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Using quality meats

 
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AIRBORNE-QUE



Joined: 23 Jan 2017
Posts: 14
Location: Fayetteville, NC

PostPosted: Thu Jan 26 17 11:08 am    Post subject: Using quality meats Reply with quote

What are your guys thoughts on using quality meats for pork & brisket (Compart Duroc pork, Prime quality brisket, natural meats) for vending? Is it worth making that your "THING"? Or do you go for the cheapest good looking meats?

Thanks
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Ken in Maine
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Joined: 18 Jan 2014
Posts: 37

PostPosted: Fri Jan 27 17 1:46 am    Post subject: Reply with quote

BBQ has always been the idea of taking less quality meats and through technique... slow cooking and smoke turn them into something desirable.I don't think the average consumer can recognize the difference between a $2.60# brisket or a $10.00# brisket. Now competition cooking is very much different but if you're looking at vending you need to keep costs in check. JMHO.
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AIRBORNE-QUE



Joined: 23 Jan 2017
Posts: 14
Location: Fayetteville, NC

PostPosted: Fri Jan 27 17 5:45 am    Post subject: True Reply with quote

Thanks for your reply Ken. I agree the average person might not be able to not tell the difference between two meats. Especially if they thrown on the bbq sauce.
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fish&q
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Joined: 14 Aug 2010
Posts: 415
Location: Florida

PostPosted: Fri Jan 27 17 9:46 am    Post subject: Reply with quote

Well that depends on if you make to make money or not
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jess
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Joined: 26 Sep 2007
Posts: 1732
Location: Fl.

PostPosted: Fri Jan 27 17 6:55 pm    Post subject: Reply with quote

Like most things there are limits. Choice - select ? no problem. Prime - standard ? Even Aaron Franklin couldn't pull that off. BTW he uses the best beef he can buy and makes $$...
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Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5059
Location: Fredonia Wi

PostPosted: Mon Jan 30 17 9:28 am    Post subject: Reply with quote

I use IBP butts and National beef briskets - choice or better. My ribs come from Costco - Swift, always heavy and meaty...My choice brisket has taken 1st place in KCBS against Snake River Farm [2nd] by a Nationally recognized team! My ribs have scored in the top 10... I sell more than compete, but teams tell attendee's to buy from me as I have 'pro comp grade BBQ'.
Point is similar to Ken and Jess, keeping Fish n Q in the mix...You will lose too much weight in finished product to make using prime [or higher] cost effective.
Its as much the cook seasoning, choosing the proper fuel, and knowing 'done' from almost done and overdone!
I have seen an occasional ok looking select in the piles at R/D, but have deliveries of choice weekly.
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AIRBORNE-QUE



Joined: 23 Jan 2017
Posts: 14
Location: Fayetteville, NC

PostPosted: Tue Jan 31 17 10:51 am    Post subject: Thanks Reply with quote

Thanks for the reply!
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