nachos4life
Take a breath!
hey all,
I was just thinking about this after reading the Prophets of Smoked Meat book and wondering how restaurants using pits like all wood offsets schedule their cooks, especially briskets and butts/shoulders that can take up to 10-12 hours or so. I imagine it varies widely and can see why people go with pits that can let them sleep.
-Are these places usually cooking early and holding the meats for a while until opening time?
- additional staff hired to man the fire overnight so the meat is freshly coming off the pit?
- other?
thanks for any insight to satisfy my curiosity.
I was just thinking about this after reading the Prophets of Smoked Meat book and wondering how restaurants using pits like all wood offsets schedule their cooks, especially briskets and butts/shoulders that can take up to 10-12 hours or so. I imagine it varies widely and can see why people go with pits that can let them sleep.
-Are these places usually cooking early and holding the meats for a while until opening time?
- additional staff hired to man the fire overnight so the meat is freshly coming off the pit?
- other?
thanks for any insight to satisfy my curiosity.
