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Old 02-04-2013, 05:44 PM   #2
Pyle's BBQ
Babbling Farker

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Join Date: 10-25-06
Location: Madrid, IA

I would get the HD inspector to your location and have him give you a ruling. It won't matter what we hear or say, the inspector will have the final say. I would think that if your trailer kitchen is certified as a commercial kitchen you could do your prep in that. But like I said I am not the inspector and will not be making the decision.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

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