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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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 Posted: Apr 18 2007 Post subject: |
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| BBQMAN wrote: | I'm currently paying $1.66 for spares by the case (9 slabs), and $.89 for quartered chickens by the case (22 birds, 88 pcs).
Sounds like you need to check the "air" a little more throughly, or find a new food provider Harry!  
I would expect a fellow with your "credentials" to come at least a little closer my man!  I'd be willing to bet that Emeril and Bobby don't have this problem! |
For your spares was that 3 1/2 and down? and if so do you trim or serve the full rack?
Steve
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 18 2007 Post subject: |
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| BBQMAN wrote: | I'm currently paying $1.66 for spares by the case (9 slabs), and $.89 for quartered chickens by the case (22 birds, 88 pcs).
Sounds like you need to check the "air" a little more throughly, or find a new food provider Harry!
I would expect a fellow with your "credentials" to come at least a little closer my man! I'd be willing to bet that Emeril and Bobby don't have this problem! |
On your ribs , they must be untrimmed right? I bet harry's is St. Louis trimmed for that price.
Your chicken price is great. I pay 1.03...is that from a food dist. |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 18 2007 Post subject: |
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I didn't check prices, I went off the latest retail pricing I saw at the store.
Plus, I haven't cooked commercially since last october, (summer only country club) So yes I am out of touch with current pricing.
But you get the basic premise, right. I figure a cost based on the cost of food, just like everyone else, but in this scenario i did not buy the food.
and that way I can get in the ballpark of what it should or would cost if I supplied the food.
Right?
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 18 2007 Post subject: |
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You are correct Gordon- full spares.
And yes, that is pricing from my wholesaler in Palmetto!
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Apr 18 2007 Post subject: |
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Correct!
And yes, you can trust a skinny chef- I'm living proof!
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BBQMAN
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 18 2007 Post subject: |
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| BBQMAN wrote: | Correct!
And yes, you can trust a skinny chef- I'm living proof! |
I'm on the other side of the scale so to speak  |
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adolpho
BBQ Super Pro
Joined: 03 Aug 2005
Posts: 1067
Location: Austin, TX
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| Posted: Apr 18 2007 Post subject: |
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| GordonsBackyardBBQ wrote: | | BBQMAN wrote: | Correct!
And yes, you can trust a skinny chef- I'm living proof! |
I'm on the other side of the scale so to speak |
Me too!!!
BBQMAN, that's a great price for spares. Here, we get them untrimmed for around $2.19 a pound and sometimes they drop to lower, but the quality is not there.
Whole chickens around $0.79 a pound , but we have to cut'em ourselves. Leg quarters are the best deal ranging from $.49 to $.67 a pound depending on when and where you get'em.
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Apr 18 2007 Post subject: |
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You wrote: If I call myself a caterer, that means I need licensing and inspection onsite before the gig, (Sometimes) other times they just grant a variance over the phone without an onsite inspect.
This must be different in your state VS mine because here the ONLY time I get inspected is IF I am catering for an event that is 'open to the public'...such as a company has an 'open house' where anyone and everyone is invited. To cater a 'private' event where there are only INVITED guests, they can NOT inspect me...Not sure why, just the way it is.. 
Not sure why you would be on site for 12 hrs cooking and serving chicken and ribs???
Again for me, I would arrive 5 hrs prior to serving time. Start the fire, prep the ribs set them aside, make the beans while the fire is getting to temp. get them both on within the hour after arriving. Then about 1-2 hrs before serving time, make the salads. Serve on time and be out of there within an hour and a half after start of serving. Total on site 5-5 1/2 hrs. MAYBE 6 but certainly not over that.
My price as a cater would be $17.84 PP including tax and grauity. That includes me buying all the supplies and transporting same to the site.
I know there ARE a lot of personal chef's out there, but most only work for just ONE family and IF the family entertains, it is only for a very small #...5-10 or so. The ones that are doing it seem to like it really well. I was just wondering where you were in that group....a PC or a caterer???
I will be the FIRST to admit, I am a COOK I am NOT a CHEF. I don't really 'make up' meals. I pretty much cook the same thing all the time...BBQ. Might be different meats, but still BBQ.
Thanks Harry for what you do and what you contribute to this forum. I know your input has helped me more than once...
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Apr 18 2007 Post subject: |
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I just bought a case of ribs (3 and down) at Costco for $1.60 lb. NOT really fond of the brand (Farmland). But that is all they had at this time. I thought Costco was big enough that they would have a CONTRACT with IBP or SWIFT to supply ALL Costco stores....I guess that is NOT the case....Oh well, have to go with what dealt.. 
My chicken (cut 8/1) is now $1.20lb, I know the quaters are WAY less than that. Just not what I choose to serve.. 
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 18 2007 Post subject: |
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| marvsbbq wrote: | I just bought a case of ribs (3 and down) at Costco for $1.60 lb. NOT really fond of the brand (Farmland). But that is all they had at this time.
My chicken (cut 8/1) is now $1.20lb, I know the quaters are WAY less than that. Just not what I choose to serve.. |
the last time i got BB's for home use, they were the farmland brand Cryovac individually, and it was a decent product, about 1 1/2 down size.
I was actually quite impressed, they were very firm, not flimsy & mushy like I see sometimes. they were not injected or enhanced either. (that maybe has changed)
Have you ever had any dealings with danish ribs? back in the 1980's I used to see alot of those, really thin bones (like lamb sized bones) with a good amount of meat between them. although thickness top to bottom was thin.
On another note, I e-mailed the national pork board to ask why it is becoming increasingly difficult to find a pork product that has not been chemically enhanced, and here is their reply cut & pasted from my e-mail
In reference to your question about pork, pork processors add solutions to the meat because consumers still overcook pork. Of course, we would like to educate everyone to cook pork properly.
The easiest way to find pork that is not "enhanced" or "pre-marinated" is to look for the pork labeled "natural." All meat suppliers have natural product lines available.
I hope this information is helpful.
Ceci
Ceci Snyder, MS, RD
National Pork Board
Assistant VP Consumer Marketing
515/223-3526
csnyder@pork.org
""
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G's BBQ
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Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 18 2007 Post subject: |
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Harry
Those damm "natural" products cost more too (retail side) Just a fricken marketing angle to get more money.
I believe all the farmland products Ive ever seen has been enhanced. But there have just been showing out here in the last 6 to 9 months. |
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Apr 19 2007 Post subject: |
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Harry, I have SEEN Danish ribs somewhere but for the life of me, I can't remember where.. Might of been in a catalog I had from Sysco...not really sure.
Nice explanation from the pork board... All NATURAL it will be.. Hope my butcher don't look at me like I am WACKO..
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G's BBQ
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| Posted: Apr 19 2007 Post subject: |
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| You know I think Outback uses them, I remember reading that on there menu... |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 19 2007 Post subject: |
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| GordonsBackyardBBQ wrote: | | You know I think Outback uses them, I remember reading that on there menu... |
They are definitely different looking, very uniform in size and a wide gap between those thin bones.
For presentation or photography purposes, Danish would be my choice.
Taste & Texture??? Who knows I have not done a side by side comparison of the two.
it must be a totally different breed of pig then what we see domestically.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 19 2007 Post subject: |
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| Harry Nutczak wrote: | | GordonsBackyardBBQ wrote: | | You know I think Outback uses them, I remember reading that on there menu... |
They are definitely different looking, very uniform in size and a wide gap between those thin bones.
For presentation or photography purposes, Danish would be my choice.
Taste & Texture??? Who knows I have not done a side by side comparison of the two.
it must be a totally different breed of pig then what we see domestically. |
They are actually pretty tasty. and I beleive they were BB's |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Apr 19 2007 Post subject: |
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I did a search on 'danish ribs' and found this.... What is the difference between American and Danish baby back ribs? There is one more rib on the Danish ribs....13 instead of 12! The Danish hog is called the "Land Race."
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