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corndog
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Joined: 02 Dec 2006
Posts: 1209
Location: Zebulon, NC
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 Posted: Oct 20 2009 Post subject: |
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our menu does tend to change towards the holidays...we are getting a couple of volunteer fire depts that want just rib eyes, baked taters and side salad, and there are some that want our stuffed pork loin w/ a cranberry/manderine orange relish..more holiday stuff than just bbq. We also have those who want something other than bbq pork and chicken, and we throw some ideas in their heads, and sometimes they will ask for something we haven't done before and we will be honest about it, and if they are game for us trying it, then we will make it happen...
We also have a few more request for appetizers around the winter/holiday months, which gives us a little fun for creativity and it is fun to watch the guest as they take that first bite of something they haven't had and just love it....
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Kevin "Corndog" Cameron
Dang it boy, that's some mighty fine eatin'!!!! |
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Louie3
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Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 21 2009 Post subject: |
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Might make it to the menu, minus the wine.. 
Fatty
Cowboy Hash
Corn Muffin
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Oct 22 2009 Post subject: |
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Sorry, can't do it.. 
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Often imitated but never duplicated
Last edited by marvsbbq on Oct 22 2009; edited 1 time in total |
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Louie3
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Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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Marv
I see you revamped your post..
We ensure items on our menu fits our numbers, yes more than 30-40 as old bbqbum keeps harping on..having said that we will accept a 10 person dinner too, money is better in my pocket than KFC's..  Most of our catering do's involve anywhere from 10 guests to hundreds, (900 was max)
Seriously, we don't cook sides on the smoker anymore, just don't have the room (unless something needs a kiss of smoke), that’s where our mobile kitchen comes in. No Dutch ovens marv, the pic is an iron frying pan if that’s what you’re referring to. I don't cook using disposable pans as you say you do, but I certainly use them for everything just about. (expensive too)
We insist on cooking sides from scratch, that’s just how we roll. Doing it for large numbers is challenging but the key is organization, the satisfaction and customer appreciation from that is pure gold.  |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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Got pics from that event you did for 900?
I have them from the one I did for 860...........................
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Louie3
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Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | Got pics from that event you did for 900?
I have them from the one I did for 860........................... |
Yes we do but I'm not interested in playing with the likes of you, now blow!! |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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What was the menu Louie?
You cooked it all from scratch?
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BBQMAN
"I Turned A Hobby Into A Business".
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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| Louie wrote: | | BBQMAN wrote: | Got pics from that event you did for 900?
I have them from the one I did for 860........................... |
Yes we do but I'm not interested in playing with the likes of you, now blow!! |
I sure did last time I went to Ribfest.
Ate some bad red beans and rice, along with some ribs and sauce, then made the mistake of smoking a stogie with a couple of draft beers.
Blew up some stuff that looks remarkably like that cowboy hash!  
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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| Aw thats too bad, guess ya didn't blow hard enough...now be like a bird and flock off troll... |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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So what menu did you cook for 900, and how did you cook it all by scratch?
Did you employee a commercial kitchen to get it done, because I don't see that happening out of your sized trailer (it wouldn't out of mine either).
From scratch no less!
Beans for 900 peeps- lets see for me that would be 36 #10 cans of beans, plus onion, garlic, and pork. And that's just the beans part of the meal....................................
Those of us that actually cater events that size know what it takes- so I'm just wondering cause you put it out there.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | So what menu did you cook for 900, and how did you cook it all by scratch?
Did you employee a commercial kitchen to get it done, because I don't see that happening out of your sized trailer (it wouldn't out of mine either).
From scratch no less!
Beans for 900 peeps- lets see for me that would be 36 #10 cans of beans, plus onion, garlic, and pork. And that's just the beans part of the meal....................................
Those of us that actually cater events that size know what it takes- so I'm just wondering cause you put it out there. |
Boy, you're such a loser ..you expect me to discuss anything with you????? You just keep on wonderin and scratching you're arse.. now pee off troll....
Last edited by Louie3 on Oct 22 2009; edited 1 time in total |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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I expect you to share with us how you deserve a spot on "Dinner Impossible" on Food Network? 
Anyone else cater (from scratch) for 900 peeps on a Lang 80 and a 20' mobile kitchen?
As mentioned, I couldn't do it either!
I guess it could be done: Cowgirl hash and a roll (rolls baked from scratch, naturally).
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BBQMAN
"I Turned A Hobby Into A Business".
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Oct 22 2009 Post subject: |
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Sorry, can't do it..
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Often imitated but never duplicated
Last edited by marvsbbq on Oct 22 2009; edited 1 time in total |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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Me too!
Common Louie, here's your chance to take us BBQBUMS to school!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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Marv
We did pulled pork sandwiches, beans and slaw, we had three people and two lines,I fed the lines from the smoker, didn't even have the trailer then but had an approved kitchen. The local fire dept provided us with runners.
Did the beans ahead of time and the pork the day before, slaw was easy.It was a ton of work but they didn't come all at once, over the course of an afternoon. Money was great, folks were happy, it was a great event for us, lots of local muckie-mucks and it led to tons of other jobs...  |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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Thanks Louie, that wasn't as hard as you made it out to be.
So you cooked and served leftover pulled pork and beans?
Just curious- how are day old beans any different than cooking good quality canned beans fresh out of the can (day of), then adding (fresh cooked) ingredients to make them your own?
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Oct 22 2009 Post subject: |
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Sorry, can't do it..
_________________
Often imitated but never duplicated
Last edited by marvsbbq on Oct 22 2009; edited 1 time in total |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | Thanks Louie, that wasn't as hard as you made it out to be.
So you cooked and served leftover pulled pork and beans?
Just curious- how are day old beans any different than cooking good quality canned beans fresh out of the can (day of), then adding (fresh cooked) ingredients to make them your own? |
"Fresh Out Of The Can" thats rich, maybe a year old if your lucky, can you say salt, preservatives, tinney taste, oh dear I can go on and on..
No Mic thats called preparation....you're so stunned you don't know what leftover means verses prepared in advance.
Lets call your Saturday Morning Market Mic to see if your there cookin butts at 3 am???
Ya know if the moderator of this forum punted your butt the readership and postings would soar..
Last edited by Louie3 on Oct 22 2009; edited 1 time in total |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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Sounds like day-old food to me Louie.
Unlike yourself, I don't scream out to this forum that I cook everything from scratch.
Then proceed to tell eveyone I cooked the food the day before.
Yeah, cooked from scratch- the day before!
YMMV, MDN.
It's been fun, have a great evening!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | Sounds like day-old food to me Louie.
Unlike yourself, I don't scream out to this forum that I cook everything from scratch.
Then proceed to tell eveyone I cooked the food the day before.
Yeah, cooked from scratch- the day before!
YMMV, MDN.
It's been fun, have a great evening! |
Keep sniffin gas, Mic??
"have a great evening" man you're an odd ball, just give it up huh??
Last edited by Louie3 on Oct 22 2009; edited 1 time in total |
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