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In Reply to: Dual question. Help needed. posted by BobbyQ on April 07, 2014 at 03:02:50:
PP is not the most cost effective. at 50% yield and 1.60 per pound to start that leaves you at over $3.00 per pound at point of sale. chicken can be purchased for around 1.50 per pound with little to no waste. less time to produce also. smoke it. cool it. cut the breast just past the wing and separate the dark meats and flash fry them the next day.
there are some good frozen corn nuggets and fried mac and cheese products out there also that cost about 25 cents a serving. and frozen french fries are just as cheep as real spuds and take less time to cook and retain their heat longer.
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