"Burnt Food Dude" <burntfooddude@(no spam)yahoo.com> wrote in message
...
> 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?
usually take it off after cooking

What sells better
> baby backs or spares? Do you do a lot of beef ribs?
usually spares--cause I think they taste better----probaly only a dozen
racks of beef ribs a year

> Caterers, do you sell a lot of whole hogs?
Whole hog guys around here do them too cheap for me!


> 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.
While I love cooking on a log burner---for job would use some cooker that is
less labour intensive for sure--tough getting that case of butts done when
the wind is blowing fortymph and the snow is blowing the heat out of the
cooker as fast as ya can through a log in the box---imo of course

Buzz----in Wisconsin