quote:
Originally posted by Fast Eddy:
If your going to cater from it, why do you want anything frozen. Won't you want to pull up and cook without it taking to long? It will take alot longer to go from a frozen state to a cooked product. I'd have good refridgeration and freezers at a commisary and use big coolers. Buy a 400# Ice machine would be a plus for that type of operation. Why don't you give us an idea on how you plan to do your caterings? Most of the time you roll in with all your long cooking products done ahead. You will use your pits for short cooking and reheats.
Thanks for the response. Sorry for giving limited info first.
1. Frozen stuff. As an example, I have an off-site event this Friday night that includes ice cream, peach cobbler, and 2 other items that I get from my food supplier that comes frozen and stays frozen until I use it. I have sampled many of their items and the taste is incredible. I cook other items on my cooker besides meat. I have an Ole Hickory EL that I use to cook with as it works well as a convection oven. Some of the fresh fish I use gets frozen whole when we catch it, filet'd on site, and smoked right there.
2. I do many events where I cook on-site. A good example is 100 person tailgate functions, rehearsal dinners, and such where they want the full BBQ effect. Large dinners that have chicken and other meats that take less than 3 hours to cook are usually cooked on site. Going back and forth to the commissary isn't an option some times.
3. Vending events. I go to craft shows and other events that most would consider vending events. The food is sold out of a 10x10 tent and behind the tent is the cooker. Recently I did one of those events and I had to arrive/setup 2 days prior to the event so everything was cooked on site.
Some would ask "why don't you just buy a concession trailer"? I'm not there yet and don't want to hassle just yet with the mobile unit licensing here in Florida. My catering license allows me to do what I need to do and still use my commissary. I have walk-in units at my commissary where I store my food. Most of the meat I purchase is purchased fresh for the events I'm doing so it isn't in the frig very long.
Here are some other trailers I have seen out there:
Big RedBig Red 2This one is finished but he hasn't posted any new pictures. I believe he put a frig on his and not a freezer.
Martin In Progress