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Old 09-22-2010, 12:14 PM   #1
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Catering/serving questions

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
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Old 09-22-2010, 12:48 PM   #2
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Re: Catering/serving questions

Ask them what they want, and charge accordingly.

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Old 09-23-2010, 01:52 PM   #3
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Re: Catering/serving questions

Quote:
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
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Old 04-12-2011, 06:26 AM   #4
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Re: Catering/serving questions

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..!
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Old 04-12-2011, 08:39 AM   #5
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Re: Catering/serving questions

Hey Gary how do you re-heat? Just foil pan on a grill? Put anything in it to keep it moist?
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Old 04-14-2011, 07:10 PM   #6
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Re: Catering/serving questions

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!
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Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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Old 04-14-2011, 07:35 PM   #7
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Re: Catering/serving questions

Ahh great plan. That smell of boiling water and plastic should throw the crowd into a feeding frenzy
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Old 04-15-2011, 06:48 PM   #8
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Re: Catering/serving questions

Quote:
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
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Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

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Primo Oval XL
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Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
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Old 04-15-2011, 07:04 PM   #9
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Re: Catering/serving questions

Quote:
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
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Old 04-16-2011, 10:27 AM   #10
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Re: Catering/serving questions

cool thanx guys
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