Love roosters. Not really bbq but really good.
By the TX definition, correct. No beef. But their pulled pork, while easy to cook, is seasoned perfectly and their sauce makes me feel things
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What is a place like Franklin’s charging for a pound of brisket?
Steak got thrown out as a comparison by Peter.
Not really about BBQ versus steak per se.
My argument has been about production time per serving, and that I feel like BBQ, when you actually break it out per serving in a commercial setting, comes out ahead (i.e. lower net time of active work/serving) than other individually prepared meal options for which steak was a hypothetical alternative.
In the Franklin’s video they basically say they’re putting out 1000 pounds of brisket in a day and that it takes 24 hours to make a brisket. 1,000 pounds/24 hours = .42/hours per pound. That’s 25 minutes/pound of brisket produced, of which a decent time is unattended smoking.
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Agreed, once you do a couple thousand briskets you probably get prep time down to almost nothing.
$29/lb for brisket
$25/lb ribs
$25/lb pulled pork
$25/lb smoked turkey
minimum curbside orders of 3lbs of meat.
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42 days in advance!
that doesn’t seem to terribly expensive, though I’m surprised there isnt a bigger gap between the pork and the beef prices.
If you take a look at say, Kreuz Market down in Lockhart TX it’s ~$20/lb for brisket. $14/lb for ribs and turkey.
Thank god someone in here brought up Roosters. Their blackened chicken wings are my favorite of all time
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I’d contend your last point - if you’re truly hardwood smoking, you spend a lot of time maintaining the fire for the correct temperature
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What are people’s opinions on Beast BBQ? I have not been yet. I believe @Billy_Baroo gave me his opinion this fall at Baker, but I cannot remember it.
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haven’t had it but friends i trust weren’t very impressed.
Typically when I haven’t heard anything after a year or so of being opened, can’t be great. But I am sure I will make my way in at some point.
Whoa, another BBQ place in NE Mpls? Crazy.
As someone who has cooked professionally I would say Im 100 percent more impressed with a good brisket than a good steak. Steak is actually one of the easier things to cook in my opinion. The technique is ridiculously easy. What sets certain steaks apart from others is simply quality of the meat itself and the quality of the cookware or range or speciality oven. More advanced techniques like sous vide or reverse sear actually make it even easier to cook.
But brisket takes feel. Much harder to learn. Especially if you are smoking with a real fire. Not only is there technique in trimming but you have to regulate the temperature with something like a fire which is far from consistent.
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https://goo.gl/maps/1kxRqkJztxVTXBRY8
Heres the link for the start of the list I made. Just comment your absolute favorite restaurant in the cities and I’ll add it to the map.
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There is so much great food here in the metro, it’s wild how spoiled we are.
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Yeah, in full transparency, I’ve only had a few things from there. I’ve had the wings a couple times (from one of our guys picking some up on his way to the taproom) and had the ribs at our 2 year anniversary party. I thought everything was solid, but didn’t blow me away. Need to go and sit down to give it a real opportunity.
Animales fuqs for sure. Legit jealous that Able hooked that connection up. I’ll save my opinions of their beer for another time. 
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Fine, I’ll say it. Their beer sucks ass.
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