By Nevin Martell / Photo by Elizabeth Parker

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

DC’s favorite Texan-style Q joint kicks off our new blog feature by revealing some curious numbers.

 

Hill Country Barbecue Market

Mason jars stolen or lost each week:  2 to 3 dozen

Pounds of moist brisket sold each month: 3,500 pounds (give or take an ounce or two)

Wood burned every week: Approximately 224 logs

Pints of Shiner draft poured in a month: 11,223 pints, which makes the eatery the single largest customer of the beer east of the Mississippi

Pairs of boots behind the bar downstairs: 14

Pounds of dry rub used each week: 125 pounds

Copies of Texas Monthly hung on the wall: 54

Concerts hosted to date: Approximately 165

Pounds of sugar used to make desserts and beverages per week: 150 pounds

Amount of Texas Pete hot sauce used each week: 8 gallons

Number of celebrities who have signed the smokers: At least 30, including Coach Mike Shanahan, Roger Clemens, Alex Ovechkin, José Andrés, and Senator John Cornyn

Times Texan visitors have cried while eating a taste of home: Too many to count

 

Hungry for more? Book your reservation at Hill Country Barbecue Market now.