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Food Prep Question

 
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jwood
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Joined: 01 Nov 2010
Posts: 28

PostPosted: Mon Jul 27 15 4:37 am    Post subject: Food Prep Question Reply with quote

Doing my research on opening up a BBQ restaurant in about a year or so. I know that the brisket and pork butts are cooked over night, but are you guys cooking ribs and chicken the night before, so that you have enough for next day service? The reason why I ask is, someone told me that they sale so much ribs that they have to cook ribs every night (for the next day) and in the morning.
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Wed Jul 29 15 11:04 am    Post subject: Reply with quote

Butts and Brisket do get an overnight cook by me, but my chicken & ribs are done throughout the day.
Chicken is quick, and I like to cook bird at a higher temp than everything else.
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jwood
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Joined: 01 Nov 2010
Posts: 28

PostPosted: Fri Jul 31 15 12:39 pm    Post subject: Reply with quote

So you have enough time to cook enough rib and chicken in the morning for that lunch rush, while the second batch is cooking?
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Grills Gone Wild
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Joined: 15 May 2010
Posts: 212
Location: Rockwall, Texas

PostPosted: Sat Aug 01 15 1:31 am    Post subject: Reply with quote

Yes, you or someone comes in early enough to throw on the ribs and chicken for the lunch crowd.
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