Steamfreak, being a current "insider," is probably one of the best on this site that would be "in the know" about something like this. I remember during my "citizenship" that all the deserts came from the central kitchen in the complex where the employees cafeteria is. There is a big commercial kitchen in there, and, in my day, the BBQ beef sandwich meat were prepared there, then shipped to restaurants in stainless steel pans to be reheated in ovens. Back in my time, the only meats prepared fully in the restaurants were smoked sausages and quarter chickens that were cooked on charcoal grilles at a couple of places, the old "sorghum shack," and at the old ribhouse in the Riverfront area. I never witnessed any large quantity of meat being smoked at the back kitchen of the rib house in the Riverfront in my day, and I was in and out of there all the time. Maybe they do now.
