How do u keep your meat fresh?

C

Cutem all Jack

Guest
I've like alot of others have been thinking about selling Q on the corner. Before everybody gets on to me, I am in the process of figureing out how to do it legal.

But here is my question. On butts you can foil them wrap them and put em in a cooler and they will be fine, but how do you keep your chicken and ribs from overbooking but staying fresh after they are done? I can cook great Q but I refuse to serve dry nasty Q because it's not fresh.

To the guys who have made it in the business, has it been worth it and is there any actual money to be made in a weekend warrior if I do it legal? Thanks for any help or pointers!
 
To answer your last question 1st. If I were to pay myself an hourly wage my business would go broke fast. I have pretty much gotten myself a good paying job from going in to business. I still work full time 40 hours a week but work 60 hours a week to barbecue cater/vend weekends. I'm tired, have no time to do things I want and no money because it takes all of it to keep the growing business rolling. It seems the more I make the more I need. I do not make enough to quite my full time job, and I could use lots of help that I can not afford. This is my 3rd year in business, it is a roller coaster of emotions. You have someone tell you that $10pp is way too much one minute for something and the next books you for $20pp and thinks it was great deal. It will take me 2 more years to pay off debt my going into business. Once it's paid off I will evaluate were I am at and make a decision whether I want to continue.
 
Also, getting legal just to work weekends is fairly cost prohibitive, that's why so few actually do it.
 
As a wise man once said. Location, Location, Location,
Good luck on your venture. Even if you fail you succeed.
Just remember they cant take away your Birthday.:becky::thumb:
 
HBMTN said:
To answer your last question 1st. If I were to pay myself an hourly wage my business would go broke fast. I have pretty much gotten myself a good paying job from going in to business. I still work full time 40 hours a week but work 60 hours a week to barbecue cater/vend weekends. I'm tired, have no time to do things I want and no money because it takes all of it to keep the growing business rolling. It seems the more I make the more I need. I do not make enough to quite my full time job, and I could use lots of help that I can not afford. This is my 3rd year in business, it is a roller coaster of emotions. You have someone tell you that $10pp is way too much one minute for something and the next books you for $20pp and thinks it was great deal. It will take me 2 more years to pay off debt my going into business. Once it's paid off I will evaluate were I am at and make a decision whether I want to continue.
Click to expand...
The more I've looked into what it takes to do it legal the more I could see myself getting into the same shoes you are in. I wish you the best of luck on your journey. I don't really see how you can make much with all the small things you have to get just to have a successful buisness. You don't really think about all the small things much less dealing with HD. Again good luck!
 
This post has great information that helps to keep the meat fresh. I am happy to find this awesome post.
 
Cutem all Jack, do not give up with out trying.

Yes there are some expenses, I am doing it the legal way and did I make money last year, nope. Did it cost me my home buying insurance and jumping through the HD hoops, nope. I have spent more money on hunting trips than I did getting legal so don't let the cost of doing this scare you.
I know many will quickly say don't do it, but your going to hear that regardless of what business you go into, at least your attempting to do it legally.

As far as keeping food warm, chaffing dishes and Cambros is where you want to start. I by no means am any expert as I ask this kind of question all the time, still learning.

I will suggest doing as I am now, take the food safety course, either online or locally and just stick to their guidelines. Keep the meet in the safe zones either warm or cool.

I believe most meets are good for a few hours if kept warm and moist. I am going to be doing some testing in the next few weeks and will let you know my results.

It would be nice if there were a section on this, specific to meats and times that they can be kept before the quality starts to drop too much.
 
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