12/24/2023 0 Comments Sugar fire ribs reheating![]() ![]() Matt Stiffelman, owner/pitmaster of Vernon’s BBQ & Catering, had a thoughtful, lengthier answer: "Pulled pork, beef brisket, and corned beef are cooked once daily at Vernon’s, but not every roast is cooked in the same exact time, so ones that are fully cooked are served first and ones that are almost cooked will sit in a holding cabinet and get used later. Mike Johnson, co-owner Sugarfire Smoke House, remembers the days before Sugarfire caught fire: "Honestly, it used to be better at 11 a.m., but now we time it so we have stuff coming off the smoker at 11 a.m., noon, 3 p.m., and 5 p.m. ![]() They can keep product moist and at ideal holding temperatures for hours on end." ![]() We use CVap ovens, which are like special voodoo/black magic warming boxes that produce several kinds of dry and wet heat. Almost as important is where we take the BBQ when we pull it out of the smoker. We certainly rotate and smoke fresh all day every day. Tom Schmidt, owner of Salt + Smoke, said "Our method is a two pronged attack. At The BBQ Saloon, we have dramatically different temperatures and cook times for our different proteins, and we have to cook all day because of it." BBQ joints that stay open beyond that have to cook with staggered times so there's no old product. get away with that technique without heavy criticism because they almost always sell out, so the product is going to be pretty damn good. Places that cook their proteins all at once and end their work day by 4 or 5 p.m. Phil Czarnec, owner/pitmaster at The BBQ Saloon, feels similarly: "It is not a fallacy that BBQ in certain places is best during lunch. The last of our BBQ usually comes off the grill around 6 to 6:30 p.m., and then we sell out over the next hour or so." It works like chumming the water when fishing-sending our customers into a BBQ feeding frenzy. It shows how beautiful and fresh our BBQ is, and 2. The pit bosses actually carry our BBQ through the dining room, right past our customers in line, which serves two purposes. Mike Emerson, owner of Pappy's Smokehouse, gave a straight answer (possibly the first ever for the wise-cracking restaurateur): "If you have been to Pappy's, you will see our BBQ coming off the grill all day long. Skip Steele, owner of Bogart's and Dalie's Smokehouse, generally agreed: "True statement if everything is cooked fresh daily false, if they reheat product from the night before." Several of the area's BBQ titans weighed in as well: (Day-old 'cue is as sad as cryin' in the rain.) For those that attempt to reuse product the next day, the answer is moot. For those that cook product throughout the day (as most BBQ joints do), the answer is no. I contend that for restaurants that cook their 'cue once a day (to sell throughout the day), the answer is yes, it's better earlier in the day. The short answer is that it depends on the restaurant in question.which means there's a longer answer. Is restaurant BBQ always better earlier in the day or is that a fallacy? -Martha S., University City ![]()
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