Vending brisket and ribs

Obiguns · Oct 27, 2016

I have done a few events where I vended pulled pork, pulled chicken, and chicken quarters. I want to start mixing in brisket and ribs. I have a ez up shelter and tables plus my smoker. Any ideas as far as holding said meats and vending portions?? Also would it help if I set up a carving station? If so what would I need for it? Would keeping a rag in sanitizer work for wiping it down after each use? Any and all help is greatly appreciated!!

mchar69 · Oct 27, 2016

All I can say is vending ribs is not a high profit adventure. Others will chime in.

Bigmista · Oct 28, 2016

Ribs tend to go quickly then everyone is waiting for more to get done. Unless you have a huge smoker, I'd make better use of your grate real estate. You can cook two pork butts in the same amount of space as 1 rack of ribs and get a lot more servings.

Smoke Dad · Oct 28, 2016

I haven't done it, but I always talk to others who have...first thing is you must have a huge smoker. If you can't put 3 cases on at 1 time you probably going to catch hell. Minimum would be 2 cases. Plus room for chicken and other meats. Maybe go with 2 smokers and dedicate 1 to ribs. Some guys pre cook them to speed up the onsite cooking process also. Last is you might want to integrate 1 meat at a time. There will be a learning curve for each. Plus the popularity of brisket varies by region.

BigBellyBBQ · Oct 29, 2016

Ribs vend 1/2 and full 14/26. Brisket 10 a sandwich. Slice per order brings the people in when slow, as I hand scraps out for samples. Only cook to 180/185 to get good slice. Holds all day in Cambro. Keep a couple gallons of beef stocks hot

Obiguns · Oct 29, 2016

BigBellyBBQ said:
Ribs vend 1/2 and full 14/26. Brisket 10 a sandwich. Slice per order brings the people in when slow, as I hand scraps out for samples. Only cook to 180/185 to get good slice. Holds all day in Cambro. Keep a couple gallons of beef stocks hot

I take it you are giving the slices a quick dip in the stock. And I cant say I have ever cooked to 185 and sliced it. Will have to try it soon.

I was also wondering how you did your slicing station. Stainless table with cutting board and heat lamp? I know the health dept will make sure things are on the up n up but want to make sure I head them off at the pass.

BigBellyBBQ · Oct 30, 2016

Yes, when I use hand slice, when I use meat slicer I keep chafe server next to me..when busy I slice a lot to give to the crew, I just slice and maintain their supplies..when busy we serve 1 to 2 samies per minute averaged

Vending brisket and ribs

Obiguns

Is lookin for wood to cook with.

mchar69

Quintessential Chatty Farker

Bigmista

somebody shut me the fark up.

Smoke Dad

Knows what a fatty is.

BigBellyBBQ

is Blowin Smoke!

Obiguns

Is lookin for wood to cook with.

BigBellyBBQ

is Blowin Smoke!

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