Ask someone about barbecue in Detroit and the name that inevitably comes up is Slows Bar-B-Q. After the Cooley family opened the eatery in the mid-aughts, it became a cornerstone restaurant ushering in a new wave of dining in the Corktown neighborhood. Today, the Slows' Michigan Avenue location is busier than as ever, and the brand has grown into multiple locations including Slows To-Go, Slows Grand Rapids, a food truck, a Ford Field outpost, and a forthcoming location in Pontiac.
In honor of Barbecue Week, Eater reached out to local barbecue spots to find out just what it takes to operate a restaurant in Metro Detroit. Here, now, is a breakdown of Slows' weekly operations by the numbers, courtesy of executive chef Michael Metevia .
Year Slows Opened: 2005
Pounds of Baby Back Ribs Sold: Around 700 pounds per week
Pounds of Brisket Sold: Around 600 pounds per week
Most Popular Sauce: Apple Barbecue Sauce
Gallons of Apple Barbecue Sauce: Around 20 gallons per week
Most Popular Sandwich: The Reason
Most Popular Side: Mac N Cheese
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