(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.
Great video! I had never heard of an Old 96-er, definitely going to be making an event out of cooking one of those this summer.
But did I miss something, or did they not season any of this meat!?
Really great video. I enjoyed the sausage-making one by this team as well. Hope to see more of these gents in the future.