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Old 03-01-2020, 11:56 AM   #45
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon

Originally Posted by pharp View Post
They're coming soon!

The trailer was delivered and I can't wait to get cooking on it. The smoker is MASSIVE and going to help our capacity like crazy.

The past 2 weeks have been insane for us at the Smoke & Swine Co.

We secured the deal to use as a commissary AND to provide meat for the golf course 2x weekly. We can also setup the trailer as many weekends as we want on the to sell food at "the turn" (that's between hole 9 and hole 10 on a golf course where golfers get food/drinks/etc..)

We're pivoting away from going all in on serving lunch, etc... and focusing more on catering and events. We have been asked to do 4 events in May/June totaling over 1500 people! The reception we've gotten has been so encouraging and motivating. The Economic Development board is ready to help us get involved in other local events as soon as we get inspected. This also allows us to avoid needing a range hood and fire suppression system inside the trailer.

The Health Department has been absolutely awesome to work with so far and the inspector is willing to come out and walk us through things before the actual inspection. Fingers crossed we do things right!

We are working on getting it outfitted with mostly countertop height or prep table equipment to facilitate our needs.

Stay tuned, this is going to be AWESOME!
Brandon McGinnis
Owner // Pitmaster - The Smoke & Swine Co.

On the 24' porch trailer:
Stumps XL Stretch

On the patio:
BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B
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