Sub-80
Knows what a fatty is.
I'll just say it sucks that some have to pay that price, but location is what it is. You do what you got to do...
Defending $25/lb brisket
- Thread starter neuyawk
- Start date
Wayne
is Blowin Smoke!
Yee...Haaa
I'm glad to see that somebody else tenderizes brisket by stomping on it with their bare feet. I would recommend taking it out of the plastic first. Dang, now my secret's out.
I'm glad to see that somebody else tenderizes brisket by stomping on it with their bare feet. I would recommend taking it out of the plastic first. Dang, now my secret's out.
DJnKY
Knows what a fatty is.
I'll just say, glad I don't live in NY.
neuyawk
is one Smokin' Farker
I'm not sure what you mean by that. Now if you lived down South I could imagine a tone of elitism but it seems you're as north as us. There is a growing group of people here making massive amount of sacrifices to cook BBQ the old school way relying on simply wood and charcoal while many in Texas and the carolinas have switched to gassers.
Perhaps I'm misunderstanding you? There's nothing among these pit cooks passion that you'd be interested in trying? What about NYC located bbq would put you off?
deguerre
somebody shut me the fark up.
Hell, I bet a porterhouse at a prime steak house will cost you close to 100/person for the meal. 25/lb is a steal. I wish I could visit NYC just once. I'd make it a point to visit the joint.
No pun intended, right?
landarc
somebody shut me the fark up.
I think your numbers are spot on for just about anywhere, the overhead costs are what gets you. For the restaurant business, you can figure overhead and labor at 30% to 40% of total cost to customer. At $25, that would mean that each pound of meat has indirect overhead costs of $7.50, add that to your base cost of $14 a pound, and you find that you are at $21.50 per pound/cost out the door. A 14% margin, if you assume national average costs.
ODU Dad
Knows what a fatty is.
I don't doubt that 1) charging $25/lb in NYC for brisket is necessary to keep the doors open and 2) there are people in NYC who are making enough to justify spending that much for BBQ. I don't live there and don't make that kind of money, so I will just be happy with my pork butts in my back yard in Virginia. And if I am spending that kind of money, it will be on seafood and not tough pieces of beef cooked for a long time.
neuyawk
is one Smokin' Farker
Actually the funny thing is that the wife is endlessly wanting us to go to seafood restaurants. I never do and I love seafood. My thinking is usually for the amount I'd pay for dozen oysters and 2 entrees at a restaurant I can shuck my own, boil a lobster, steam some clams and all for under $100 and under an hour. :biggrin1::biggrin1::biggrin1:
But I wouldn't say someone who enjoys seafood restaurants are suckers. If someone wanted recommendations to some I have plenty. This is a far cry from what you hear plenty of haters say about BBQ joints. That it OUGHT to be $4 for a sandwich or the like.
Churrasqueiro Bob
Full Fledged Farker
Boy that looks good. I'm starving!
