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how do bbq joints time to put there meat on

Discussion in 'Pork' started by ralphbrown05, Aug 21, 2010.

  1. OK i just watched a bunch of clips on you tube of diners drive ins and dives, all were BBQ clips, and i was curious, what time and how often do they put meat in there smoker...do they just load the big cuts in first, then put there chicken, and ribs in next, because Ive had people tell me that i need to sell my BBQ, but it goes through one ear and out the other, because i know its good but i know its not that good...but any who if anyone knows someone or if anyone works in a BBQ joint can you please let me know on this...thanks guys

    oh sorry for posting this in the pork forum...i noticed that not too many people visit the catering section

    happy smoking
  2. peixegato

    peixegato Smoke Blower

    I've wondered the same thing.  It must be some kind of logistical magic to have enough meat smoked and ready to go from day to day.  I could see how a smaller place could do it, but for those large-scale restaurants, I just can't see how they do it.  They must have a smoker goin' 24/7.
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Alot of the bigger places do run near 24 hrs a day .

    And the way to do it on a smaller scale is you cook and you sell out. If you have a good product you will keep having to cook more and keep selling out.

     I know of a couple of places that if you want ribs you better be in line for 10:30 am .They open at 11 and when they sell out that's it till the next day.
  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I ran a joint 30 years ago +- and I just smoked by smell and touch. We didnt use clocks or therms and it always came out the same. I smoked chicken, dinos and pork slabs seperate. This was the owners method and I adhered to it religiously also along with his rubs and sauces. Best job I ever had.
  5. so meateater, what were the business hours that yall ran, lunch, dinner, or just lunch...and what time did you guys open up shop?  and did yall run wood smokers, or the big commercial oven smokers?
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member


    I asked this question at my local favorite bbq joint. I was actually trying to get a part time job tending smokers so as i could learn thier secrets  [​IMG].

    They cook 24/7 when they are going to be open the next day. They have had the same cooks for years and were not interested in hiring  [​IMG].

    I was most intrigued about their riblets that come from the spare ribs. they are always ready to go and cooked just so perfectly. Comes to find out they have a pile of them and they get sold often enough that they can bank them and smoke them for unGodly hours befor the lunch/dinner crowd, where they unload the smokers before closing, and start cookin for the next day.. 
    Last edited: Aug 21, 2010
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    From a couple of my favorite joints they admit that they cook to time and not temp.  The other thing that most admit to, is cooking waaaay more than they know they can sell on a given day and just reheating during peak times.  It's just a necessity to keep things moving.  Yep some of the bigger joints will have a guy or two to man the pits 24 hrs a day, but that's expensive for a lot of places, especially these days.
  8. mnjosh

    mnjosh Fire Starter

    Not a BBQ joint but I was a cook at Applebee's for 5 years. Thought people would be interested to know.

    Their process was quite simple and I was surprised the riblets tasted allright.

    Braise ribs lightly and season with burger fry seasoning.

    Dump in pan with liquid smoke/water mixture.

    Into the steamer for I can't remember how long.

    Portion out and dump on the 550 deg F broiler to get them ready.
  9. bacardi

    bacardi Fire Starter

    I went to a top rated local joint here. I actually saw them pull ribs from fridge and place them on their grill.