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McClure's BBQ (3 Viewers)

tipsy mcstagger said:
Aw shi.....   Did you holler at me in the parking lot w my crawfish?
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No man I was with the family in the corner - I was going to come over and say what's up but you had employees or what seemed to be a vendor with you the whole time.  

Loved the place man - food wasn't bad either.   Give a full review when I get back to FLA....  the ribs were absolutely killer.

 
Ill be heading to McClures friday for lunch!  Heading down to New Orleans for the first time to attend a wedding and told my wife this was a must hit spot that a magic football friend owns.  She likes BBQ so she is in.  Going to have another girl that I am friends with that moved down there join us.  What must we get?  Ill probably go all meat plate but open to suggestions!  Being a friday is there a certain time we should be sure to be there by?

Tipsy - will you be around friday at lunch?  

 
ditka...mike ditka said:
Ill be heading to McClures friday for lunch!  Heading down to New Orleans for the first time to attend a wedding and told my wife this was a must hit spot that a magic football friend owns.  She likes BBQ so she is in.  Going to have another girl that I am friends with that moved down there join us.  What must we get?  Ill probably go all meat plate but open to suggestions!  Being a friday is there a certain time we should be sure to be there by?

Tipsy - will you be around friday at lunch?  
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Used to be that the NOLA brewery had a Friday 2 pm tour - you might want to verify, they did when I was there - got me two free beers even if I didn't join the tour

The deck on the second floor was really nice in the afternoon

 
Mmmmm....BBQ

Was lucky enough to visit today for lunch with my wife and a friend of ours.  All absolutely loved it.  I saw our hero, and was going to say hello but the one time I had a chance he was talking to another customer and then he went outside and I couldnt find him again.   Oh well. Food was fantastic.  I went with the 3 meet plate (ribs, brisket, chicken) and loved them all.  Waffle fries and macaroni were great as well.  Definitely recommend everyone checking out when they visit.

 
ditka...mike ditka said:
Mmmmm....BBQ

Was lucky enough to visit today for lunch with my wife and a friend of ours.  All absolutely loved it.  I saw our hero, and was going to say hello but the one time I had a chance he was talking to another customer and then he went outside and I couldnt find him again.   Oh well. Food was fantastic.  I went with the 3 meet plate (ribs, brisket, chicken) and loved them all.  Waffle fries and macaroni were great as well.  Definitely recommend everyone checking out when they visit.
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The man can cook 

 
Really is awesome BBQ. Probably the best NC Style pork BBQ outside of the piedmont/Lexington area in NC. 

Ribs awesome also. And brisket not too shabby - but I'm more a pork and ribs guy. 

Ordered enough that I'll do it all again on my flight to DC. 

 
Wtf. Was considering a trip to NO in early July. 1000 a night for a hotel. I can go to Europe or Hawaii for a weekend cheaper. 

 
As a final note, bummed Tipsy wasn't there as he'd have been the most famous person I met on my trip.

as it stands chatting it up on the plane with Odell Backham will have to do.

 
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AcerFC said:
You did tell him about McClures right. That way he can love it and can invest in one in the NY/NJ area
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When we hang out in Dallas, I'll be sure to ask.

:coffee:

He did say "I've seen you before" so I'll try to slide into his DMs and set something up.  Probably thought I was one of his agents or attorneys. :oldunsure:  

 
Koya said:
When we hang out in Dallas, I'll be sure to ask.

:coffee:

He did say "I've seen you before" so I'll try to slide into his DMs and set something up.  Probably thought I was one of his agents or attorneys. :oldunsure:  
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This is the second time today I have heard this. What on earth does it mean

 
AcerFC said:
This is the second time today I have heard this. What on earth does it mean
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Direct message on Twitter. The phrase is usually used when a guy or gal is hitting on someone via twitter and sends them a DM, subtly or not so subtly trying to hook up. Aka... slide into your DMs

 
Koya said:
Really is awesome BBQ. Probably the best NC Style pork BBQ outside of the piedmont/Lexington area in NC. 

Ribs awesome also. And brisket not too shabby - but I'm more a pork and ribs guy. 

Ordered enough that I'll do it all again on my flight to DC. 
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Sorry to miss ya.. .I've been the early am guy a lot lately

 
The fried chicken has slowly but surely gotten a good following.    I am about to unleash it 7 days a week.   FC was and is and always will be my favorite comfort food.   The restaurant I was going to open for years (going back to the mid 80's really) was always going to have FC....but then I found my love for bbq.   

Well....I can do both by god :)

https://nola.eater.com/maps/best-fried-chicken-new-orleans-nola

 
tipsy mcstagger said:
The fried chicken has slowly but surely gotten a good following.    I am about to unleash it 7 days a week.   FC was and is and always will be my favorite comfort food.   The restaurant I was going to open for years (going back to the mid 80's really) was always going to have FC....but then I found my love for bbq.   

Well....I can do both by god :)

https://nola.eater.com/maps/best-fried-chicken-new-orleans-nola
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BRING IT! 

Gotta come down for a Fried Chicken tour now that Gus’s World Famous is opening up a location down there. Curious to see if they get it right. I KNOW you will... 

 
TIpsy, been about 10 years since my last visit.  Will be in town in a couple months for a getaway, would love to stop in again.  

If I understand it right...

You left Dante's 5 years ago or so, yes?  And opened a restaurant on Magazine, then a second in NOLA brewery, then closed the one on Magazine?  

The one catch to stopping in - wifey is vegetarian.  Is there an option, even a creative one, that makes it work?

 
tipsy mcstagger said:
The fried chicken has slowly but surely gotten a good following.    I am about to unleash it 7 days a week.   FC was and is and always will be my favorite comfort food.   The restaurant I was going to open for years (going back to the mid 80's really) was always going to have FC....but then I found my love for bbq.   

Well....I can do both by god :)

https://nola.eater.com/maps/best-fried-chicken-new-orleans-nola
Click to expand...
That's some rarefied air to be mentioned in. Congrats.  I'm gonna come in to eat and get a shirt for the t shirt exchange.  Probably drink a boat load of beer too.

 
wilked said:
TIpsy, been about 10 years since my last visit.  Will be in town in a couple months for a getaway, would love to stop in again.  

If I understand it right...

You left Dante's 5 years ago or so, yes?  And opened a restaurant on Magazine, then a second in NOLA brewery, then closed the one on Magazine?  

The one catch to stopping in - wifey is vegetarian.  Is there an option, even a creative one, that makes it work?
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McBbq first official meal was served in November 2011 at Dante's as a pop up.

I quit Dante's in December 2011, but continued to pop up there on Tuesdays, and then all the weekday lunches for a few months.

Opened Magazine in July 2013. 

Opened at NOLA Brewing in July 2015.

Closed Magazine in March 2016.  

As of the end of this month, I will have been in full time operations (not a pop up) for 5 years.....holy crap!!

Vegetarians have options here.   I do smoked veggie tacos, nachos, and a smoked mushroom melt.   Give me a heads up and I'll smoke some leaves and twigs for your rabbit. :)

Looking forward to seeing you my friend.

 
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Now we are just showing off :)    

Coming this weekend:    The McClure's Meat Board

House cured & smoked pastrami, with a bit of the sauerkraut on the side and a touch of our Russian dressing for the Rueben. 

House made Hogshead cheese with a little onion thyme relish & creole mustard.   (Hogshead is really just a pate essentially...don't let the name freak you out Nancys')

House made Boudin Balls, fried and with a bit of our horseradish aioli. 

House cured and smoked Tasso ham with pimento cheese.

Twice smoked candied bacon :   Covered in caramel, chocolate, and pecans.

Pork Rinds dusted with sweet bbq rub

B&B pickles & slices of brioche crostini.

 $13 is a good price, right?  

 
tipsy mcstagger said:
Now we are just showing off :)    

Coming this weekend:    The McClure's Meat Board

House cured & smoked pastrami, with a bit of the sauerkraut on the side and a touch of our Russian dressing for the Rueben. 

House made Hogshead cheese with a little onion thyme relish & creole mustard.   (Hogshead is really just a pate essentially...don't let the name freak you out Nancys')

House made Boudin Balls, fried and with a bit of our horseradish aioli. 

House cured and smoked Tasso ham with pimento cheese.

Twice smoked candied bacon :   Covered in caramel, chocolate, and pecans.

Pork Rinds dusted with sweet bbq rub

B&B pickles & slices of brioche crostini.

 $13 is a good price, right?  
Click to expand...
Do you deliver?

To Denmark?

:kicksrock:

Damn that looks good

Although Hogs' headcheese sounds a bit, well, odd

:P  

 
tipsy mcstagger said:
Now we are just showing off :)    

Coming this weekend:    The McClure's Meat Board

House cured & smoked pastrami, with a bit of the sauerkraut on the side and a touch of our Russian dressing for the Rueben. 

House made Hogshead cheese with a little onion thyme relish & creole mustard.   (Hogshead is really just a pate essentially...don't let the name freak you out Nancys')

House made Boudin Balls, fried and with a bit of our horseradish aioli. 

House cured and smoked Tasso ham with pimento cheese.

Twice smoked candied bacon :   Covered in caramel, chocolate, and pecans.

Pork Rinds dusted with sweet bbq rub

B&B pickles & slices of brioche crostini.

 $13 is a good price, right?  
Click to expand...
Could charge $16-17 easy

 
msommer said:
Do you deliver?

To Denmark?

:kicksrock:

Damn that looks good

Although Hogs' headcheese sounds a bit, well, odd

:P  
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Pretty sure that will raise the cost a bit.

Hogshead cheese is the worst sounding Louisiana delicacy ever.   Terrible name, but delicious.   We make it primarily to go on our BBQ Banh Mi sandwiches...love the stuff.

 
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