0
0
Q: Hi Dr. BBQ,
Love your site. I am thinking about entering the catering business. I know that many operators, restaurant and catering, have different methods of preparing ribs and brisket for large numbers of people. Is there a common method, especially taking into consideration that properly cooking one piece of meat can take an hour or two, not to mention smoking the meat for hours before? Thanks!
–Michael
A: Hello Michael:
Most BBQ caterers smoke the meat well in advance of the event and then sauce it and refrigerate it. They reheat it on portable grills just before serving.
–Dr. BBQ
00