Hey all – on our 3rd month of our food trailer and it’s been tough. We have a j&r oyler 700 on a trailer, no oven, a flat top and a fryer/a double burner and a 2 pan steam table.
I’ve been selling brisket and pulled pork as a sandwhich with a side (beans/coleslaw) for 15/12 as well as a loaded Mac (same topping) for 14-18 (3lb pboat big serving) and meat by the lb/quesadillas etc.
I smoke beans, Mac, brisket, pork and have tried some things like belly burnt ends (good feedback), chicken (easy but holding it makes the skin uncrisp pretty quick :/), ribs, etc.
I’m looking at adding quicker/easier to reheat items to the menu (brisket just never does as good as fresh – pulled pork does well). Things like smoked hotdogs/ribs etc (finger foods) – we have a lot of families that are walking around at our spot and that kind of thing seems to sell great.
Anyways – let me know! Excited to see what yall have been putting out
by Remy1738-1738
7 Comments
I have mi e broken down into packages and events. All ranging from 25 to 85 dollars per person depending on the package
smoke chicken thighs. chill them, chop em, hit em on your flat top till crispy, toss in sauce and serve on a toasty roll.
I see no sausage I am disappoint
How are you reheating your brisket that it’s coming out so much worse than fresh? Slice, vac seal, freeze, and sous vide to 150ish when you want it again. You could even do that straight from frozen and it’ll be good in 2 hours. I have it on pretty good authority there are restaurants or banquet halls serving pre-cooked from sysco. Pretty sure you’d be able to put together a better frozen product than they do.
We smoke half chickens. We pat them dry then add about 2 teaspoons of mayo to each and spread it evenly. The magic happens after you let the mayo sit on the bird which creates a film, takes 2 plus hours. After that, season it but don’t touch the mayo then smoke at 250 for about 2 hours checking every 20 minutes after 2 hours. I pull mine at 170 then wrap them in an aluminum foil, careful not to have it touch the skin, and store in a 155° winston for 2-4 hours. the skin stays crisp. Winstons have a knob that regulates humidity as well, i keep that on 10 out of 100. Another thing you might want to consider is turkey. The boneless breast takes a while to smoke but taste amazing. Lastly, try smoking burgers then finishing them in a griddle
Pulled pork, pulled beef, pulled chicken.
Either of these are super cheap in raw materials and pairs well with both sides and in burgers. That gives more combo options.
A mac n cheese tune up – I add bacon and chili to it, adds such a good flavour 🙂
Leroy and Lewis (Michelin Star) youtube channel has a video related to this:[L&L: Food Costs 101](https://youtu.be/YNAnHrXFuoY?si=htQUshvGSUlGQb7C)