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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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 Posted: Feb 09 2009 Post subject: Vending Equipment |
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I know most caters don't like to do festivals. However, we have a yearly festival that jams every year and no one does BBQin. So I'm gonna do it, but my question is with low and slow cooking how do we keep the production of ribs coming out hot and fresh.
So... what type of equipment would you say will work.
| Northsmoke wrote: | Marvsbbq, thanks, that is some good advice. I have worked for caters and as a head cook for years in a restaurant, so I have some good experience behind although the experience isn't BBQ.
I would never even dream of doing such an event with the Backwoods Party model, that's baby is for my personal use and R & D. I would most likely invest in the Backwoods Boss Hog model.
But still, you have some good advice and I here ya, and as long as this type of advice keeps rollin in on this thread, I sure I'll have al the info I need to do this event, maybe not this year, but perhaps the next. |
| sseige wrote: | At this point BBQMAN jumps in with a list of related topics on vending, equipment, and such that you can look over first and then ask some questions and then the topic dies.
So maybe we can run with this and list some things that could help?
Pick a point state what you use, how it works ,and whats next.
Lets start with Cookers/smokers/pits.
If you want to keep this in Catering thats cool but we should be in Commercial so I'm going to reply in Commercial Forum. |
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Rusty Saw Smokehouse BBQ
And The Damn Yankee Touring Team
Southern Pride 1000
Gasser! |
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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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| Posted: Feb 09 2009 Post subject: |
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Cookers
I use a Southern Pride 1000 and a Ole Hickory el-ed.
both units are trailer mounted.
When I first started in 89 I had a double barrel spits and pitts off-set with 3 fish cookers. This would be the unit I would start with again because of how versatile it was.
If I thought of my next unit it would be as large as possible, prices of the largest units are not much more than a mid size like mine.
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Rusty Saw Smokehouse BBQ
And The Damn Yankee Touring Team
Southern Pride 1000
Gasser! |
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Virginia Q
BBQ Fan
Joined: 09 Aug 2008
Posts: 156
Location: Lexington, VA
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| Posted: Feb 11 2009 Post subject: |
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We cater, vend three days a week and do festivals all with our lang 84. There is a cool spot on the lang (lower grate end opposite of firebox where the heat/smoke seem to bypass as it rises to the top of the cooker and where the radiant heat from the floor is much lower than at the other end) where we place ribs that are done if we want hold near 200 degrees otherwise we use the warmer (~150 degrees). Loosely covered (and well vented as we don't want to braise any further) we can keep the ribs nice there for a couple of hours and get a couple more out or our steam table. We almost always sell out within 4 hours so this works well for us. If it is gooing to be a long day where we need to be there for several hours I will stagger start the ribs or start some in the cooler area.
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Virginia Q
"The Best of the Wests"
Lang 84 with dual smoke-n-pits mounted.
Killer cabinet smoker. |
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