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John is a lot of things. But he’s no dummy. When it comes to that.

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  • Thanks. Just a clarification...I didn’t take over anything except assuming the role as GM and pitmaster. There are new owners (as of April 2019), and I’m just a hired gun who was brought in to get the

  • ChampKind
    ChampKind

    https://www.texasmonthly.com/bbq/bucks-barbeque-co-2018/

  • Praise be! The local regulatory body has relented and I have been green-lighted to build my pit room. Shits about to get even realer down here on the island. Also....

Chucks are a fair bit cheaper than 3 bone plates (123A). And customers seem less offended about paying for a 3/4 lb rib than a 1.5 lb rib.


Exactly. Not too many people want to spend $30-40 on lunch.

 

20 hours ago, relapse98 said:

I think the raw meat cost for beef ribs is also a lot higher. And the cook and customer both pay for a bone that just doesn't serve any edible purpose, whereas the only waste on a brisket is any trimmed fat and shrinkage.

 

19 hours ago, Mack Tripper said:

Nope, they are usually a loss leader or very little margin. 

 

19 hours ago, ChampKind said:

 


If I wanted to maximize my margins I would exclusively serve proteins like prime rib, turkey, sausage, and tri tip. Because there is no weight loss when cooking.

Beef plate ribs cost more than double what brisket does. And is nearly a 50% weight loss. Yet I sell it for the same price as brisket.

 

 

18 hours ago, luke duke said:

 

lol4

Please show me your math on that one.

 

18 hours ago, utee94 said:

No kidding.  If that were the case, then every BBQ joint in Texas would be selling the heck out of beef ribs morning noon and night, instead of limiting them to once or twice per week like a lot of places do.

 

17 hours ago, Anastasis said:

Good to know...and sorry to have hit such a nerve.  I've clearly never run a BBQ joint.  I've had a couple different restaurant managers tell me that the "bone in filet" is a scam and for the most part, the bone in any steak is just a way for restaurants to over charge you for added weight that you're not consuming.  I just assumed the beef rib in the BBQ world was something similar.

That said, I stand by the fact that the difference in taste between a good piece of brisket and a good piece of meat from a beef rib is very slight...at least everywhere I've been.  I guess we can all agree to disagree on that part.  But I'm not the only one who thinks that I can assure you.

We're all good, Lando, I certainly don't find your questions or opinion offensive or anything like that.

Personally, I taste a pretty big difference between proper brisket, and proper beef rib.  Just as I taste a pretty big difference between a ribeye, and a filet.  All of them are beef, but none of them share the same flavor, or texture. 

I don't consider beef rib to be "better" than brisket, it just has a more intense beefy flavor, and the texture is not the same.  So given that, for me the question becomes one of value, rather than taste.  I like brisket just as well as beef rib, and it's certainly less expensive.  Some days I'm great with just brisket, and other days I crave that intensely beefy goodness that is a beef rib.

And some days I say, Why Not Both?

I want one of those brontosaurus bone ribs. Where the hell do I buy one of those? Am I understanding that is a 3 bone plate rib? 

2 hours ago, utee94 said:

We're all good, Lando, I certainly don't find your questions or opinion offensive or anything like that.

Personally, I taste a pretty big difference between proper brisket, and proper beef rib.  Just as I taste a pretty big difference between a ribeye, and a filet.  All of them are beef, but none of them share the same flavor, or texture. 

I don't consider beef rib to be "better" than brisket, it just has a more intense beefy flavor, and the texture is not the same.  So given that, for me the question becomes one of value, rather than taste.  I like brisket just as well as beef rib, and it's certainly less expensive.  Some days I'm great with just brisket, and other days I crave that intensely beefy goodness that is a beef rib.

And some days I say, Why Not Both?

Yeah you’re right...we’re saying the same thing.  Perhaps “taste difference is negligible” was the wrong choice of words.  And yes, some days I say why not both too.

2 hours ago, Baboontyme said:

I want one of those brontosaurus bone ribs. Where the hell do I buy one of those? Am I understanding that is a 3 bone plate rib? 

Gotta talk to your meat guy at HEB

4 hours ago, Baboontyme said:

I want one of those brontosaurus bone ribs. Where the hell do I buy one of those? Am I understanding that is a 3 bone plate rib? 

Yup. Like Champ said, the cut is called "123A."  Down here lots of places know what you want when you ask for plate ribs or short ribs off the plate, they'll automatically bring you that 123A cut.  

Up where you are, you might have to find a reliable (or teachable) butcher to get it right for you.  Where do you go to get brisket packers?  If they know that cut (rather than market-trimmed or even separated flats like you get in the northeast), then it's possible they understand beef ribs as well.

 

5 hours ago, utee94 said:

Personally, I taste a pretty big difference between proper brisket, and proper beef rib.  Just as I taste a pretty big difference between a ribeye, and a filet.  All of them are beef, but none of them share the same flavor, or texture. 

It's kinda like chicken thigh vs. chicken breast to me.  Maybe not that wide, maybe thigh versus drumstick. 

26 minutes ago, Anastasis said:

It's kinda like chicken thigh vs. chicken breast to me.  Maybe not that wide, maybe thigh versus drumstick. 

Yeah good analogy.  The difference for me, though, is that the thigh and drumstick are generally similarly priced.  However, the rib to brisket price difference is generally pretty vast.

2 hours ago, utee94 said:

Yup. Like Champ said, the cut is called "123A."  Down here lots of places know what you want when you ask for plate ribs or short ribs off the plate, they'll automatically bring you that 123A cut.  

Up where you are, you might have to find a reliable (or teachable) butcher to get it right for you.  Where do you go to get brisket packers?  If they know that cut (rather than market-trimmed or even separated flats like you get in the northeast), then it's possible they understand beef ribs as well.

 

I usually get my packers from RD. They are hit or miss as to whether they have beef ribs in stock but when they do, it's not the bronto ribs, it's what I guess are the regular short ribs, cryod pack of I think 3 or 4 racks. 

There is a Polish market not too far with a legit butcher who carries the short ribs, as well. That might be my best shot. Though, pricier than RD. 

  • Author

Lando - no nerve struck here. Just explaining the process.

Boon - three bone plate ribs are gonna be packaged two racks per pack

Well after catching up on this thread I feel the need to smoke some beef ribs this weekend. 

Pulled pork has to be the highest margin, right?

Pork ribs must have a good margin too.

  • Author
Pulled pork has to be the highest margin, right?
Pork ribs must have a good margin too.


50% yield on pork. 60% on pork ribs
1 hour ago, ChampKind said:

 


50% yield on pork. 60% on pork ribs

 

What about butterfingers?

butterfinger does not affect margin.  if you do it right. 

7 hours ago, NOMAAA said:

butterfinger does not affect margin.  if you do it right. 

You, sir, seem a little skimpy with your butterfinger.

only brisket i ever skimped on the candy was skittlebrisket.  it didnt turn out.  the emporerer's new brisket was going to be our finest creation but it never happened.

Looks like I will be back working in downtown soon.  Brisket and meatloaf weekly!!!!!

  • Author

Alright alright alright!

went to get a beef rib today with the special lady friend.  no joy.  champ is off in Chicago trying to win some bbq cook off.  

went to get a beef rib today with the special lady friend.  no joy.  champ is off in Chicago trying to win some bbq cook off.  

Moose out front should have told you. Should have gone to Willow’s in lieu.
8 hours ago, pepper brooks said:

went to get a beef rib today with the special lady friend.  no joy.  champ is off in Chicago trying to win some bbq cook off.  

 

I'm ready for Chicago Style Pizza Thursday !!!

  • Author
went to get a beef rib today with the special lady friend.  no joy.  champ is off in Chicago trying to win some bbq cook off.  


Sorry bud. Tried to get the word out as best we could via social media. I’m back in action this Wednesday.
  • Author

Moose out front should have told you. Should have gone to Willow’s in lieu.


Especially since he’s now posting up in my old spot at 8th Wonder on Saturdays


Especially since he’s now posting up in my old spot at 8th Wonder on Saturdays

Is that permanent?

Neglected to post this from a couple weeks ago. And I guess Pepper Brooks and I are changing places. I’m now up at Greenspoint so lunch downtown is pretty much out of the question.

23be63f7b1e4282e4116659a69bf2c88.jpg

1 hour ago, Ldogg53 said:

Neglected to post this from a couple weeks ago. And I guess Pepper Brooks and I are changing places. I’m now up at Greenspoint so lunch downtown is pretty much out of the question.

23be63f7b1e4282e4116659a69bf2c88.jpg

how was the angioplasty?

  • Author

Is that permanent?


For Saturdays, yes. He’s still at Big Star the other days.

I’m at Lucky’s Lodge pretty much full time now

Zepol is coming down Saturday. Bringing a couple other messicans for the FC Dallas vs Dynamo game. After my "BBQ" in napa I need to change my pallet

15 minutes ago, Zepol87 said:

After my "BBQ" in napa I need to change my pallet

Both middle and upper class...all in one post.  Well played muh fuckah.  And at the same time, well played fine sir.

"palate".


Drunk at the airport and was using Swype. Fuck it
On 7/16/2018 at 4:50 PM, Ldogg53 said:

Neglected to post this from a couple weeks ago. And I guess Pepper Brooks and I are changing places. I’m now up at Greenspoint so lunch downtown is pretty much out of the question.

23be63f7b1e4282e4116659a69bf2c88.jpg

Ldogg likes the sausage

I usually get my packers from RD. They are hit or miss as to whether they have beef ribs in stock but when they do, it's not the bronto ribs, it's what I guess are the regular short ribs, cryod pack of I think 3 or 4 racks. 
There is a Polish market not too far with a legit butcher who carries the short ribs, as well. That might be my best shot. Though, pricier than RD. 
RD should have them or should be able to get them for you.
1 hour ago, Zepol87 said:

 


Drunk at the airport and was using Swype. Fuck it

 

It's ok to admit some of your furniture is made from pallets. We've all been there.

I build furniture out of pallets for fun.  But I sell or give it away.  Don't want any of that crap at my house.

#surly48%

Edited by utee94

It's ok to admit some of your furniture is made from pallets. We've all been there.

 

I did have a little bar I made out of pallets once.

 

#mexican

17 hours ago, Zepol87 said:

I need to change my pallet

I recommend the blue ones from CHEP, you can use a forklift on any side.

Pallet_Single_preview_featured.jpg

Edited by relapse98

  • Author

Stay tuned for some interesting news later this week. Hint: it involves further expanding our operating hours at Lodge.  Until then...I'm back from Chicago and am posted up at Lodge from 11am to 9pm every day for the remainder of this week (through Sunday).

Ldogg likes the sausage

The boudin is truth and ordered. Jim tossed in the other sausage cause he’s liberal with his meat.
  • Author
How about schedule for Monday? Need a place for a post-mediation meeting/dinner/drinks.


Closed Mondays. A Man has to rest
Stay tuned for some interesting news later this week. Hint: it involves further expanding our operating hours at Lodge.  Until then...I'm back from Chicago and am posted up at Lodge from 11am to 9pm every day for the remainder of this week (through Sunday).


What was up in Chicago? I’ve been here since Monday and Imma be pissed if I missed you.

PS still enjoying your Blackstar
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