I've done something close to this before I opened the restaurant. I didn't have the silly requirements he has. But cooking and reheating is the way to go.
As an aside. You wonder why there are fewer food vendors? Crap like this I would walk away.
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Bryan,
Team: Pyle's BBQ
Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM
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