re: Central City BBQ New Orleans

why not stagger items? Maybe halfway through the first cook add more items to the other smokers, then once the first stuff comes off, put more on and that will come off after lunch ends, and then the same with the fourth batch. Seems there is one batch and then bam, nothing.

I know it's great bbq, just seems there has to be a way to make the food last all day. I have seen this going on at the joint, they cook food all day, maybe they do reheat. But I can go there any time of day and get bbq.

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So every other BBQ place in our area reheats to stay open until the evening? I'm asking, no idea. Per tweet I just read

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I've been in NOLA and seen McClure pulling meat off the pit @ 5pm. Maybe they have figured out how to put more meat on a pit when they remove some.