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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.

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Old 02-25-2016, 07:14 PM   #1
Got rid of the matchlight.
Join Date: 02-14-16
Location: Maryville
Default Catering with charcoal

does anyone here operate a catering biz that is primarily charcoal/gas grilling? I already have a Backwoods smoker for Q and ribs, but I want to consider adding other meats from the grill; steaks, 1/2 chickens, chops etc. any help or conversation would be appreciated. I'll hang up and listen.
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Old 02-25-2016, 08:02 PM   #2
Full Fledged Farker

Join Date: 09-08-15
Location: Stamford, CT

I plan on giving it a try in between comps this year.
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Old 02-25-2016, 08:17 PM   #3
Babbling Farker
Join Date: 02-22-14
Location: Kensington, MD

I say if the product is good, i don't care if you cooked on Sterno cans!
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Old 02-27-2016, 08:05 AM   #4
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

Depends on how big you want to go. Properly timed out, you can cook on a weber kettle steaks for 50 people. However you really dont want to cut timeline close, you must have all food cooked and holding for serve time. Charcoal is good to finish items on
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
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