Presentation
This is the reason we add pickles to ALL trays
What is to add a pop of color and brighten up the tray
We need pull these off of chicken when present
What are feathers
Amount of cole slaw mix do we add to 1 bag of cabbage
What is 1 pint
This is the internal temperature range we pull Tri Tip at
What is 135°-140°
This is the total distance between our two farthest locations? (Diablo to Crossroads)
122 Miles
This is the proper thickness for slicing tri tip
What is ¼”
This is the style of cut that we use for our pork ribs
What are St. Louis cut spare ribs
This is the style of beans that we serve in our restaurant
What are “Ranch Style Beans”
This is the internal temperature range we pull brisket off the smoker at
What is 170°-175°
Number of pounds of brisket purchased so far in 2026?
356k pounds
We should avoid doing this to the pork for best results
What is over shredding
This is the section of beef that the brisket comes from
What is the chest
This is how much pasta goes into 1 pint of our Mac and cheese sauce
What is 2 pints of pasta
This is the temperature range that “The Stall” occurs
What is 140°-160°
Our most western location on a map?
Redwood City BBQ
True or False, Ribs should be sauced on both sides
True
Our sausages contain these meats
What are pork AND beef
This is the max hold time for baked potatoes
What is 5 hours
This is the temperature range we pull the pork from the alto shaams at
What is 195°-205°
Number of tacos sold as a company in the month of July?
10,300
This is the proper thickness for slicing FATTY brisket
What is ⅜”
This is the section of beef where the Tri Tip comes from
What is the bottom sirloin section
This is the max hold time for macaroni and cheese
What is 1 hour
This is the temperature range we let finished pork and briskets drop to after they come out of the alto shaams
What is 155°-165°
Number of turkeys we are purchasing in 2026?
852