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Started By
Message
re: PSA-June 25th: The Brisket Pop-up
Posted on 6/20/17 at 1:35 pm to Gris Gris
Posted on 6/20/17 at 1:35 pm to Gris Gris
quote:
My local joints give you sauce on the side with the meat at no charge if you want it. They make it in house.
I guess you should stick to your local joint if the bbq sauce is that important.
Or stop by and pick up some of theirs on the way home.
1
Posted on 6/20/17 at 1:46 pm to fightin tigers
quote:
I guess you should stick to your local joint if the bbq sauce is that important.
Or stop by and pick up some of theirs on the way home.
It's not, but it seems strange to buy a pint of sauce for a half pound of meat unless you're buying the sauce for other uses, which would make sense.
Posted on 6/20/17 at 1:51 pm to Gris Gris
Dude is trying to make money any way he can. Don't blame him.
A lot of bbq places don't like their meat sauced period.
A lot of bbq places don't like their meat sauced period.
Posted on 6/20/17 at 2:13 pm to fightin tigers
quote:
A lot of bbq places don't like their meat sauced period.
My meat doesn't need any sauce I feel. I didn't want to add to the price of the meat. That's what most places do. No one is giving away anything at restaurants, the price is absorbed in the cost of the menu items. #101
Posted on 6/20/17 at 2:14 pm to Gris Gris
quote:
It's not, but it seems strange to buy a pint of sauce for a half pound of meat unless you're buying the sauce for other uses, which would make sense.
FREE SAUCE FOR GRIS GRIS! Just ask with your order and get a 10% discount for being a TD champ!
Posted on 6/20/17 at 2:59 pm to TheChefRob
quote:
FREE SAUCE FOR GRIS GRIS! Just ask with your order and get a 10% discount for being a TD champ!
Awww, that's sweet of you, but I don't use the sauce myself, though I wouldn't mind tasting it since it's homemade and I like tasting sauces. If I was going to be around NO that day, I'd sure come get your brisket and burnt ends to taste it. I hope you get lots of orders. Thanks, though.
Posted on 6/20/17 at 3:35 pm to TheChefRob
quote:
TheChefRob
What's going on with the Yakitori concept? I also heard a rumor you might be departing our fair state?
Posted on 6/20/17 at 6:13 pm to NOFOX
quote:
What's going on with the Yakitori concept? I also heard a rumor you might be departing our fair state?
There is more demand for "Real BBQ" than yakitori here in LA. I took a vaca to Vermont...thats about it...#thanksforkeepingup
Posted on 6/20/17 at 6:30 pm to TheChefRob
will you be serving "burnt ends?"
This post was edited on 6/20/17 at 6:31 pm
Posted on 6/20/17 at 7:05 pm to FuzzyManPeach
quote:
will you be serving "burnt ends?"
Sold out of burnt, I still have some sliced available and sides. I'll be smoking for July fourth too, you could get some ends then. Watch @chefrob108 Instagram, for the menu next week. Thanks
Posted on 6/20/17 at 9:19 pm to TheChefRob
How much did Todd Price order, I wonder? 
Posted on 6/25/17 at 12:55 pm to busbeepbeep
Rob you da man! This is meat crack.
Look forward to the next pop-up. I am in.
Look forward to the next pop-up. I am in.
This post was edited on 6/25/17 at 1:22 pm
Posted on 6/25/17 at 1:20 pm to t00f
Good shite . thanks chef
This post was edited on 6/25/17 at 1:23 pm
Posted on 6/25/17 at 3:52 pm to busbeepbeep
Meh, let me know when Rob has the pit figured out.
Posted on 6/25/17 at 6:26 pm to TigerWise
That is some grey looking brisket and it almost appears that it was not trimmed any before the cook. Pretty wide band of fat on some of those pieces.
Posted on 6/25/17 at 7:41 pm to TigerWise
Y'all complain about anything. Just a bad camera shot. Q was great today.
Posted on 6/25/17 at 9:28 pm to t00f
This is a burnt end.
I cut these from the very edges of the point on the last brisket I smoked. Some of those in the box above look to be pieces cut from the center of the point in order to charge more for the meat. That is just my takeaway from the presentation. If you enjoyed it and feel you got your monies worth that is all that matters in the end.
I cut these from the very edges of the point on the last brisket I smoked. Some of those in the box above look to be pieces cut from the center of the point in order to charge more for the meat. That is just my takeaway from the presentation. If you enjoyed it and feel you got your monies worth that is all that matters in the end.
Posted on 6/26/17 at 8:46 am to golfntiger32
quote:
Pretty wide band of fat on some of those pieces.
Looks like pretty normal cuts of brisket to me. Its why bbq places ask you if you want fatty or lean cut of brisket.
This post was edited on 6/26/17 at 10:55 am
Posted on 6/26/17 at 10:38 am to Saskwatch
quote:
like pretty normal cuts of brisket to me. Its why bbq places ask you if you fatty or lean cut of brisket.
Yup
Posted on 6/26/17 at 10:57 am to golfntiger32
quote:
This is a burnt end.
GT, I asked for a mix. If you look at my picture you will see both.
What can I say. I have had a lot of BBQ over the years and Rob kills it.
I have also seen people post on here making killer BBQ with basic grills too so if you know what you are doing you can use anything.
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