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Unread 12-30-2008, 09:52 PM   #81
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho
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The last few month we have been looking for a location to set up and vend daily. Well, we found our location and we are setting up our rig next week in a permenant location. I've done the research on the location. It has about 15k cars that go by everyday during the winter months and nearly 25k in the summer. We will be set up next to a very busy fresh produce market that runs year round. We'll be open Wed-Sat to start from 11-7pm or until the food runs out. Wanna be there for lunch and early dinner crowd.
Our menu will be simple to start. Brisket, pulled pork, tri tip, sausage sammies and a cheeseburger. We plan to run nightly specials on meats by the pound with buns and sauce to go.
Our first day is the 7th of January. I'm a little nervous about vending in Jan much like smokinit. But we have to set up now if we want the location in the summer. I'll throw up some pics of our setup soon. I'll keep you all posted as to how its going.
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
hossrocks is offline   Reply With Quote