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Burnt Food Dude
 
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Default BBQ Caterers & BBQ Restaurant owners

Since you own a BBQ restaurant, or BBQCatering Service, when you do ribs for
your customers, do you remove the membrane or leave it on? What sells better
baby backs or spares? Do you do a lot of beef ribs?

Caterers, do you sell a lot of whole hogs?

I'm going to retire in about 2 years, my wife and aunts are trying to talk
me into starting a small BBQ catering service in the Chicago area. I'm also
thinking of getting a Gator pit for this effort. I figure if I start getting
the info together now, I can make a decision before I retire.