06-05-2015, 03:02 PM
(06-05-2015, 02:37 PM)Wyche Wrote: So how do they cook 'em? I've always heard they were boiled.....and I don't see a smoke ring.....
Well first of all they aren't "cooked" on site any more and certainly not "to order" that would be impossible. The Montgomery location (where I worked, and the original) can hold at full capacity (including the 300 in banquets) over 900 people. However they are still prepared traditionally and slowly at a separate site dedicated to the ribs, pulled pork and brisket (chicken and duck are prepared in house), Then they are sent to the various locations. They were already fully cooked when we got them, put them in the melt and finish them off with the sauce and plate it. The sauce is prepared off site now as well.
Bob Hope had them sent to his southern California home almost weekly. He and Ted Gregory (the founder of Montgomery Inn) were good friends.
