Bulldog316
Well-known member
- Joined
- Mar 20, 2016
- Location
- Plains PA
I'm just curious of those who do this full time how much meat do you guys typically go through? I unfortunately still have a 9-5 job but I got my licenses to do catering and I have a roadside stand where I'm open basically every other weekend. I typically cook 12 briskets and about 16 pork shoulders and some sides and we sell out most weekends. I'm out of space so I can't cook anymore anyway but I'm just curious how this compares to the pro's that do this day in and day out. I feel like it's a lot of BBQ to sell but who knows