I also got a question from them on what equipment they should use. I’ve been thinking they should go Hill Country style, where they can fit a lot of food in one large cinder block grill. They emailed asking if I think the Joe’s 24†extended chuck wagon is any good:
https://www.grillhouse.se/bbq-grills...-catering.html
The website above is in Swedish, but you can see the photos. It’s a relatively traditional offset.
Then I got to thinking: what _is_ a good setup for a restaurant that isn’t 100% into bonafide Texas ‘cue (meaning they won’t cook overnight for example)?
What do you guys think?
Comment