Brisket is the Window to the Sole

You would think that after a while cooking for the public, you would get a feel for ordering patterns: Soups and meats in the colder months, lighter fare when it gets hotter. Basic things like that, right? Wrong.

I don’t know if it’s the influence of Covid-19 (folks are more housebound, less restaurant accessibility) or strange weather patterns or just plain curiosity with Southern cuisine. All I can say for certain are three things: 1) People order from me in cycles (you get a wave of meat orders, then all of a sudden it’s poultry, then just as suddenly everyone is ordering fish and seafood; 2) These waves of popularity are wildly unpredictable, despite the regression analysis I have done; 3) Whenever I cook a bbq brisket, as sure as Sunday, I start to get orders for fish.

It’s like Murphy’s Law for Jews: Ya cook one thing and suddenly everyone here wants something else. Go figure.