The "Skewers" are cleaned and numbered. The people come early on the morning of the BBQ and pick the meat on the skewer, it is weighed, and they pay for it and are given a numbered receipt which corresponds to a wooden tag hanging from the skewer.
The meat is delivered by the lorry load, in fact it was stored overnight in the refrigerated truck
The Beef is cut into churnks, and I mean chunks.
The "Marinade" is mixed - salt, pepper, spices etc. {mostly "salt" if you ask me}
The Beef marinades overnight in the vats in the "meat house"3 of 3
