FoodBanter.com - View Single Post - How do the commerical bbq places know how much product to barbecue?

Jake Honeywill

Quote:

Originally Posted by Bent Attorney Esq.

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.

well in my experience as a caterer, the really good places must be the ones that say ' get here early or we run out' - the other places (which might be good) might do a bit of reheating - if its done intelligently there's no reason why it shouldn't taste great - like, you wouldn't reheat a chicken breast that has already been cooked to perfection, as it would be overcooked seriously by the time it was hot enough to serve without posing a risk of food poisoning.
The 'slow cookers' should survive reheating quite well. Its all about how long you keep something hot for. I mean, if you cook then chill rather than having something held hot for a whole service then chilling it, theres no reason why it wouldnt taste great when you reheated it (just as long as you werent expecting it to be crispy (pork crackling definitely suffers the next day).