Go Behind the Big Numbers at Lucille's Smokehouse Bar-B-Que

Down-home Southern cooking comes at the hands of Chris Ferrell, the executive chef of Lucille's Smokehouse Bar-B-Que at Red Rock Resort. The restaurant got its start 17 years ago in Long Beach, California, and serves up a menu of slow-smoked barbecue, appetizers, soups, salads, burgers, sides and desserts, all with a Southern flair. Here’s a look at some of the big numbers behind this barbecue operation.

What’s your biggest selling dish at Lucille’s Smokehouse?
Baby back ribs

How much do you sell a day?
A daily average of 200 racks per day.

What kind of barbecue do you make?
At Lucille’s we represent all barbecue regions as a way to incorporate all tastes of the South. For example, the barbecue beef ribs and beef brisket are Texas style barbecue and the baby back ribs are along the Carolina style of barbecue.

How long do you smoke your meat?
Two to 24 hours a day in our dining room smoker.

What kind of wood do you use?
Seasoned hickory logs.

How many cords of wood do you go through in a week?
About half a cord.

What’s your most popular barbecue sauce?
Lucille’s Original BBQ Sauce.

How many gallons do you go through in a week?
About 500 gallons.

How many pounds of brisket do you go through in a week?
About 2,000 pounds.

How many pounds of chicken?
About 2,000 pounds.

How many racks of ribs?
About 2,500 racks (baby, beef, St. Louis).

How about burnt ends?
About 500 pounds.

What are some of your most popular side dishes?
Mac and cheese, honey-roasted peanut slaw and roasted garlic mashed potatoes.

How many servings per day?
200 servings of each per day.

How about biscuits?
We bake more than 1,000 homemade biscuits each day.