Questions for selling smoked butts and chickens

[rollin smoke]

My wife and I are looking to make some extra cash and we were thinking about preparing holiday diners and selling them. But, I have a few questions before I do anything. First is, how much should i charge for doing a 6-8hr smoke on a 10lb butt? How many servings are in a10lb butt? I'm assuming 2.4 per lb because that's what I've read. But should i cut that by 40%or so? Also, whole chicken on a 4-5 hr smoke. We were thinking about sides like baked beans and maybe a couple off different kinds of casseroles. green bean casserole or sweet potato casserole. Maybe potato salad. Maybe even a few different desserts also. Still thinking....

 

[jarjarchef]

I know it looks like an easy way to make some cash. But you are opening yourself up to many liability issues. I would not do it.

The only only way I would even concidered it is if you had a comercial kitchen to prep and prepare everything in. This way you can work under that licience. I would also set up a very clear HACCP plan along with proper handling instructions that are given with each delivery and signed that they were received. I know it sounds like a lot, but in today's world you have to cover yourself. People seem to have a lawyer on speed dial for any reason now.

I have been a professional Catering Chef for many years now. I get asked all the time to do side catering jobs. I refuse for the same reasons I have just listed. Also people don't understand how much work goes into what needs to pull these things off and are not willing to pay for your time fairly.

Just my $.02

 

[rollin smoke]

It's pretty much only going to be friends family and maybe co workers. Basically people that I know. I'm not looking to start anything big. even though it's a dream of mine.

 

[bama bbq]

Go big or Go home.

I'm definitely no caterer or pro chef but I know around here these kind of operations have to pass inspection from the health dept. There are a LOT of rules from what I understand. I try to observe cleanliness and food safety but I am sure I have no idea the extent that true pro cateres go thru to meet the regulations.  You better be comitted and prepared to learn the rules and invest in the operation.

 

[rollin smoke]

Yea...I'm not quite ready for licensing and inspections. Haha like i said...thinking about it. Might just keep it to private parties until i learn more about it.