Jump to content

TonyTexas

Legacy Members
  • Posts

    12,765
  • Joined

  • Last visited

Posts posted by TonyTexas

  1. 28 minutes ago, billfromlaketravis said:

    My mind can't handle a white CB playing for the Texans. 

    You better watch it. I was labeled a racist by @Murfdogg21 for simply bringing up the fact that the last good white CB in the NFL was Jason Sehorn, who retired 20 years ago. 

  2. I have zero idea on what the Texans will do in the draft. While I know this is a matter of the randomness of a late pick but it seems that every single mock has a different name. The position also varies between DT, Edge, CB, WR and OL. It’s setting up to be BPA at one of those positions. As it should be. 

  3. 23 minutes ago, dcar00 said:

     

    Houston isn't that great.  yes they are better than us regardless of refs but they are gonna get bounced earlier than their seed this year.

     

    17 minutes ago, dcar00 said:

    considering they will be a #1 seed that would be where they should end up.

    Well which is it?

    • Hook 'Em 2
  4. On 2/15/2024 at 1:56 PM, Pam Cummings said:

    Tiger hits a beautiful cut shot on 10 and hits the middle of the green, rolls into bunker, against the lip, now he makes bogey. Any hole that punishes a good shot fucking sucks.

    You never hear the pros complain about Riviera. They fucking love that course. 

  5. 14 minutes ago, uoftorange said:

    My guess is that JS gets tossed in the compost bin

     

    Rostering Singleton is tricky as he’s out of options. I don’t know the rules inside and out but I’m guessing that starting him out in the minors doesn’t count as an option so that’s probably the way to go. 

  6. On 2/14/2024 at 8:35 AM, locodos said:

    I read plenty, just not as much as I'd like.

    I didn't enjoy or connect with it at all.  I'm glad you enjoyed it, perhaps try not being an asshole?

    Nice edit. 😂

  7. Houston Chronicle article on brisket prices. 
     

    Quote

    Texas barbecue has a math problem. Specifically, with the cost of brisket. Both in how much a pitmaster pays to acquire and cook the raw product and in what the customer pays to consume the finished product. 

    This has resulted in the unthinkable: some barbecue joint pitmasters have considered removing brisket from their menus, if only temporarily. No one is willing to go on the record yet, though. 

    How did we get here? Essentially, it’s due to the stubbornly high cost of beef, specifically brisket. The economics of selling brisket are broken.

    Advertisement

    Article continues below this ad

    GUIDE: Houston's best barbecue joints 

    First, a quick refresher on how brisket is made and sold. Conservatively, it costs a barbecue joint about $10 to produce a pound of high-grade brisket. This includes the wholesale price of raw brisket, the loss incurred when trimming and cooking it and other expenses, like salt and pepper and the wood needed to cook it. 

    In order to cover the other costs of running a restaurant, specifically labor and overhead like rent, the pitmaster needs to sell that brisket at three times the cost, i.e. $30. This is just to break even. 

    Over the last few years, pitmasters have determined that consumers, at least in Texas, have a price ceiling of about $30 per pound when it comes to buying brisket. Some joints are trying to squeeze out a small profit by selling at $32-$34 per pound. 

    So, barbecue joints are stuck selling their most popular menu item either at a loss or just to break even. You don’t need to be a math whiz to realize this is unsustainable. 

    Advertisement

    Article continues below this ad

    Armchair beef economists may note that the price of raw brisket goes up and down all the time, so what’s the big deal? Indeed, in the past, a spike in beef prices would result in a commiserate increase in barbecue joint brisket prices. When that spike passed and the cost went down, the barbecue joint left their price the same (usually temporarily) to recoup some of the lost profit that happened during the spike. 

    No harm, no foul, right? Well, the problem in the last few years is the raw cost of beef isn’t coming back down, or at least not enough. The wholesale price of Prime grade brisket continues to hover in the $4-$6 per pound range, resulting in a stubbornly high total cost of $8-$12. 

    Why is the price not coming down? This is the subject of endless debate, but it comes down to Texas barbecue being a victim of its own success. As barbecue has expanded both nationally and internationally, the demand for beef in general and brisket in particular has remained high. 

    Additionally, other industry stakeholders, such as cattlemen, have accused the biggest meatpacking companies of colluding to keep beef prices artificially high. In the absence of government intervention in this alleged collusion, or a collapse in demand for beef, prices are expected to remain high. 

    Barbecue joint owners and pitmasters are looking at the numbers and looking for a solution. One obvious solution is simply to not sell a product at a loss. In other words, just take brisket off the menu and replace it with something else.

    Advertisement

    Article continues below this ad

    Unfortunately, there aren’t many substitutes for brisket in terms of flavor and tenderness. Beef cheek has been substituted in some cases, though the economics of that cut has its own challenges. 

    For now, pitmasters are stuck selling an unprofitable product. To be sure, brisket won’t disappear from menus anytime soon. But as new menu items are developed and consumer tastes evolve, something else may replace brisket as a Texas barbecue staple. 

     

     

  8. 1 hour ago, texashorne said:

    I think we need the Ace SP at the trade deadline... and I think we'll have the pieces on the roster do make the trade

    Who knows what we’ll need at the deadline. I think the lineup for the start of the season is fine. I would like to see some better depth on the bench. I don’t think much of Singleton or Kissinger. Maybe Cabbage will have a nice spring and get a chance. 

  9. 1 hour ago, locodos said:

    I also read all of Clavell's books.  King Rat remains the worst book I've ever read.  I only finished it because I had read all the others.  I hate that book.

    With that opinion, my guess is that you haven’t read many books. 

×
×
  • Create New...