bbq business

This topic/question is 3 fold. Alright, so I love jalapeño cheese grits (I use polenta) and I am wondering how you guys who are serving them are holding them to where they don’t solidify. Bain marie? I’ve talked with the owner of Cattleack and he mentioned they vacuum seal and hold in their...

First off, I am a total novice at the idea of selling BBQ. I've done a bit of poking around on my state food regulations site and FDA stuff, but I'm looking for your expertise if you've done what I'm trying to do: Can a guy start a small part-time catering or food truck type gig without getting...