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Old 03-29-2008, 09:28 AM   #1
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Comp Q for the Public

I have had the opportunity to serve Pulled Pork for two different events now. While they were both non paying, I got a feel for what catering is about.

I used spice blends that cost be about $8.00 per lb. As people were loading there plates they were topping thier sandwiches with sauce that cost me $10.00 per gallon.

I am struggling with this.

I want to serve/be known for good bbq but I am wondering whether or not the masses that I cater to really need to be served the same Q that I would compete with.

I have also been pondering the idea of making a home blend, less expensive rub for the cook and then adding some of the good stuff to the finished product.

Any thoughts ?
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Old 03-29-2008, 09:35 AM   #2
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Cliff,

Whether for comp or the general public you still want to make a good product. That being said, I would bet that in your 2 events that most people put sauce on the pork, some maybe to excess in your opinion. Most of the public will.

If thats the case, I would make sure your happy with the end quality of the pork and concentrate on giving them a good sauce. I wouldn't worry too much about the rub as most of the public will use sauce to excess and not even taste the rub. If they like the sauce they'll like your pork. The vast majority of the general public thinks BBQ is all about the sauce. IMHO.
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Old 03-29-2008, 09:42 AM   #3
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$10 Head Country sauce is pretty good stuff. I am happy with that part.

It's the cost of the rubs that are getting me. That and the the heartache involved in watching all that work and cost go up in sauce.

People want good Q but I don't think they want to pay for competition quality.
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Old 03-29-2008, 09:45 AM   #4
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I've heard q joint owners talk about "getting sauced to death" meaning
customers use so much they eat into the profit margins. People like me
will eat your expensive Heinz 57 on french fries, I love huspuppies in
vinegar sauce...need to add that in to your package price.

If you just figure a price by the amount of meat, you're gonna lose...
spice, sauce, wood, charcoal, gas, aluminum foil, serving utensils,
napkins, disposable pans,....they all cost money.
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Old 03-29-2008, 10:52 AM   #5
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Cliff, PM me about rub by the lb. I will be glad to give you a great deal!!
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Old 03-29-2008, 11:00 AM   #6
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Re: Comp Q for the Public

Quote:
Originally Posted by Cliff H.
I have had the opportunity to serve Pulled Pork for two different events now. While they were both non paying, I got a feel for what catering is about.

I used spice blends that cost be about $8.00 per lb. As people were loading there plates they were topping thier sandwiches with sauce that cost me $10.00 per gallon.

I am struggling with this.

I want to serve/be known for good bbq but I am wondering whether or not the masses that I cater to really need to be served the same Q that I would compete with.

I have also been pondering the idea of making a home blend, less expensive rub for the cook and then adding some of the good stuff to the finished product.

Any thoughts ?
See now, this is why I do butts in a gas cooker. The stupid public will put so much sauce on that they can't taste the Q. I add a quart of water to a gallon of sauce because the morons just keep pouring it on.
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Old 03-29-2008, 11:09 AM   #7
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Cliff, how about not offering sauce?
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Old 03-29-2008, 11:16 AM   #8
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Quote:
Originally Posted by Greg Rempe
Cliff, how about not offering sauce?
It's expected dummy! If you vended pulled pork with out sauce, how many hundred times would you hear " where's the sauce? " Geeesh
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Old 03-29-2008, 11:28 AM   #9
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Re: Comp Q for the Public

[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by "Cliff H.":2dl4cp7a
I have had the opportunity to serve Pulled Pork for two different events now. While they were both non paying, I got a feel for what catering is about.

I used spice blends that cost be about $8.00 per lb. As people were loading there plates they were topping thier sandwiches with sauce that cost me $10.00 per gallon.

I am struggling with this.

I want to serve/be known for good bbq but I am wondering whether or not the masses that I cater to really need to be served the same Q that I would compete with.

I have also been pondering the idea of making a home blend, less expensive rub for the cook and then adding some of the good stuff to the finished product.

Any thoughts ?
See now, this is why I do butts in a gas cooker. The stupid public will put so much sauce on that they can't taste the Q. I add a quart of water to a gallon of sauce because the morons just keep pouring it on.[/quote:2dl4cp7a]


sad but true
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Old 03-29-2008, 12:20 PM   #10
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[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by "Greg Rempe":3pvfhag5
Cliff, how about not offering sauce?
It's expected dummy! If you vended pulled pork with out sauce, how many hundred times would you hear " where's the sauce? " Geeesh [/quote:3pvfhag5]

Dummy?

I bet if you let them have a sample they wouldn't ask for it...well, if its any good that is...but considering yours is gas smoked...
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