The Business of BBQ

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Re: The Business of BBQ

Postby Squiggle » March 10th, 2017, 12:15 am

temurf wrote:
Squiggle wrote:... you'll get about 20-30 sambos off a 10lb butt & with sides that's a tidy profit margin. :kewl:

Feel free to laugh at my ignorance Squiggle, but my guess is that a sambo is Aussie for sammich. =))

Sure is dude. :kewl:

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Re: The Business of BBQ

Postby Mo Smoke » April 17th, 2017, 3:31 pm

Just another request for others to chime with their experiences in the Business of BBQ. Safetyharborredneck just did a big cook for a guy who supplied the meat and definitely got underpaid. In the end he didn't mind because He was happy for the experience and all, but would have been an even better experience if he actually made enough money on the job to enjoy the business side as well.

We got some awesome Pitmasters on this site. Can't believe non of the guys here have a food truck, or does a good bit of catering.

I think it would be great to talk about both sides of the biz...the money.. and the food. I'm thinking about selling BBQ sandwiches at is one thing.. but what about packaging? What works, what doesn't? How about Quantity of meat per sandwich? Do I sell rib sandwiches by weight or by the number of bones? What about Pulled pork and chicken? These are Just a few questions I have.

Even if you don't run a full business, share your biz experiences. Every bit helps.

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Re: The Business of BBQ

Postby RevRico » August 10th, 2017, 10:38 am

I'm actually wondering if anyone has any experience in PA?

I'm going to be calling the guy who used to do our annual pig roasts to have a good long chat, but in researching online before hand, it seems like a typical Pennsylvania "stuck in the 30s" situation.

I know I have to go to the department of agriculture and get safeserv, but I don't want a store or even a food truck. I want to be the guy that gets called out to cook pigs, butts, and or ribs for parties.

Tim used to show up with the smoker trailer, cook, carve, leave. That's what I want to do. I'd eventually like to expand to selling sauces at the cooks or online, but here that requires a commercial kitchen. And I can't find out anywhere if I can just "rent" my old bosses kitchen after his restaurant closes for the day or if I need something more unique to me.

Just asking for any information any Pennsylvanians may have, or anyone's experience with such a business.

coming soon, the new with more fabrication, more racing exploits, and even more cooking.

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Re: The Business of BBQ

Postby behind bars bbq » August 10th, 2017, 1:09 pm

In Ohio I do it by donation only... keeps me legal

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Re: The Business of BBQ

Postby Frank_Cox » August 10th, 2017, 7:47 pm

most states helth regulations are governed on the local level and secondly on the state and thirdly on the federal. the local regulations must be in sync with the state and federal but then the county usually is more strict from there. best place to start is county or city in my opinion. try to find out who the inspector is and make friends with them first. make sure and be cooperative and friendly. they often expect a fight lol.

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Re: The Business of BBQ

Postby Dirtytires » August 13th, 2017, 12:32 am

Ditto on the "be friendly" part.

This is slightly off topic but I did a major home remodel a few years back. My contractor was top dollar and did things right but he treated the city inspector like dirt. Therefore, the inspector failed us on some pretty silly things and the holdup was costing me money on labor and re-work. I started showing up at the inspections and chatting with the inspector, got on his good side by asking good questions and taking the time to listen to him. I actually learned a lot and the inspector was all to happy to share his knowledge. And best of all, I stopped failing inspections for silly reasons.

My point, your City health guy is probably a retired restaurant owner and all too happy to give his information to someone who treats him right and honestly wants to learn.

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