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Old 04-12-2005, 01:05 PM   #11
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Interesting, I usually use a mixture of beef broth and worchestershire sauce to hold the burgers....like to do the onion/butter/bath thing for the dogs....same you use for brats, of which I usually add a few in.

Now for the toppings, I just don't know where I can find a good mustard relish.....
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Old 04-12-2005, 04:00 PM   #12
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I like that line of thought!!
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Old 04-12-2005, 05:01 PM   #13
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I never want to be the lowest priced and depending what I'm cooking I may want to be the highest priced (don't want the job).
Personely I hate doing burgers and dogs, rather do BBQ. Rule of thumb is to charge 3 to 4 times the costs. Now if they are close friends and you want to do a favor I would charge at least double.
Jim
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Old 04-12-2005, 07:09 PM   #14
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Hey Capt. you said you wanted to have a good time. Charge like Glenn & Jim said and you will still have a good time with enough money to have another good time on your own. Don't sell yourself short man, you've got the experince!
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Old 04-13-2005, 06:38 AM   #15
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Whats the deal on selling food off the smoker/grill on the side of the road?I see guys that do this a lot on weekends.
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Old 04-13-2005, 07:02 AM   #16
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That depneds on your local ordinances....in most cases you can count on a visit from the local department of health and environmental control....and you may need a business liscense if you don't have one already.

Finally, you should consider liability insurance. This protects someone from suing you over your food (by the way, looks like the lady in California may have planted that finger in her chili from Wendy's...there's people like that out there.) Here, a years worth of that insurance will cost around 600 dollars.
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Old 04-13-2005, 08:34 AM   #17
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I haven't seen too many weekend-only set-ups over the years; the few I have certainly didn't look legal. But I've been to many side-of-the-road places that are actually pretty good set-ups--large roach coach arrangements with tow-behind smokers. A lot of places only require an inspection of the food prep areas of the vehicle and the cooker(s) and then a displayed permit. Some have been okay meat-wise, some pretty good, and a few quite good. But the sides are another story, unless of course you're partial to food service canned stuff.
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