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In Reply to: Flats or packers in a restaurant? posted by jazzy on July 19, 2012 at 07:38:54:
thanks for a great bbq thread that isn't competition or bod boredom.
the answer is here already, but Ill just second that even if the $ was slightly in the packer favor, the labor savings makes it worthwhile.
for larger catering jobs where I have to precook and slice, theres nothing like a flat to run through my little slicer. Just don't have the time anymore to hand slice dozens of flats on a precook job. I suppose in a restaurant theres the showmanship aspect tho.
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