Catering/serving questions

[Slow Poke BBQ]

I have people asking me to cater there events but I have some questions.

How do most of you serve when asked?
Chicken
1) Shredded, thighs/legs, quarters, breasts

Brisket
1) Only flat slices or add chopped point also

Ribs
1) only St louis style, tips on side/ no tips or full spares cut up

Pulled pork and chopped brisket
1) Add sauce to meat or sauce on the side

[Pigs On The Wing BBQ]

Ask them what they want, and charge accordingly.

Pigs

[Gary in VA]

Originally Posted by Slow Poke BBQ

I have people asking me to cater there events but I have some questions.

How do most of you serve when asked?
Chicken
1) Shredded, thighs/legs, quarters, breasts mainly do 1/3 legs to 2/3 thighs but sometimes will do whole birds and cut up if more "formal" dinner

Brisket
1) Only flat slices or add chopped point also I cook flats ahead of time, foil, let cool in fridge overnight, slice cold and vacuum pack & reheat what I need in the bag and serve

Ribs
1) only St louis style, tips on side/ no tips or full spares cut up I usually get curlys (uncooked) frozen St. louis style ribs (already cut down) by the case and cook the day of the event. I cut them into single bones so they stretch farther

Pulled pork and chopped brisket
1) Add sauce to meat or sauce on the side I cook pork ahead of time too, pull/chop and vacuum bag and then reheat, before I bag I sauce lightly with a vinegar/pepper sauce and then serve a sweet sauce and a carolina sauce on the side

hope this helps... I'll cook most anything people want though for the right price

[bellabrownn]

That is great now tell me about what kind of service they provide, cost per dish...!
And what kind of service include in the catering service that will tell me in brief..!

[ChuckBBQSmoker]

Hey Gary how do you re-heat? Just foil pan on a grill? Put anything in it to keep it moist?

[Gary in VA]

I foodsaver and re-heat in the bag in boiling water. Keeps all the natural juices with the meat. Don't open the bag until ready to serve!

[bigwheel]

Ahh great plan. That smell of boiling water and plastic should throw the crowd into a feeding frenzy

[Gary in VA]

Originally Posted by bigwheel

Ahh great plan. That smell of boiling water and plastic should throw the crowd into a feeding frenzy

I don't get no complaints!

Usually have chicken on the smoker while boiling... covers up the boiled plastic smell

[Pigs On The Wing BBQ]

Originally Posted by Gary in VA

I foodsaver and re-heat in the bag in boiling water. Keeps all the natural juices with the meat. Don't open the bag until ready to serve!

We have had good luck with the coverd half pan reheat deal. Reheat on a Traeger.

Pigs

[ChuckBBQSmoker]

cool thanx guys