Originally Posted by hossrocks
I currently have a small stand set up outside a very popular country bar. Brisket, Pulled pork sammies, burgers, dogs and chorizos. My kitchen is on site 24/7. We had to jump through several hoops with the city prior to opening up. We pay 10% of gross sales each week to the property/bar owner. We have been there for the last two months and it seems to be wrking out. Not huge money but we are getting the product/name out to the masses.
Would like to see some pics of your set-up!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR