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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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#1 |
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Full Fledged Farker
Join Date: 08-24-10
Location: Omaha, NE
Downloads: 0
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Brethren:
I have been asked to do a "nacho bar" for a local business. Have no clue what portion sizes to calculate into the equation. Can anybody help?
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22.5 WSM, CB940, 26 MB Pro Kettle, Thermos Grill-2-Go, Maverick ET-7 & Taylor Digi, BBQ Guru |
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#2 |
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somebody shut me the fark up.
![]() ![]() ![]() Join Date: 07-08-10
Location: Dallas, TX
Downloads: 1
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Will booze be served? That will make a big difference.
![]() I don't have a good answer, but I'm pretty sure people down a lot more nachos when they are drinking. CD
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1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. ![]() From hero to ZERO in just one week! ![]() Are you ready for a THROWDOWN?
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#3 |
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Found some matches.
Join Date: 03-17-12
Location: Austrelia
Downloads: 0
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Nachos and cheese are very yummy, and they always hit the spot. Not only are they quick and easy and filling, but delicious as well. I want to know whether nachos and cheese are healthy?
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