This is something I'm working towards, not something that I think I'm good
enough to do yet... I have gotten good "reviews"(and not all just family
members*laffin*) on the pork ribs, pulled pork and brisket I've done so far,
but I still don't think I have it "down" anywhere near good enough to
actually put food out that someone would pay anything for. *g*

That said, what I'm hoping to do(maybe) in the future is cater small
parties/outings... something along the lines of maybe 15-20 people, max.
I'll probably get a chance to try something like this later this summer.
The 8-ball team that I shoot for will be having a party, and the owner of
the bar we shoot for had some of my pulled pork and asked if I'd be willing
to do it up for the party. I guess this would be a good way to maybe get an
idea of whether I'd really want to do something like that for "pay" in the
future. Not going to charge anything for it(other than the cost of the
meat), but I think it'd be a good way to get my feet wet and if it is any
good, a way for other people to find out about it. *shrug*

So, my questions... Let's say there are around 20people. I know these guys
well, they can eat, and eat a lot... how much pork should I be figuring on?
How big and how many butts/shoulders? Something else to do besides just
cole slaw and beans as a side?

I hope I'm not sounding like I think I do this great just yet, because I
don't, but it is something I'm seriously considering for down the road. I
love cooking period, and especially have grown to love doing BBQ(need to
learn a lot more), and I know I do NOT want to own a restaurant of any kind,
so a catering type thing I'd think would be the next logical step.

Any/all help is greatly appreciated.

"43fan" wrote in message
...
This is something I'm working towards, not something that I think I'm good
enough to do yet... I have gotten good "reviews"(and not all just family
members*laffin*) on the pork ribs, pulled pork and brisket I've done so
far, but I still don't think I have it "down" anywhere near good enough to
actually put food out that someone would pay anything for. *g*

That said, what I'm hoping to do(maybe) in the future is cater small
parties/outings... something along the lines of maybe 15-20 people, max.
I'll probably get a chance to try something like this later this summer.
The 8-ball team that I shoot for will be having a party, and the owner of
the bar we shoot for had some of my pulled pork and asked if I'd be
willing to do it up for the party. I guess this would be a good way to
maybe get an idea of whether I'd really want to do something like that for
"pay" in the future. Not going to charge anything for it(other than the
cost of the meat), but I think it'd be a good way to get my feet wet and
if it is any good, a way for other people to find out about it. *shrug*

So, my questions... Let's say there are around 20people. I know these
guys well, they can eat, and eat a lot... how much pork should I be
figuring on? How big and how many butts/shoulders? Something else to do
besides just cole slaw and beans as a side?

I hope I'm not sounding like I think I do this great just yet, because I
don't, but it is something I'm seriously considering for down the road. I
love cooking period, and especially have grown to love doing BBQ(need to
learn a lot more), and I know I do NOT want to own a restaurant of any
kind, so a catering type thing I'd think would be the next logical step.

Any/all help is greatly appreciated.


Normally you figger ½ pound cooked meat per. In this case you might want to
figger 3/4 cooked meat per. Figger 50% shrinkage.. You will need 5 BUTTS.
Should have some left.
--
James A. "Big Jim" Whitten

www.lazyq.com

43fan wrote:

This is something I'm working towards, not something that I think I'm good
enough to do yet... I have gotten good "reviews"(and not all just family
members*laffin*) on the pork ribs, pulled pork and brisket I've done so far,
but I still don't think I have it "down" anywhere near good enough to
actually put food out that someone would pay anything for. *g*

That said, what I'm hoping to do(maybe) in the future is cater small
parties/outings... something along the lines of maybe 15-20 people, max.
I'll probably get a chance to try something like this later this summer.
The 8-ball team that I shoot for will be having a party, and the owner of
the bar we shoot for had some of my pulled pork and asked if I'd be willing
to do it up for the party. I guess this would be a good way to maybe get an
idea of whether I'd really want to do something like that for "pay" in the
future. Not going to charge anything for it(other than the cost of the
meat), but I think it'd be a good way to get my feet wet and if it is any
good, a way for other people to find out about it. *shrug*

So, my questions... Let's say there are around 20people. I know these guys
well, they can eat, and eat a lot... how much pork should I be figuring on?
How big and how many butts/shoulders? Something else to do besides just
cole slaw and beans as a side?

I hope I'm not sounding like I think I do this great just yet, because I
don't, but it is something I'm seriously considering for down the road. I
love cooking period, and especially have grown to love doing BBQ(need to
learn a lot more), and I know I do NOT want to own a restaurant of any kind,
so a catering type thing I'd think would be the next logical step.

Any/all help is greatly appreciated.

Before even considering "real" catering, review all the health
department licenses and regulations and find a liability insurer. You
may find you have to have a "real" commercial kitchen in order to meet
health department regulations. You may find it difficult to get
insurance.

You might find you can avoid some health department requirements for a
commercial grade kitchen if you only do on-site BBQ to be served on
disposable plates with disposable utensils and don't produce any side
dishes other than perhaps heating canned baked beans.

A lot of the regs seem to relate to kitchen sanitation, dishwashing and
cross contamination of foodstuffs which the health department may waive
if you only cook meat on site i.e. out of cryovac, season and into the
smoker vs. prepare more complicated and mixed fare at an offsite
kitchen.

Also be aware that the regs can vary between towns / cities / counties
so if you're cleared in one town you can still get fined in another
town. Research a *lot* before venturing out or investing.

Pete C.

"Pete C." wrote in message
...
43fan wrote:

This is something I'm working towards, not something that I think I'm
good
enough to do yet... I have gotten good "reviews"(and not all just family
members*laffin*) on the pork ribs, pulled pork and brisket I've done so
far,
but I still don't think I have it "down" anywhere near good enough to
actually put food out that someone would pay anything for. *g*

That said, what I'm hoping to do(maybe) in the future is cater small
parties/outings... something along the lines of maybe 15-20 people, max.
I'll probably get a chance to try something like this later this summer.
The 8-ball team that I shoot for will be having a party, and the owner of
the bar we shoot for had some of my pulled pork and asked if I'd be
willing
to do it up for the party. I guess this would be a good way to maybe get
an
idea of whether I'd really want to do something like that for "pay" in
the
future. Not going to charge anything for it(other than the cost of the
meat), but I think it'd be a good way to get my feet wet and if it is any
good, a way for other people to find out about it. *shrug*

So, my questions... Let's say there are around 20people. I know these
guys
well, they can eat, and eat a lot... how much pork should I be figuring
on?
How big and how many butts/shoulders? Something else to do besides just
cole slaw and beans as a side?

I hope I'm not sounding like I think I do this great just yet, because I
don't, but it is something I'm seriously considering for down the road.
I
love cooking period, and especially have grown to love doing BBQ(need to
learn a lot more), and I know I do NOT want to own a restaurant of any
kind,
so a catering type thing I'd think would be the next logical step.

Any/all help is greatly appreciated.

Before even considering "real" catering, review all the health
department licenses and regulations and find a liability insurer. You
may find you have to have a "real" commercial kitchen in order to meet
health department regulations. You may find it difficult to get
insurance.

You might find you can avoid some health department requirements for a
commercial grade kitchen if you only do on-site BBQ to be served on
disposable plates with disposable utensils and don't produce any side
dishes other than perhaps heating canned baked beans.

A lot of the regs seem to relate to kitchen sanitation, dishwashing and
cross contamination of foodstuffs which the health department may waive
if you only cook meat on site i.e. out of cryovac, season and into the
smoker vs. prepare more complicated and mixed fare at an offsite
kitchen.

Also be aware that the regs can vary between towns / cities / counties
so if you're cleared in one town you can still get fined in another
town. Research a *lot* before venturing out or investing.

Pete C.

Thanks! That's very good advice. I'd thought of "part" of it, but not all
of it for sure. There are several people around here who pull a big smoker
into someone's yard/field and do a whole hog on it for a party, not sure if
they do much as far as sides or not. Also not sure if they've done any
checking on what the regs are, or if they just take their chances. *g* My
wife works in the kitchen in a nursing home, and they've recently hired a
chef there to "manage" the kitchen. He's a former owner of a restaurant
here locally, and has done catering as well, so I'm sure he can at least
point me in the right direction to find info anyway.

"43fan" wrote in message
...
This is something I'm working towards, not something that I think I'm good
enough to do yet... I have gotten good "reviews"(and not all just family
members*laffin*) on the pork ribs, pulled pork and brisket I've done so
far, but I still don't think I have it "down" anywhere near good enough to
actually put food out that someone would pay anything for. *g*

That said, what I'm hoping to do(maybe) in the future is cater small
parties/outings... something along the lines of maybe 15-20 people, max.
I'll probably get a chance to try something like this later this summer.
The 8-ball team that I shoot for will be having a party, and the owner of
the bar we shoot for had some of my pulled pork and asked if I'd be
willing to do it up for the party. I guess this would be a good way to
maybe get an idea of whether I'd really want to do something like that for
"pay" in the future. Not going to charge anything for it(other than the
cost of the meat), but I think it'd be a good way to get my feet wet and
if it is any good, a way for other people to find out about it. *shrug*

So, my questions... Let's say there are around 20people. I know these
guys well, they can eat, and eat a lot... how much pork should I be
figuring on? How big and how many butts/shoulders? Something else to do
besides just cole slaw and beans as a side?

I hope I'm not sounding like I think I do this great just yet, because I
don't, but it is something I'm seriously considering for down the road. I
love cooking period, and especially have grown to love doing BBQ(need to
learn a lot more), and I know I do NOT want to own a restaurant of any
kind, so a catering type thing I'd think would be the next logical step.

Any/all help is greatly appreciated.

You might want to check out this link:
http://www.myfreebulletinboard.com/f...p?mforum=bbq4u

They a catering section on the Bboard