drinking is not OK.

Dyce51 · 02-03-2010, 02:34 PM

If you cook ahead and deliver....do you cook in a commercial kitchen?? I know I was told I'd have to cook onsite since I do not have access to a commercial kitchen.....

Dutchovendude · 02-03-2010, 02:52 PM

I ditto what ^he^ said. In Utah, if you don’t have a commercial kitchen, you have to cook on site to be legal. No cooking is allowed in the home.

02-01-2010, 07:37 PM	#1
cruzmisl Got Wood. Join Date: 01-29-10 Location: Grosse Pointe, Mi Downloads: 0 Uploads: 0	I have a question for caterers... Hi All, I have a question for you caterers. It may be a stupid question but I have to ask. Lets say you have a job (pulled pork and brisket) for 100ppl at a retirement party for example. The party is in a park and dinner is scheduled for 6pm. Do you drag your set up and start cooking at 6am in the park or do you precook at home? Just curious how you get everything timed? Thanks, Joe

02-01-2010, 07:43 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Pre cooked fresh for serving time. Unless an onsite cooking gig is ordered, then I get the additional $500. My meats are timed backward from serve time, including transport. Cooking without my kitchen is a PIA. If folks wanna show, they can get it for a price. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

02-01-2010, 07:44 PM	#4
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	It depends, we have a lot of folks that like to have the smoker on site. It is a great conversation starter... __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

02-01-2010, 08:04 PM	#6
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA Downloads: 0 Uploads: 0	In my case, if they want the on-site smoker I still cook everything at HQ as usual. I will fire up the smoker mostly just for appearance sake. I charge by the hour having the smoker on site with a three hour minimum. Once I tell a prospect the charge for the on-site smoker, they end up declining. Just my $0.02 __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

02-02-2010, 09:12 AM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Hot and fast is a go to tool in catering, if you are worried about being on a site for over 10 hours. __________________ 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"

02-01-2010, 07:41 PM	#2
Double W BBQ Got rid of the matchlight. Join Date: 12-07-09 Location: south Tx Downloads: 0 Uploads: 0	cook at home pack in chest and deliver.

02-02-2010, 11:31 AM	#9
chopshop On the road to being a farker Join Date: 09-10-06 Location: Seaside Heights NJ Downloads: 0 Uploads: 0	the truth is its easier to cook it at home and deliver it. but i like to get my smoker there first thing so i could start drinking this way by the time everyone gets to the party im wasted. ( even if i wasnt invited) there is nothing wrong with being the topic of conversation for 4-5 days __________________ www.chopshopbarbecue.com

02-02-2010, 03:45 PM	#10
Prairie Smoke On the road to being a farker Join Date: 12-01-08 Location: Regina, SK Downloads: 0 Uploads: 0	Prep at home, cook on site. It's part of the package that allows me to charge more per plate than other caterers in my market. The clients and their guests LOVE to see that their food is being cooked with a visible open fire. Not every caterer pulls a kitchen to the job with them, though, so YMMV. Now, as it's been mentioned, cooking real BBQ on site does not mean you have to arrive 18 hours early, you can turn out a good product cooking hot. __________________ Cooking on: JR Enterprises 23-60 stickburner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro FEC-100 Southern Pride XLR-1400 WSM x 3, UDS, Weber 22" OTG You don't win friends with salad! @prairie_smoke

02-02-2010, 10:41 PM	#11
Mlukewow Knows what a fatty is. Join Date: 07-20-08 Location: Beaverton, Oregon Downloads: 0 Uploads: 0	cook at Kitchen then throw some smoke for the show you can take it to 80% and then finish it off at location but gotta watch the temps up and down for health reasons

02-03-2010, 12:15 PM	#12
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	We cook ahead of time and deliver. Showing up with the rig is $300 extra. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-03-2010, 02:34 PM	#14
Dyce51 Knows what a fatty is. Join Date: 07-18-09 Location: Brunswick, Ohio Downloads: 0 Uploads: 0	If you cook ahead and deliver....do you cook in a commercial kitchen?? I know I was told I'd have to cook onsite since I do not have access to a commercial kitchen.....

02-03-2010, 02:52 PM	#15
Dutchovendude Got Wood. Join Date: 10-04-08 Location: Brigham City, Utah Downloads: 0 Uploads: 0	I ditto what ^he^ said. In Utah, if you don’t have a commercial kitchen, you have to cook on site to be legal. No cooking is allowed in the home.

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