Slow Poke BBQ
Assistant Cook
- Joined
- Feb 19, 2010
- Messages
- 13
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
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