doing my first festival
I will be vending in a small festival here locally at the begining of Oct. I am nervous and also can't wait at the same time.
For all you guys that has done this many times n the past what is a good rule of thumb to use as far as ordering your meats for vending like "how many cases of ribs and do you do brisket and pulled pork also? if so how much do you make a day.
Just remember this is a small festival maybe 1,000 to 2,500 people a day for 3 days.
Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood.