B
Back12draft
Guest
I travel to Texas a lot and I'm convinced that we Canadians have no clue as to what "Real BBQ" is. Over the last couple years I've been observing the BBQ scene and I'm convinced that it's time to step up and introduce good ole down home BBQ to the masses here.
Yes there are a few weekend events called "Rib Fest" that are put on by a transplanted American guy but just 1 weekend during the summer; nothing full time anywhere near where I live, Toronto Canada.
I've been scoping out equipment and trailer/concession options, man these are scarce here in Canada, not too many options at all, regardless I've decided it's going to be easier to built a trailer rather than purchase one for start up. I had a friend start up a chip truck, boring, and he's doing quite well, averaging 100-150 customers per day (11am-4pm). I thought, what the hell, I'll do the same only with real food.
I've decided on the Backwoods Smoker ([FONT="]Professional) and a Bradley 4 rack Electric for doing butts seeing as I'm not able to tend a cooker throughout the night.
I wanna start with Baby Back Ribs, 1/2 Chickens, Pulled Pork Sandwiches and a Combo Ribs/Chicken. Of course with the usual sides of Coleslaw and Beans.
Our health regulations are pretty much the same as in the states so with the triple sink and an electric warming/holding cabinet I hope to satisfy their requirements. The prep kitchen is also inspected for handling, holding, you know, blah, blah, blah.
Anyway I'm shooting for a spring start up, I'm just not sure whether the size of smoker is sufficient and what the quantity of meat for start up should be, obviously waste is of cost concern. I'm conservatively looking at about 50-75 customers per day for the first week or two until word gets out there.
I wanna thank you guys for all your knowledge; I've been reading like a mad fool here trying to soak up all that I can about barbecuing.
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Yes there are a few weekend events called "Rib Fest" that are put on by a transplanted American guy but just 1 weekend during the summer; nothing full time anywhere near where I live, Toronto Canada.
I've been scoping out equipment and trailer/concession options, man these are scarce here in Canada, not too many options at all, regardless I've decided it's going to be easier to built a trailer rather than purchase one for start up. I had a friend start up a chip truck, boring, and he's doing quite well, averaging 100-150 customers per day (11am-4pm). I thought, what the hell, I'll do the same only with real food.
I've decided on the Backwoods Smoker ([FONT="]Professional) and a Bradley 4 rack Electric for doing butts seeing as I'm not able to tend a cooker throughout the night.
I wanna start with Baby Back Ribs, 1/2 Chickens, Pulled Pork Sandwiches and a Combo Ribs/Chicken. Of course with the usual sides of Coleslaw and Beans.
Our health regulations are pretty much the same as in the states so with the triple sink and an electric warming/holding cabinet I hope to satisfy their requirements. The prep kitchen is also inspected for handling, holding, you know, blah, blah, blah.
Anyway I'm shooting for a spring start up, I'm just not sure whether the size of smoker is sufficient and what the quantity of meat for start up should be, obviously waste is of cost concern. I'm conservatively looking at about 50-75 customers per day for the first week or two until word gets out there.
I wanna thank you guys for all your knowledge; I've been reading like a mad fool here trying to soak up all that I can about barbecuing.
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