marubozo
is one Smokin' Farker
Oh, and my new BBQ tattoo is scheduled for next week. :mrgreen:
You could have something like this so you would get an alert if the temperature started going up:
http://www.lacrossetechnology.com/alerts/
Oh, and my new BBQ tattoo is scheduled for next week. :mrgreen:
Oh, and my new BBQ tattoo is scheduled for next week. :mrgreen:
Yeah, the trailer is less than 10 years old and has hardly any miles on it since the owner basically just used it to serve things like hot dogs and nachos across the street at the soccer fields. The yellow paint job was just completed two weeks ago. And the best part is it just got it's health department license renewed a few months ago, and by the same health inspector that I had at the restaurant.
But it's a 6x14" or so with electric and gas. Has two steam tables, small fridge, freezer, hot water tank, three bay sink, flat top griddle, and all the other goodies. Going to bring one of my cooks to come look at it tomorrow to see if I'm overlooking anything, but may pull the trigger on it as early as this week.
I've had that since day one. Got 4 cameras going and they can be checked remotely.
And I dodged a bullet today. Had some insane weather come through last night and there is damage all over town and tens of thousands of people without power. I thought for sure when I came in this morning I was going to find the power out and warm coolers resulting in thousands of lost product. Thankfully, we were one of the few who kept power all night.
Granted, I have insurance for food loss in a situation like that, but I've got huge catering orders starting tomorrow and going through the week. Most of which were already paid for. You know what kind of nightmare that would have been if I couldn't get those filled? I was not looking forward to dealing with that at all...
Pics or it didn't happen (when you get the ink done)
football season is going to be balls to the wall
You know your business and what works for you better than I or anyone here does, but I am wondering if that may be a little too small? The original guy selling nachos and hot dogs is a little different than you selling BBQ. I know you mentioned instantly outgrowing our smoker and in hindsight would have gone larger, I am wondering if this trailer ends up being the same situation. Of course if it is THAT good of a deal than maybe it makes up for it. I really don't know, just playing devils advocate here.
Unfortunately it's ash.
And I'm about 95% certain I'm buying this concession trailer. It is spotless. Could begin using it immediately as is, but I may make a few equipment tweaks to streamline it for BBQ.
And the best part is it just got it's health department license renewed a few months ago, and by the same health inspector that I had at the restaurant.
You know your business and what works for you better than I or anyone here does, but I am wondering if that may be a little too small? The original guy selling nachos and hot dogs is a little different than you selling BBQ.
Since you are running out of meat at the restaurant, are you planning to use the new stick burner that you have coming to cook the meat that you are going to sell out of the trailer?
The entire family is on there way up to the prized pig from st. Louis. should be there in a few hours. Looking forward to trying it out.