I am the kitchen manager for a micro brewery and sandwich shop, we also make pizzas. We can sit about 100 people. I have been smoking meat for years and have brought that influence with me to the restaurant and we are changing the menu.
The smoked meats will be...
|Baby Back ribs|
We will also be making our own bacon and sausage.
What would the best way to schedule these items so that they are fresh everyday around 6pm. I know the brisket and pork will need to go on the evening before. I just want to know if any pro's out there have any advice. And also about the best way to reheat the proteins for service.
Thank you guys in advance!
Also what are some good uses for the left overs?