Check your local HD rules on selling. Does it have to be prepared in a commercial kitchen? How will you be reheating, holding, serving and what will you do with the leftovers?
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro