Sweet Lucy's Smokehouse Pushes 1,000 Pounds of Mac and Cheese Every Week

Eater digs into the staggering numbers behind two of Philly's most popular barbecue joints

by Alex Tewfik Jun 17, 2016, 2:35pm EDT

Via All Philly Barbecue Week Coverage [EPHL]

Philly may not have its own "style" of barbecue, nor any nationally recognized institutions. But, at the very least, we know good barbecue when we see it, and when we see it, we eat it... a lot. In honor of Barbecue Week 2016, Eater Philly's compiled some data for you to chew over, because despite having almost no 'cue culture to speak of, we eat ridiculous amounts on a weekly basis. Read the proof below:

Fette Sau

Photo by Jason Varney

Pounds of Niman Ranch prime beef brisket: 300

Pounds of Freebird organic chicken: 320

Pounds of Duroc pulled pork: 200

Pounds of Nicolosi hot sausage: 70

Pounds of burnt end baked beans: 300

Pounds of German potato salad made: 200

Orders of whiskey: 700+ pours