SigSauerNY
Knows what a fatty is.
I usually cook pre ordered meals for folks, now im doing roadside from my home for a weekend to gauge interest and possible future of this as a full time business for me.
Planning on cooking 3 whole briskets, 15lb avg, 1/4lb portions guessing about 80-100 portions depending on how heavy handed I get.
3 pulled - 5-6lb avg, 1/4 portion, guessing around 40 portions
chicken halves - 15, guessing 30 portions.
comes with slaw, bun, pickle, onion, optional sauce
$15 plate (deconstructed sandwiches)
put it up on my facebook page and normally I get 1-200 views over a week and of that maybe 10 orders, now im 24 hours with 1300 views and a ton of traffic and kinda nervous.
im going to advertise as open till sold out.
planning on precooking briskets and beef - dunno if I should pull a couple degrees short of where I like them to account for reheating or not - on Friday into the weekend, pre slicing, and storing for a day, reheating in the cooker until safe internal temps and serving.
chickens cook off that morning, takes about 3 hours on my cooker.
slaw Saturday evening, held in the cooler on ice, along with buns on the side.
don't know what to expect, anyone's got any advice or tips id appreciate it.
catered for years and worked in restaurant's but being my own gig im kind of nervous.
Planning on cooking 3 whole briskets, 15lb avg, 1/4lb portions guessing about 80-100 portions depending on how heavy handed I get.
3 pulled - 5-6lb avg, 1/4 portion, guessing around 40 portions
chicken halves - 15, guessing 30 portions.
comes with slaw, bun, pickle, onion, optional sauce
$15 plate (deconstructed sandwiches)
put it up on my facebook page and normally I get 1-200 views over a week and of that maybe 10 orders, now im 24 hours with 1300 views and a ton of traffic and kinda nervous.
im going to advertise as open till sold out.
planning on precooking briskets and beef - dunno if I should pull a couple degrees short of where I like them to account for reheating or not - on Friday into the weekend, pre slicing, and storing for a day, reheating in the cooker until safe internal temps and serving.
chickens cook off that morning, takes about 3 hours on my cooker.
slaw Saturday evening, held in the cooler on ice, along with buns on the side.
don't know what to expect, anyone's got any advice or tips id appreciate it.
catered for years and worked in restaurant's but being my own gig im kind of nervous.