Been kicking around the idea of roadside bbq lately but that would be a lot of work and if we put in overtime at my job like we did last year, working almost every Saturday, it would be hard to do. So I have been pondering the notion of smoking some cheeses and possibly some jerky and what ever else I can think of like almonds.
I would set up at weekend open markets and set out samples. With this set up everything would be vac packed and could be held for a long time if I needed to work that weekend.
Not if but when my company closes its doors I hope to be in a better place with road side and be able to start the bbq operation unless the cheese thing takes off or I suddenly realize road side is not for me.
I know lots of details to work out so I thought I would throw this out here to see what more experianced people think about such a plan. I know I wont get rich but I would like to do something on my own instead of depending on an employer.
|All times are GMT -5. The time now is 01:24 AM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.