OT: BBQ Finally Recognized as Fine Dining

[PooPopsBaldHead]

4 Texas BBQ joints just received Michelin stars. La Barbecue, Interstellar, and LeRoy and Lewis in Austin and Corkscrew in Spring (Home of former dog QB Kyle York) outside of Houston all got Michelin Stars Monday night. These are the first 4 stared BBQ joints in the world for the 46 BBQ restaurants in the guide worldwide and of the thousands they have vetted.

25 other Texas BBQ joints were recognized in the Texas guide 18 of which (including Franklin) were Bib Gourmand (17 I feel like a bìtch for typing that) that is considered a great value.


In all 15 restaurants in Texas received Michelin Stars in the first guide and for 4 of them to be BBQ joints is pretty cool. So in the great BBQ debate... Texas BBQ is up 4 nil on the competition when it comes to Michelin stars. Texas monthly will release its new Top 50 BBQ joints next year as it does every 4 years, which means those are the top 50 BBQ joints in the world. So once that happens we can have thread arguing which Memphis or Kansas Joint is #51.

LeRoy & Lewis


La Barbecue


Interstellar BBQ


Corkscrew BBQ


So pinkies out BBQ lovers we are officially fine dining when we gorge ourselves on smoked meats, homemade mac and cheese, and coleslaw all while chugging a beer.

Murica!

 

[greenbean.sixpack]

What do tires have to do with BBQ?

 

[Maroon Eagle]

What do tires have to do with BBQ?

The Michelin Man looks like he’s eaten a plate or 123 of BBQ…

 

[DesotoCountyDawg]

The Michelin Man looks like he’s eaten a plate or 123 of BBQ…

The Michelin Man needs to take a fluid pill.

 

[HomeBoyDawg]

Interstellar can take that alien crap they're drizzling on those ribs back to whatever planet it came from.

 

[Herbert Nenninger]

What do tires have to do with BBQ?

Because “tire-gate” led to Kyle York starting his first game, and he’s from Spring which has a fancy BBQ restaurant. Pretty straightforward.

 

[patdog]

Just looking at those plates, I'd bet only the last one is as good as 100 other BBQ restaurants across the south and mid-America. But they cost a lot more.

 

[BulldogBlitz]

Just looking at those plates, I'd bet only the last one is as good as 100 other BBQ restaurants across the south and mid-America. But they cost a lot more.

This is pretty much it.

Much like preseason rankings, I'm betting you gotta tip the Michelin man.

 

[Seinfeld]

 

[ckDOG]

With as much as it costs to get a half rack or a few ozs of brisket at any BBQ joint now, it's long past time to call this fine dining.

 

[DesotoCountyDawg]

With as much as it costs to get a half rack or a few ozs of brisket at any BBQ joint now, it's long past time to call this fine dining.

Ain’t that the truth. Whenever we have a craving for some ribs I go to the store and smoke them at home. I can buy three racks of ribs on sale for what it costs for one at some of these restaurants.

 

[PooPopsBaldHead]

Just looking at those plates, I'd bet only the last one is as good as 100 other BBQ restaurants across the south and mid-America. But they cost a lot more.

Nope. It's better and the prices are fine other than you are in Austin vs Memphis and everything is 30-40% more.

I've eaten @ Leroy and Lewis and La Barbecue. They are better than anything you have had if you think anything in the mid south compares. Iron sharpens iron and there is nothing that compares to the Austin BBQ scene over the last 15 years.

 

[L4Dawg]

When did they start doing Texas? I know they don't do the whole country, just a few metros.

 

[OG Goat Holder]

Nope. It's better and the prices are fine other than you are in Austin vs Memphis and everything is 30-40% more.

I've eaten @ Leroy and Lewis and La Barbecue. They are better than anything you have had if you think anything in the mid south compares. Iron sharpens iron and there is nothing that compares to the Austin BBQ scene over the last 15 years.

Correct, as far as what's better. As far as independent/non-chain places, these modernized joints are absolutely blowing away the old game. There are tons and tons of aging places that are living off their name, rather than their upheld quality of BBQ. Owners get old, their kids or new managements doesn't know how to keep it going, or don't want to. COVID exposed so much of this.

Prices? Can't go with you there. Prices are out of control just like anything else, but that's every restaurant.

 

[greenbean.sixpack]

Nope. It's better and the prices are fine other than you are in Austin vs Memphis and everything is 30-40% more.

I've eaten @ Leroy and Lewis and La Barbecue. They are better than anything you have had if you think anything in the mid south compares. Iron sharpens iron and there is nothing that compares to the Austin BBQ scene over the last 15 years.

I've eaten the BBQ in Austin, Memphis, B'ham, MS, ATL, Louisiana, etc., can't tell a difference. However, I'm but a simple country boy. Carolina BBQ is disgusting.

You folks fall too easy for hype and marketing. That's all I got.

 

[aTotal360]

Germantown Commissary > anything in Texas

 

[dawgman42]

With the prices most of these places charge, yeah, I can see them being mistaken for "fine dining."

I've had Panther City BBQ here in Fort Worth, but I'm not going to Goldee's and waiting in line for 3-4 hours for food. Just not going to happen.

 

[HotMop]

I've always had a taste for fine BBQ.

 

[Car Ramrod.sixpack]

Heck there is a taco stand in Mexico that has a Michelin star so it doesn't necessarily mean fancy dinning.

 

[Maroon Eagle]

Heck there is a taco stand in Mexico that has a Michelin star so it doesn't necessarily mean fancy dinning.

Exactly.

The best bbq I’ve had so far this year was at Jones Bar-B-Q in Marianna, Arkansas.

 

[dawgman42]

I've always had a taste for fine BBQ.

View attachment 691146

 

[The Peeper]

I've always had a taste for fine BBQ.

View attachment 691146

I discovered the McRib about 1983 or so and there is no telling how many hundreds of those things I ate from then until about 1990ish, probably thousands would be more like it rather than hundreds

 

[dorndawg]

I discovered the McRib about 1983 or so and there is no telling how many hundreds of those things I ate from then until about 1990ish, probably thousands would be more like it rather than hundreds

Thank You For Your Service

 

[The Peeper]

Thank You For Your Service

But I had a heart attack at age 50 sooooooooo.....

 

[BulldogBlitz]

I've eaten the BBQ in Austin, Memphis, B'ham, MS, ATL, Louisiana, etc., can't tell a difference. However, I'm but a simple country boy. Carolina BBQ is disgusting.

I'm with you there...but there was a pretty good spot I stopped at on the way back from the myrtle beach tournament the men played in a few years back. I had to take a few back roads to get to this place that looked like an abandoned small airplane hangar. They had that spot full of smoke and when I walked in, I believe the look was "holy ****, we ain't seen a white in 3 years". It was good stuff. I'm still uncertain on the whole "hash" dish thing as it seems to have different stuff in it based on what block you grew up on

 

[HotMop]

I discovered the McRib about 1983 or so and there is no telling how many hundreds of those things I ate from then until about 1990ish, probably thousands would be more like it rather than hundreds

A man of distinction with a refined palette I see.

 

[greenbean.sixpack]

I'm with you there...but there was a pretty good spot I stopped at on the way back from the myrtle beach tournament the men played in a few years back. I had to take a few back roads to get to this place that looked like an abandoned small airplane hangar. They had that spot full of smoke and when I walked in, I believe the look was "holy ****, we ain't seen a white in 3 years". It was good stuff. I'm still uncertain on the whole "hash" dish thing as it seems to have different stuff in it based on what block you grew up on

Here's the deal on BBQ, especially ribs, the more likely you are to be a crime victim when acquiring, the better the BBQ. For years, E & L in Jxn was considered the best BBQ around, I was never allowed to go with the people picking it up though

No offense to anyone on this board, as a general rule white folks don't know good BBQ and can't prepare it. If there's not a 60 year old black man smoking a Newport manning the smoker, I ain't eating it.

 

[The Peeper]

A man of distinction with a refined palette I see.

Nothing butt the finest pork parts for my palate**

 

[Hugh's Burner Phone]

The best bbq is going to be cooked by some man at least 50 years old, 400lbs, wearing stained overalls, and cooking on a homemade smoker back behind his house.

 

[karlchilders.sixpack]

Presentation is Everything.

 

[greenbean.sixpack]

Here's the deal on BBQ, especially ribs, the more likely you are to be a crime victim when acquiring, the better the BBQ. For years, E & L in Jxn was considered the best BBQ around, I was never allowed to go with the people picking it up though

No offense to anyone on this board, as a general rule white folks don't know good BBQ and can't prepare it. If there's not a 60 year old black man smoking a Newport manning the smoker, I ain't eating it.

I should know, I'm 33% black....from the waist down.

 

[maroonmadman]

Any BBQ joint that can pass a health inspection usually has lousy BBQ. JMHO. The best BBQ joints are dives, usually located in a shady part of town.

 

[dorndawg]

The best bbq is going to be cooked by some man at least 50 years old, 400lbs, wearing stained overalls, and cooking on a homemade smoker back behind his house.

You can just stop by next time*

 

[Perd Hapley]

Interstellar can take that alien crap they're drizzling on those ribs back to whatever planet it came from.

This Yelp review is brought to you by Captain Steven Hillar….

 

[PooPopsBaldHead]

Correct, as far as what's better. As far as independent/non-chain places, these modernized joints are absolutely blowing away the old game. There are tons and tons of aging places that are living off their name, rather than their upheld quality of BBQ. Owners get old, their kids or new managements doesn't know how to keep it going, or don't want to. COVID exposed so much of this.

Prices? Can't go with you there. Prices are out of control just like anything else, but that's every restaurant.

Funny enough I presented at a small meeting yesterday with a dozen other restaurant owners on behalf of one of my vendors (one of the largest food service distributors in the country) where we went over how to properly calculate food cost and profitability. One of the examples the main presenter used was brisket at a "famous BBQ restaurant." Whatever that means.

A common number you will hear in restaurant business discussions is "prime costs." This is made up of food cost and labor and the goal is 60% prime costs and the other 40% covers supplies, utilities, maintenance, rent, insurance, CC fees, and other overhead and 4-10% profit. A typical old school restaurant way of calculating prime cost is a goal of 30% labor and 30% food costs.

I was presenting because I consider prep labor a food cost and have added it into my food cost software. I come from a different background than restaurants and just see it differently. If I can buy 10 lbs of pre chopped tomatoes for $10 or 10 lbs we chopped for $8 I don't know which is cheaper until I calculate the weighted labor cost and equipment wear and tear of chopping it myself. Seems like a no brainer to me, but most restaurants don't do it that way.

Anyhow, the brisket thing came up. For labor intensive items like a brisket you have to smoke for 10+ hours, you have to have your food cost lower than 30%, more like 20-25% max.

So here are the numbers.

Upper 2/3rds choice CAB packer brisket $3.65/lbs
Yield loss at trim 20% (fat and rough corners removed)
New cost $4.57/lbs

Yield loss during cook 38% (all those juices that drop out and steam were paid for in the raw weight)
New cost $7.35/lbs

Rub and butcher paper $.18/lbs
New cost $7.53/lbs

$7.53/20%= $37.15/lbs
$7.53/25%=$29.72/lbs

So if you're selling brisket that has been properly trimmed, seasoned and smoked you better be in the $30-$35/lbs range to maintain profitablity.

If my brisket cost me $2.65/lbs in 2019, those same numbers had me selling it at $20-$24 per lbs. We also went over a bar that's losing money hand over fist by selling burgers for $10 a pop instead of $15 because the owner doesn't want to rake his customers over the coals.

COVID did a number on restaurants. If my food and labor costs are up 20% each over the last 4 years, that means I have to have increased my prices 66% to maintain my previous margins. Because my rent, insurance, equipment, supplies, and utilities all went up considerably too.

 

[El Perro Grande]

The best bbq is going to be cooked by some man at least 50 years old, 400lbs, wearing stained overalls, and cooking on a homemade smoker back behind his house.

So every 6 packer can make good cue, following this logic* I should be a shoe in for a Michelin star.

 

[Podgy]

Nope. It's better and the prices are fine other than you are in Austin vs Memphis and everything is 30-40% more.

I've eaten @ Leroy and Lewis and La Barbecue. They are better than anything you have had if you think anything in the mid south compares. Iron sharpens iron and there is nothing that compares to the Austin BBQ scene over the last 15 years.

Ate at Terry Blacks some time ago instead of Leroy and Lewis which means I just need to go back to Austin.

 

[OG Goat Holder]

Funny enough I presented at a small meeting yesterday with a dozen other restaurant owners on behalf of one of my vendors (one of the largest food service distributors in the country) where we went over how to properly calculate food cost and profitability. One of the examples the main presenter used was brisket at a "famous BBQ restaurant." Whatever that means.

A common number you will hear in restaurant business discussions is "prime costs." This is made up of food cost and labor and the goal is 60% prime costs and the other 40% covers supplies, utilities, maintenance, rent, insurance, CC fees, and other overhead and 4-10% profit. A typical old school restaurant way of calculating prime cost is a goal of 30% labor and 30% food costs.

I was presenting because I consider prep labor a food cost and have added it into my food cost software. I come from a different background than restaurants and just see it differently. If I can buy 10 lbs of pre chopped tomatoes for $10 or 10 lbs we chopped for $8 I don't know which is cheaper until I calculate the weighted labor cost and equipment wear and tear of chopping it myself. Seems like a no brainer to me, but most restaurants don't do it that way.

Anyhow, the brisket thing came up. For labor intensive items like a brisket you have to smoke for 10+ hours, you have to have your food cost lower than 30%, more like 20-25% max.

So here are the numbers.

Upper 2/3rds choice CAB packer brisket $3.65/lbs
Yield loss at trim 20% (fat and rough corners removed)
New cost $4.57/lbs

Yield loss during cook 38% (all those juices that drop out and steam were paid for in the raw weight)
New cost $7.35/lbs

Rub and butcher paper $.18/lbs
New cost $7.53/lbs

$7.53/20%= $37.15/lbs
$7.53/25%=$29.72/lbs

So if you're selling brisket that has been properly trimmed, seasoned and smoked you better be in the $30-$35/lbs range to maintain profitablity.

If my brisket cost me $2.65/lbs in 2019, those same numbers had me selling it at $20-$24 per lbs. We also went over a bar that's losing money hand over fist by selling burgers for $10 a pop instead of $15 because the owner doesn't want to rake his customers over the coals.

COVID did a number on restaurants. If my food and labor costs are up 20% each over the last 4 years, that means I have to have increased my prices 66% to maintain my previous margins. Because my rent, insurance, equipment, supplies, and utilities all went up considerably too.

That's about what I'm seeing with brisket here, at most of the real restaurants. $30 for a lb. $12 for sandwiches, which I'm guessing you can get about 3 from a pound.

Bottom line is, my happy asss just can't go out to eat anymore. Routinely have paid $15-$20 for lunch, when adding in tip. Last time I went to said BBQ restaurant, I got ribs (3 bones) with fries, piece of toast and a drink plus tip.......$23.

 

[PooPopsBaldHead]

Ate at Terry Blacks some time ago instead of Leroy and Lewis which means I just need to go back to Austin.

Terry's was recognized, but not given a star. I'm personally a little biased toward LeRoy and Lewis since I know one of the owners.

 

[PooPopsBaldHead]

That's about what I'm seeing with brisket here, at most of the real restaurants. $30 for a lb. $12 for sandwiches, which I'm guessing you can get about 3 from a pound.

Bottom line is, my happy asss just can't go out to eat anymore. Routinely have paid $15-$20 for lunch, when adding in tip. Last time I went to said BBQ restaurant, I got ribs (3 bones) with fries, piece of toast and a drink plus tip.......$23.

If you want to eat at home I'll sell you a large buffalo chicken pizza... for $30 lol.