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  1. darrin maxey

    First Cater Job!

    I kind of did the same thing with a organization I belong to I took 1 butt pulled with sauce and buns to a meeting I ended up cooking 10 butts for them
  2. darrin maxey

    Large Vendor Event - Food Holding

    Here we need a hand wash station we use a 5 gallon gott water just that has had the spout changed so it will stay open with holding the button down you could put boiling water in there in the morning and be good all day we are required to have a bucket of soapy water and a bucket with a...
  3. darrin maxey

    Large Vendor Event - Food Holding

    I always use a 4oz. ice cream scoop so i can control serving size plus for the little bit extra i get the 4 1/2 inch buns instead of the 4" I use 3 turkey roasters
  4. darrin maxey

    reheating Smoked bbq chicken1/2's and ribs

    I'm going to be smoking 16 chicken 1/2's and 4 slabs but it looks like I'll have to cook on thursday and serve on friday evening   what is the best way to reheat
  5. darrin maxey

    Pulled chicken

    Ok we smoked and pulled 16 chickens and 8 butts on Sunday, this morning  we will start reheating them plus 4 large cans of baked beans serving with potato salad. pictures to follow this evening  Happy Labor Day
  6. darrin maxey

    Pulled chicken

    Can someone help me I've had a request for 30 lbs of pulled chicken but I'm not sure what my loss is. With chicken do you get 50% of raw weight as finished product.  Thanks for the help
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