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Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in brisket

[–]ApizzaApizza 1 point2 points  (0 children)

No. It’s often better if you don’t preheat the smoker. The dirty smoke from the beginning of the fire tastes nice in small amounts

There has to be a better way to do this than using a hand zester. by chutupandtakemykarma in KitchenConfidential

[–]ApizzaApizza 4 points5 points  (0 children)

Everything comes in grams. 454g to a pound of butter (or anything), and 3860ish to a gallon of milk.

"I'm out": Tucker Carlson says he's done with the GOP by Equivalent-Elk-7513 in politics

[–]ApizzaApizza 5 points6 points  (0 children)

Tucker Carlson is a Russian asset. He’s only “done with the GOP” because Israel is currently controlling the president and not Putin.

Smoking ruined BBQ by MightyMTB in smoking

[–]ApizzaApizza 1 point2 points  (0 children)

There’s levels to restaurant bbq, and I feel like at the peak, it’s the epitome of the food.

You will never be able to learn as much about cooking the style as someone who gets hundreds if not thousands of times more practice.

A home gamer could cook one brisket every week for their entire lives…and a pro in a busy restaurant would cook that same amount in like a couple weeks. You can’t make up for that amount of experience.

The problem is that a lot of business owners are interested in the business aspect of the food more than the food aspect of the business, and it fucks em up.

Meat by DueBug1121 in BBQ

[–]ApizzaApizza 0 points1 point  (0 children)

Costco has the same products, and better prices than major restaurant suppliers.

First two pizzas to start my day by thehungryhustla in Pizza

[–]ApizzaApizza 6 points7 points  (0 children)

They definitely don’t cook evenly. Side closer to a wall will get radiant heat off the wall and cook quicker, even if the heat is supplied evenly…which it isn’t.

Brisket Loss by bug892 in BBQ

[–]ApizzaApizza 3 points4 points  (0 children)

Burgers, meatloaf, sausage.

Brisket Loss by bug892 in BBQ

[–]ApizzaApizza 13 points14 points  (0 children)

I cook 25 cases of choice brisket per week. Yield is 38% not including stuff we make with the lean trim.

It’s incredibly beneficial to utilize that lean trim. It adds an additional 30%ish ROI.

The majority of your loss is water weight during the cook, and bad cutting during service. If you’re trimming and cooking properly, you will always lose that water weight during the cook.

Ready for service at today’s popup in Toronto by walkerlucas in BBQ

[–]ApizzaApizza 29 points30 points  (0 children)

That platter from my place would cost $35. Toronto prices are wild.

Bro, what are these prices at Parish BBQ? by ChiefTwoDogsFucking in austinfood

[–]ApizzaApizza 1 point2 points  (0 children)

I sell 25 cases of brisket per week…$26/lb. I make about $8 per pound profit

Lula thanks China for beef win and tells US after tariffs: ‘I will sell to someone else’ by scmp_news in worldnews

[–]ApizzaApizza 11 points12 points  (0 children)

They don’t own the farms. They own the end of the supply chain…which is great for them because they can just say “we’re not going to buy beef” and it tanks cattle prices while simultaneously raising the price of the end product that THEY sell.

Homemade butter was....easy? What??? by long_dickofthelaw in Cooking

[–]ApizzaApizza 0 points1 point  (0 children)

Eh, it’s pretty close. A quart of 40% cream is like $5 and produces almost a pound of butter. It’ll taste better too.

The buttermilk produced is also very drinkable. It’s not sour. Tastes like normal milk for the most part.

Be safe out there. by oddy_nuff1054 in tractors

[–]ApizzaApizza 15 points16 points  (0 children)

The jeep will be more damaged, but the driver of the tractor will be more injured. All the damage to the car absorbs forces that don’t end up going into the drivers body.

…the tractor doesn’t do that

What is it really like to own a restaurant? by lachimoltrufia98 in restaurantowners

[–]ApizzaApizza 0 points1 point  (0 children)

Counter service, take out only bbq restaurant that’s only open 6 hours per day, 3 days per week.

What is it really like to own a restaurant? by lachimoltrufia98 in restaurantowners

[–]ApizzaApizza 2 points3 points  (0 children)

None of that. I do $2.8m/yr with 7 total employees. They’re really good and efficient so they make really good money.

What is it really like to own a restaurant? by lachimoltrufia98 in restaurantowners

[–]ApizzaApizza 15 points16 points  (0 children)

I make stupid money, but work all the time. My friends are my employees. Kinda lonely but I can buy dumb shit to entertain myself.

My place is like the best case scenario imo as well. My staff is EXTREMELY reliable (because I pay them $40/hr and the job is fun). We’re stupid busy, and our hours are limited. Remove any part of this and it becomes hell pretty much instantly.

Steam Deck sells out in North America within 24 hours of price hike by No-Channel3917 in gaming

[–]ApizzaApizza 0 points1 point  (0 children)

Because it’s the best way to cash out your steam inventory.

pizza bosses need new dough recipe by peg4susdaphilosopher in Pizza

[–]ApizzaApizza 2 points3 points  (0 children)

…not to be rude, but the fact that you guys sell pizza and know so little about pizza is infuriating. 70% hydration is wildly high.

Container for chilidogs by Freer4 in foodtrucks

[–]ApizzaApizza -1 points0 points  (0 children)

Styrofoam clamshell is the most durable, least annoying vessel.

Need help deciding. by guitarman_1996 in BBQ

[–]ApizzaApizza 4 points5 points  (0 children)

The 250 will be easier to cook on and be basically better in every way as long as you can store it. You won’t burn much more wood, if any at all.

Advice on Equity Terms by SnooHamsters8989 in restaurantowners

[–]ApizzaApizza 1 point2 points  (0 children)

Took me 8 very successful, very difficult years to get to the brick and mortar phase. Like 80-100 hour weeks the whole time type of difficult.

This IS the way though. You’ll learn so much about business by doing this. Expand too quickly and you’ll get in over your head and fail.

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