|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
 |
|
|
Thread Tools |
06-03-2012, 06:40 PM
|
#1 |
|
Got Wood.
Join Date: 12-21-10
Location: Forest City, NC
Downloads: 0
Uploads: 0
|
Sink Set Up
I'm looking at hopefully being ready to start vending in mid August. I've read several threads discussing sinks and it seems some are going with an alternative to the traditional SS sinks and going with some type of large plastic jug set up? Can anyone who does this provide me with some details? I already have my commercial kitchen lined up. Just trying to get my ducks in a row as early as possible. I know pretty much all questions come with the caveat of my local DHEC requirements, but I would like to see all the options available to me. Thanks ahead for any help with this
 |
|
|
|
06-03-2012, 09:16 PM
|
#2 |
|
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
Downloads: 0
Uploads: 0
|
I'm using SS sinks cause that's what my trailer came with.
__________________
-Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering |
|
|
|
|
| Thread Tools | |
|
|
