I've had a few inquiries from friends and family about shipping my barbecue across the country for them to enjoy. Brisket, pork butt, ribs, etc...
I see that there are some barbecue restaurants like Franklin, and Black's in Austin, Arthur Bryant's in Kansas City, and others that are using Gold Belly to ship finished barbecue.
My back of the napkin calculations put the shipping cost alone at about $400 (from Oklahoma to New York City), plus the cost of the dry ice/chill packs and the cooler and box to ship in, vacuum sealer, etc...
Franklin for instance will ship a full vacuum packed brisket for $249 including shipping. https://www.goldbelly.com/franklin-barbecue
How can they possibly be making any money at this? Is there something that I'm not seeing in terms of shipping that is not apparent? Does a vacuum sealed brisket that is fully frozen need to be shipped with dry ice? and does it need to ship over night? or will it stay cold for two day shipping, which is exponentially cheaper?
Has anyone done this and have any advice or secrets they want to share?
I see that there are some barbecue restaurants like Franklin, and Black's in Austin, Arthur Bryant's in Kansas City, and others that are using Gold Belly to ship finished barbecue.
My back of the napkin calculations put the shipping cost alone at about $400 (from Oklahoma to New York City), plus the cost of the dry ice/chill packs and the cooler and box to ship in, vacuum sealer, etc...
Franklin for instance will ship a full vacuum packed brisket for $249 including shipping. https://www.goldbelly.com/franklin-barbecue
How can they possibly be making any money at this? Is there something that I'm not seeing in terms of shipping that is not apparent? Does a vacuum sealed brisket that is fully frozen need to be shipped with dry ice? and does it need to ship over night? or will it stay cold for two day shipping, which is exponentially cheaper?
Has anyone done this and have any advice or secrets they want to share?