On Wed, 17 Feb 2010 22:24:18 -0500, "Ed Pawlowski"
> wrote:

>
>
>"Bent Attorney Esq." > wrote in message
...
>> I've often wondered how retail bbq places know how much meat to
>> prepare ahead of time. It's not like when they get close to running
>> out of brisket they can just fire up some more in a jiffy.
>> What if they get a slow Saturday night? They've prepped up 20 racks
>> of ribs and they are waiting for customers. They only sell 10 racks.
>> So what about the other 10 racks? They sure shouldn't reheat them the
>> next day. Maybe that's why some places, some days their bbq is great
>> and other days it's not. They may have reheated from the day before.
>
>A place here in town reheats as needed. I was in there for the first time
>and ordered some pulled pork. It was OK, but not great. Another guy ordered
>a smoked chicken and they took it our of the fridge and put it in a
>microwave. I've not been back there since.
>
>Some places will use those left over racks in chili, others will re-heat.
>Some just close up and go home after everything is sold.


Hmm. If Dave Bugg wanders into this thread, it may be a great question
to ask HIM.


Desideria