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Will I run out of food? |
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As long as
your head-count is fairly accurate, you should not have
any problems. We always allow for more than one portion
per person and also plan for unexpected guests. |
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Can I keep the leftovers? |
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We bring more
food than you actually pay for in case of any unforeseen
situation. So the rule of thumb is the Pit Crew will
pack up food that has been put out on the buffet line at
the end of your event for you to keep. |
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Do paper goods come with my order? |
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Yes, all of
our service plans include ample paper goods for all of
your guests. Andy Nelson's features quality black,
3-section plastic plates, eating and serving utensils
and napkins. All buffet tables will be covered
with our red & white table clothes (quality
paper/plastic), unless alternative arrangements have
been made with you. Drinking cups will be provided,
depending on your choice of menu. |
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If my serve time is at 6:00pm, what time will the Pit
Crew arrive? |
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For Full
Service and Mobile Pit jobs we arrive one hour prior to
your event time to set up. While a Self Service Picnic
Pak delivery generally takes 5-10 minutes to set up on
your table (please inform us about steps, etc...). |
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What is the difference between a Full Service and a
Mobile Pit event? |
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At a Full
Service event (2 hour serve time), we set up, serve your
guests great BBQ that has been cooked in our Hickory
Pits at our restaurant and delivered to your event in
special food carriers. The food is then transferred to
chafers on the buffet line for serving. A Mobile Pit job
is the same service (3 hour serve time) but we bring a
real wood-fired Hickory Smoker to your front door. Our
fleet of Mobile Pits are modeled after the great
competition BBQ rigs on the world famous Memphis in May
BBQ circuit. Your guests can be served right from the
rig, which they'll remember for years to come. |
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Can I substitute food items with your suggested "Q"
menus? |
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Yes, each
suggested "Q" menu comes with two meats and three sides,
and will allow you to mix and match. However, some items
are of higher value and will require an additional
charge. |
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With your Self Service Picnic Pak, what is a disposable
food carrier that keeps food hot? |
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The
disposable food carrier is a unique white box that can
handle 3-4 stacked hot food pans. It will easily fit on
your car seat or in the trunk. It will keep food hot for
a trip from Cockeysville to Ocean City. |
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Do you supply tables? |
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For Full
Service and Mobile Pit events we supply whatever buffet
tables are needed to serve your BBQ. If you need tables
and chairs to seat your guests, we can provide you with
our contacts or we can arrange them for you - for an
additional fee. |
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If I order the Alabama Pig Pickin', how does the pig get
cooked? |
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Since a whole
pig can take anywhere from 15-18 hours to cook, we start
cooking the pig the day prior to your event in our
Hickory Fired Smokers at our restaurant. Then we
transfer the pig to one of our Mobile Pits. The whole
pig is then decorated with kale and fruit and placed on
the buffet line. Make sure you have a camera ready! |
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How can I guarantee the my barbeque event is in your
calendar? |
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After you
submit your BBQ Event Planner online, an Andy Nelson's
representative will contact you to confirm your event.
To secure your date we require a 1/3 deposit with the
balance due the day of your party. We accept cash,
check, Amex, Discover, MasterCard and Visa. You may give
our representative your credit card over the phone to
guarantee the date. |
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Is gratuity included in my price? |
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No, the
salary for the Pit Crew is built into the price of your
event. However, it is up to you to award the Pit Crew
and/or Drivers with a tip for great service.
Traditionally, an appropriate gratuity would be anywhere
from 10-20% of the total cost of the event. (Note: A 15% gratuity will be added to parties of 100 or more.) |
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What if it rains? |
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It is always
best to come up with a contingency plan in case of rain,
especially for crowds over 75. We can work with you to
come up with a workable rain plan, tent rentals, etc... |
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I've noticed that your barbeque is sometimes pink (i.e.
chicken) is this because it's not done? |
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From
"Smoke and Spice" by Cheryl & Bill Jamison: "The
layer of pink, or smoke ring, you find just under the
surface of most slow-smoked meat is NOT an indication of
undercooking. When the pink runs from the outside in, as
it does in barbeque, it results from the smoking
process. When the pink runs from the center out, like in
a rare steak, the meat is cooked less thoroughly than
possible." |
