The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 12-01-2010, 07:02 PM   #1
bottomsupbbq
Full Fledged Farker
 
Join Date: 08-17-09
Location: Snohomish
Default Award Winning Recipe ??

I have looked through a few of the catering web pages lately and for those that also cook competition BBQ they advertise on there catering page “award winning” ribs, brisket chicken etc. How many of you actually use your “award winning” recipes for catering jobs?
__________________
Kevin
KCBS-CBJ PNWBA-CBJ
Kamado K-7, WSM, UDS
[I]Ultra Fast[/I] [COLOR=darkorange][B]Orange [/B][/COLOR]Thermapen
bottomsupbbq is offline   Reply With Quote


Old 12-01-2010, 07:05 PM   #2
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

My ribs never change...comp or catering! Pork butt and brisket are the same rubs and sauces (for the most part) minus injections...chicken is quite a bit different...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, & 2016...
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, Ravenswood Winery, and Draper Valley Farms!
MAK 1 Star General...
MAK 2 Star General...
MAK 3 Star General...the one to rule them all!
JD McGee is offline   Reply With Quote


Old 12-01-2010, 09:40 PM   #3
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

I go for crisp skin on the chicken for catering and bite through for comps. I use the same rubs, but the process is much different.
I do ribs and butts pretty much the same way for comps and catering.
I use Waygu briskets for comps and choice for catering, but otherwise the recipe is the same.
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote


Old 12-01-2010, 10:11 PM   #4
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I do not own a championship or any awards for my BBQ, but, I take that advert that a place has award winning BBQ with a grain of salt. It means nothing, as there are all sorts of places to win an award. I tend to think people who use 'championship' or 'award winning' or 'world famous' are just throwing out marketing terms.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 12-02-2010, 07:24 AM   #5
J_Don
is One Chatty Farker

 
Join Date: 07-02-09
Location: Hattiesburg, MS
Default

Quote:
Originally Posted by landarc View Post
I do not own a championship or any awards for my BBQ, but, I take that advert that a place has award winning BBQ with a grain of salt. It means nothing, as there are all sorts of places to win an award. I tend to think people who use 'championship' or 'award winning' or 'world famous' are just throwing out marketing terms.
I totally agree. We have a couple of Q joints around here that advertise Award Winning and I'm almost sure the award came from a 3 team backyard competition. Gives Great BBQ a BAD reputation IMHO.
__________________
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
[COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR]
H D FXSTD
J_Don is offline   Reply With Quote


Old 12-02-2010, 08:22 AM   #6
big brother smoke
somebody shut me the fark up.


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

Though awards have been won, I do not boast the term in my business.
I do speak about it in our FAQs.

Sent from my iPhone using Tapatalk
__________________
Peace and Smoke,
BBS

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

My weapons: Humphrey's Smokers and Grizzly Coolers
big brother smoke is offline   Reply With Quote


Old 12-02-2010, 08:42 PM   #7
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by JD McGee View Post
My ribs never change...comp or catering! Pork butt and brisket are the same rubs and sauces (for the most part) minus injections...chicken is quite a bit different...
Really? You foil and add all the sweet to vending ribs?

No. Competition food has its place, and were certainly not putting that kind of effort into our BBQ when cooking for 200 people.

Just sayin.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 12-13-2010, 05:18 PM   #8
Capn Kev
is one Smokin' Farker

 
Join Date: 12-08-09
Location: Littleton, CO
Default

I pretty much use the same processes for catering as I do for comps, just on a larger scale. However, the recipes are not the same. I do not use phosphate injections for catering, but I do inject my big meats. I do not do my chicken the same...I grill for comps, and I brine & smoke for catering. ...and yes, I foil my ribs.

I alter my sauces to go for more traditional flavorings. Such as Head Country, Cookies, etc. Blues Hog is only used a little bit in my catering...it can become overwhelming if used in excess. I like to use Butch's, and Cowtown too.

Just my $.02
__________________
Kevin
Swinestone Cowboys BBQ Team
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
Capn Kev is offline   Reply With Quote


Old 12-13-2010, 05:38 PM   #9
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Default

I also foil my ribs and my pulled pork but I throw in a can of pepsi, my secret weapon as taste and falling off the bone is so important when catering
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote


Old 12-13-2010, 06:28 PM   #10
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Default

I use my award winning style, cookers, sauces and seasonings and even a few that are not.
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


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


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Old 12-14-2010, 12:50 PM   #11
Fatback Joe
Babbling Farker

 
Fatback Joe's Avatar
 
Join Date: 01-07-08
Location: Memphis, TN
Default

Quote:
Originally Posted by Bbq Bubba View Post
were certainly not putting that kind of effort into our BBQ when cooking for 200 people.
Slacker.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
Humphrey's GF Tank II
24 x 60 Shirley Fabrication
Fatback Joe is offline   Reply With Quote


Thanks from:--->
Old 12-27-2010, 08:01 PM   #12
Dutchovendude
Got Wood.
 
Join Date: 10-04-08
Location: Brigham City, Utah
Default

We do. In fact, at many of our comps, we are also vending. We are winning awards with the same exact meat we are serving to the public at the same time. Often times we have to tell folks in line they will have to wait a few minutes while we throw some meat in a box and run it to the judges.

These awards were taken with the same food we served to about 1500 people at that event!
Dutchovendude is offline   Reply With Quote


Old 12-28-2010, 10:17 AM   #13
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

Quote:
Originally Posted by Bbq Bubba View Post
Really? You foil and add all the sweet to vending ribs?

No. Competition food has its place, and were certainly not putting that kind of effort into our BBQ when cooking for 200 people.

Just sayin.
LOL! I never foil my ribs...at comps or for catering...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, & 2016...
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, Ravenswood Winery, and Draper Valley Farms!
MAK 1 Star General...
MAK 2 Star General...
MAK 3 Star General...the one to rule them all!
JD McGee is offline   Reply With Quote


Old 02-08-2011, 10:36 AM   #14
Dyce51
On the road to being a farker
 
Join Date: 07-18-09
Location: Brunswick, Ohio
Default

All of my sauces are my own recipes. I never use store bought!! At home or competition doesn't matter I use my award winner ever time!!
Dyce51 is offline   Reply With Quote


Old 02-09-2011, 02:10 PM   #15
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

Award winning is a big term. Peoples choice, state fairs, rib burns, unsanctioned good ole boy contests, they all give awards.

I know of no one who competes at the highest levels and also cooks professionally that uses the same recipes and techniques. Ask Donny Teel, Tuffy Stone, Steve Farrin or any of the other big boys. The food they give the public is great, but it's not the same food they give the judges for many reasons.

When you beat guys like that with the same food you vend, cater or have in your restaurant, you will really have something going...

EXCEPTION-Something occurred to me. I have done true "comp style" caterings for smaller groups. It runs well over 30 bucks/head, and makes for a fun party. For that price they get the full blown comp deal plus "actual award winning" sides and desserts.
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)

Last edited by Jeff Hughes; 02-09-2011 at 05:15 PM.. Reason: exception
Jeff Hughes is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Award Winning Cole Slaw Recipe? MileHighSmoker Q-talk 28 07-07-2012 05:15 PM
Award winning ABT's on a Skewer swamprb Q-talk 48 09-17-2010 06:23 PM
award winning ribs, arrrr! Rick's Tropical Delight Q-talk 37 09-27-2009 01:51 AM
Award Winning Competition Chicken by Pickled pig Sledneck Competition BBQ 34 05-03-2009 03:20 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.





All times are GMT -5. The time now is 10:31 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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