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.
Jacked UP BBQ vending
Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ