The equipment i have to use are a smker, a grill, and maybe a steam table. i do not want to prepare too much on site but would rather do it at the restaurant and finish it there.I did it last year and it went good. I had mini pulled pork sandwiches, rib tips, sliced brisket, and beef burnt ends. all of which sold out every night. i could not keep up. i did alot of prep there (slicing brisket, pulling pork, etc. i need something easy but something that will sell. it will be in detroit.