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McClure's BBQ (4 Viewers)

absolutely destroyed physically.  haven't had a day off in two weeks...just worked 16 hours yesterday....had two different catering events last night at the same time (which needed a total of 22 chaffing dishes between them) and about to boil 300# of crawfish for a group showing up by noon today.  And its hot as hell and I've yet to acclimate for the summer.

However I think I will be able to muster the energy to deposit these catering checks, but only because I can do it with my tablet.   :)

Best part of today is going to be the delivery of some Gus' Fried Chicken from Memphis.  (or possibly seeing my buddy from Memphis....meh....give me chicken!!!)

 
oy.   lady says she cancelled the event back in April on our answering machine.  The same voice mail that was worded like this at that time:  THANKS FOR CALLING MCCLURES...WE HAVE CLOSED THE MAGAZINE STORE< PLEASE EMAIL ME AT blah blah blah < OR JUST COME BY THE TAPROOM blah blah blah.

I tried to confirm with her on Thursday but she didnt respond on the email until I was already passed out and I neglected to see it on Friday while all the other craziness was going on.   She was a real female dog about it too...  $1800 order.   Last time I don't take a deposit.  My generosity/trust is done.

Wanted to unload on her in person and on facebook...taking the high road.   Free boil (donations excepted) here at brewery today.   Plus I've sold 6 of the sacks to friends on the cheap to lessen the financial loss.   I'll still end up losing money but a bit less.   

Lesson learned....don't even trust fellow industry people.

 
Tips don't cook yourself into an early grave!  You eating right, keeping the boozing down, and exercising?  If not, please post in here so I can make it a priority to get down to Nawlins and have your que before you kick the bucket.

tia

 
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tipsy mcstagger said:
oy.   lady says she cancelled the event back in April on our answering machine.  The same voice mail that was worded like this at that time:  THANKS FOR CALLING MCCLURES...WE HAVE CLOSED THE MAGAZINE STORE< PLEASE EMAIL ME AT blah blah blah < OR JUST COME BY THE TAPROOM blah blah blah.

I tried to confirm with her on Thursday but she didnt respond on the email until I was already passed out and I neglected to see it on Friday while all the other craziness was going on.   She was a real female dog about it too...  $1800 order.   Last time I don't take a deposit.  My generosity/trust is done.

Wanted to unload on her in person and on facebook...taking the high road.   Free boil (donations excepted) here at brewery today.   Plus I've sold 6 of the sacks to friends on the cheap to lessen the financial loss.   I'll still end up losing money but a bit less.   

Lesson learned....don't even trust fellow industry people.
Click to expand...
How portly is she? 

 
James Daulton said:
Tips don't cook yourself into an early grave!  You eating right, keeping the boozing down, and exercising?  If not, please post in here so I can make it a priority to get down to Nawlins and have your que before you kick the bucket.

tia
Click to expand...
trying not too....but very aware I am aging poorly

 
:pickle:

Got a line of credit that pays off my current one, pays off my partner, pays off my sister, and leaves me a nice cushion for the summer.  The interest is higher than i'd like, but it is light years better than the penalty/taxes cashing out that retirement would have cost.  By my best calculations it will save us 20k.   

i'm going to cook myself a really big steak tonight.  (watch...i'll choke on it)

 
tipsy mcstagger said:
:pickle:

Got a line of credit that pays off my current one, pays off my partner, pays off my sister, and leaves me a nice cushion for the summer.  The interest is higher than i'd like, but it is light years better than the penalty/taxes cashing out that retirement would have cost.  By my best calculations it will save us 20k.   

i'm going to cook myself a really big steak tonight.  (watch...i'll choke on it)
Click to expand...
:thumbup:

 
Hey Man - I'll be there in just over a week from now. Looking forward to finally checking your place out!

Kev

 
The Roast Beast:  Thin slices of smoked brisket, smoked onions, and our gravy made from stock (from all our bones) and loaded with brisket, on a brioche bun....  Best sandwich i've made.   It was the messiest too.

 
Tips, are you still an ex-smoker? I'm going to bite the bullet in a couple days -- any words of wisdom or tips, tips? 

 
Knowledge is your friend @Higgins.   72 hours is all it takes to physically withdrawal from nicotine addiction.  The rest is a battle with your triggers (like finishing a meal or sex) that you always smoke after they are pulled.  You are bigger than those moments.   I took the 3-5 minutes after the mental craving triggered to go outside and breathe deeply & reconfirm how I didn't want to die from lung cancer.  I also used to pick up butts on the ground as a reminder how disgusting that habit is.   Do not use nicotine gum or the patch...they keep you physically addicted to nicotine.

www.whyquit.com helped me research why I needed to quit and what it would take.   I downloaded their counter to keep track of money saved, days added to lifespan, etc.  I'm a stat whore and that helped!

Best of luck brother.  You are bigger than your need to have a smoke.

 
Holy crap.  I'm finalizing a catering booking for September.  1075 Midshipmen & Alum from the Naval Academy at a tailgate before they play Tulane.   600 lbs of pork, 25 gallons of redbeans & rice, 25 gallons of jambalaya, 1100 mini muffulettas, and 30 gallons of cole slaw.   

DATS ALOTTA FOOD MON.  Close to a weeks worth in sales at one 3 hour event.   

ON IT. :football:

and now for the inevitable c-man jokes

 
tipsy mcstagger said:
Holy crap.  I'm finalizing a catering booking for September.  1075 Midshipmen & Alum from the Naval Academy at a tailgate before they play Tulane.   600 lbs of pork, 25 gallons of redbeans & rice, 25 gallons of jambalaya, 1100 mini muffulettas, and 30 gallons of cole slaw.   

DATS ALOTTA FOOD MON.  Close to a weeks worth in sales at one 3 hour event.   

ON IT. :football:
Click to expand...
Dude you're a machine... you got this... 

I wish I could make it down :(  

 
Re-introduced my Meat Pies today.   Think empanada skins stuffed with a mixture of brisket, ground beef, smoked peppers onions and garlic all cooked down with seasonings and flour (so it holds together).  After crimping the dough, they get fried.  

Playing with many items this summer for the extended snack menu that will take over the front kitchen eventually.  Smoked Bologna sliders.. Castle Burgers...Pimento & Pork sliders with arugula...a chicken meat pie along with a broccoli cheese & rice pie....bbq eggrolls....and gotta bring back the spicy beer boiled peanuts.   I need a way to market to the stoner crowd.

 
tipsy mcstagger said:
Re-introduced my Meat Pies today.   Think empanada skins stuffed with a mixture of brisket, ground beef, smoked peppers onions and garlic all cooked down with seasonings and flour (so it holds together).  After crimping the dough, they get fried.  

Playing with many items this summer for the extended snack menu that will take over the front kitchen eventually.  Smoked Bologna sliders.. Castle Burgers...Pimento & Pork sliders with arugula...a chicken meat pie along with a broccoli cheese & rice pie....bbq eggrolls....and gotta bring back the spicy beer boiled peanuts.   I need a way to market to the stoner crowd.
Click to expand...
Good call, I liked those.

 
tipsy mcstagger said:
Holy crap.  I'm finalizing a catering booking for September.  1075 Midshipmen & Alum from the Naval Academy at a tailgate before they play Tulane.   600 lbs of pork, 25 gallons of redbeans & rice, 25 gallons of jambalaya, 1100 mini muffulettas, and 30 gallons of cole slaw.   

DATS ALOTTA FOOD MON.  Close to a weeks worth in sales at one 3 hour event.   

ON IT. :football:

and now for the inevitable c-man jokes
Click to expand...
How can you possibly make and keep all that food hot and fresh?

 
tipsy mcstagger said:
Re-introduced my Meat Pies today.   Think empanada skins stuffed with a mixture of brisket, ground beef, smoked peppers onions and garlic all cooked down with seasonings and flour (so it holds together).  After crimping the dough, they get fried.  

Playing with many items this summer for the extended snack menu that will take over the front kitchen eventually.  Smoked Bologna sliders.. Castle Burgers...Pimento & Pork sliders with arugula...a chicken meat pie along with a broccoli cheese & rice pie....bbq eggrolls....and gotta bring back the spicy beer boiled peanuts.   I need a way to market to the stoner crowd.
Click to expand...
Please stop with the food porn and  :useless:

:P

 
James Daulton said:
How can you possibly make and keep all that food hot and fresh?
Click to expand...
Easily.   My Jambalaya pot is 20 gallons...make two batches on site while keeping some hot in cambros (insulated for transpo boxes).

Red Beans are best a day later anyway.  I can heat them back up in my crawfish pots (25 gallons each).

My big pit can hold 60 butts.  The small one 40.  Ice chests will keep them incredibly hot....so will the electric hot boxes I have here specifically for holding food hot.  I also have several pits I can borrow from my bbq brothers in arms if I needed to.

Not my first rodeo...just my biggest one for the bbq.   Staffing the open restaurant and this event are the hardest parts, but I have several folks I can call on to help (i.e. "friends").   If needed, several of them have mobile bbq pits too.   Just the guys on my hogs team have a combined 6 pits we could use.

 
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tipsy mcstagger said:
Easily.   My Jambalaya pot is 20 gallons...make two batches on site while keeping some hot in cambros (insulated for transpo boxes).

Red Beans are best a day later anyway.  I can heat them back up in my crawfish pots (25 gallons each).

My big pit can hold 60 butts.  The small one 40.  Ice chests will keep them incredibly hot....so will the electric hot boxes I have here specifically for holding food hot.  I also have several pits I can borrow from my bbq brothers in arms if I needed to.

Not my first rodeo...just my biggest one for the bbq.   Staffing the open restaurant and this event are the hardest parts, but I have several folks I can call on to help (i.e. "friends").   If needed, several of them have mobile bbq pits too.   Just the guys on my hogs team have a combined 6 pits we could use.
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Wasn't doubting you gb, just curious how you make it all work offsite like that.  Thanks for the info it's pretty interesting. 

 
No worries man.   I had a few moments when typing the proposal that I thought to myself...No way McClure...too much for you to do.   But then I remembered I'm a bad mamma jammer when it comes to feeding an Army.   Or Navy as it may be :)

 
Every time a new que joint opens up here in Baltimore (and they're popping up quite frequently), I always think to myself, I wonder how much better Tipsey's is?  To the point where I don't even go in and get some!  And I love me some barbeque. 

 
James Daulton said:
Every time a new que joint opens up here in Baltimore (and they're popping up quite frequently), I always think to myself, I wonder how much better Tipsey's is?  To the point where I don't even go in and get some!  And I love me some barbeque. 
Click to expand...
Go ahead and try them.  BBQ is a big tent.  Lots of different good stuff.  Just make Tipsy's your New Orleans BBQ home.

 
James Daulton said:
Every time a new que joint opens up here in Baltimore (and they're popping up quite frequently), I always think to myself, I wonder how much better Tipsey's is?  To the point where I don't even go in and get some!  And I love me some barbeque. 
Click to expand...
I appreciate that...but give those new guys your biz.    The new wave of guys cooking it like me (no cheating with gas, charcoal, chips, or pellets) should be producing really killer bbq if they know when things are "done".   Proper burning fire, consistent temperature, and proper seasoning should produce similar results....the rest is smoke & mirrors (but mostly smoke hahahahaha)

 
tipsy mcstagger said:
Easily.   My Jambalaya pot is 20 gallons...make two batches on site while keeping some hot in cambros (insulated for transpo boxes).

Red Beans are best a day later anyway.  I can heat them back up in my crawfish pots (25 gallons each).

My big pit can hold 60 butts.  The small one 40.  Ice chests will keep them incredibly hot....so will the electric hot boxes I have here specifically for holding food hot.  I also have several pits I can borrow from my bbq brothers in arms if I needed to.

Not my first rodeo...just my biggest one for the bbq.   Staffing the open restaurant and this event are the hardest parts, but I have several folks I can call on to help (i.e. "friends").   If needed, several of them have mobile bbq pits too.   Just the guys on my hogs team have a combined 6 pits we could use.
Click to expand...
I really really really wish I could come down for this :(  

 
tipsy mcstagger said:
James Daulton said:
Every time a new que joint opens up here in Baltimore (and they're popping up quite frequently), I always think to myself, I wonder how much better Tipsey's is?  To the point where I don't even go in and get some!  And I love me some barbeque. 
Click to expand...
I appreciate that...but give those new guys your biz.    The new wave of guys cooking it like me (no cheating with gas, charcoal, chips, or pellets) should be producing really killer bbq if they know when things are "done".   Proper burning fire, consistent temperature, and proper seasoning should produce similar results....the rest is smoke & mirrors (but mostly smoke hahahahaha)
Click to expand...
Can you do the 'non cheating' indoors?

 
good god...the meat pies.  70 pies sold in 6 hours.   Unreal.  Best part is it appears they were just an add-on for most folks ordering a plate or sandwich. 

 
Tiger Fan said:
Have you seen Blue Oak's setup?  Pretty impressive.

https://www.indiegogo.com/projects/blue-oak-
Click to expand...
I almost went by last night honestly but still haven't.  Great guys as far as I can tell in my minimal interaction w them.   I really am happy for them getting their own spot.  That smoker is impressive...most commercial bbq folks use them.  I sometimes wish I had one of the old hickories or southern prides because of the overnight action, but they just don't produce the same level of flavor my kind of pit does...i think.  I'm pretty sure I wouldn't be in the tap room or gotten the press I have without doing it old school....is that because it is so superior or simply the romantic vision of an all night fire burning?   I really wish I could test a few days of going head to head with my pit vs one like theirs, but with me doing all the meat prep & supervision so I know its as fair a battle as possible.

 
Tiger Fan said:
Yep.  It's good stuff.  NOLA's BBQ game has really stepped up over the last few years.
Click to expand...
Central City BBQ opens in the fall and everyone else will be on notice.  Chef Rob teaming up with Aaron Burgau is a great move for both.  I have no illusions of being the media darling anymore once they open.  Aaron has a great NOLA reputation as a chef & restauranteur with multiple things going already and Rob makes killer bbq...especially his brisket.  I think  my other meats beat his, but his brisket is hard to argue against.  I will say mine is on a whole new level the last few months since we went even lower & slower on the pits...and I'd be happy to go head to head with anybody on any given day.   Maybe not Franklin :)

 
tipsy mcstagger said:
I almost went by last night honestly but still haven't.  Great guys as far as I can tell in my minimal interaction w them.   I really am happy for them getting their own spot.  That smoker is impressive...most commercial bbq folks use them.  I sometimes wish I had one of the old hickories or southern prides because of the overnight action, but they just don't produce the same level of flavor my kind of pit does...i think.  I'm pretty sure I wouldn't be in the tap room or gotten the press I have without doing it old school....is that because it is so superior or simply the romantic vision of an all night fire burning?   I really wish I could test a few days of going head to head with my pit vs one like theirs, but with me doing all the meat prep & supervision so I know its as fair a battle as possible.
Click to expand...
Yeah I know them through some mutual friends...good guys....yesterday was the first time I went during "normal' operations (had them a few times at catered events, and went there after jazz fest, but that was limited menu and i was drunk).  While the location is great, and they did a good job with the look/decor, etc....the setup is a bit inefficient IMO.  You've got a great advantage of having two huge bars that are close to all the tables when you want drinks.  I had to walk all the way from the back just to fill up my water when I wanted another one, which with a lot of food....did 2 or 3 times.

Oh, and while their Philly Cheesesteak was good.....yours was definitely better :thumbup:

 
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