FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 18 matches
The Smoke Ring Forum Index
Author Message
  Topic: Charge for cooking Brisket
Smokin' Hawg

Replies: 8
Views: 9929

PostForum: Catering   Posted: Jan 05 2016   Subject: Charging
We normally charge a percentage on the weight so it would be 2% x weight = charge. It works out fine for me covers my cost and time.
  Topic: what to charge to just smoke butts
Smokin' Hawg

Replies: 3
Views: 3432

PostForum: Catering   Posted: Jun 04 2015   Subject: Just cooking
I do a regular cook large volumes they supply the meat I cook. I charge them by the pound weight X 2.0 = $$. So if you have 400#x 2.0 = $800.00. Covers your costs and puts a little cash in the pocket.
  Topic: Mr Tony's Kitchen- I sold her
Smokin' Hawg

Replies: 72
Views: 58301

PostForum: Vending   Posted: Mar 30 2015   Subject: Build
Nice Job Tony Looks like comfy unit to work in, Have fun
  Topic: Our first "double header"
Smokin' Hawg

Replies: 3
Views: 2678

PostForum: Catering   Posted: Jun 16 2014   Subject: Our first "double header"
Right on Tony I guess all this time he was paying attention to what you were doing....lol
  Topic: Fundraiser Pork Butt pricing?
Smokin' Hawg

Replies: 9
Views: 8110

PostForum: Catering   Posted: Jun 13 2014   Subject: Fundraising
Lot of it has to do with what area you live in.
  Topic: Buffet decorating?
Smokin' Hawg

Replies: 5
Views: 1734

PostForum: Catering   Posted: Apr 15 2014   Subject: Table decor
I use red & white checkered table cloth on my line and I have some table decorations like flowers. There are lots of options out there and the sky is the limit.I would check out some of the photos ...
  Topic: Pricing info
Smokin' Hawg

Replies: 17
Views: 5671

PostForum: Catering   Posted: Dec 18 2013   Subject: Pricing info
I have to agree with everyone on the risks involved not worth the trouble if something went wrong. Even after following all the safety guidelines, once dropped off if she does not take care of the foo ...
  Topic: Pork Loin
Smokin' Hawg

Replies: 3
Views: 2013

PostForum: Catering   Posted: Feb 28 2013   Subject: Pork Loin
Geronimo any idea how many loins it came out to? How long did you cook them for in what kind of Q? Did You brine?
  Topic: Pork Loin
Smokin' Hawg

Replies: 3
Views: 2013

PostForum: Catering   Posted: Feb 28 2013   Subject: Pork Loin
Doing a function of 200 people any idea how much pork loin would be needed to feed these guys they are heavy eaters.
  Topic: Question: Whether you're an owner or a customer.
Smokin' Hawg

Replies: 21
Views: 3845

PostForum: General BBQ Discussion   Posted: Jan 31 2013   Subject: Slaw or no Slaw
Living here in Canada not many know about the slaw while vending I just put the slaw on the sammi. All my coustomers that have returned have come to expect the slaw, those that were baffled about this ...
  Topic: Need Ideas for Oktoberfest
Smokin' Hawg

Replies: 11
Views: 2261

PostForum: Vending   Posted: Sep 12 2011   Subject: Need Ideas for Oktoberfest
I cook my brats in a pot, a bed of sliced onions 1 bottle of beer and brats on top. Once the brats have been cooked I cook off the beer and caramalise the onions. Put the Brats on the grill for grill ...
  Topic: BBQ Catering Planner!
Smokin' Hawg

Replies: 126
Views: 251184

PostForum: Catering Stickys   Posted: Nov 30 2007   Subject: BBQ Catering Planner!
SoEzzy Thanks for your work and sharing the planner works good so far in my planning of food costing. Thanks Again
  Topic: Idea?
Smokin' Hawg

Replies: 18
Views: 5395

PostForum: Catering   Posted: Nov 30 2007   Subject: Idea?
We use to use a bakers oven and I think we only could do about 60-70 birds at a time. He must of had a walkin oven.
  Topic: When did you know?
Smokin' Hawg

Replies: 22
Views: 6417

PostForum: Catering   Posted: Nov 30 2007   Subject: When did you know?
No did not forget about you Jim.
Will be somewhat quiet in the winter but the summer would be smokin your onions off. I have at least 12 high profile clients lined up asking me to contact them when I ...
  Topic: When did you know?
Smokin' Hawg

Replies: 22
Views: 6417

PostForum: Catering   Posted: Nov 30 2007   Subject: When did you know?
Living in Manitoba Canada. We have no smoker cateres here I would probably be the pioneer.
  Topic: Brand recognition....
Smokin' Hawg

Replies: 36
Views: 9747

PostForum: Catering   Posted: Nov 29 2007   Subject: Brand recognition....
Marv maybe you just need to sit down with some good friends some eats and a few wobly pops and brainstorm the idea. Just make sure you write them all down cause you won't remember 1/2 of them the next ...
  Topic: When did you know?
Smokin' Hawg

Replies: 22
Views: 6417

PostForum: Catering   Posted: Nov 29 2007   Subject: Same Boat
Bin workin for the Feds for 22 years and sick of the BS I'm llokin at goin into the catering part myself there is nothing like this where I live.
  Topic: Hello From Winnipeg
Smokin' Hawg

Replies: 6
Views: 2412

PostForum: Introduce Yourself   Posted: Nov 29 2007   Subject: Hello From Winnipeg
Well I finaly joined up with you all hope all is smokin well with everyone.
 
Page 1 of 1
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group