Yea right. I'm not suggesting we trick anyone or serve dangerously prepared food. The HD's know whats going on but what they want to see is a clean trailer and safe practices. We always received great inspections. I'm telling you straight up if you try to set up and cook everything the first day to serve by 11:00 AM your gonna be up all night and often times the festival staff wont let you set up until a certain time. Lets see, cook about 10 to 20 butts, 12 briskets, 20 chicken halves, a pile of wings, get all your sides ready, ice your pop and water, prep your paper goods and serving area all before 10:30 or 11:00. Man your better than I am. Forgot to mention I cook on all wood so I cant set the temp and walk away.
Last edited by dcooper; 10-05-2011 at 07:55 PM..
Reason: Forgot one point.