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Unread 03-08-2009, 08:44 PM   #19
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
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I was in the restaurant business for a while doing high end weddings and catering events. I have never vending BBQ, but I am pretty confident about it. I was going to use the well at the June event to keep the pulled pork and brisket hot for serving. It will only be used for keeping the food hot. I thougt it would work pretty well, you can keep a lot of pork in a 4 inch hotel pan. For larger events this year I am going to keep it simple and good. Any advice would be great and appreciated.
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Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

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