Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
BBQ Side Business
Comments
-
I run a BBQ catering company as a side gig. First and foremost, you need to talk to your local health department and get the proper licenses for slinging food to the public. Second, setup a LLC to protect your personal assets. Third, get liability insurance.
All of these things are meant to insulate your personal assets in the event that someone gets food poisoning and decides they want to sue you.
Also, never accept raw meat to cook from someone else. You don't know for certain that it was held at the proper temperature to prevent bug growth.
Good luck.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Paging @CTMike . This forum member should be able to provide many insights.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Talk about posts passing in the ether...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
I cook Butts on the Large throughout the year for coworkers. It's really just a word of mouth thing. Usually around the big holidays. But it's definitely not a "side business." I may make a few dollars per cook, but ultimately i just try to cover my costs.Wetumpka, Alabama
LBGE and MM -
CTMike said:
I run a BBQ catering company as a side gig. First and foremost, you need to talk to your local health department and get the proper licenses for slinging food to the public. Second, setup a LLC to protect your personal assets. Third, get liability insurance.
All of these things are meant to insulate your personal assets in the event that someone gets food poisoning and decides they want to sue you.
Also, never accept raw meat to cook from someone else. You don't know for certain that it was held at the proper temperature to prevent bug growth.
Good luck.
-
Most of my bbq buddies have set up an Instagram account, weekend cooks are making them some serious cash, especially if the Q is good. Word gets around quick,I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
-
Like many here, I'm happiest when some protein is getting some smoke on. Often I cook something just to have something smoking while I work in the shop.
That said, I'm not sure I want to turn it into a job. I give it away, and I don't have any headaches or complaints. Beggars can't be choosers, right?
Good luck to you with whatever you do, keep us posted.
Phoenix -
Yes, definitely check local ordinances. A couple of years ago, a bunch of stalls were shut down at the farmer's markets because the products were being produced in uninspected kitchens. I'm unsure, but I think the city just passed laws allowing food carts/trucks.
-
I‘d say step 1 is to buy a smoker at least as large as ‘Ol Mortimer. @CTMike=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Thanks for the constructive information, guys (and gals?)!
-
Great info from @CTMike. I have had 2 friends over the years go into the smoke/bbq/catering businesses after retiring. The first guy keeps it real local and simple but occasionally does a large cook for an anniversary party and even medium sized wedding receptions. He has had a ball at it. The 2nd guy has slowly built up a clientele and is doing gigs as far as 150 miles away. He also has developed his own line of sauces that he sells only at his gigs.
Keep us informed of what you do and how you do it.
Good luck. -
Tough in CA with the health department unless you invest some coin...the way around is Community Events for Non Profit which allows you an Annual Temporary Permit and don't need a commissary and you can sell food prepared on site...I've got stuff going most every weekend, most of it Gratis..it does get tiring ...I donate a lot as I don't want it to become a job..last few weeks , 1 wedding reception, a bar catering for St Patricks , Chile Verde Cook Off this weekend, Ribs in 2
My 2 Cents....Visalia, Ca @lkapigian -
I tried to do this, and it is not worth the headache.
In Henry county Georgia, a commissary was/is required (not leased or rented)
The cook trailer requirements were very strict and costly.
SaveServ certifications
The laws about prepared food vs non prepared food crossing thresholds.
Not to mention "greasing" the health department folks to get what you need.
IMO, if this is really something you want to do. Get everything @CTMike suggested and work by word of mouth. "Catering" is a much easier path than being "official".Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
Do it for friends and charity.
______________________________________________I love lamp.. -
billt01 said:I tried to do this, and it is not worth the headache.
In Henry county Georgia, a commissary was/is required (not leased or rented)
The cook trailer requirements were very strict and costly.
SaveServ certifications
The laws about prepared food vs non prepared food crossing thresholds.
Not to mention "greasing" the health department folks to get what you need.
IMO, if this is really something you want to do. Get everything @CTMike suggested and work by word of mouth. "Catering" is a much easier path than being "official".
I forgot to mention the Servsafe training. You also need training records for everyone that helps you with food prep/cook/service.I have a written agreement with the local VFW to use their kitchen for prep and storage (commissary).
I am doing private catering (private parties, weddings, graduations, etc) and public vending (local breweries, fairs, etc). I notify the applicable health department for every event to give them a chance to come out and inspect if they feel like it. I have never gotten a score less than 96 because I take food safety very seriously. I don't feel like losing my shirt because I got lazy and someone got sick.
My health department(s) require warm water for hand washing. I am using a propane burner to heat water from the VFW (well water requires periodic lab analyses) and I put it in a Cambro coffee dispenser, stays warm for hours. The dirty water is collected in a Home Depot Homer bucket, and dumped at the VFW after the event.
Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors. Talk to them upfront about what's required before you spend any money. As an example, my Shirley Fab trailer isn't NSF rated, like an Ole Hickory or Southern Pride is. In many health districts that's an automatic no-go. For me, once I showed the inspector that the interior of those smokers are made of mild steel (as my SF is), there were ok about it.
I've never had to "grease" an inspector, guess that must be more of a Southern thing.
Doing "unofficial catering" as mentioned above can be done, but the potential liability just isn't worth it in my opinion. YMMV.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
I feel your pain. I am currently licensed in two health districts so my point really isn't moot. Sadly there are quite a number of health districts for such a small state (CT), each one covering a handful of towns. Each license costs me about $250/year, and I plan on adding a couple more this year, as well as RI. At least Rhode Island has one license for the entire state.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
@CTMike - hey brother, it' a whole other world here in Los Angeles (S0Cal) you have vendors on every street corner (illegal might i add) who operate with no business license, no hot pottable water, no health inspections of any kind.
Hot dog vendors, Tamale vendors - they are cooking with open fire RIGHT ON THE STREET!
.
I have no idea how they get away with this nonsense, imagine if you or i tried operating out of a brick & mortar facility this way, I'd be out of business in the blink of an eye.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
SoCalTim said:@CTMike - hey brother, it' a whole other world here in Los Angeles (S0Cal) you have vendors on every street corner (illegal might i add) who operate with no business license, no hot pottable water, no health inspections of any kind.
Hot dog vendors, Tamale vendors - they are cooking with open fire RIGHT ON THE STREET!
.
I have no idea how they get away with this nonsense, imagine if you or i tried operating out of a brick & mortar facility this way, I'd be out of business in the blink of an eye.
I guess the main difference @CTMike references being districts in contrast to counties. In good ol' Georgia, you can be cleared in Butts county but not Henry county. These two counties being beside each other logistically. The take away here is know your code.Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
HeavyG said:billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
billt01 said:HeavyG said:billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
That sucks. License fees I can live with, the rest - not so much.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:billt01 said:HeavyG said:billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
That sucks. License fees I can live with, the rest - not so much.
1. Sell Lang under direction of "authorities" and purchase a NSF cooker.
2. Find local BBQ business to purchase for my commissary to dispose of my grey and black water due to the fact as mentioned above, the commissary must be registered in the name applying for the vending license.
3. Purchase vending trailer with all necessary equipment twin 3 compartment stainless sinks with non absorbent floor and necessary fire suppression and vent hoods.
4. Deal with local "authorities" about fire suppression and ventilation of said commissary.
5. Sell all of this $#!+ and just do it as a "catering" gig.
The above is the Cliff notes version of my ordeal. It about cost me my marriage and my sanity.Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
That just plain sucks.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
If someone expect bribes, report them. This isn't a third world country, yet.______________________________________________I love lamp..
-
nolaegghead said:If someone expect bribes, report them. This isn't a third world country, yet.
I get it, but it was just too rich for my blood at the end of the ordeal..
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
STOP STOP
Ya'll are taking the fun out of it!Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
billt01 said:HeavyG said:billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMVfukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:billt01 said:HeavyG said:billt01 said:"Being legal can be done, and isn't that hard, you just have to have a good relationship with your health department/inspectors."
Unless one plans on only vending in your county every time, this is a bit moot.
I spent several thousand dollars trying to make this happen and trust me, everyone has their hand out.
YMMV
Nah, cut my losses but made a bit on the restaurant, 'bout enough to buy a few Stumps and start competitive cooking, and that too had its draw backs..
Now I just cook for my family and friends..
Its a good dream for some, just a nightmare for me...Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum