Well it appears the time has come to move into opening a small restaurant. The reasons are many however, the biggest one is expanded catering capacity. Up front we must decide what to offer as entrees in our catering menu? Barbecue will be the primary thrust, but our cs smokers can produce many other specialty entrees which will hopefully create a positive marketing edge as we compete with the traditional upscale catering chefs. We are looking for ideas as we plan i.e. jerk chicken or pork, smoked pork tenderloin, smoked country style ribs with apricot sauce and etc. Any original ideas for presenting pork butt, chicken or beef? We are looking also for unique side dishs and appitizers (s). We consider the members of this forum to be among the finest of American style cooking and earnestly solicit your help. Thanks. Keep stokin and smokin.Well it appears the time has come to move into opening a small restaurant. The reasons are many however, the biggest one is expanded catering capacity. Up front we must decide what to offer as entrees in our catering menu? Barbecue will be the primary thrust, but our cs smokers can produce many other specialty entrees which will hopefully create a positive marketing edge as we compete with the traditional upscale catering chefs. We are looking for ideas as we plan i.e. jerk chicken or pork, smoked pork tenderloin, smoked country style ribs with apricot sauce and etc. Any original ideas for presenting pork butt, chicken or beef? We are looking also for unique side dishs and appitizers (s). We consider the members of this forum to be among the finest of American style cooking and earnestly solicit your help. Thanks. Keep stokin and smokin.Original Post