grizzly0925
Knows what a fatty is.
I was pointed to this board as I may get more reply's on this..
Fascinated by how pop-ups are becoming more and more popular and curious how they work. I see alot of ad's for these 250/500 gallon rigs but my question is how do these folks get by without having a functional kitchen area? Do you normally just pull up near the commissary your cooking at and then just transport for catering? I mean its a bad ass rig but a bbq trailer/truck seems like more sense. How do yall do it? What does your catering rig look like if you do have one? I would love to have a 250 gallon one day serving up great food, but i have a long road ahead.
Trying to eventually get a part time gig helping out a bbq place in the area to learn the ropes of operating more of a food trailer environment one day.
Fascinated by how pop-ups are becoming more and more popular and curious how they work. I see alot of ad's for these 250/500 gallon rigs but my question is how do these folks get by without having a functional kitchen area? Do you normally just pull up near the commissary your cooking at and then just transport for catering? I mean its a bad ass rig but a bbq trailer/truck seems like more sense. How do yall do it? What does your catering rig look like if you do have one? I would love to have a 250 gallon one day serving up great food, but i have a long road ahead.
Trying to eventually get a part time gig helping out a bbq place in the area to learn the ropes of operating more of a food trailer environment one day.