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!
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.