To those of you who own or have owned a BBQ food truck, how/when do you cook your meat?
I am looking into starting a BBQ trailer serving brisket, ribs, pork, sausage, and chicken one thing that I wonder is where, when and how... At a commissary or at home on the truck?
I worked at a restaurant where we would cook ribs, wrapped them and stuck them in the walk-in until it was time to reheat them by grilling them. Similarly, pork would be cooked, shredded then cooled in the walk-in then the next day placed in an oven with sauce for an hour to reheat then put on the line for service.
What techniques did you use to save time but server good quality food?