"Burnt Food Dude" <burntfooddude@(no spam)yahoo.com> wrote in
:

> 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?

I remove it.

> What sells better baby backs or spares?

I only serve baby backs or loin ribs/

> Do you do a lot of beef ribs?

No, I only cater BBQ

> Caterers, do you sell a lot of whole hogs?

No - just shoulders, ribs, or bird.

> 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.

Good luck - its a tough business.