i just recently bought an existing bbq shack and i love it. but the all night every three hour firings are killing me. any suggestions??/
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one suggestion, this works for us. cook all your meats at least a day ahead. that way, you can cook during the day time and sleep at night.
we cook, then chill, then reheat to order. that way nothing dries out, nothing gets wasted.
we cook, then chill, then reheat to order. that way nothing dries out, nothing gets wasted.
thanks for the reply. i am going to try that.when you reheat to order do you microwave?
we do, but not necessary. you can use steam table, or even a pan on your smoker, or in it, or a flat top grill. or, even a flame broiler, for that added flavor.
the reason we use micro, is because we dont have to man power to chop to order. we portion everything out to order in advance. its quicker to nuc and serve and taste just fine.
the reason we use micro, is because we dont have to man power to chop to order. we portion everything out to order in advance. its quicker to nuc and serve and taste just fine.
Welcome bigpig.
CB has some great experience here, so it's a good place to come for info.
Question, what smoker do you have? Working on the heat control will also help with the overnight cooks for when you do have to do them.
CB has some great experience here, so it's a good place to come for info.
Question, what smoker do you have? Working on the heat control will also help with the overnight cooks for when you do have to do them.