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Old 07-09-2013, 01:34 PM   #24
Babbling Farker

daninnewjersey's Avatar
Join Date: 01-01-11
Location: Southern NJ

Originally Posted by Bbq Bubba View Post
Selling out at the END of the day is a good thing but and hour after opening will lose a lot of customers.
Why not have more product pre cooked and ready to reheat? You sound like your actually losing a lot of possible income?

I know exactly what you're saying and I've thought of it. However, here in NJ the health dept is.....let's just say....."very interested" if you're precooking anything you sell. They have VERY specific rules which must be followed to the letter. These rules require a lot of time and space in a commercial kitchen to follow them properly. Since I'm lucky enough to have a commercial kitchen just to prep in, I can't push it and ask for more of their resources. The only solution I see is a bigger smoker...or 5...which hopefully I can pull off sometime...ala Aaron Franklin...just kidding
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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