Meat/braai Smoker help

Grant smoke bbq said:
So what would you guys be willing to pay for a 200g sirloin and salads at a venue?
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It's difficult because only you would know the effort as well as the cost that went into it from your side. For me though R65 to maybe R70 seems more in the ballpark. I guess the salad just doesnt do it for me or simply isn't "visually" appealing.
 
Thanks for your input guys. We sold out at last weeks market but that was only one brisket and two pork shoulders. I spend about 4 hours a week making about 40 kg of charcoal. And i usually light up the smoker at about 11pm on friday nights and the meat goes on at 12pm i then spend 7 hours prepping sauces and salads and packing all the equipment in the bakkie until 6am. Then we drive to the market for 7 set up by 8 start serving at 10. Pack up at 3pm home by 4 and then about two hours of cleaning and stock take. I hope you guys feel that that much work is worth another 10 bucks.
 
Grant smoke bbq said:
Thanks for your input guys. We sold out at last weeks market but that was only one brisket and two pork shoulders. I spend about 4 hours a week making about 40 kg of charcoal. And i usually light up the smoker at about 11pm on friday nights and the meat goes on at 12pm i then spend 7 hours prepping sauces and salads and packing all the equipment in the bakkie until 6am. Then we drive to the market for 7 set up by 8 start serving at 10. Pack up at 3pm home by 4 and then about two hours of cleaning and stock take. I hope you guys feel that that much work is worth another 10 bucks.
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Well there you go. :)

EDIT: On that note maybe from a marketing perspective maybe its worth throwing the actual smoking time of the meat out there which would make it somewhat easier for people to rationalise the pricing. Just a thought.
 
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i find it hard to pay more than R50 for "take out"

there is a guy here in CPT who does smoked ribs..He charges R120 for 500g ribs and chips and a mushroom onion mix.

But with Ribs +-50% is bone so yeah its pricey

Steaks are gone crazy priced at resturants so i rather buy a very nice steak for less than R50 and make that at home
 
Grant smoke bbq said:
We sell this plate of food for R80 it consists of smoked pork shoulder and brisket with a homemade sauce of your choice. With 3 bean salad, coleslaw and tomato and onion pickle with ciabbata slices. Do you guys think its value for money?
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I would keep the right hand side of the play (ciabata and meat) and drop the left hand side. Drop price to R60-R65?
I don't think too many South Africans are phased by coleslaw and bean salad... or perhaps its just me?
 
I am begining to realise that im chatting with a group of carnivores.
Im basing this plate of food on whats served in texas as a standard bbq plate. They serve 3 meats usually brisket/pulled pork and a link(smoked sausage) with refried beans ,coleslaw, onion piclkle and normal slices of white bread and a sauce. Im also serving men woman and children so serving only meat without the balance and variety of salads is a no no. The most expensive item on these plates is obviously the meat at between R80 to R100 per kg raw. The process of turning it into texas bbq is as i explained earlier a labour intensive and time consuming process. I will include a pic of what they serve at Franklins in Austin Texas and you guys take a guess at what a plate like that would cost here?
 
Thats about 1kg of meat easily. In terms of average markup your looking at R400 just for meat alone i would think a plate like that in a bbq joint here would cost between R400 and R450.
 
That plating also just looks a whole lot better than a styrofoam plate.
 
Franklin's is also the most famous BBQ in the US, where BBQ is revered. They have lines starting from 7am every single morning. They have it down to a fine art. Not to mention that their meat prices are way cheaper than ours here (even before you factor in the rates they get for bulk purchasing)

I'm not bashing your plate or your ideas, but I think it's the main reason I never went the route you did. I realised that what I would need to charge in order to make the plate 'worth it' made it too cost inefficient to bother.
 
I would be suggesting you think about maybe pricing the plate of meat and ciabatta at say R55 - R65, and then having the sides as an extra cost for those who want them

But also you need to play economies of scale. Trying to break even on a small volume of meat won't work, you will need to do the volume to make the price point more palatable for people (so same amount of time and effort, but more product to sell at the end of the day)
 
ToxicBunny said:
I would be suggesting you think about maybe pricing the plate of meat and ciabatta at say R55 - R65, and then having the sides as an extra cost for those who want them

But also you need to play economies of scale. Trying to break even on a small volume of meat won't work, you will need to do the volume to make the price point more palatable for people (so same amount of time and effort, but more product to sell at the end of the day)
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You have hit the nail on the head if i fill the smoker whenever i smoke i will actually make some good profit. Im visiting grill type restuarants in my area proposing to supply them meat and sauce on weekends so they can offer bbq on their specials menu for variety
 
Grant smoke bbq said:
You have hit the nail on the head if i fill the smoker whenever i smoke i will actually make some good profit. Im visiting grill type restuarants in my area proposing to supply them meat and sauce on weekends so they can offer bbq on their specials menu for variety
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Don't sleep on events if you're planning to make this full-time.
 
The sides don't dominate that plate. I like that. It's about the BBQ. That's the centerpiece.
 
Randhir said:
Franklin's is also the most famous BBQ in the US, where BBQ is revered. They have lines starting from 7am every single morning. They have it down to a fine art. Not to mention that their meat prices are way cheaper than ours here (even before you factor in the rates they get for bulk purchasing)

I'm not bashing your plate or your ideas, but I think it's the main reason I never went the route you did. I realised that what I would need to charge in order to make the plate 'worth it' made it too cost inefficient to bother.
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iv seen a few videos

they line up from around 4 and sold out by 2 latest (start at 11)

i see they charge around $20 per pound for brisket so around $40 per KG ..thats alot of money
 
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