I would love to hear how you got your catering business going!
I've seen many pics from various threads of some pretty awesome BBQ setups and its obvious that a lot of you guys are pretty well established. I guess my question is how YOU were able to get started. Asside from the obviously delicious Q which would be the prerequisite, what kind of venues did you start with and what was your equipment like and lastly what do you think is the bare minimum for startup equipment. In my area there are very few true BBQ joints... just about all of them really do lack that true smoked flavor so I'm sure if someone where to put out some true southern BBQ it would catch on like a wildfire! I would love to hear your perspective, so fire away!