Recent content by backwoodskevin

Use foil to mark the racks in the rotisserie. You seem to have an idea of when the crowds will be there, so prepare enough to be ready for the busy period, and stagger the rest. If you are involved next year, cut down the serving time (say one hour), so everyone knows to be there during a...

Grilled/roasted vegetable skewers. Green beans (cook with some reserved pork juice if you have any from the pork shoulder, pearl onions, and home made bacon bits) Potato or Macaroni or Pasta Salad Grilled Fruit Cornbread Collard Greens Deviled Eggs Stuffed Mushrooms Fried Pickles Crab...

Me and my friends used to buy these at convenience stores when we lived in Korea. They probably weren't as good as homemade, but they were still pretty good. Especially after a few beers. I remember many late night eating contests to see who could put away the most.

I'll second that. There's always going to be someone who wants to change something on a fixed menu.

Search "Minnesota Catering License" on google and the first result should be "Food Catering Requirements" at the Minnesota Department of Health. Get in touch with them. Seriously, when I started in Florida, I asked people in the food business about licensing and regulations and probably got a...

If they are whole and the people at the event are allowed to have both meats, go with one per person. If the people are only allowed to choose one meat (pork or chicken), I would probably go 60-70% of the total number of people (90-105 thighs in this case). In both cases, charge accordingly for...

Long Answer: Look up catering menus online for any local barbecue restaurants. Check to see if it is the norm to charge per plate, or by the lb. Then take a look at what they are charging for a similar combination of meats and sides. Remember that these restaurants are working in higher volume...

A lot of local events around here use "Barbecue Bucks". Visitors exchange money for some sort of fake currency to be used at the event, and at the end of the day the vendors get 80 percent to the organizer's 20 percent. That said, one event has gone to a straight vending fee after vendors got...

It's hard enough for most caterers to come up with our own prices. A few things to consider: 1. What are you physically providing? This starts with food, but can include drinks, silverware, plates, napkins, condiments, etc. 2. What do you need to prepare the meal? Aluminum pans, foil, wood...

Hello everyone. My name is Kevin and I just quit my job and bought a friend's barbecue catering business. I've been working with him part time for the past four years and when he decided he wanted out I jumped at the opportunity. I closed on the business last week and am now going through the...