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  • Re: This could get weird

    This is the comment that set Ronnie off:

    But even when he’s using normal wet-aged brisket (which is USDA Prime, by the way), the meat is supremely tender under a nice, crunchy bark (although it can be dry). 

    Daniel poked the bear and this was his response:


    Got to love his passion!   =)
  • Re: This could get weird

    @TN_Sister_State I like how he brought up his brisket will be cheaper than Franklin's "regular" brisket.  He's still chasing the ghost!  Told Aaron when he first met him "You don't know me now, but in a year you will".  
  • Re: This could get weird

    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....
  • How to butcher an entire cow!!

    Enjoy!  Food porn at it's finest and really a cool watch!


  • Re: This could get weird

    Pretty sure he was using Creekstone Master Chef or Prime.
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