Hello from Nebraska

Hello i`m Jeff T from Norfolk Nebraska i have had my Big 40 for a few years now and love it.
Cooking a promo (at least i`m running with that idea) sort of thing this weekend at a county fair. I started a catering business this year and using the fair as a starting point. This way the locals will get to "oooh and aaah" over the Big 40 & i`ll get to pass out some business cards & fliers, shake some hands & give out some free "Q" samples. And i might just win a peoples choice award at the cook off if my food is good enough.

Last year with the Big 40 we took 12th out of 52 teams at a local rib cook off. Maybe this year i`ll win that $100 prize. For the life of me i can`t figure out what those farm boys call good ribs cause last year was the best i have ever turned out.
Thanks for letting me join you forum!

Jeff, good to see you on board! Catering with a Big 40? Wow! I cater with my FAT 50 and I get nervous about running out of room (I haven't yet). I wanted a 60 or 70 but it just wouldn't fit on the side of my house.

What do your cards look like? What type of samples do you give out at the fair? Good luck in getting the elusive rib prize. That's the one area that I have been lacking in the trophy case.

Robert

Welcome and good luck this weekend, let us know how it turns out.

Tops
i too worry i will not have the room but then again i have not cooked a paying party yet.
I figure i can get enough ribs on rib racks for 1/4 portions to feed 100. Not sure about chicken thighs, legs or quarters. Biggest meat items are butts & brisket. Will have to jump that fence when i get there. My target range is 20 - 100 peoples. The only other hot item i`ll serve is the beans & they can be cooked in a roaster if need be. I also have a WSM with a stacker too. A case of butts will fit in the wsm w/stacker. I`m thinking i can get at least a cases & a half - two cases of butts on the Big 40. I have access to a 6 ft OK Joe mobile & you probably remember my post on the smoke ring about Ole Rusty the Rotisserie 6ft mobile i can use that thing also.
Big 40`s cook chamber is 48” W X 30” H X 42” D. I figured i`d have the space to cook for 100 people huh?
I cooked for my son`s boot camp party a few weeks ago i managed to stuff 100 rib let portions on the rack. Just fit though. We ended up with 80 face stuffers & had leftover rib lets. Also cooked to briskets on the WSM. Between the Wife's family & mine i figured to cook for 100 - 125 at that party, i thought the face stuffers would eat like the little piggies they are but we have left over`s to give out.

The county fair cook off turned out great, we won 1st in pork with the rib lets we cooked. "yippee" We also cooked wings, beans & boneless beef chuck short ribs which is basically a boneless chunk of chuck. All the meats were for peoples choice awards and passed out on either tooth picks or napkins. There were 8 teams cooking so winning something was pretty much a shoe in. I did manage to get four 30 second interviews with a local radio station covering the cook off. Went like this... "we are with Jeff from Whyldfire Bar-B-Que Catering Service of Norfolk Ne., what are you cooking for the pork category"?( insert mic here ) Then i would explain a little bit about what and how i was cooking it & followed up with "be sure & visit us on the web at wwwdotwfbbqdotcom" We had a blast. The gal from the radio station told me she was impressed with our set-up and how i handle the interviews, "You did good Jeff"..... It was fun.

Congratulations Jeff! Can't beat free advertisements.