Woodman1
Executive Chef
Fatz, the way I'm workin it up is a "one price" deal to include
a) Meat- one or two kinds (1 lb uncooked or four bones)
b) Two sides (beans, baked taters, slaw, salad, smoked cheese grits, etc)
c) Dessert
d) Sauce, tableware, naps, wet-naps, buns.
I have come up with a general "cost" per person of about $6.50. This includes foil,wood, propane, and consumables.
(Hey, the food channel is in Lockhart at Kreuz's as I write this, how freaky is that!!For those of you unaware, Fatz and I were there with a bunch of Q-heads last October. Now they're at Smitty's, cool, we ate there!)
I am planning on charging a mark-up on that amount based on the number of people involved. If it is 75 or more, I'll cook on site. I won't drag Texas Hottie II to the site for 50 folks! If they choose pulled pork, I make better money. If it's brisket or ribs, I'm covered. I really am debating whether to even offer chicken. The salmonella issue makes me wary. Salmon is better in my opinion, and reasonably priced at the price clubs.(How ironic is it that I'm trying to avoid "salmon"ella by cooking "salmon?) Also, it cooks faster. Get your meat into the coolers to rest and throw the salmon filets and bakers into the pit for two hours and your golden. Teryaki and Texas BBQ Rub on a slab of salmon creates a beautiful, slightly sweet piece of heaven.
For golf outings, I'll offer sausage sandwhiches at the turn. Obviously, my mark-up will be less as the number of folks increases. "Make it up on volume as they say". The price clubs offer a myriad of desserts you can bring as a prepared item.
I'm not looking to cater more than 8-10 events a year. The idea is to have fun, make a few bucks, and have everybody love me! (Isn't that why any of us do this anyway?) 8) 8) :-D Good Luck Q-brother
ps. If it really takes off and I need a helper, maybe I'll hire Greg to help out! ;-) Woodman
a) Meat- one or two kinds (1 lb uncooked or four bones)
b) Two sides (beans, baked taters, slaw, salad, smoked cheese grits, etc)
c) Dessert
d) Sauce, tableware, naps, wet-naps, buns.
I have come up with a general "cost" per person of about $6.50. This includes foil,wood, propane, and consumables.
(Hey, the food channel is in Lockhart at Kreuz's as I write this, how freaky is that!!For those of you unaware, Fatz and I were there with a bunch of Q-heads last October. Now they're at Smitty's, cool, we ate there!)
I am planning on charging a mark-up on that amount based on the number of people involved. If it is 75 or more, I'll cook on site. I won't drag Texas Hottie II to the site for 50 folks! If they choose pulled pork, I make better money. If it's brisket or ribs, I'm covered. I really am debating whether to even offer chicken. The salmonella issue makes me wary. Salmon is better in my opinion, and reasonably priced at the price clubs.(How ironic is it that I'm trying to avoid "salmon"ella by cooking "salmon?) Also, it cooks faster. Get your meat into the coolers to rest and throw the salmon filets and bakers into the pit for two hours and your golden. Teryaki and Texas BBQ Rub on a slab of salmon creates a beautiful, slightly sweet piece of heaven.
For golf outings, I'll offer sausage sandwhiches at the turn. Obviously, my mark-up will be less as the number of folks increases. "Make it up on volume as they say". The price clubs offer a myriad of desserts you can bring as a prepared item.
I'm not looking to cater more than 8-10 events a year. The idea is to have fun, make a few bucks, and have everybody love me! (Isn't that why any of us do this anyway?) 8) 8) :-D Good Luck Q-brother
ps. If it really takes off and I need a helper, maybe I'll hire Greg to help out! ;-) Woodman