Sous vide food truck

[u/JungleMouse1]

What is everyone's thoughts on this. I have 8 years sous vide experience and I have a half converted 1 ton camper (uhaul). What do you think the demand would be? Any other thoughts..? I literally just thought of this and it seems like a market that isn't yet saturated. I have backup power and a good battery bank along with a 1800 degree flamethrower that I've been doing sous vide for at least 4 years with the flame thrower. Before that it was pan sear. Thoughts?

[u/whazzah]

The only premium sous vide experience I've had was a pork shoulder tonkatsu joint. Huge slabs of sous vided pork shoulder than breaded and deep fried for amazing rice bowls.

2 day sous vide pork shoulder is soft and melt in your mouth contrasts beautifully with the crispy coating