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Old 06-13-2008, 05:59 AM   #11
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Yes Jim they are boneless!

Nice work Gary!!!
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Old 06-13-2008, 08:57 AM   #12
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Quote:
Originally Posted by Captain Morgan
wow....rolls are boneless aren't they? seems like a lot of fat and tissue loss. Of course, I think the price you charge for bbq beef could be pretty high as well, but I was thinking you'd get a little bit better yield.
I got like 58% yield... what is shown in the pan was not all of it... anyway... I foiled a little late... I didn't get the foil on until like 175-178 (I was working and not watching the temps and I forgot to set the temp alarm)... I think next time I will foil a little sooner.. maybe even at 165 to try and retain some of the juice.

I could sell that stuff no problem.. I bagged up a few 2 lb bags. I may give some to some customers as teasers...

I get $8.00 per pound for pork... cost per cooked lb is 2.15 - 2.25
I get $9.25 per pound for brisket.... cost per cooked lb is 4.29 - 4.59
I am thinking maybe $8.75 for chuck... cost per cooked lb is 3.65 - 3.70

I know.. my beef prices may be a little low, but friends and family buy that stuff left and right and It gets me more full service business than I can shake a stick at.. which is where the $$ is
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Old 06-13-2008, 09:05 AM   #13
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Looks very tasty to me.

Are you getting a lot of demand for pulled beef?
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Old 06-13-2008, 03:44 PM   #14
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Looks like the beef turned out great! Pulled beef sandwiches is my next venture. Great pics.

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Old 06-13-2008, 06:50 PM   #15
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Quote:
Originally Posted by Chiles
Looks very tasty to me.

Are you getting a lot of demand for pulled beef?
After I give out samples I will
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You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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