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bbqjoe
Guest
A casino sized barbecue? Makes me wonder how you can keep authentic quality on such a large scale. Are they really smoking the meat on the premisis? Or is it some sort of prepackaged ready to pop in the oven brisket?
bbqjoe said:
BBQ is the perfect volume food. You just need to plan in advance and have a pretty good idea how many people you are going to need to feed each day and the pits to cook on. place like Kreuz's and Salt Lick serve bus-loads of people each day.
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bbqjoe
Guest
Question missed......
bbqjoe said:
Mike Rodriguez the pit master at Salt Lick has a quality product and I'm sure they will maintain their quality. I cannot imagine them cooking off-site.
Quality is independent of volume. There are plenty of little BBQ joints that put out shoddy Q.
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we took our CBJ class at Bubbas in the Mohegan sun in CT and took a tour of the kitchen. 2 SP xlr-1600's. They smoke 24/7 i was speaking with the chef and he said they do 600 meals on a mid-weekday and over 2000 meals on a Friday or saturday
Sledneck
Full Fledged Farker
- Joined
- Dec 4, 2005
- Location
- Wantagh, NY
I usually eat there when i go to mohegan The food is real good
Welcome back Ddog!
