how to cook for vending?
I need to relearn how to cook for people not judges,
what kind of rub do you venders use on the big meats?, do you precook at home? is that o.k. I want a great product, but not comp style.
I have the same questions about ribs, I never tried precooking, and probally needs to fall of the bone?
Sponsored by Oakridge BBQ
UDS (Snail barrel)
Traeger 124 (older american made model)