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The Smoke Ring Forum Index
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  Topic: Brisket help needed
sunrise

Replies: 4
Views: 2887

PostForum: Catering   Posted: Sun May 10 15 11:56 pm   Subject: Brisket help needed
I have a wedding coming up shortly for 200 (mostly adults), they want 2 meats, 2 sides, & salad. Meats are chicken (leg & thigh 1/4's) & brisket. Chicken, sides & salad are no problem, ...
  Topic: Holding ribs
sunrise

Replies: 3
Views: 2117

PostForum: Vending   Posted: Sun Jan 25 15 12:30 am   Subject: ribs
I have held full racks of ribs in my Cambro for up to 4 hours without a problem. I keep them in a standard hotel pan, covered with foil. I like to keep them in the Cambro and cut them as I use them, c ...
  Topic: Pulled Pork Tacos
sunrise

Replies: 13
Views: 4699

PostForum: Vending   Posted: Wed Jul 23 14 9:04 am   Subject: hillbilly taco
We call our "cowboy parfaits" Redneck sundaes, same thing, but works for us. I wanted to try and compete with a tamale vendor, so we used the same ingredients, and called it a "hillbil ...
  Topic: Is it me !!
sunrise

Replies: 7
Views: 2736

PostForum: Catering   Posted: Wed Apr 23 14 4:19 pm   Subject: costs
Just last week I got a call from a fellow, he told me what they wanted, serving times etc... I called him back with what I thought was a good fair price, he told me he had to discuss it with his broth ...
  Topic: Opinion Needed ~ Do any of you use a electric meat Slicer
sunrise

Replies: 12
Views: 9952

PostForum: Catering   Posted: Thu Jan 16 14 1:04 am   Subject: Re: Slicer
Sure glad to see this question here. I sell tri tip sandwich's every week at a farmers market we do. I also had a fund-raiser for a local high school that was for 300 tri tip sandwich's. It took 50 tr ...
  Topic: holding ribs
sunrise

Replies: 5
Views: 2283

PostForum: Vending   Posted: Wed Jan 15 14 12:10 pm   Subject: ribs
No problem holding ribs in a Cambro for 4 plus hours. I do street fairs & farmers markets, as well as some catering events that require the ribs to be ready to sell at a moments notice. The length ...
  Topic: Opinion Needed ~ Do any of you use a electric meat Slicer
sunrise

Replies: 12
Views: 9952

PostForum: Catering   Posted: Wed Jan 15 14 12:02 pm   Subject: Slicer
Sure glad to see this question here. I sell tri tip sandwich's every week at a farmers market we do. I also had a fund-raiser for a local high school that was for 300 tri tip sandwich's. It took 50 tr ...
  Topic: What Happened???
sunrise

Replies: 6
Views: 1919

PostForum: Catering   Posted: Mon Jan 06 14 9:30 am   Subject: What Happened???
Not sure Crazy, I check in almost everyday, it seems its just gone quiet. I guess everyone has figured things out. I do ask questions when I have them though, although business has been a bit on the s ...
  Topic: Marketing
sunrise

Replies: 3
Views: 1704

PostForum: Catering   Posted: Sun Nov 24 13 12:32 am   Subject: Marketing
I have to agree, we do a lot of weddings, but they scare the heck out of me. The last thing I want to do is be responsible for ruining someones wedding. A mistake at a party, you can overcome, but the ...
  Topic: Question ~ Street Fairs and Festivals
sunrise

Replies: 11
Views: 3412

PostForum: Catering   Posted: Mon Oct 28 13 11:48 pm   Subject: fire on the road
If you did that out here in CA Tony, you would end up in jail so fast the smoker would still be hot, not to mention all the wildfires that you would be responsible for putting out. We have had to canc ...
  Topic: Sams Club Members Mark Chicken Breasts question
sunrise

Replies: 8
Views: 6900

PostForum: Catering   Posted: Mon Oct 07 13 11:17 am   Subject: sams chicken breasts
I have done several weddings & parties, have one this weekend, and use Sams boneless-skinless breasts. They are bigger, but we cut them in half, cook & serve that way. 75 breasts gets you 150 ...
  Topic: A problem with flies.
sunrise

Replies: 11
Views: 2383

PostForum: Vending   Posted: Thu Sep 12 13 10:10 am   Subject: have to admit, it does work
hard to belive, but this really does work. I use 1 quart size zip loc's filled about 1/3 of the way with water, use fishing line to hang them from, tie it in the corner and the penny will be in the co ...
  Topic: question on a party of 300
sunrise

Replies: 6
Views: 3208

PostForum: Catering   Posted: Thu Aug 01 13 10:59 am   Subject: question on a party of 300
We are booked for a party of 300, not sure how many children, but it is for hot dogs, hamburgs, baked beans & coleslaw. The client is providing the drinks. My question is the number of dogs and bu ...
  Topic: pulled pork waffles
sunrise

Replies: 2
Views: 1262

PostForum: Vending   Posted: Thu Jul 18 13 8:15 am   Subject: pulled pork waffles
ok guys, maybe I dont have a clue, but I'm going to try this tomorrow at a farmers market we do. I am going to try a pulled pork sandwich (of sorts) made with eggo waffles and pulled pork. I am planni ...
  Topic: scrambled eggs in a chaffing dish
sunrise

Replies: 14
Views: 12242

PostForum: Catering   Posted: Sat Jul 13 13 10:35 am   Subject: scrambled eggs in a chaffing dish
We usually dont do breakfasts, but the past 2 weeks I have had 2 early affairs. We kept it to , scrambled eggs, hash browns, sausages, OJ & coffee. All went well, but near the end of service durin ...
  Topic: need help figuring salad for party of 40
sunrise

Replies: 5
Views: 1877

PostForum: Catering   Posted: Sat Jun 22 13 10:38 am   Subject: need help figuring salad for party of 40
thanks for the help guys. Party is tomarrowm we went with 3- 3 lp bags from Costco, 2 english cukes, & 2 lbs grape tomatoes I traded with a lady at the farmers market we do on Thursdays. With my B ...
  Topic: need help figuring salad for party of 40
sunrise

Replies: 5
Views: 1877

PostForum: Catering   Posted: Tue Jun 11 13 11:57 am   Subject: need help figuring salad for party of 40
We are doing a 45th wedding party for 40, I have figured all the meat (tri tip), beans, and mac & cheese they have requested a green salad, I need to know how much to get & make. They want a l ...
  Topic: pre-cooking and heating up Pulled Pork
sunrise

Replies: 11
Views: 5834

PostForum: Catering   Posted: Fri Jun 07 13 12:58 pm   Subject: pre-cooking and heating up Pulled Pork
I always pull mine hot after smoking, fill a 1/2 tray, then put in a zip loc and refridgerate. The morning of whatever we do, heat in croc pots or the oven, just be careful in the oven, tends to dry t ...
  Topic: catering for 100 with smoked chicken breasts
sunrise

Replies: 3
Views: 1555

PostForum: Catering   Posted: Fri May 24 13 11:48 pm   Subject: catering for 100 with smoked chicken breasts
We did a wedding for 350 and did bonless skinless breasts, biggest difference is we cooked them onsite, so no problems drying out. I would keep them in pans covered, soaking in butter and chicken stoc ...
  Topic: Portion size
sunrise

Replies: 2
Views: 1127

PostForum: Vending   Posted: Fri May 17 13 11:50 pm   Subject: Portion size
I belive in serving a good size sandwich (pulled pork, tri tip, pulled chicken etc...) My wife however, (God bless her) likes to think ,more on the leaner side. Therefore making more profit, nothing w ...
 
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