Originally Posted by BigBellyBBQ
This past saturday moved 620 brisket or sandwiches pork between 3 pm and 6 pm , along with ribs, mac n cheese, brisket stew, turkey breast sandwiches...
Jesus. I can't imagine doing that kind of volume! On Saturday, we sold 144 sandwiches and 60 servings of ribs in 2 hours. All I had for sides were (pre-packed) 4oz containers of potato salad & slaw and pop. It was me assembling the sandwiches, and my girlfriend taking orders & building the "combo boxes". I couldn't imagine doing any more than that between the two of us, it was hectic!
Do you have any photos of what your setup looks like at events? Do you run it right out of the trailer window or do you set up an outside station?