Menu for the masses? Help Please,
We are going to vend at an upcoming comp. They were going to select 10 teams for this and apparently only 4 agreed. My question is while also trying to get my comp meat ready what would you guys suggest for serving and how much would you charge per portion? 20% of Sat. income will be donated to the Children's Miracle Network.
Pulled pork sando with a pickle. $5.00.
Make the meat up ahead of time and reheat. Get help to serve.
Use foil wraps, not plates. Have napkins.
PP sammie 5 inch roll $6
Three rib teaser $7
Brisket Sammie $7
Half rack $13
Full rack $22
make it a platter for an extra $2 comes with slaw and beans
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