Not reheated as much as held. The ribs you’re eating at 5pm tonight were pulled off the fire at noon to be ready for lunch because they were put in the smoker at 6am.
Worked at a Dickey’s BBQ (look, I was desperate for a job, don’t judge) and can concur, this is ezzactly how it works.
Dickey’s BBQ is pretty good for a chain. There’s one in Little Rock. Huge dining room.
I don’t mind held food, that’s necessary in any restaurant. A lot of foods take hours to cook and then served later.
I was answering @FlikTheBlue comment that Bill Miller’s bbq is cooked in San Antonio, refrigerated and shipped to Corpus. I prefer that my food is cooked fresh on site.
Yes unnecessary but it speaks to homemade fresh hot out of the pot and just for you and me too.
If that’s the case, that bar is awfully low.
It seems they’re known for their heated sauce and the OP article discusses some relevant temperature values. The sauce that everyone used to like was too hot that day and someone got hurt.
I genuinely feel a little sorry for the restaurant operator. They have to assume (edit: anticipate is a better word) patrons of the drive-thru are going to be eating tacos off their laps behind the wheel, thankfully while parked this time. I’d speculate the sauce was kept in an electric warmer like you’d see for soup, sundae fudge or nacho cheese and someone probably ‘jiggled the knob.’
On the other hand, this happened at this restaurant before and I do think the sauce was too hot, again. Fifty doper bucks says the heated sauce goes away.