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I use Quickbooks Pro as well. Excellent program.

If you have the means, I would. You'd be able to prep complex items ahead of time or on your time. However, here in VA, you need a licensed kitchen in order to call yourself a "Caterer". And the last time I checked "caterer" referred to the ability to transport prepared meals to a serving...

You could contact Rocky Richmond at bigdrumsmokers.com and he would probably tell you all about it.

In a pinch I used the following once to make 5 gallons at a time: 2 ½ gallons catsup 6 c. tomato sauce 1 qt. white vinegar 6 c. unsulphured molasses 2 lbs. brown sugar 3 c. Worcestershire sauce 2 c. liquid smoke 1 c. Louisiana hot sauce c. salt 1 gallon water 10 oz. Cookshack Spicy Barbecue...

Full?! :o NOOOOOOOOOOOOOOOOOOOOOOOOO!!! This was supposed to be my first. But, oh well, even first round draft picks sit and observe for a year ... before changing the way the game is played. :wink: Looking forward to meeting ya'll there. :D George

Looks like the beef turned out great! Pulled beef sandwiches is my next venture. Great pics. G

I'm interested in someones opinion on this also. I have been seriously considering one to do chicken for vending and catering. All responses whether good, bad, or ugly are appreciated.

Will you lose any of the smoke flavor when using a barbecue sauce bath to finish and hold the chicken?

I agree, taking that class changed a lot. I took that class last Spring and it was hosted by the Health Dept. It didn't get them off my back but it made them want to work with me instead of working in spite of me. Running ideas past the Health Dept. is no longer a problem. Getting your...

Yeah, my offerings of sides are limited and I assemble on site as well. I've got good recipes for more but a licensed kitchen is needed to pull it all off. Actively looking but I just wanted to know how others were throwing it together at the gig. Thanks for the feedback!

For those of you without a commissary, do you prep your sides on site or do you buy them? George

A few years ago I saw a Food Network program that featured the "Burpin' Terps", Univ. of Maryland, super-tailgaters who won best tailgating awards annually. They prepared their pig the exact same way. What is amounted to was a big pork bbq sausage with natural casing (literally). Ribs and...