I work overnights 4 nights a week. I could easily brew 3 batches on a brew day before work. I am only going to be open fri, sat, and sun during the nfl. When not the NFL season I would be closed Sunday so that would be my day off. So I could make 120 gallons of beer a week pretty easily and I am sure more if I had to. If I am selling that much being open 2 or 3 days I will be stoked!
Cooking wise all I plan on serving is Smoked Pork, what they call a picnic pork or pork shoulder, served in a trencher (a trencher is a hollowed out loaf of bread similiar to a bread bowl which = no dishes) w/ a side of coleslaw (gotta have veggies) and pulled pork nachos, that's it.
I will fill the smoker up thursday night before I go to work. Check everything when I get home at 7am Friday morning. Go to bed. Wake up at 2 or 3pm open for business at 4pm. Reload the smoker when I sell whats in it or after closing and open at Noon on Saturday. Same deal if I am opening on Sunday. The plan is to load the smoker up and if I sell out that's it for that day.
Trying to keep things simple and not try doing too much.
As far as working 7 days a week ( working? I thought it wasn't like work when you do what you love? )honestly my job is very easy, more a matter of staying awake if anything. So I have lots of spare energy not taken up by my FT job. Once I am open for a while I can have scheduled days off and vacations. I also have a son and some really good friends that will be willing to help me out for beer and bbq
So you're going to work 7 days a week for how long? And when are you going to brew? Cause if you are open and serving by yourself(and cooking, it seems) you won't be brewing during those times. Seems you might be stretching yourself thinner than you think....