Thought I would start a thread for those that are interested in Catering or doing parties for massive amounts of people. One of the members of the golf club I am a pro at is on the booster board for the local High School. He loves BBQ and he comes out to some of my comps just to hang. He asked me earlier this year if I would be interested in helping out at the games. I said sure not really knowing what I was getting into. After many conversations it looks like I will be parking the competition trailer inside the stadium and serving some que out the side. This Friday will be the first game and the attendance will be low. Probably around 1500. Planning on 300 pork sammys and 100 hot dogs. Starting next week I will be throwing in Boiled Peanuts. The big one is next week with the rivalry game. 5000 in attendance and last year they sold 2000 burgers. I will post updates with pics on the operation over the next few weeks before and during the games to let anyone interested in large operation to learn from the many mistakes I am about to make. Below is details for every week. Let me know what you guys think
300-600 sammys per game. Got butts for $.98/lb
100-200 hotdogs - dad will be doing these on the XL BGE
Cajun boiled peanuts
Supplies on hand:
6 gallons williams brothers original sauce (I love this stuff)
20lbs everglades rub
2 gallons ketchup & mustard
10"x12" sheets of foil for the dogs and sammys
Myron Mixon finish sauce (amazing stuff if you have the recipe)
Napkins
Game Plan:
Cooking all pork on Thursday the day before and vacuum sealing. Have 123lb that are going on the pitmaker vault this Thurs
Hot dogs on the BGE
reheat the pork on the vault starting 4 hours before gates open at the stadium
using my GMG Jim Bowie as a warmer. Going to keep on 150* and store foiled sammys and dogs inside
Volunteers will be working cash register and handing out the goods while I am tending to the smoker.
*Anything you think I am forgetting please let me know. Looking forward to this opportunity, not because of the money but I enjoy being in chaotic situations like I am usually at a comp before turn ins. Seeing how I handle everything and the quality of the product put out for this many people will be nice to see*
300-600 sammys per game. Got butts for $.98/lb
100-200 hotdogs - dad will be doing these on the XL BGE
Cajun boiled peanuts
Supplies on hand:
6 gallons williams brothers original sauce (I love this stuff)
20lbs everglades rub
2 gallons ketchup & mustard
10"x12" sheets of foil for the dogs and sammys
Myron Mixon finish sauce (amazing stuff if you have the recipe)
Napkins
Game Plan:
Cooking all pork on Thursday the day before and vacuum sealing. Have 123lb that are going on the pitmaker vault this Thurs
Hot dogs on the BGE
reheat the pork on the vault starting 4 hours before gates open at the stadium
using my GMG Jim Bowie as a warmer. Going to keep on 150* and store foiled sammys and dogs inside
Volunteers will be working cash register and handing out the goods while I am tending to the smoker.
*Anything you think I am forgetting please let me know. Looking forward to this opportunity, not because of the money but I enjoy being in chaotic situations like I am usually at a comp before turn ins. Seeing how I handle everything and the quality of the product put out for this many people will be nice to see*