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Cooking setup using commissary kitchen

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Sweetsmoke87

Knows what a fatty is.
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For you guys who are catering and vending, are you being required to use a commissary? If so what are you using it for mainly? Prep, storage etc? How are you doing your BBQ, are you smoking on site, at the commissary or at your home?
 
I use it for prep and storage. I cook at the commissary until I can go on site, and will usually finish there.
 
Depending on your volume, a commissary offers you dry and cold storage, prep space and cooking space. Most of your cooking should be done there.
 
Having the right catering supplies or cooking equipment will help a lot.
 
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yes we are required to use one. We are kind of lucky and get to park our trailer at the commissary as its a restaurant we work out of. We use cold storage and dry storage. Most prep is done there. All cooking is done on the trailer sometimes there but also on site often times.
 
I am thankful that our family business has a 2000 square ft freezer and 1000 sq ft of cooler. I generally cook on site unless for a rather large crowd then we cook before and hold in warmers and or cambros and use the smoker and grill once on site.

Hopefully picking up a bbr 700 next week so that will solve a lot of my problems
 
I know laws are different in each state but is it typically acceptable to do all food prep at the commissary and then transport the raw prepped meat for smoking off site?
 
mcyork28 said:
I know laws are different in each state but is it typically acceptable to do all food prep at the commissary and then transport the raw prepped meat for smoking off site?
Click to expand...

I would say yes it is. You have to remember a mobile food unit is designed for cooking. Dont look at this in terms of just bbq, rather any food menu on a food truck or concession trailer. If you get cheese curds at a county fair, do they cook them ahead of time? No. If you get a stir-fry or a burger off a food truck, do they cook it ahead of time? No.
 
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