Dee, If I told you all I know I would have to kill you....
. But really it was just proving to them that I in fact did know what I was talking about. Being trusted to pull the ribs and chicken off when they were done and not before or too late. Making all the sides and sauce. On a good Friday at Roper Mountain we can go through about 10 gallons of each BBQ sauce. It is a family run place and even the owners will do the same work everyone else does and that is one thing I like about working there.
We have one guy who does all the butts due to the time it takes to pull them off and then re-load the smoker. We go through about 1,000 lbs of pork per day, 60 to 80 racks and about 100 chicken halves per day for all 4 stores. Mine is only open 3 days a week so far as we build business back after being closed for about 5 months. We are open Thursday and Friday 10 am to 8 pm with All You Can Eat on Friday from 4 till 8 pm for only 12 bucks and Sat. 10 till 2. The rest of the time for now I work at the Roper Mt store.
Here is a little write up done on BBQ for a local weekly paper. The plate in the picture was made by me.
http://www.greenvillejournal.com/local/2475-hog-heaven.html
