The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 08-01-2009, 08:56 AM   #1
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default brisket vs. whole round roast

most of the customers around here don't know what brisket is or that it's even beef & the 2 places that do sell it only do so on saturday. but since i only sell pulled or chopped brisket @ this point i'm debating on whole rounds or clods for the sammies & plates. it's just a couple cents cheaper but more yield.the people that do eat the brisket love it.
what do you other vendors think.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote
Unread 08-01-2009, 09:18 AM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Chopping brisket is wasted money!
Look for chuck rolls!
Bbq Bubba is online now   Reply With Quote
Unread 08-01-2009, 10:08 AM   #3
smokinit
is One Chatty Farker

 
smokinit's Avatar
 
Join Date: 03-16-07
Location: Coxsackie NY
Downloads: 3
Uploads: 0
Default

It was the same here but after it caught on I sell a case a week. I would keep at it and get your customers to try it. samples samples samples.
__________________
Authorized Humphrey Smoker Dealer
http://www.bbq-brethren.com/forum/sh...d.php?t=154925
Authorized Backwoods Dealer
smokinit is offline   Reply With Quote
Unread 08-01-2009, 10:14 AM   #4
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Unless you get a really good price on brisket (and at times I have gotten choice packers at .87 apound here at HEB) def go with the clods. Clods are cool because they can go two ways that a brisket cannot. They can make excellent steaks (The Charity Against the Grain and I work for serves "LIGHTHOUSE RIBEYES" which are from Clod) and they can be used (the big ones) to Mimic a nice rare Prime Rib when cooked at 400 - 450, which you cannot do to a brikset at all (note, be sure to starty at 220 for an hour or so to set the Ring then pop it up to 400 degrees) and for pulled or chopped they can make excellent slow cooked tender well done beef.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote
Unread 08-01-2009, 07:53 PM   #5
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

we ll the cheapest packer here is $1.89 per lb. (no h.e. butts here)..
so i may try a different marketing technique.. but i was thinking the whole chuck roll or clods. either way- these people will only understand "chopped beef".
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote
Unread 08-01-2009, 08:18 PM   #6
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Brisket outsells pork 3 to 1 up here in Yankee land!
Bbq Bubba is online now   Reply With Quote
Unread 08-02-2009, 12:28 AM   #7
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default

Texas bbq started with beef clod according to Texas BBQ Legends. It was cheap and even brisket was considered too tough. People switched to brisket when beef clod became more expensive.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote
Unread 08-02-2009, 09:33 AM   #8
stillsmokintn
Knows what a fatty is.
 
Join Date: 06-16-09
Location: gruetli laager , tn.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Brisket outsells pork 3 to 1 up here in Yankee land!




cant give brisket away down here!!! its all about the pig down here.
__________________
stand back son watch this!!!
stillsmokintn is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
top round roast, eye of round or top sirloin LT72884 Q-talk 6 10-07-2011 12:01 PM
Eye of round roast? kitts21 Q-talk 8 09-20-2011 04:36 PM
What to do with bottom round roast? smokemonster Q-talk 14 01-30-2011 03:32 PM
Help Eye of Round Roast grubby Q-talk 3 06-26-2010 08:11 AM
Bottom Round Roast MrSmoker Q-talk 1 08-07-2007 04:24 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:37 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts