Commercial bbq?

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Larry D.

Head Chef
Joined
Jan 12, 2005
Messages
1,294
Location
Clemmons, NC
I had an interesting visit to a commercial bbq plant today.
They buy pork butts in 2,000 pound casks, slow cook them in gas-fired pits, remove the bones by hand. The butts are then "pulled" in a machine, or chopped, and mixed with one of their several types of sauce. The finished product is packed in 5-pound plastic containers for sale to groceries and restaurants. I'd never seen so many pork butts in one place at one time. And not a single one gets exposed to any real smoke; they add liquid smoke to the sauce. So, it's interesting, but "it ain't 'cue."
 

Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
Messages
6,922
Location
Akron New York
I for one are glad that garbageq is being produced in large quantities. Had a customer say one time " This is way better than Lloyds in the tub from the store" Me being the calm person that I'am called him a a$$hole. Covered with a quick "Ask for more" They now are regular customers.
 

Larry D.

Head Chef
Joined
Jan 12, 2005
Messages
1,294
Location
Clemmons, NC
These pits were basically gas-fired ovens. The butts are on stainless steel carts that are rolled inside, then the door is closed and they are cooked by gas heat alone. The temperature is pre-programmed, it doesn't stay at the same temperature throughout the cooking process. All the drippings go through a drain system in the floor, where they are collected for later disposal. If you cooked a butt in a roasting pan in your oven, you'd get basically the same result. :badgrin:
 

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