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DallasSooner

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Everything posted by DallasSooner

  1. I bet there is some lucky bastards who has had that menu every day.
  2. I could eat eight and not have to think twice about it and wonder if anyone ordered wings.
  3. I don’t know where this topic goes but here goes. On Wednesday night a bunch of us get together and fry our turkeys and whatever else we want. Usual things are fried pickles/jalapeños, bacon wrapped hot dogs, chickens wings, Oreos, etc. i think this year I’m gonna fry some boudin balls. Looking for maybe some other ideas (not too labor intensive). What you got?
  4. Yeah, Little Elm closed I think that is a bad location. Tender is about to open up in the same place. I think it's just a bad layout, etc. Mansfield may not be a bad location, not sure what the competition is like there. Ft. Worth is a head scratcher for sure. With his name growing (Rangers games help) he may be making more than we know.
  5. When you run a food truck you need what say six employees max? The jump to a big brick and mortar which this is probably takes what 25 or more? Just the jump in responbislibies in increasing in food and now the increase in labor issues (quality of employee, employees showing up for work, employees getting along, etc.) has to be a huge increase in time constraints on running your business. I was wondered about the places out in Royse City when they opened up because there is a Bucess out there that you know pays really well for hourly emplyees and I wondered if the BBQ joints would be able to hire and retain good employees.
  6. One meat operation seems tough. Toss some wings on the smoker! Flash fry them in the fryers before serving. You already got the fryers going for the fries. Rib Stop
  7. I'd roll ribs and sausage. Get a nice jalapeno cheddar sausage on a bun with some fries as a side would be great too and go along with the ease of just serving a simple menu.
  8. Sunbird (Longview) pit room is going up. Hopefully in their building SOON.
  9. Where was that porchetta from?
  10. I can almost smell that tray from Burnt Bean and I've never been there.
  11. Truth at #46? Get that list the hell out of here. I stopped reading after that.
  12. I 100% get what they are saying but doesn't the fact you take the trimmings and turn them into another product (sausage, burgers,etc) that you sell mean that it's not actual "loss" on a brisket. Sure it's repurposed but you do eventually make money off of it.
  13. DV definitely stands in the line and pays for his meals. NOW, I'm not going to tell you he doesn't get recognized and get served the best piece of brisket a place can serve if they do see him in line. But the other two points I know for sure he does. I've read enough of his reviews that yes sometimes when he is hitting multiple places in a day that they have run out of a particular item.
  14. I can't find online prices at the Sizzler to make comparisons.
  15. Guys you can get a 23oz Porterhouse T-Bone at Texas Road House with two sides and bread for $32.99. 12 oz New York Strip is $22 So you eventually have to ask yourself some questions if the brisket is worth it. Unfortunately it's exploded in price on the retail scene for sure.
  16. Whomever made the noodle dish may be one of the best things I've ever seen on this thread. Unreal.
  17. I think the foil boat just takes the place of the wrap. I'm guessing 170ish you could foil boat. I'm not sure if it makes a big difference what temp if the bark is set, etc. But I have a long history of mid briskets soooooooo.
  18. How much did lunch cost today at LM?
  19. Just chop and sauce anytime your brisket doesn't meet your expectations. Put that on a toasted bun and nobody is going to be complaining.
  20. Is Merritt Meats run by Truth? Isn't that right? Sure looks like it from the pics.
  21. 1) 200 is awful low for a fire 2) Most ovens won't go lower than 170 My best briskets usually get that long rest. 8 hours minimum.
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