Greetings! I've recently joined the group and enjoy reading the opinions and advice from everyone. THis summer I have completed my first 2 events ever. I used nothing more than an EZ tent setup with 4 tables, simple bunting, hand drawn signage, a microwave, a hotplate and a chest freezer. I made gyros using a home-made sauce and the pre-sliced, pre-cooked slabs of gyro meat. I had some success but most of all people liked what I served them, I had numerous positive comments. Ideally I'd like to get a vertical rotisserie and do it properly but that just isn't in the cards at this time.
Along those lines I have an idea for a food product that I'd like to get everyone's opinion on. The idea is that all of the sandwich meat served will be cooked on vertical broilers. I would have 5 or 6 different types of meat, each with it's own sauce. I know there are some sanitation concerns but here is the idea....
I would be using the mini-broilers to start with, stack each one with 10, 15 or 20 pounds of meat and have one person be solely responsible for carving until the meat is all cooked. Each time the carver takes off a layer of cooked meat it is placed in a bin in a refrigerated table. When an order is placed the bin is taken out and a portion is removed and nuked, put on warm bread/pita, and sauced. I know that most of the cooking could be done on a flat-top or a bbq grill, but I agree with people on this board who say that part of the draw to some booths is the entertainment value and I think the rotisserie has more panache than a grill.
Thanks for any and all responses.