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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-19-2014, 06:29 AM | #1 |
is one Smokin' Farker
Join Date: 09-14-13
Location: Hickory, NC
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What to charge for Q?
OK...I have smoked for work events where the company provided the meats, charcoal, sides (etc) and I simply [prepped/cooked. Now, my regional boss wants me to provide him with 8-10 pounds of Q in 1lb packages. What would y'all charge him if y'all were in my shoes? Most local joints run around 7-8 bucks per pound, but my Q ain't "most local joints"...
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**Brad** Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR] |
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03-19-2014, 06:39 AM | #2 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Are you sure your "Q" is not BETTER?
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03-19-2014, 06:47 AM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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bwram1, we've not met yet. Hello. I noticed you're in Conover. I grew up there as a small child, way back in the 60's... I dont remember much, but I remember that I liked it there.
Me, I'd make a couple of extra butts on my next cook and hook him up. I figure you have just under $4/lb ($2 before cooking, ends up being around $4 after all the fat is rendered, etc.) in meat cost. That doesn't cover any fuel, spices, your efforts. It's up to you, but I wouldn't charge less than $5/lb, and that's basically giving it away... The way a restaurant makes money is that they get the meats wholesale which usually runs around $1/lb vs. most consumers $2/lb purchase.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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03-19-2014, 07:03 AM | #4 |
is one Smokin' Farker
Join Date: 09-14-13
Location: Hickory, NC
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That is what I meant by saying my Q wasn't theirs...theirs generally is edible at best.
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**Brad** Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR] |
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03-19-2014, 07:05 AM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Assuming you are talking about pulled pork, sauced... For that small a load, there is no efficiency to be had to keep the price down. Between your product, supplies, equipment, time and packaging I think $10/lb (an even $100) is more than fair.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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03-19-2014, 07:56 AM | #6 |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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Is there a big promotion in your future?? Just saying.
Blessings, Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
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03-19-2014, 08:09 AM | #7 |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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I have friends that I cook brisket (flats) for and sell to occasionally. I pay around $3.50 per pound by the case for the flats. I weigh each piece before cooking or trimming so I have a starting weight. I charge $5.00 a pound based on the raw untrimmed weight. If you use 50% shrink that makes the cooked price $10.00 per pound. It doesn't make me any money, but it does cover the cost of meat, seasonings, and pellets. I always cook at least 3 flats so I have some brisket for me so I am using the pellets anyway. And I am cooking for friends, not profit.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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03-19-2014, 08:36 AM | #8 |
Knows what a fatty is.
Join Date: 02-28-14
Location: Muscaine, IA
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I agree with billy. You, your supplies, equipment, and time are not free. I am sure your boss already understands that. Good Q is worth $10/lb.
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If your lookin, your not cookin. |
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03-19-2014, 09:18 AM | #9 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Think i would do this one for free... You scratch his back now.. and he will scratch yours later!
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03-19-2014, 09:21 AM | #10 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Go Vegan or Pescatarian until a new boss arrives. I was a boss for a long time. It's poor management to request personal favors from those you supervise. Maybe offer a group lesson in your backyard? That whole "teach a man to fish" thing comes to mind.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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03-19-2014, 09:28 AM | #12 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Like any good dealer knows, the first taste is ALWAYS free...
Gouge once they are hooked.
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03-19-2014, 10:13 AM | #13 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Your cost times X 3 = selling price.
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03-19-2014, 10:30 AM | #14 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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I don't know your boss....but I do know the area
So that leaves me with three options to suggest depending on your relationship with your boss. 1st is to do it on your dime 2nd is to ask "to pay for the materials"...about $40 3rd is to charge 9-10 bucks a pound and be done with it....you could charge more but you know how it is around the area. Most importantly is if you choose either of the first two options is to MAKE SURE he knows from that point on you will want $10-12/lb. And after tasting your bbq(knowing what I know about your local BBQ) he will gladly pay from that point on! |
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03-19-2014, 10:42 AM | #15 |
On the road to being a farker
Join Date: 06-26-12
Location: Four Corners Region, New Mexico
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My suggestion: Take the price of items provided, including meat, spices, condiments, etc, and double it. You should break about even on a cost basis. (Fuel for the smoker, other items that are harder to itemize.)
Cost recovery is generally accepted as non-commercial for events such as this. Try to make a profit and the Health Department may be on your case.
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Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker |
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