Need some advice from the pros

mds2 · Posted: May 03 2007 Post subject: Need some advice from the pros

Ok, so my long term goal is to start a catering business, but that is years away, but I do cook for people from time to time.

To get to my questions: I've just been asked to cook 150 pounds of ribs for a graduation party. Great! But there are a couple problems.

1. They already have the ribs. This is a problem because I really prefer to buy the meat myself so I know exactly what I am getting.

The one other time where I didnt buy the meat when cooking for somebody I wasnt really thrilled. I was supposed to cook about 50 pounds of pork butts for a friend and when they dropped them off I was confronted with 20 two pound cut up butts. I really dont want to repeat that.

2. They want to "marinate" them themselves. They guy I am cooking for has won a rib cookoff before, but I've never tried his product. Therefore i dont know if his recipe is any good. I really dont want to cook them, have them taste like s--t and have people think that is the way my food tastes. I dont want to get a bad rep right off the bat. And i really dont want to put out a product that isnt mine. I am trying to talk them into letting me season them myself -we'll see how this goes.

At the same time I dont want to pass on this cook because there will be several hundred people there and it will be a really good way to get my name out.

The last question is What should I charge? I only have to put them in the cooker, sit there and them probably cut them up - that is if I dont have to season them.

Please help!!!

Also this will really let me find out the capacity of my Stumps Clone! how many ribs can I fit in a 23"x21" cooking area if they are in racks?
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The Saucy Lads BBQ Team

Big Tom · Posted: May 03 2007 Post subject:

Don't do it unless you can be in control of the product. The customer supplying the ribs may not be too bad, but the marinating could lead to disaster.

You don't want to be known as the "one" that cooked those ribs at so-and-so's party. A bad reptuation will linger for a long time.

Just my opinion, though.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

mds2 · Posted: May 03 2007 Post subject:

Harry Nutczak · Posted: May 03 2007 Post subject:

at least you do not have an actual business name involved in the cooking.
But getting a tag like "oh that guy! I tried his ribs at Joe Schmoes graduation party! & they sucked would be a terrible thing

Maybe rent your cooker to the people, and stay clear of the festivities to seperate yourself from a possible disaster.

stop by when the food is being served to see if it is worth a turd maybe?

I agree with everyone else, a risky venture to say the least.
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

mds2 · Posted: May 03 2007 Post subject:

Big Tom · Posted: May 03 2007 Post subject:

I would estimate if this is babybacks bought by the case 150# to be 5 cases and around 75 racks. I don't think you could do this on the clone in a single load unless you built a monster.

Just for the time and supplies you would provide to cook the ribs your way I am thinking $250 - $500.

If I supplied the ribs at $15/rack cooked the cost would be: $1125.00
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

mds2 · Posted: May 03 2007 Post subject:

allsmokenofire · Posted: May 03 2007 Post subject:

I'm no pro, but if it was me....I'd rent him the pit and then charge a "consulting fee" to stick around and help him monitor temps, doneness, serving, etc. Takes all the liability off of you and your reputation if he screws up, but keeps you close enough to the action to be associated w/ it if he hits a homerun. You get paid for your time and the use of your pit, and he gets to call the shots(which it sounds like that's what he really wants).

Just my 2 cents... Wink

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Mike
Team Enoserv

Big Tom · Posted: May 03 2007 Post subject:

Mike makes a good point if this customer wants to be very "hands-on"
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

BBQMAN · Posted: May 03 2007 Post subject:

I'm with Mike as well! Very Happy

Otherwise, under those conditions, I would walk. I know you want to "get your name out there", but this isn't the way you want to go about doing it! Wink

That's a lot of time invested for spares considering it will be at least two loads. Timing will also be an issue if this is the case. Sounds like you need another cooker! Very Happy

$500.00 seems more than fair to me, plus a fuel charge (in other words, $500 in your pocket).
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

mds2 · Posted: May 03 2007 Post subject:

kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

MD,
If you do not know how that meat has been or will be handled, DON'T DO IT.
Some people are not clean or do not have any idea how to prepare meat properly.
You cook that meat and make a bunch of people sick because somebody didn't do the right thing, and you have MAJOR problems!!!!

You got that $$$$ Million worth of insurance?

Don't walk away from this one. RUN!!!!!

Fork That Pork
Smoke On!!!!!!

Big Brother Smoke · Posted: May 04 2007 Post subject:

Sounds like a disaster waiting to happen!

mds2 · Posted: May 04 2007 Post subject:

Hasty-Brad · BBQ Fan Joined: 02 May 2006 Posts: 261

allsmokenofire · Posted: May 04 2007 Post subject: