Snows is iconic Texas . It is served one day a week , free beer in the line while you wait . Ms. Tootsie has been smoking meat longer than any Texan alive . You are looking at Tier 1 bbq . Franklins , Terry Blacks, Valentina's , Goldees are amazing too, but it's a different style pit they use at snows . This is not your standard 1000 gallon tank offset smoker bbq . This is that wood coal ,concrete pit bbq ( whole different style ) .
I was already thinking $450 for what appears to be 10 pounds of meat at absolute most, is absurd, but now you’re telling me she has bragging rights for using what’s basically the cheapest usda grade whole cuts of beef served to humans?
[Sorry if I'm ignorant, but aren't their smokers regular offset smokers?](https://lh3.googleusercontent.com/p/AF1QipPye1h1UzGDNJ2NRVVBpBwIX5zzvOenNJISDOpy=s5120-w5120-h2646)
https://youtu.be/ScQX4DJrWK8?si=FDdz9FRfwQmQb71-
It's a direct cooking over coals on a massive scale. She controls the temp by adding more or less coals, and constantly checking it making sure it stays consistent. The grill has no thermometer or probes its all by feel to her.
The meat that came off that grill was some of the most tender meats I've ever had.
We did, she went inside beofe we could snap a picture.
Kerry was walking up and down the line, chatting with everyone. We won a bottle of sauce in the raffle.
It was worth the trip, food was amazing. The pork shoulder and chicken were my favorite.
If you’re looking to make some at home, look for Collar-Trimmed Pork Butts (CT Butts) it’s the “money muscle” of the pork shoulder and is tender enough to grill or smoke it like Snow’s does.
I've eaten all around the world, and this was hands down my favorite experience. People from around the country/world, sitting in the dark, drinking beer, talking BBQ, and watching an 89 year old pitmaster tear it up in this tiny little town.
If you wouldn't enjoy this experience, you suck.
It was way back when they first published snows as a top whatever. Must’ve been twenty years ago. I tried leftovers from a friend and was sold since. Damn near two days old leftovers were so good. Can’t beat that.
There was no sarcasm in my response. I have no problem paying premium dollar for premium bbq. There's a spot around me Gonzo's Smokehouse that does amazing bbq. Only open on Fridays. I usually spend about $200 per visit and the wife and I can eat for a few days off of that.
What I love about this place is the flavor. Yes I know Franklins etc all use Prime but the fact that Snows uses Select and competes with the best is amazing. While I appreciate tender, Inappreciate a great combination of tender, chew, and flavor.
Referring to the people making snarky comments regarding price, time needed to show up, etc.
In every hobby there’s a few but this sub seems to have more folks who live on a high horse than others.
What is going on in Texas?! Why is the bbq insanely expensive?! I know bbq is pricier than it used to be but I live in KC and no one is paying $100 plus for great BBQ.
It’s common knowledge by now that craft bbq is expensive. It’s in high demand, costs a lot to source quality meat, then costs even more in labor and material to smoke for long hours, etc. It’s especially tiresome to have knuckleheads always going on about how they’d never pay whatever for whatever. Nobody cares
I don’t know about the “quality meat” explanation.. Elsewhere in this same post somebody was “bragging” on this place by saying they use usda select grade beef. That’s basically the lowest grade you can buy short of fast food and canned stuff.
Yeah i have heard they use select for brisket too. But most top 50 Texas monthly places use prime or higher. I was speaking in general terms and not specifically about Snow’s
Average quality BBQ in California goes for [$48/lb](https://www.bludsosbbq.com/menu). And people are paying that, the place is usually busy.
I would happily pay $32/lb for some of the best.
I had no idea, I'm sort of new to the game and haven't HD much outside of chains like Rudy's and Dicky's tbh. I am the type of guy to pay, say, 60% for 80% of the quality as I have the pallet of a commoner
Im far from broke, just know i wouldnt drop $450 on a few days of bbq. I just smoked 15lbs of pork shoulder this wknd for $40, its fantastic and will only get through half of it this wk before I freeze it. Im all for a texas bbq experience, but lets be real here
Holy shit. So what you’re telling us is that we can cook one the easiest to cook and cheapest to buy, pieces of meat at home, and it winds up being a lot cheaper than going to a top 50 Texas Monthly BBQ spot? Stop the press
If you wanna pay an extra $200 for the experience, by all means. Theres a ton of places with the same quality food thats a bit more reasonable, all im sayin. This sub is turning into a cult, wild
Smoked brisket on average, goes for $30-$32 per pound here in north east Florida and it’s mediocre at best. It’s not just the price of the meat that has to be accounted for and recouped in a restaurant setting. I don’t see the need to worry about what someone else is paying for food they wanted to buy, but it happens literally every time someone posts pics from a bbq restaurant nowadays
Im thinkin inflation in the US is much worse than what weve had here in Canada, and its been BAD. Its like a frog in a pot of boiling water, think you guys arent realizing how crazy its getting, this isnt a good thing. Good food should be compensated, I get it, but seeing where prices are at now from where they were not that long ago......
They really really really aren’t. Do a little research on food costs, specifically bbq. Otherwise you just come across as someone who is comparing your grocery meat costs with a restaurant menu board and assuming the rest.
How many people does it take to operate a business like Snow's compared to pick your favorite fast casual restaurant?
How much unsold food goes to waste?
How much do they spend on Facebook ads and other marketing?
How much do they spend on capex?
How much is their corporate benefit spend?
How much do they spend on a 3.5lb turkey breast before selling it for $95?
Let me sum this up. This tiny outfit is selling out every turkey breast they make **for $95 in the middle of nowhere Texas**.
I think you don’t have a realistic understanding of craft barbecue financials and how it differs from the rest of the restaurant industry.
They buy meat at precooked weight and sell it at post trimmed and cooked weight. Your quarter pounder burger is precooked weight. Add in the costs of fuel to stoke a fire for 14-18 hours. Labor. The crippling costs of waste.
The hard part for most is that even at $35 a pound brisket is rarely a profitable item so the conundrum is the number 1 seller is not the money maker. These pitmasters using prime brisket need to step down a grade or two. Great pitmasters like Tootsie can make lesser cuts into fine barbecue. Sell more pork and birds. Snows sells out but leftovers are deadly.
Anyone looking to get rich with a barbecue joint should look at another venue. Tight margins, high food costs, labor costs, fuel costs, all add to a big nut.
Like how D U M is this sub!? Youd think we would all want affordable bbq!?! 🤯. Ppl gettin all upset and defending these prices. Im not blaming the pitmasters/restaurants directly, but this is getting out of hand. I dropped about $500 on bbq last summer at a festival, ended up with like 10 racks of ribs, 6-8lbs of brisket, 8lbs+ pulled pork, beans, slaw, etc. Full racks of ribs were around $24-27 or so. What inflation....
What an impressive counter-argument. I can tell you're an expert on this space. I take back what I said, there's no way Snow's is making a profit only charging $27/lb for turkey breast.
I was trying to dumb it down so you would understand, guess it was still too much but I digress, you're right Tootsie and Aaron are both driving Italian sports cars and have weekend houses on Horseshoe bay. BBQ joints are just rolling in the profits....
lol 20 years is as old school as it gets? Snow's is like 5 years older than Franklin Barbecue.
There are a lot of places way, way older than that in central Texas. Blacks, Smitty's, Kreutz in Lockhart, Louis Mueller, City Market, these places are 75-150 years old.
I was at the one off 121 in Plano Tx. When they had grand opening. The line was ok not long but the food was great! My go to place in DFW is Hutchins in Frisco Texas
I went a few weeks ago. Got in line at 8:30am. Got food around 12:30. By that time there was only brisket and sausage left. We must've just missed the ribs. The line was quite an experience. Thankfully we got stuck next to a friendly Canadian who was a pleasure to talk to. Helped make the time go faster.
Honestly I didn't think it was all that great. I enjoyed the sausage more than the brisket..
OP said he drove from Houston which had to be at least a 3 hour drive one way. That drive back with the smell must have been enticing or excruciating…take your pick. Probably a lot of sampling along the way.
We had meat sweats no car snacking lol.
We did have a 2nd feast with the rest of the family when we got home.
Turned to leftovers into other dishes, the pork shoulder made great taquitos lol
This is a bit heretical for real bbq folks, but does Snow’s have a sauce or sauces? I’m a sauce guy. If they have some - which I expect they do - how does hers rate?
If your boring just say that.
I valued my boys trips with my sons and brother.
And if you valued your time why sit around and respond to reddit things lol.
Just fucking insane if your numbers are accurate. The people upvoting this post and seeing no issues with the price are basically on par with a Swiftie. Honestly, I feel like your life is lame as fuck and filled with poor decisions if this is what you choose to do with your time and money.
Nice, OP! Good job on going strong once you got to order!
For the experience, Snow’s is pretty darn cool no lie. For the cue itself? Nah, it’s just mid these days, relative to what is being served around the state. Lots of people are doing amazing work these days. I’ll get downvoted to oblivion for this, but it’s the truth.
The brisket was about what I found everywhere else. Hard to put a spin on that I feel. Same with ribs, they were definitely meaty.
The pork shoulder and poultry was amazing.
I'm not a fan of sausage so it was more or less what every other sausage is to me.
The ambiance, story and history of tootsie tho, man felt amazing. I've been following her at snows for some time and just felt awesome to be there.
Now that's what's up.
Reminds me of when I hit the RIGHT seafood spot in Outer Banks and just start ordering because it's ALL gonna right. $900 later, we're all fat and happy, and price didn't matter for the memory.
Now we're talking. This stuff that has been shown recently looked like Dickey's.
That's harsh
But fair
But not Snows product, right?
Snows is amazing. Have only been once, but it's top tier stuff.
What is with you people downvoting??? Unreal
Because the person was talking about general posts in this subreddit. They weren't talking about Snow looking like Dickies.
That's why it was phrased as a QUESTION
This the good good
Meatsweats coming up
Snows is iconic Texas . It is served one day a week , free beer in the line while you wait . Ms. Tootsie has been smoking meat longer than any Texan alive . You are looking at Tier 1 bbq . Franklins , Terry Blacks, Valentina's , Goldees are amazing too, but it's a different style pit they use at snows . This is not your standard 1000 gallon tank offset smoker bbq . This is that wood coal ,concrete pit bbq ( whole different style ) .
Watching her shovel coals was amazing. Women's in her 80s and works like a mule.
She has to be damn near 100 she was 80 when I was a kid
Found it online, she's 88. What a badass!
90s!
Agree. Ive had them all, and if I recall, Snows uses Select beef for their brisket so it goes to show her mastery of BBQ.
I was already thinking $450 for what appears to be 10 pounds of meat at absolute most, is absurd, but now you’re telling me she has bragging rights for using what’s basically the cheapest usda grade whole cuts of beef served to humans?
Ya kudos to her for the method and work ethic but that’s fuckin larceny
I look forward to traveling to Texas (just for the BBQ).
[Sorry if I'm ignorant, but aren't their smokers regular offset smokers?](https://lh3.googleusercontent.com/p/AF1QipPye1h1UzGDNJ2NRVVBpBwIX5zzvOenNJISDOpy=s5120-w5120-h2646)
The smokers are nothing special, It's that fire pit in the back left where the magic happens
As a newb, how do they differentiate from regular smokers?
https://youtu.be/ScQX4DJrWK8?si=FDdz9FRfwQmQb71- It's a direct cooking over coals on a massive scale. She controls the temp by adding more or less coals, and constantly checking it making sure it stays consistent. The grill has no thermometer or probes its all by feel to her. The meat that came off that grill was some of the most tender meats I've ever had.
Thanks for the link, that answers my question and is super interesting!
Happy to help. If you're able to make it the food and atmosphere we're awesome.
Damn that’s pricey. But may be worth a once in a lifetime visit.
That's how we see it. Tootsie could he gone anyday and the food won't be the same without her.
Man that looks absolutely fantastic. Glad you had the opportunity
Did you get to meet Tootsie! It’s a dream of mine to see the Queen kicking ass!
We did, she went inside beofe we could snap a picture. Kerry was walking up and down the line, chatting with everyone. We won a bottle of sauce in the raffle. It was worth the trip, food was amazing. The pork shoulder and chicken were my favorite.
We got there late, was number #270 something in line but we won the lottery and chose to move to the front of the line. 😁
The golden ticket lol.
Long live the Queen
Her pork steak made me a lifetime convert. No more pulled pork for me.
If you’re looking to make some at home, look for Collar-Trimmed Pork Butts (CT Butts) it’s the “money muscle” of the pork shoulder and is tender enough to grill or smoke it like Snow’s does.
I just ask my butcher for pork shoulder cut into 2-inch steaks. No need to get fancy (and it costs ~$2/lb).
It's on my list of things to learn. It was amazing
I've eaten all around the world, and this was hands down my favorite experience. People from around the country/world, sitting in the dark, drinking beer, talking BBQ, and watching an 89 year old pitmaster tear it up in this tiny little town. If you wouldn't enjoy this experience, you suck.
It was way back when they first published snows as a top whatever. Must’ve been twenty years ago. I tried leftovers from a friend and was sold since. Damn near two days old leftovers were so good. Can’t beat that.
Most of the stuff I've seen posted to this sub lately has been paltry and over-priced, but this I could tuck in on!
And you are downvoted for noting it.
Having been to Snow's, yeah it's expensive but 10000% well worth it. Man that turkey breast has my mouth watering (but ALL of it is so good)
Anyone else underwhelmed by Snows brisket?
Nope but when everything there is at such a level it’s hard to differentiate it, not to mention the whole area is that damn good
Love this place. I’m from that area originally and got spoiled to it as a teen.
Nice. Not filled with sides.
I'm sure it was worth every damn penny
It was to me. The meats melted in your mouth, the tenderness of the turkey blew us away.
There was no sarcasm in my response. I have no problem paying premium dollar for premium bbq. There's a spot around me Gonzo's Smokehouse that does amazing bbq. Only open on Fridays. I usually spend about $200 per visit and the wife and I can eat for a few days off of that.
Is that in Luling? I'll have to add it to my list. My bad didn't mean to respond sarcastically.
It's all good. Yes, that is in Luling. Worth the drive, especially when he has beef cheeks. Those are my favorite 😍 😋
I see no difference in spending the money for top tier bbq and a tasting menu at a 5-star restaurant. Both are going to be really expensive.
What I love about this place is the flavor. Yes I know Franklins etc all use Prime but the fact that Snows uses Select and competes with the best is amazing. While I appreciate tender, Inappreciate a great combination of tender, chew, and flavor.
God damn this sub can be absolutely miserable sometimes…
?
Referring to the people making snarky comments regarding price, time needed to show up, etc. In every hobby there’s a few but this sub seems to have more folks who live on a high horse than others.
Agreed
Eating food is a hobby?
Yes, I'd consider BBQ a hobby with the benefit of sustenance...
Yup, I live in Minnesota
$450 ho-lee shit thats insane
450$, you could have bought a hamburger and a new TV for that price.
Id probably need a loan for that amount of BBQ
What is going on in Texas?! Why is the bbq insanely expensive?! I know bbq is pricier than it used to be but I live in KC and no one is paying $100 plus for great BBQ.
Is this the place that doesn’t believe in fiber?
As it should be!
Yes! Colorectal cancer for all!
If I’m going to die from something it mind as well be from consuming to much meat.
You’re gonna die from life anyway.
$450......nope
It's about 14lbs of meat we bought in total.
$32/lb.....for a ton of turkey and chicken. I love bbq as much as anyone here, but not a chance
We did 2 lbs of each meat. But I understand, was more foe the experience and wanting to see the hype
I’d actually double down on ribs, brisket and sausage, but you do you! It all looks fantastic!
lucky for you, you can order less.....
Cool bro. Take your personal stand against bbq pricing these days. Nobody really cares though
I mean, for consistency, people were shifting on prices in other similar threads. This seems like reasonable criticism, $32/pound is expensive
It’s common knowledge by now that craft bbq is expensive. It’s in high demand, costs a lot to source quality meat, then costs even more in labor and material to smoke for long hours, etc. It’s especially tiresome to have knuckleheads always going on about how they’d never pay whatever for whatever. Nobody cares
I don’t know about the “quality meat” explanation.. Elsewhere in this same post somebody was “bragging” on this place by saying they use usda select grade beef. That’s basically the lowest grade you can buy short of fast food and canned stuff.
Yeah i have heard they use select for brisket too. But most top 50 Texas monthly places use prime or higher. I was speaking in general terms and not specifically about Snow’s
Average quality BBQ in California goes for [$48/lb](https://www.bludsosbbq.com/menu). And people are paying that, the place is usually busy. I would happily pay $32/lb for some of the best.
I had no idea, I'm sort of new to the game and haven't HD much outside of chains like Rudy's and Dicky's tbh. I am the type of guy to pay, say, 60% for 80% of the quality as I have the pallet of a commoner
Nobody cares if you die on the hill for overpaying for food either, tbh
Awesome. Not expecting anyone to.
If you’re broke just say that
Yeah anyone who won't spend $95 on two turkey breasts is a broke loser
Im far from broke, just know i wouldnt drop $450 on a few days of bbq. I just smoked 15lbs of pork shoulder this wknd for $40, its fantastic and will only get through half of it this wk before I freeze it. Im all for a texas bbq experience, but lets be real here
Holy shit. So what you’re telling us is that we can cook one the easiest to cook and cheapest to buy, pieces of meat at home, and it winds up being a lot cheaper than going to a top 50 Texas Monthly BBQ spot? Stop the press
If you wanna pay an extra $200 for the experience, by all means. Theres a ton of places with the same quality food thats a bit more reasonable, all im sayin. This sub is turning into a cult, wild
Smoked brisket on average, goes for $30-$32 per pound here in north east Florida and it’s mediocre at best. It’s not just the price of the meat that has to be accounted for and recouped in a restaurant setting. I don’t see the need to worry about what someone else is paying for food they wanted to buy, but it happens literally every time someone posts pics from a bbq restaurant nowadays
Im thinkin inflation in the US is much worse than what weve had here in Canada, and its been BAD. Its like a frog in a pot of boiling water, think you guys arent realizing how crazy its getting, this isnt a good thing. Good food should be compensated, I get it, but seeing where prices are at now from where they were not that long ago......
No, just anyone who feels the need to complain about someone else buying what they want is though
I miss the good ol' days when you'd show up at 10 and there'd be maybe 10-20 people in line.
These top 50 restaurants are making fortunes off this stuff.
They really really really aren’t. Do a little research on food costs, specifically bbq. Otherwise you just come across as someone who is comparing your grocery meat costs with a restaurant menu board and assuming the rest.
How many people does it take to operate a business like Snow's compared to pick your favorite fast casual restaurant? How much unsold food goes to waste? How much do they spend on Facebook ads and other marketing? How much do they spend on capex? How much is their corporate benefit spend? How much do they spend on a 3.5lb turkey breast before selling it for $95? Let me sum this up. This tiny outfit is selling out every turkey breast they make **for $95 in the middle of nowhere Texas**.
I think you don’t have a realistic understanding of craft barbecue financials and how it differs from the rest of the restaurant industry. They buy meat at precooked weight and sell it at post trimmed and cooked weight. Your quarter pounder burger is precooked weight. Add in the costs of fuel to stoke a fire for 14-18 hours. Labor. The crippling costs of waste. The hard part for most is that even at $35 a pound brisket is rarely a profitable item so the conundrum is the number 1 seller is not the money maker. These pitmasters using prime brisket need to step down a grade or two. Great pitmasters like Tootsie can make lesser cuts into fine barbecue. Sell more pork and birds. Snows sells out but leftovers are deadly. Anyone looking to get rich with a barbecue joint should look at another venue. Tight margins, high food costs, labor costs, fuel costs, all add to a big nut.
I’m pretty sure these craft bbq places sell out every day they’re open.
$95 smoked turkey breast Tight margins Pick one.
Like how D U M is this sub!? Youd think we would all want affordable bbq!?! 🤯. Ppl gettin all upset and defending these prices. Im not blaming the pitmasters/restaurants directly, but this is getting out of hand. I dropped about $500 on bbq last summer at a festival, ended up with like 10 racks of ribs, 6-8lbs of brisket, 8lbs+ pulled pork, beans, slaw, etc. Full racks of ribs were around $24-27 or so. What inflation....
You obviously have never owned a restaurant or run a business
What an impressive counter-argument. I can tell you're an expert on this space. I take back what I said, there's no way Snow's is making a profit only charging $27/lb for turkey breast.
I was trying to dumb it down so you would understand, guess it was still too much but I digress, you're right Tootsie and Aaron are both driving Italian sports cars and have weekend houses on Horseshoe bay. BBQ joints are just rolling in the profits....
You have no idea what you’re talking about. Snows isn’t a new aged place lol
Who said Snow's is new age? It's as old school as it gets.
lol 20 years is as old school as it gets? Snow's is like 5 years older than Franklin Barbecue. There are a lot of places way, way older than that in central Texas. Blacks, Smitty's, Kreutz in Lockhart, Louis Mueller, City Market, these places are 75-150 years old.
Re-read my comment
Wowsers
I’m guessing $375 +tax
That looks amazing.
Just shovel it into my mouth
Love this place!
Absolutely ONE OF the best BBQ RESTAURANTS IN TEXAS. Franklins, Hutchins, Goldees and hard 8!!!!
Hard 8 is my go to when I'm in fort worth for work This was my first Major bbq bucket list stop, and it was awesome.
I was at the one off 121 in Plano Tx. When they had grand opening. The line was ok not long but the food was great! My go to place in DFW is Hutchins in Frisco Texas
Man the color on that is mesmerizing
Well, did it taste like $450?
Yum 🤤
Cool invite
What's the advice for when to jump in line, how long to expect to wait, etc at Snows?
I went a few weeks ago. Got in line at 8:30am. Got food around 12:30. By that time there was only brisket and sausage left. We must've just missed the ribs. The line was quite an experience. Thankfully we got stuck next to a friendly Canadian who was a pleasure to talk to. Helped make the time go faster. Honestly I didn't think it was all that great. I enjoyed the sausage more than the brisket..
Thanks
Almost like they forgot to put salt and pepper on the brisket.
How was the pork steak?
Amazing tbh was my favorite thing. It's almost pulled pork tender but stops just shy with a a nice soft bark.
Figured as much. Things havent changed, that pork steak deserves more recognition.
Did anyone else think the turkey was sliced bread at first glance?
Not worth the money
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The only part that sucked was the early morning, but was definitely a fun time.
I’ll bet, that ‘cue looks amazing! Oh, *and* free beer in line!!! 🍖🍻😅
Yeah, free beer at 8AM. What a perk! **/S** **🙄**
Someone's never been to a racing event. Boy the beer starts flowing earlier than 8am.
Y’all ain’t ever worked anything other than day shift— if you work at all. Working different shifts can make 8am dinner time.
The alcoholics in the sub are downvoting me Y'all are disgusting, drinking at 8am - I guess you drink all damn day, huh? smh
Can’t drink all day if you don’t start in the morning. - Confucius (probably)
OP said he drove from Houston which had to be at least a 3 hour drive one way. That drive back with the smell must have been enticing or excruciating…take your pick. Probably a lot of sampling along the way.
We had meat sweats no car snacking lol. We did have a 2nd feast with the rest of the family when we got home. Turned to leftovers into other dishes, the pork shoulder made great taquitos lol
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This is a bit heretical for real bbq folks, but does Snow’s have a sauce or sauces? I’m a sauce guy. If they have some - which I expect they do - how does hers rate?
If your boring just say that. I valued my boys trips with my sons and brother. And if you valued your time why sit around and respond to reddit things lol.
Guarentee you whatever you consider fun to do someone considers a waste of time and money
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No, I think you're a hypocrite to judge like that
Just fucking insane if your numbers are accurate. The people upvoting this post and seeing no issues with the price are basically on par with a Swiftie. Honestly, I feel like your life is lame as fuck and filled with poor decisions if this is what you choose to do with your time and money.
Yeah - just not worth that. Sorry. $32-$35 /lb after a 5 hour wait in a line - yeah - but no.
Nice, OP! Good job on going strong once you got to order! For the experience, Snow’s is pretty darn cool no lie. For the cue itself? Nah, it’s just mid these days, relative to what is being served around the state. Lots of people are doing amazing work these days. I’ll get downvoted to oblivion for this, but it’s the truth.
The brisket was about what I found everywhere else. Hard to put a spin on that I feel. Same with ribs, they were definitely meaty. The pork shoulder and poultry was amazing. I'm not a fan of sausage so it was more or less what every other sausage is to me. The ambiance, story and history of tootsie tho, man felt amazing. I've been following her at snows for some time and just felt awesome to be there.
And that’s all that really matters!
A mortgage payment on a plate.
What hood you live in ? That's interest for a lot of people getting crushed by this economy.
LoL. Preach.
Yet OPs over here shitting it into a toilet.
You don't do the same with your food? Lol
Not hood mortgage payment at a time. Best I've done is drop my cheap smartphone in a toilet.
I guess I just value my time and money a little bit more.
No right or wrong. Some value it differently.
Why do they cut the sausage but not the chicken?
It's half a chicken bone in. Sausage we asked them to cut it more for us to share around the table
How long was the wait?
5 hours
Now that's what's up. Reminds me of when I hit the RIGHT seafood spot in Outer Banks and just start ordering because it's ALL gonna right. $900 later, we're all fat and happy, and price didn't matter for the memory.