C.A.Y.A. Smokehouse Grill by the Numbers

Just how big are local appetites for barbecue? Eater reached out to local barbecue spots to find out just what it takes to operate a restaurant in Metro Detroit. From baby back ribs to smoked pulled squash, C.A.Y.A. Smokehouse Grill has been serving diners its excellent low and slow cooked meats in Walled Lake for the past three years. Here, now, is a breakdown of C.A.Y.A.’s weekly operations by the numbers.

Year C.A.Y.A. Opened: 2013

Meat Supplier: Ernst in Eastern Market

Pounds of Baby Back Ribs: 220 pounds per week

Pounds of Smoked Turkey Breast: 120 pounds per week

Pounds of Pulled Squash: 25 pounds per week

Pounds of Smoked Polish Sausage: 100 pounds per week

Pounds of Beef Brisket: 550 pounds per week

Number of Smoked Chickens: 50 pounds per week

Most Popular Side(s): Corn Bread, Mac and Cheese, Grilled Asparagus, Brussels Sprouts

Gallons of Barbecue Sauce: 25 gallons per week

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Video: How to smoke ribs on a backyard grill