Supplying the Pork at the Nugget Rib Cook-Off - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Supplying the Pork at the Nugget Rib Cook-Off

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On Tuesday, the cooks in the 2017 Nugget Rib Cook-Off were supplied with the most important ingredient in making the ribs and that’s the pork, of course.

Tommy Houston is the pit master at the Checkered Pig and on Tuesday he ordered 1,000 slabs of ribs. After about four and a half hours of cooking at 250 degrees, the ribs will reach the perfect texture, go into a cooler, and will be re-heated to eat at the start of the event on Wednesday.

"Nobody wants to get caught without product so yes we are cooking a little bit ahead, we always want that cushion, we want that backup,” said Houston.

Houston says staying ahead is half the battle for all competitors during this super-sized rib cooking event. With nearly half a million guests expected, he'll go through about 4,000 more racks by the end of the week.

To help make sure Tommy and the rest of the cooks stay fully stocked is Sierra Meat and Seafood. On Tuesday alone, the company delivered nearly 17,000 slabs to this year's competitors. Executive Vice President, Bernadette Flocchini, says by the end of the event they'll have supplied more than 235,000 pounds of pork.

"They tell us when they want it, we write up orders, guys pull the orders, put it on fork lifts and deliver it to them,” said Flocchini. "We always ask the cooks what can we do better and we take it to heart, we really want to make sure the event is good for them.”

The pit masters will all wake up early Wednesday morning to start making fresh batches of ribs. These will be ready for customers at the start of the event at 10:30 a.m.

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