Cliff H.
Master Chef
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 ?
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 ?