POV Starting A BBQ Food Trailer | Health Inspection Day

Hey, welcome back to Grill and Smoke Barbecue. Um, so the channel's gonna be going through a little bit of a change. I've decided to go from just doing barbecue in the backyard to actually starting my own barbecue food trailer. So, this is kind of going to turn into a journey uh vlog of me starting my business and progressing through. So, the angles won't be like this anymore. It'll probably more of a POV style, but we about to do that now so you can see what I'm talking about. I'm about to give you a walkthrough of the trailer. I'm out here right now waiting for them to come out and do my uh health inspection, and that's the last thing I got left to do to be fully legal to do this business. So, let's check it out. All right, so what we have right here is my generator that I'm using. um is a Predator 9500. Probably it's a little bit bigger than what I actually need to run this trailer, but I rather have more power than I need and not enough. I got this from Harbor Freight, but too much to get a warranty and everything was less than 3,000. You can see this cable running from the generator to the trailer. That's a 30 amp cord. I have a 50 amp cord inside case I'm somewhere where they provide power. So from right here you can see the outside got my logo army veteran contact info around back. Same thing, just smaller on the door and on the side have the service window and the same logos. So, let's take a look inside. All right. So, this is the inside. To your left is a refrigerator. Uh to the right, it's a little table at the serving window. There's a warmer and the sinks and everything. We'll go in and take a look. Okay, so this is my refrigerator. So, as you can see, plenty of room. Only thing I'll be using this for is like potato salad and drinks. I got it like this because the table top on it is so much space. I can help use this as a prep table. Next to that have three dry heat food warmers. So what that means instead of a steam table, yeah, you know, putting water and everything in it. I don't need the water. I just use the heat from those little ends eyelets in there. Of course, this thing come with a lot of uh outlets to plug into sink, one for the hand washing. Then you got a three compartment for wash, French, sanitize. Got to have that up here. Got my AC and heater fuse box. In Texas, you're not going to make it without AC. The heat might not get used too much. That's the water heater. Heats the water up to about I think the most maybe 130°. over here that's my water tank is a 30gallon tank. Below the trailer is a 45gallon wastewater tank. So got to have that. Right here is my food warmer by Vivore. and it's a 16 tier. So, basically what I'm going be doing with this is having my meats in here and if I make extra sides, have that in here as well to keep it warm. Another outlet. My serving windows got the food allergy up there. Types of payments I take on that one. So, like I said, this table I'm going also use to help prepare if I need to. I'm more than likely have people come up to this window and serve out of this window. Um, over here's an empty space. Put the fire extinguisher up. There's the 50 volt cord. So, you can see it's a little bigger. So, if I'm somewhere I can plug in, I'll use that one instead of the one for the generator. I'm thinking of putting some shelving right here to help. But if I would have known because I bought this uh warmer and they told me if I got it to them before they finished it, they install it for free. So when they did it, I didn't think to tell them where I wanted it. So it probably would have benefited me to have that right here. That way when I'm serving food, cuz I'm more than likely going to be putting everything together here, I could just reach back, keep the food in the warmer and get what I need as opposed to now I'm going to take the food out the warmer. Set it over here. So like a pan of brisket, pan of ribs, pan of chicken, the pan of sausage, which by the way, the menu I'm keeping it simple. I've talked to a couple of people, figured out their dos and don'ts, what they would suggest, and basically they saying starting, keep it simple. So, my menu is going to be brisket, ribs, chicken, and um sausage. My sides are going to be street corn, baked beans, mac and cheese, and potato salad, and multiple drinks, sodas, and water. So, and jalapenos. Everybody like jalapenos for barbecue. So that's going to be it to start and I'm going to see how that goes and might go up from there. Might leave it that way depending on what people might request or something. Um so that is the inside. One thing I forgot to show you outside. So, this is where I put the fresh water. And down here, that little round thing, that's where the waste water comes out when I want to empty it out that water. I said that's under the trailer. So, that will go there. That's about it, though. So, I'll catch y'all next time.