I do just that. i have a local company buying about 20 lbs of product in small intervals throughout the week. They have a standard steam table and use their own sauce and rolls. They buy it from me and sell it as theres. Once the products in their hands, its their responsibility.
Easy money i say, getting $10/lb for pork and $12/lb for brisket.
Who can turn down an extra 200 bucks a week for just cookin?
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR