Catering

Check this url out for just about anything to do with catering.

University of GA

Interesting.
I do this very thing during the spring and summer months at a local brewery.

The owner is kind enough to allow me to set up and vend. He doesn't charge me anything and I get to keep all the profits from my sales. It works out well for both of us; in addition to the folks who would go there anyway I have grown up a good crowd of regulars who come for the food and buy a pint of his brew as well.

This place already serves food but is thinking of a little more variety. I would like it if I could just smoke the meat and provide it to them but we'll see.
Joe

The following is an exerpt from the University of GA site. These people are way off... here is an example:

"The only sure way to determine when meat is done is to use a meat thermometer. To check the temperature, insert the tip of the thermometer into the center of the thickest part of the cut without touching a fat pocket or bone. The end point internal temperature for the degrees of doneness for meat are:

145 degrees F rare
160 degrees F medium
170 degrees F well "

145 degrees F is rare??? LOL where do these people learn these things...??

carl