Food.Man.Chew.: Pounds and pounds of pork

Resize text          Printer-friendly version of this article Printer-friendly version of this article

SmokeyDs BBQDarren Warth Our business continues to grow and as I’ve told you before, it’s all based on word-of-mouth and our participation in the contests.

In an average week, we will use 2,500 lbs. of Boston butts (pork shoulder) for our barbecue pulled pork sandwich offerings.

click image to zoomPork Tenderloin We’ll use about 250 lbs. of loin just for the breaded tenderloins alone. We cut our own so we can ensure top quality. They’re 8 oz. of breaded pork and they come on a pizza platter! (see photo).

We go through 1,200 racks of St. Louis style ribs very week (we don’t buy baby back ribs – they’re too expensive and there isn’t enough meat on the bones). Although our pork comes from different sources, we’ve learned where we can get consistent quality.

click image to zoomRibs Our ribs weigh about 2.75 to 3 lbs. when they’re served to customers and you have to try them to know how good they are. Most restaurants serve a two-pound rack of ribs so our customers are definitely satisfied when they leave.

I’ve been asked why is barbecue is spelled so many ways and I don’t why. That’s why our restaurant is simply Smokey D’s BBQ!

View All Blogs »

Comments (0) Leave a comment 

e-Mail (required)


characters left

Total Nutrition

In today’s swine industry, the efficient use of supplemented energy is paramount. This is not only important in performance but ... Read More

View all Products in this segment

View All Buyers Guides

Feedback Form
Generate Leads