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Ever wonder how much food a successful restaurant goes through on a weekly/monthly basis? Hint: it's a lot. We went behind the scenes at Chicago Q, Bub City and Twin Anchors for Barbecue Week to gather some intel. Here are the numbers.
Chicago q on an average month:
- 1000 pounds of brisket
- 900 pounds of pork
- 800 pounds of chicken
- 250 slabs of St. Louis ribs
- 400 slabs of baby back ribs
- 150 pounds of coleslaw
- 80 quarts of baked beans
- 950 pieces of cornbread
- 180 pounds of mac 'n cheese
- 700 pounds of pickles
- 550 pounds of chips
Bub City on an average month:
- 4,320 pounds of brisket
- 900 racks of ribs
- 640 pounds of macaroni
- 1,200 pounds of coleslaw cabbage
- 270 gallons of barbecue sauce
- 124 gallons of American whiskey
Twin Anchors on an average week:
- 1,500 slabs of ribs
- 2,250 pounds of ribs
- 85 pounds of pork
- 45 pounds of baked beans
- 55 gallons of Zesty and Prohibition barbecue sauce
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