Jump to content

DallasSooner

Legacy Members
  • Posts

    244
  • Joined

  • Last visited

Posts posted by DallasSooner

  1. I been pulling and resting in the oven but lowest oven temp is 170 and honestly I think that's maybe too warm from the research I've done.  I know most places have professional warmers at 150 but that's not an option for me. 

  2. I had to scroll way too far back to find this Brisket thread.  Okay going to go home over Christmas and smoke some briskets (that's the plan) anyway I have a question for those of you who hold in an ice chest after smoking them.  Once you pull them how long do you let them rest before putting them in the ice chest as a warmer?  Or do you pull them and go straight into the ice chest?    Also have any of you pulled (I usullay use paper to wrap) then wrapped them in plastic wrap before going in the ice chest?  I assume folks do this to prevent big clean up issues.

    I have seen several restaurants with their briskets paper wrapped then wrapped in plastic when they pull them from the warmer.

    How long do you usually leave your brisket in the ice chest?  I'm hoping to pull it at night say 9:00-10:00 and put it in the ice chest.  Can I leave it until morning? I would assume it would be fine.  Thanks

  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. 3 hours ago, NoName said:

    he must have some investors, can't imagine he's lighting money on fire.

    opened/closed in little elm too, right?

    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. 

    • Hook 'Em 1
  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. 2 hours ago, dmtx said:

    I respect the small risk they are taking with this. I'm still wondering how sustainable this venture will be, unless they plan to offer/add other meat options. But yeah, I will check out Ribbee's within the first month they open.

    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.  

    • Hook 'Em 1
  7. 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. 

  8. 7 hours ago, Texzilla58 said:

    You are correct here. It’s also one DV will likely miss as I would bet he doesn’t wait in line at long line joints. I would imagine he gets seated and served, regardless if he pays the check. Does he get told after an hour long plus wait they’re out of brisket and ribs?

    I didn’t think of it either because I won’t wait in line more than 15 minutes or so for any restaurant if there are other choices. I’ve eaten a lot of great barbecue but none worth standing in line for hours.

    A lot of these joints would make more money if they would figure out more efficient ways to turn their tables faster and get folks in and out. Most of them don’t know any other way because they aren’t true restauranteurs; many are hobbyist barbecues who figured out how to monetize it.

    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. 

    • Hook 'Em 1
  9. 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.  

    • Haha 1
  10. 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.

×
×
  • Create New...