Well, the catering thing kinda got put on the back burner for a little while, due to an opportunity that knocked down, not on my door. A trendy biker bar, yes, lol, there is such a thing in Cleveland has approached me to cook on their patio as part of their draw (which, from the few times I have been there they dont need). I will not be contracting with the bar, but will be able to cook, and serve under their existing food service license, and sell directly to their customers....generally thursday-sunday ranges from 200-450 at any given time. At this time, the only thing that he sells out of his kitchen is hot-rod-dogs. I am going to run with the idea of the bucket of bones (needing help with motorcycle related name changes...hint hint) served in the metal bucket (he gets them in quantity from a distributor, and will pass along to me). I am also going to do pulled pork sandwiches, chopped beef sandwiches, and individual bones/half/full beef and pork ribs. If anyone would like to share ideas for naming things, please feel free to chime in, also, looking for a new babyback rib rub....any suggestions on that track would be appreciated as well.
I thank everyone for all the advise they have shared, secrets that have came out wonderfully, and encouragement when it was just getting started.
Here is to the start of something good........HOPING anyway!!
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