Smokin by the pound

[totally smoked]

Hey all,
I've been asked to smoke some stuff for an abate function that I attend. She will supply all the meat..pork roasts,,pork loins,,and maybe a couple briskets. I don't know how to charge this. Is this a good idea..She want's a by the pound price..not a plate serving price. I supply the charcoal and wood..rub..time..I've seen astronomical prices on Q in the supermarkets..12.99 a pound for spares that I can whoop up on cause of you guy's. I don't want to make a huge profit..Just wanna pay for the habit. No sides..no nothin special..Maybe my big ..small break.. Thanks
ts

[totally smoked]

I forgot to mention...It's first weekend in june..so I got a little time. She was just askin in advance.:)

[HFD26]

I have a friend who has a commercial Southern Pride smoker and sells brisket and pork butts whole by the pound. The price is calculated on pre-cooked weight. If they want it sliced he charges extra. I don't know what he charges per pound, but a whole brisket that weighs 10 to 12 pounds before smoking is around $40.00.

[txsmkmstr]

I've started to run into similar situations... more so from wanting to practice Q'ing on someone else's dime. I get offers for buying the meat but there's so much more involved. I would say forget about recouping time costs but be darn sure you cover rub, wood, foil, etc. costs.

A lot of that will depend on how much you can cook at once.... larger pit usually equates more food per given burn or a better return on your investment. If you use TxBBQRub there are some guidelines on how much meat you can season per bag. Foil use is dependent upon size of meat.

I'm thinking along the lines of a flat fee per item regardless of weight since they'll be supplying the meat. Figure $10 - $20 per brisket or similar... something less per rack of ribs perhaps - I don't have real specific numbers in mind. Don't forget any finishing sauces that might be needed during foiling or to serve on the side - they cost money too.

Good luck... I'll be curious to see other's input - like you said, not trying to get rich but I would like to cover my expenses plus a few cold ones during the cook. :thumbs:

[ezgoin]

This has nothing to do with pricing, but I wouldn't take any paid gig where someone else supplied the meat unless I was with them when it was purchased and, I took charge of the meat at that time. If you don't, you have no idea how it was stored, and you open yourself up to liabilty issues if someone get sick.

TexLaw might be able to give some advice on this, but I wouldn't do it.

[totally smoked]

I'll reply early in this thread ..from what i've seen, no one around my neck of the woods know's my secret..txbbq..hence the invite. I guess the question is..Trust her judgment on what I'm cookin..or buy my own and know what I'm cookin. Thanks..I'll be quiet :)

[totally smoked]

This has nothing to do with pricing, but I wouldn't take any paid gig where someone else supplied the meat unless I was with them when it was purchased and, I took charge of the meat at that time. If you don't, you have no idea how it was stored, and you open yourself up to liabilty issues if someone get sick.

TexLaw might be able to give some advice on this, but I wouldn't do it.

lol..gone 1 minute..

[Zeeman]

How much and what kind of meat you havta fool with? Pound price be hard and don't matter much if'n she buying it all I'm thinking. Tell her you get 20 bucks an hour to cook. Whats your time worth?
That get you in the ballpark of making a few bucks.
z

[imfree2Q]

How much and what kind of meat you havta fool with? Pound price be hard and don't matter much if'n she buying it all I'm thinking. Tell her you get 20 bucks an hour to cook. Whats your time worth?
That get you in the ballpark of making a few bucks.
z

I agree if she is supplying the meat, you got to charge by the hour or you wont make nothing..
Good luck!!

[Buckeye]

I'm with Zee an 2Q......fergit tryin' ta figger per # prices.......it's yer time that shood have tha price tag on it. I'd start with tha minimum of $30 per hr.....ya gotta make it werth yer while. Ya sed ya don't wunna make a huge profit:o....jus wunna feed yer habit. Sounds honorable :shrug:.....But do a few gigs with lil or no profit an soon enuff that habit iz gunna wunna start seein' tha froots of yer labor. Don't sell yerself short. If you were axed ta cook for them...then that meens yer in demand. Make 'em pay ya whut you baleeve yer time an eggspertise iz werth. Good luck!:thumbs:

[Goat]

I buy the meat and add 10%, charge for the seasoning and .50/lb for smoking. My cooker holds 2 cases of briskets and I try to fill it up with orders. That is the only way to kind of break even.

I also sold whole smoked briskets double wrapped in foil to seismic/oil field hands for $35 ea. I hope this helps.

[totally smoked]

Thanks, I never thought about per hour.:idea:.but, it's like ya said..I wanna get a few gigs and a couple big cooks under my belt so I can get the word out. Then maybe some cash flow for the smoker fund I got goin :D. Goat..I'll push a pencil when I find out how much meat I'm gonna cook. Pulled pork and Brisky sammiches she said..:idea: (lets see...brisket is 12 to 14 hours..pulled pork is around 9..hmm)
Thanks..any other ideas are welcome..I'll keep ya posted...(txbbqrub...tpj...maybe a gator........:popcorn:

[NW Cheesehead]

Just my 2 cents worth, don't forget your time and travel time to pick up supplies,
also your prep. time to do all the misc. before the event.
Also develop a "thick skin" as there, like any group, the "whine babies" that don't like
spice, sauce, they are on a special diet and you didn't provide for them, etc.

I've had way too many people that think their time is worth alot and you should be doing this for free as your a member of.... or a friend of a friend of..... you get it.

Put it down in writing before hand and have them sign an agreement of service, make 3
copies, yours, theirs and and extra just in case. I.E. who provides plates, napkins, all the
little misc. stuff that adds up quick, many expect you to "throw that in free"....

People by their very nature are decent, but some will take advantage of you for anything
and everything.
Thanks and good luck.

[whiskeynwine]

I have been asked to do this kind of stuff also. So far I've turned down every request. I do this for fun. But if I were to do it for the money I would seek out an established caterer or banquet manager to see how they handle situations like this. There are so many variables to be considered that I would want some expert advice. I'm a big fan of " cost averaging " and " per person pricing " with very specific inclusions and exclusions.

[Woodman]

I'd go "flat fee." Figure your costs, rub, wood, foil, gas, and time. If you truly only want to get the word out on your cooking, charge cost. I personally, would mark it up 50% and, at least get something out of it. I would insist on taking control of the meat as soon as it is purchased. Maybe she can pre-purchase, and you can pick it up? Is she going to consult you on amounts?

[totally smoked]

Yes. Just a follow up..gonna talk tommorrow about amounts and I'm buying the meat with full reimbursment with reciepts. Thanks ..

[bigwheel]

I done a bunch of such adventures which I always labled as "custom cooks." Best strategy I have found is to use their money to go buy the meat. Then save the register receipts and add up the poundage and charge em two bucks a pound to cook the raw meat. Thataway if you did happen to bump into a health Nazi you could always claim it was their meat and you just being paid the labor to cook it. You could come purty close to passing yourself off as a Personal Chef which I think is perfectly legal especially if you convince em the pit belongs to the customer too. Maybe draw up some kinda rental agreement on the pit if your real nervous. Pretend they are renting the pit from your Granny or something like that. I did it for a buck a pound for several years but that aint enough. Two bucks is about right...with you furnishing everything it takes to cook it. Your competition on this kinda gig is the bbq joints. Some of them will cook meat for a buck a pound or less if you bring it to em and pick it up. Place called Sammies BBQ down here used to cook for .75 cents but that been a few years back. They may have quit doing it or went up by now. Colters used to do it for a buck a pound but they out of bizness now I think. Hope this helps.

bigwheel

[Northsider]

Just my 2 cents worth, don't forget your time and travel time to pick up supplies,
also your prep. time to do all the misc. before the event.
Also develop a "thick skin" as there, like any group, the "whine babies" that don't like
spice, sauce, they are on a special diet and you didn't provide for them, etc.

I've had way too many people that think their time is worth alot and you should be doing this for free as your a member of.... or a friend of a friend of..... you get it.

Put it down in writing before hand and have them sign an agreement of service, make 3
copies, yours, theirs and and extra just in case. I.E. who provides plates, napkins, all the
little misc. stuff that adds up quick, many expect you to "throw that in free"....

People by their very nature are decent, but some will take advantage of you for anything
and everything.
Thanks and good luck.Very well said Cheesehead , I too have the desire to someday cater some small events and all of the input on this thread is helped me a bunch, thanks y'all. :thumbs:

[bigwheel]

Now I tell ya our old Winn Dixie stores was quite a competitor on the custom cooking scene. They nearly all had these huge Frederich brand rottess cookers. Worked on the same principle as a Southern Pride..Ole Hickory etc. Gas for heat..wood for flavor and keep it spinning. If you bought the meat from them they would cook for a buck a brisket or if you got in there and bull around with em for a bit they would cook it free. It was usually the best place to buy meat too..everything in the sto was at least Choice Grade and cheap so everybody was happy. When they went outta bizness know several folks who bought them old used smokers for 500 bucks a piece or less. They was all over Ebay etc. They just too big to use at home and cost an arm and leg to run it. In fact come to thunk on it..they quit running those smokers several years before they shut down due to operating cost. Anybody want a smoked brisket they just sell em a pre smoked model in the cryo and teach folks how to heat em up. Yeah thats the ticket. Saddlers brand. Wally World got em last I checked.

bigwheel

[totally smoked]

We run into that this week in Puerto Vallarta at the Sam's club there..They was sellin meat..beef..chicken's..pork chops.. and ..you get the idea..and they had a HUGE rotiiserry <--sp and if you wanted they would cook it right there while you wait..darndest thing i'd ever seen, folks was backed up around the corner to get their stuff cooked up..better half smacked me back into reality when she caught me tryin to get his seasonings recipie :D Smelled d:censored:n good..specially when you been surrounded by southern cusine for 4 day's and your used ta steak. Thanks for the info jeff..

[totally smoked]

Another quick question....pork butts..shoulders..roasts..bone in..bone out..as far as yield and myself I like the extra fat when I pull it to mix in for the sammies..any thoughts? This is gonna be my once a year cater..just got off the phone and all is good :thumbs: Still talkin money.. Oh yea...pulled pork and brisket sammies is the menu..around a hundred pounds of pork and she's figgerin about 50 to 70 pounds of brisket. I wonder if ya can custom order some rub in bigger batches...:idea:

[Northsider]

. I wonder if ya can custom order some rub in bigger batches...:idea:Email Bill and I'm sure he can hook you up. :)

[bigwheel]

Ah now that sounds like one smart operator on the rotess deal. After a person smell it cooking who could resist to buy some for themselves. Sorta like the time me and a chum each ate half of standard Poodle down in Nuevo Laredo once upon a time. They had em cooking in the store window in galvanized jurine troughs which snaked along the contours of the front and had spit rods running down the middle and they just sorta tilt em over the Kingsford in the bottom of the trough. Sure did smell good. They claimed they was Cabritoes but found out later it was prob a pooch of some sort cuz you never see a stray dawg down there. That was my first trip. I can see why the Native Americkan Injun Peeples liked em so good. It was purty danged tasty..washed down with Dos XX's or Carte Blanca..I forget whut was in style back then on the beer.

PS edit..if you want a grand prize winning strategy on the butts shoot me off a PM. I give you the recipe free but the shipping and handling cost only twenty bucks. Let me know

bigwheel

[totally smoked]

Modelo was my drink back then...ah boys town...1 good memory..cant remember the rest :) Always liked Laredo

[bigwheel]

Well you musta hit town after I did. Wasn't nobody drinkin no fancy pants Modelo when I was down there. I dont think they had even invented that stuff in the clear bottle that the yups like which you got to poke a lime down in it to kill the stink. Smells like Matamoros sewer water. I forget the name of it right now...ahh just struck me..they call it Corona.

bigwheel

[totally smoked]

Well you musta hit town after I did. Wasn't nobody drinkin no fancy pants Modelo when I was down there. I dont think they had even invented that stuff in the clear bottle that the yups like which you got to poke a lime down in it to kill the stink. Smells like Matamoros sewer water. I forget the name of it right now...ahh just struck me..they call it Corona.

bigwheel

:roflmaoha0: 1981 feb. man....that was fun :D

and corona is the milwakies best of modelo. No lime sir..no thank you

[txpgapro]

:roflmaoha0: 1981 feb. man....that was fun :D

and corona is the milwakies best of modelo. No lime sir..no thank you

Make mine Corona or Tecate, and don't forget the lime! :cheers:

[totally smoked]

Hey all...just an update. Got the job :) 70 lbs of pulled pork.,.which I'm buyin..3 pans of Bills tators..40 lbs of brisket beans..40 lbs of Marty's cole slaw.
Will be sold by the ticket. 6.50 per plate. After all is done, all the tickets are tallied..pull the money out of the register,pay for supplies and ingredients. The remaining is split. Ok..for the cool part..its all legal. She's renting the smoker..Thanks bigwheel:)..and hiring us to run it. We also have the weekend to cook cause I hired a couple buddies..ok, I'm borrowin a smoker and he's pretty good stuff..so's a little extra coin could be thrown into the jar for the tally.
Thanks guy's, If ya think this might need some tweekin, let me know. We already shook hands, but she's good people. I'll post some pics..just after the the first weekend in june.
Wish me luck :)

[Wornslick]

Well good luck too ya TS. Sounds like you got it firgured out. A person sure can learn alot here. :thumbs:

[bigwheel]

Sounds like you got it going. Only prediction I got is you should have plenty of beans:)

bigwheel

[totally smoked]

They's dam good beans jeff. :D

[totally smoked]

This is the weekend. You guy's get butterflies? :shrug: I'm nervous...in a good way...see ya's.
ps...I might get a pic or 3 :)

[gsmith]

This is the weekend. You guy's get butterflies? :shrug: I'm nervous...in a good way...see ya's.
ps...I might get a pic or 3 :)

there comes a point during a cook (for others) that I get anxiety - I now know that it will happen, address it when it does and move on

I used to and still go through all of those what if's but now I think of the solutions rather than the doom and gloom of things not working out because in the end things always seem to work out

good luck to ya and don't worry, everything will be fine

[smoken don]

You'll do fine bro. Take Glens advice,seems he knows what he's talkin about.
Good luck.:thumbs:

[totally smoked]

Thanks guy's.

[totally smoked]

All done:D Wow..what a rush...I never been that busy. But if I may say..what a great turnout. Bikes, Babes, and BBq. Thanks guy's for all your help and support.And bigwheel...we run outa beans:D I'll post some pics soon:thumbs:

[Woodman]

Hot diggety dog!

[smoken don]

Hot diggety dog!

Nice job T.S.:thumbs: Could we get a Ohio brother to bump Woodman,
he's stuck again.:roflmaoha0:

[Northsider]

Sounds like a fun time, I'm glad everything went well for y'all TS. :thumbs: