(peppy music)
- Hey butcher, I'm a customer.
- Hey customer, I'm a butcher.
What can I do ya for?
- What's good for the grill?
- How many people are you cooking for?
- I don't know, I'm thinking like 15 to 20.
- Oh, nice barbecue you're putting together.
- Sure am.
Celebrating.
- Celebrating what?
- My divorce.
(record scratches)
- That's fantastic.
- [Brent] Here are our favorite moves
for throwing the best barbecue,
getting the most for your money.
- Chicken up!
- It's way cheaper to buy a whole chicken
rather than buying pieces of breast or leg.
I wanna spatchcock a chicken!
That means, cut the backbone out of it.
It's one, even piece so that the legs, the thighs,
the breasts, will all cook evenly.
You could put it on the grill.
- [Ben] This is our pork shoulder.
Why I love this so much: you can see
the eye of what would be the pork chop, right here.
But then look at all this beautiful fat,
beautiful marbling, and this darker muscle.
You're essentially getting a pork chop
with more meat on it for anywhere from, I would say,
a third, like 25 to 50% less money than you're paying
for the pork chop, which is literally right here.
People want to always sell you the middles.
The middles are one of the more expensive part,
whenever you go to a meat store.
They wanna sell you the pork chop,
but the pork shoulder chop has usually been
just kind of relegated to pulled pork.
But there is this really, really nice area
where you can grill a pork shoulder chop.
You're not spending all that money, so it's gonna be
a few dollars less, it'll be bigger, feeds more people,
and no joke, this is my favorite piece to cook of pork.
Top cap.
It is less tender, but who cares when you're cutting it up
really, really, really thin?
You can see the graining is kind of like a skirt steak,
or a bavette.
If we're gonna be making tacos, we're just gonna be
slicing really, really, really thin pieces
after we cook the whole piece as one,
so you can really get away with any kind of cheaper cut.
One of our best options here is what we call
the old ninety-sixer, which is a sirloin
surrounded by the other muscle groups around it,
so you get a little bit of fillet, sirloin,
picanha, and tri-tip, but because you're getting everything
all at once, we tend to value it a little bit less,
so you're actually getting a steak that'll feed 15
for about $15.99, which is on the lower end.
We're gonna face this and cut our old ninety-sixer.
(electric saw whirring)
- And, ninety-sixer.
We have our top sirloin, we have our picanha,
we have our tri-tip, and we have a little bit of fillet.
So we have our big centerpiece steak,
we have our taco meat,
we have our pork shoulder chops,
and we have our spatchcocked chicken.
Now we're gonna season these, and we're gonna
throw 'em on the grill.
Let's celebrate that divorce.
(upbeat music)
We're here in the backyard of our butcher shop.
Here's a disclaimer for you.
We're paying New York State tax, and we're paying
New York City rent prices.
- Thanks, New York!
- Yeah, you're a peach.
While yes, this is probably more
than you're gonna be paying in
wherever else in the world you are,
like you can get away with a good amount of food, easily,
for 30 people for about $150, $170.
- This is about $20?
- Yeah, about a pound and a half of meat there.
- Okay, whole chicken, another $20.
- Yep.
- Pork shoulder chops, these were total about three pounds,
so this is about $30 all in, and ninety-sixer.
This is what six pounds, or 96 ounces of meat
actually looks like, which means this is just over $100.
So all in, we got
- $170.
But it also looks like we're gonna feed probably closer to
- [Brent] A hell of a lot more than 20 people.
And we got a little bit more in our budget to round it out
for, no one wants to say it, but vegetables,
and our fixings for our tacos.
- All right, let's grill.
Our really big guy is gonna hit the grill
before anything else.
It's gonna take the longest.
The chicken probably hitting around the same time,
do you think?
- [Brent] Yeah, chicken's still chicken.
It's the only thing that we need to cook all the way through
and most of the time, cooking a whole chicken takes about
45 minutes to an hour.
- [Ben] Hit our pork shoulder chops, cause these
we can cook to medium rare, and then quick flash
on the top cap.
(upbeat music)
- So we cooked, feeling pretty great about all of it,
especially these pork chops.
- I think your chicken looks really great.
- Thanks, bro.
- I think you did a really, really good job on that chicken.
Lets start, just gonna cut this into a few pieces.
It's tacos, man.
Don't be precious about it.
We're just cutting 'em up thin, against the grain.
- [Brent] Let us take a break and make a taco.
- [Ben] Man, make you a taco.
A little bit of taco meat goes a long way.
So not only are you buying a cheap cut,
but instead of having to budget
six or eight ounces a person, budget two or three,
cause everyone's just gonna have a taco.
Let's do a pork chop.
You don't have to be precious about it at all.
You're just cutting it off the bone.
You don't have to worry about the grain or going against it.
This is just gonna be really, really flavorful.
- [Brent] Now that it's cooked, we can cut it
into the individual steaks, cut out the little bit of fat,
and then that way, everybody knows what they're trying,
and they get to try something different.
So big sirloin in the center,
can't be mad about that.
All right, let's try this picanha.
- I'm gonna go outside.
Holy hell.
- That's even better than the tri-tip, I think.
It's more tender.
- Yeah.
- [Brent] And last but not least, our tenderloin.
- What's amazing to me is like, that fillet, that size,
would cost $60, probably,
just for the fillet alone, in a restaurant.
- [Brent] Now let's eat a chicken.
Cause we need that.
- [Ben] Yeah, I was hoping for a chicken after tacos
and pork and four cuts of steak.
- [Brent] Got a preference?
- [Ben] I'm gonna go light meat.
I'm gonna go breast.
- Goddamn, that's good.
It's a good day when you wonder, would you like
the grilled chicken, steak, or pork chop better?
- Yeah.
- Just slow roasted, salt and pepper.
- Yeah.
Hopefully we got across, you shouldn't be intimidated
going to your butcher shop and getting a full spread
for you and yours for pretty cheap.
Like, this is not gonna feed 20 people.
This could feed 25 or 30 people.
- Or 40.
- And we spent about $170.
You could spend even less than this,
getting just burgers and dogs if you wanted to,
but this is a killer spread that's gonna cost
probably about $7 or $8 a person.
That's pretty cool.
- I'm gonna pull some noodles.
This is just dough.
Nothing special about it.
So what I'm doing is kind of pulling on it,
at the same time.