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In Reply to: Restaraunt Meat timing question posted by Freda on January 08, 2008 at 16:26:00:
It's not easy sometimes - but what we do is every nite we cook our butts and briskets (long cooks), then during the day we cook tips, chickens, ribs, turkeys, etc(short cooks) -
Our 'long cooks' are always served the day they are cooked, the 'short cooks' sometimes do get carried over as sometimes you just dont have a choice, but one day doesn't seem to affect quality on most items, eg tips, chickens...also when we cook,for example, Tuesday afternoon for Chickens and tips, most generally if we do have carry over they are gone by end of lunch the next day in time to put more on for dinner and next days lunch..... as far as ribs go we always try to serve them same day because we sell them right off the smoker normally and have people pre-ordering them days in advance....
We have limited capacity and folks around here have gotten to know that if you want ribs ya better call ahead and reserve them :-)
Tom Cuneo