Thanks for the responses,
It seems I'm headed in the right direction. I've found a rental kitchen about 25 miles from me that rents kitchen space for about $15-20 an hour. I'm trying to go as small as I can. Working just Saturdays or the occasional special event. Mostly non-profits and private events. Going with a couple BB-Q meats (pulled pork is my specialty.) bags of chips, and cans/bottles of soda to minimize equipment. If I can break even I'll be happy. Hardest part is the health/safety and legal. Will the health department waste their time talking to someone who is at the first step of the process?