I'm sticking with the idea of fatties for an all around winner. They would sell like burgers or right along side them for an alternative. I think the pastries are something that wouldn't 'hold' well and be a bit of work trying to keep the ready and moving while still at their best.
There is a farmer at our farmers market that hes hid daughters grilling and selling his home raised and made sausages right next to his fresh meat. It started as a way for people to taste/try the product and has taken over in sales. It's all done on a gasser and I notice more burnt offerings that quality cooking. That's a good thing because I'll take over that job with my own booth.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009