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