"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> Nathan Lau wrote:
>
> > What are you gonna do with all the trimmings? Make rib tips?
>
> Yup. And the trimmed flap meat will also be smoked and added to baked
beans,
> and also added to a mixture of a bit of leftover brisket and pork shoulder
> to make a sauced combo served on a 6", fresh, crusty Italian-style roll as
a
> sandwich .

Smokey John's here in Dallas makes a sandwich with sliced brisket, chopped
mystery meat, sliced ham and yellow cheese that's incredible. Yes, I said
cheese. There are sesame seeds on the bun which I believe to be key.

But as someone coming from years working, developing and managing in food
and beverage industry I gotta warn you quality will not take you as far as
you might believe. It's a hard racket to make it in the BBQ business and few
and far in between are the financially successful joints that actually serve
good Q also.

Smokey John's in Dallas is fantastic but the dude sure ain't getting rich.
Colter's and Dickey's and Tony Roma's are making money hand over fist while
serving terrible Q. To make it in the biz you must first get lots of people
in the door which you can accomplish partially with quality. Then you must
not be afraid to charge high enough prices. Then you must keep costs down,
and this is a lot harder than it sounds. Finally, you gotta keep your
employees from robbing you blind which I'm convinced is the cause of at
least 1 in 10 restaurant failures. Giving food away without your permission
counts as robbing you by the way.