First commercial offer, advice welcome.
So the head chef at a friends bar / restaurant wants me to do pork butts for her all American themed weekend menu. I have no license, insurance, etc. Nor do I have intention of doing much of this type of work as a newbie.
My assumption is, if I bring my gear there, and assist her by supervising, and either use their butts or she goes with me to costco and she purchases them herself, then all food safety and other problems are covered as she was present and in charge the whole time, even if I am the one who watched the gauge and fed the fire.
How far off base am I?
Thanks in advance!
Weber 22.5" #2, CGSP w/ SFB, CG Akorn, Smokey Joe #2, Mac's BBQ CSG, Blue Thermapen.