LAS VEGAS, Nev. (FOX5) – Whether you are outside for a few minutes or for a few hours, these record-breaking temps can be unbearable.
Those working at John Mulls Meat and Road Kill Grill have to do all their cooking outside even if it feels like they are cooking under the sun.
Owner, Chuck Frommer tells FOX5 his team starts at 6 am daily. Frommer and his team are cooking for at least 12 hours a day.
However, all the barbeque goodness they cook needs to be handled safely. They keep their grills at above 200 degrees constantly.
“We will serve them to a customer right now or go into a warmer that is 165 degrees,” Frommer said.
While the customers are ordering inside, the cooking continues outside.
FOX5 was not able to get the secret to the famous barbeque recipes but we did get the secret to how Frommer and his employees stay safe in the extreme heat.
“We give them raw potatoes with salt on them at that potassium really helps them quite a bit,” Frommer said.
Frommer also tells FOX5 he hydrates often, drinking fluids with sugar or sodium.
Under the tent where the employees cook the meat, Frommer said it always feels like at least 140 degrees with the heat coming from the grills and smokers.
However, the employees do not go inside for their break because they believe it makes things worse.
“I keep myself at one temperature level, I don’t have time to think about the heat,” employee Clarence Young said.
Young tells FOX5 he drinks up to 6 half-gallon jugs of water a day.
Rain or shine, dangerous temps or not Frommer said he will stay open.
“Every day I am just trying to see if I can do better than the day before,” he said.
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