TonyT
is one Smokin' Farker
Was reading an Aaron Franklin interview where he was giving some interesting stats, including 1800/2200lbs of meat he sells is brisket and his briskets are running at a 68% food cost. Something I couldn't quite understand is when he said it takes 44 man hours per brisket, from trimming to just before service (serving time not included). Maybe you guys can help me understand what he means. I'm just taking a guess with times (really have no idea):
~13-18 hour cook, ~7-9 hour rest, 1 hour prep/coming to room temp, receiving (?), cleaning up (?), burning down the wood (?), other (?)
Is the remaining difference just having more than one person manning the pits/prepping at a time?
http://andrewzimmern.com/2015/04/21/5-questions-aaron-franklin/
~13-18 hour cook, ~7-9 hour rest, 1 hour prep/coming to room temp, receiving (?), cleaning up (?), burning down the wood (?), other (?)
Is the remaining difference just having more than one person manning the pits/prepping at a time?
http://andrewzimmern.com/2015/04/21/5-questions-aaron-franklin/