e11even
Well-known member
Hey all. I have lurked here for awhile and recently signed up and started posting. The reason is, I am going to be starting my venture into the world of selling BBQ and could use any advise and tips from you pros that have been doing this for awhile or even are just starting out like I am.
I hope this thread can not only help me but others like myself that want to start selling their BBQ or already are. So please feel free to add any comments or questions to this thread.
I am in the process of acquiring equipment and just bought a pair of used J & R Little Red Smokehouse smokers. I was only looking for one but found a deal on Craigslist I couldn't pass up. So at least I will have room to expand if the time comes. My plan at the moment is to sell my BBQ from a food truck on Sundays. A local food truck has given me the opportunity to sell my BBQ out of his truck when he is closed on Sunday. I am really grateful for this opportunity to allow me to test out my BBQ and to start getting a following. I have a good 9-5 job with benefits that I cant give up and also a wife and two year old son at home so want to start off slow and see how things go and incorporate catering and doing events in the future. If I see this as a viable full time job then I would look into opening a brick and mortar with counter service.
So to start one thing I was wondering is how those of you that are slicing brisket to order are keeping it hot? Are you keeping it in a warming drawer or cabinet like an alto sham or cvap and taking it out when a order comes in, slicing it then putting it back in the cabinet? I have seen this done at some places. Or by some other means? In the food truck they have a steam table(that holds one hotel pan) but no warming cabinet. So do you think holding it in a cambro during service would maintain safe temps for the whole lunch service or do you think I will need to put it in a pan on the steam table to keep it hot for service? I figure the brisket may not stay hot if I am pulling it in and out of a Cambro or cooler.
Thanks guys and gals. I have more questions but wanted to just start off with one and hope to get some responses.
I hope this thread can not only help me but others like myself that want to start selling their BBQ or already are. So please feel free to add any comments or questions to this thread.
I am in the process of acquiring equipment and just bought a pair of used J & R Little Red Smokehouse smokers. I was only looking for one but found a deal on Craigslist I couldn't pass up. So at least I will have room to expand if the time comes. My plan at the moment is to sell my BBQ from a food truck on Sundays. A local food truck has given me the opportunity to sell my BBQ out of his truck when he is closed on Sunday. I am really grateful for this opportunity to allow me to test out my BBQ and to start getting a following. I have a good 9-5 job with benefits that I cant give up and also a wife and two year old son at home so want to start off slow and see how things go and incorporate catering and doing events in the future. If I see this as a viable full time job then I would look into opening a brick and mortar with counter service.
So to start one thing I was wondering is how those of you that are slicing brisket to order are keeping it hot? Are you keeping it in a warming drawer or cabinet like an alto sham or cvap and taking it out when a order comes in, slicing it then putting it back in the cabinet? I have seen this done at some places. Or by some other means? In the food truck they have a steam table(that holds one hotel pan) but no warming cabinet. So do you think holding it in a cambro during service would maintain safe temps for the whole lunch service or do you think I will need to put it in a pan on the steam table to keep it hot for service? I figure the brisket may not stay hot if I am pulling it in and out of a Cambro or cooler.
Thanks guys and gals. I have more questions but wanted to just start off with one and hope to get some responses.