A food truck in Nashville made me rethink my whole menu

Saw a guy running a tiny trailer smoker last month, no line, just him and a cooler. He told me he only preps four items a day and throws out whatever doesn't sell, no holding stuff overnight. I used to batch cook everything three days ahead, but after tasting his brisket compared to mine, I'm switching to a shorter prep window. Anyone else tried cutting their daily prep list down hard?

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1 Comment

ryand2619d ago

Man, 47 bucks for a brisket plate and suddenly everyone's a culinary genius. I get the appeal of fresh food, but acting like batch cooking is the reason your brisket tastes like shoe leather is a stretch. That dude probably just had a better rub and knew how to hold his temps right. Plus, throwing out unsold food every night sounds like a great way to burn money unless you've got the exact traffic count down to the hour. I've eaten at plenty of spots that cook ahead and still slap, so maybe the issue is your method, not the timeline. You do you, but I'm not rewriting my whole prep setup over one guy's luck with a trailer.