cynfulsmokersbbq
Full Fledged Farker
- Joined
- Sep 5, 2011
- Location
- Wapello...
If any of you could please help me with these, I'd sure appreciate it.
We have been catering and vending for five years now. Most of our menu stays consistent, so I have no worries about it...... But.... I knew the day was coming when someone would request something that was new to me.
Two questions:
#1
Prime rib. We charge $10.50 for two meats and two sides. We upcharge Brisket and Ribs. How much of an upcharge does everyone charge on Prime Rib.
Prime Rib recipe: (yes, this is part of question #1) :thumb:
I've got a standard one that works well, but I'm not sure it is "amazing" Anyone have any suggestions?
#2....
Roast Beef. I have a request for roast beef instead of Brisket. Anyone ever smoked a roast? If so: To what temperature? What temp did you smoke it at? What wood did you use? and what rub to use?
These are two big gigs, each worth about 4K... I really want to nail the tastings.
Thank You All...
Cynful....
We have been catering and vending for five years now. Most of our menu stays consistent, so I have no worries about it...... But.... I knew the day was coming when someone would request something that was new to me.
Two questions:
#1
Prime rib. We charge $10.50 for two meats and two sides. We upcharge Brisket and Ribs. How much of an upcharge does everyone charge on Prime Rib.
Prime Rib recipe: (yes, this is part of question #1) :thumb:
I've got a standard one that works well, but I'm not sure it is "amazing" Anyone have any suggestions?
#2....
Roast Beef. I have a request for roast beef instead of Brisket. Anyone ever smoked a roast? If so: To what temperature? What temp did you smoke it at? What wood did you use? and what rub to use?
These are two big gigs, each worth about 4K... I really want to nail the tastings.
Thank You All...
Cynful....