Desideria wrote:
> 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.

After popping in and reading recent threads why ask me? I'm just a
conservative who only believes in oxycontin, Rush, Enron, starving babies,
Cheney, and keeping the poor under my boot-heel. My business was based on
unfettered capitalism, which is a bad thing dontcha know and invalidates my
existence on this earth.

If the OP wants my perspective, s/he can feel free to email me; I don't mung
my email address.

Love you and Denny, darlin' :-)

---
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan