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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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03-28-2010, 10:45 AM | #61 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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I would never use canned beans to serve to my customers. We make our own from scratch and there is no comparsion. I can't see wasting time doctoring up someone else's product. I've made them in dutch ovens on the Lang or you can make them in a crockpot, etc...Why spend all day smokin a pork butt and serve it with a tin of beans! imho
Same goes for chili, would you crack open a can or make your own?? I guess it's a personal thing..to each his own,,eh. Cheers
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
03-28-2010, 11:36 AM | #62 | |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Quote:
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03-28-2010, 03:48 PM | #63 | |
Knows what a fatty is.
Join Date: 12-12-09
Location: Madison,MS
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Quote:
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www.ThinBlueSmokeBBQ.com |
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03-28-2010, 05:16 PM | #64 | |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Quote:
Chili is an entire different ball game from beans. Since you are looking to stir the pot, lets shall we? Baked Beans???? Crock Pot????? The word baked in the name should give you the cooking method that should be used to make from scratch? Do you use someone elses recipe? Do you make your own ketchup to make these beans you speak of? We were also speaking of feeding people in the I believe 500 range, not enough for you and 10 other people in your backyard fresh out of the crockpot. There is a reason Bush's beans are on the shelves all over the world, people love them. If you add more flavor to them, then they will only be better. So as you slave over your crockpot, I will roll a can and dump in a pot with some seasonings, and serve and make about a 1000% mark up.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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04-03-2010, 06:08 AM | #65 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Wow...LOL...
Like I said----I guess it's a personal thing..to each his own,,eh. Cheers
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: Last edited by southernsmoker; 04-03-2010 at 07:38 AM.. |
04-03-2010, 07:12 AM | #66 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Why baked beans and not cowboy beans? If you have a propane burner on you smoker fill a pot with water add dry pinto or piquito beans and ham hocks, onions, rub etc. and let them boil/simmer while you cook. Takes about an hour or so and voila. Your customers will see you making them fresh and they taste great. Best thing about them is that they can be made on-site quickly and don't take a lot of attention.
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PorkQPine |
04-03-2010, 08:53 AM | #67 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Here's how I do it for caterings;
Full Deep Steam Pan, 1 #10 can baked beans, 1 #10 can great northern beans, 1/2 #10 can pinto or black beans, ~ pint of black strap mollasses, ~ pint of Sticky Pig BBQ Sauce, liberal sprinkling of onion powder, handful of rub, handful brown sugar (I have big hands), and ~ 1/2 pound pulled pork and / or brisket trimmings. Uncovered in pit until thick. Maybe 3 hours at 250.
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04-03-2010, 09:11 AM | #68 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Just served doctored up canned beans to 50 folks last Tuesday...nothing but rave reviews and happy campers...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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