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09-22-2010, 01:14 PM
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#1
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BBQ NOOB
Join Date: Feb 2010
Posts: 13
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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
__________________
__________________
http://slowpokebbq.blogspot.com/
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09-22-2010, 01:48 PM
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#2
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Re: Catering/serving questions
Ask them what they want, and charge accordingly.
Pigs
__________________
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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09-23-2010, 02:52 PM
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#3
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Saint O'Que


Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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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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__________________
Gary Cline
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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04-12-2011, 07:26 AM
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#4
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BBQ NOOB
Join Date: Apr 2011
Posts: 16
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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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04-12-2011, 09:39 AM
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#5
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Cooker


Join Date: Apr 2011
Location: Bronx, NY
Posts: 272
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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?
__________________
If I was rich I'd just smoke all day
22.5 WSM, 22.5 Weber OTS, 22.5 Weber OTG
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04-14-2011, 08:10 PM
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#6
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Saint O'Que


Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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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!
__________________
Gary Cline
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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04-14-2011, 08:35 PM
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#7
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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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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04-15-2011, 07:48 PM
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#8
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Saint O'Que


Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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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 
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I don't get no complaints!
Usually have chicken on the smoker while boiling... covers up the boiled plastic smell
__________________
Gary Cline
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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04-15-2011, 08:04 PM
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#9
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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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!
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We have had good luck with the coverd half pan reheat deal. Reheat on a Traeger.
Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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04-16-2011, 11:27 AM
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#10
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Cooker


Join Date: Apr 2011
Location: Bronx, NY
Posts: 272
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Re: Catering/serving questions
cool thanx guys
__________________
If I was rich I'd just smoke all day
22.5 WSM, 22.5 Weber OTS, 22.5 Weber OTG
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04-17-2011, 07:41 PM
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#11
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Pork Butt


Join Date: Mar 2011
Location: Marion, Iowa
Posts: 163
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Re: Catering/serving questions
I pull trailer in to event and light up the firebox and get the smell of bbq in the air...that puts eveyone into a bbq coma and they have no idea you heated your q in a bad or care for that matter.
__________________
Hawk Wild BBQ Co Custom built Reverse Flow Hawk Wild Smoker Smokey Mountain Verticle Electronic Smoker Weber 22.5 Kettle Grill If it ain't smok'in it's called grill'in www.hawkwildbbq.com
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04-17-2011, 09:11 PM
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#12
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Catering/serving questions
Yep thats the ideal scenario but then it eventually dawn on a person they have to make a decision whether they are catering to make money or make smoke  Seriously I attend many catered events and have yet to see a single one who brings the pit. Its cooked off site under propa and sanitary conditions and brought to the function in the Cambrio sideways ice chest deals. Rubbermaid is best and cheapest if you want to buy some last I looked anyhow. I trust the name brand. Now I know some who will drag a pit to the place but that cost a bunch more and then you have to give payola to the health goons to make it legal..blah blah blah. By the same token I aint never been to one where they broke at the baggies and crawdad pots either. There is something wrong with this pitcher. Now this do not apply to folks who live in Mayberry of course. Suspect you do whut you want around that neck of the woods
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04-20-2011, 06:32 PM
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#13
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Re: Catering/serving questions
Quote:
Originally Posted by hawk wild bbq co
I pull trailer in to event and light up the firebox and get the smell of bbq in the air...that puts eveyone into a bbq coma and they have no idea you heated your q in a bad or care for that matter.
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If you want to drive them nuts, hack up some cheap yellow onions and throw them on the fire with some hickory. The smell will drive them right over.  Works every time.
Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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04-20-2011, 10:35 PM
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#14
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Cooker


Join Date: Apr 2011
Location: Bronx, NY
Posts: 272
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Re: Catering/serving questions
[/quote]
If you want to drive them nuts, hack up some cheap yellow onions and throw them on the fire with some hickory. The smell will drive them right over.  Works every time.
Pigs[/quote]
Yeah I'd think so!
__________________
If I was rich I'd just smoke all day
22.5 WSM, 22.5 Weber OTS, 22.5 Weber OTG
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05-02-2011, 06:52 AM
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#15
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BBQ NOOB
Join Date: Apr 2011
Posts: 16
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Re: Catering/serving questions
Very simple and quick answer first of all just ask them what you want to eat and how much you want according to them we are serving the food items..!
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05-05-2011, 02:07 AM
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#16
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Re: Catering/serving questions
Quote:
Originally Posted by bellabrownn
Very simple and quick answer first of all just ask them what you want to eat and how much you want according to them we are serving the food items..!
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 ???
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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05-07-2011, 09:13 AM
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#17
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Re: Catering/serving questions
Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by bellabrownn
Very simple and quick answer first of all just ask them what you want to eat and how much you want according to them we are serving the food items..!
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 ??? 
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Chris, that's our thoughts exactly with 90% of your posts!
__________________
I hope this isn't negative!
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05-07-2011, 02:42 PM
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#18
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Catering/serving questions
I give them smoked brisket or butts and rope sausage. Few dawgs for the kids. Sweet beans..buns..onyawn..pickles and japs etc. Cookies from the day old bread store and watermelon slices. Fella taught me how to slice a melon where one will feed 50 folks for dessert. 12 bucks a head with half the money up front. They can take it or leave it.
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05-10-2011, 07:41 PM
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#19
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Pork Butt


Join Date: Mar 2011
Location: Marion, Iowa
Posts: 163
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Re: Catering/serving questions
I will never go to an event and not fire up the smoker for them. That is why I built it and I do this for my love of bbq and the enjoyment of peoples reactions to having the pit on site for them to experience. I may pre-cook for convenience but it will ALWAYS return to the smoker before they get it. They pay good money for me to be there they deserve the full treatment IMHO.
__________________
__________________
Hawk Wild BBQ Co Custom built Reverse Flow Hawk Wild Smoker Smokey Mountain Verticle Electronic Smoker Weber 22.5 Kettle Grill If it ain't smok'in it's called grill'in www.hawkwildbbq.com
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