Know exactly what the HD means by cooking on site. I would guess it is like here...it must be COOKED on site. It's different if you have a Class 1 license, but for temp vending, they are picky. I have had success cooking ribs, butts, and brisket hot and fast on site. Serving time starts around 11 AM, put them on at 4 or 5, make breakfast, enjoy the early morning quiet, prep other stuff, and be legal.
IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.
And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]