NCCommish
Footballguy
I agree with all this
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McClure's BBQ (1 Viewer)
- Thread starter tipsy mcstagger
- Start date
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Insoxicated
tipsy mcstagger
Footballguy
its all for free to my peeps tonight...and the legs were BOGO Free...so.... 
I'll be cooking whole chickens for the restaurant. Butcher up a half or quarter to order. Do some pulled for sandwiches.
I'll be cooking whole chickens for the restaurant. Butcher up a half or quarter to order. Do some pulled for sandwiches.
tipsy mcstagger
Footballguy
i Cray u lurking...y'all come on over
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Insoxicated
pullled smoked chicken sammiches = heaven.its all for free to my peeps tonight...and the legs were BOGO Free...so....
Drifter
Footballguy
I did a southwestern smoked chicken salad this summer (posted in the BBQ thread) that was outstanding.pullled smoked chicken sammiches = heaven.its all for free to my peeps tonight...and the legs were BOGO Free...so....
Jojo the circus boy
Footballguy
I did a search for posts by you for "southwestern" and nothing came up, can you link to your post please?I did a southwestern smoked chicken salad this summer (posted in the BBQ thread) that was outstanding.pullled smoked chicken sammiches = heaven.its all for free to my peeps tonight...and the legs were BOGO Free...so....
cosjobs
Footballguy
I completely agree for myself. But if you want to bring in the women, chicken breasts and salad result in a fairly significant increase in volume. Brine the breasts, then keep in a tub of wishbone Italian dressing and grill enough to only have to do them every 20-30 min. Serve on a bed of lettuce for $8.75. I would never order it, but if it was on the menu, I'd bring my wife instead of coming alone- doubling the check average.
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Insoxicated
Screw the fairyfood wimmens. Eat real meat or stay home and do laundry.This is a BBQ Joint, not a Panera Bread, hippie!I completely agree for myself. But if you want to bring in the women, chicken breasts and salad result in a fairly significant increase in volume. Brine the breasts, then keep in a tub of wishbone Italian dressing and grill enough to only have to do them every 20-30 min. Serve on a bed of lettuce for $8.75. I would never order it, but if it was on the menu, I'd bring my wife instead of coming alone- doubling the check average.
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On the timeline thing, the guys at Southern Soul are one of the hottest BBQ joints going now.
http://www.huffingtonpost.com/tom-morris/southern-soul-saint-simons-island_b_1081612.html
Casually mentions they start their day at 5:30 am which means they're carrying over meat from the night before for lunch. Definitely the way to go.
J
http://www.huffingtonpost.com/tom-morris/southern-soul-saint-simons-island_b_1081612.html
Casually mentions they start their day at 5:30 am which means they're carrying over meat from the night before for lunch. Definitely the way to go.
J
I'll not argue the points above, but there is a large portion of the population that will not eat "Dark meat", I was simply saying I was suprised that Tipsey was limiting his potiential clientel. Now that we know it's at his house and is a freebie my post is moot.
tipsy mcstagger
Footballguy
my new & improved scratch beans have won the taste test from last night. I need to write down my final recipe, so I'll do it here since I
u guys. :mancrush:Day before serving
2# SMALL navy beans, soaked overnight, rinsed, boiled slowly for an hour* until just before they become mushy. *Add chicken stock (2 to 1 with water), onion, celery, and garlic to the beans...and a ham hock during the boiling phase. Drain. Remove everything but the beans and discard.
Add together in bowl & mix
3 cups chicken stock
1 cup water
2 cups light brown sugar
1 cup honey
2 tbl sorgum molasses (i choose the kind made by the amish / sub any molasses i suppose
)2 cans tomato paste
2 cans tomato puree
2 tbl cumin
2 tbl salt
2 tbl pepper
.25 cup of (use your favorite meat seasoning)
1 green & 1 red bell pepper diced and sauteed lightly w the smoke onion & garlic
1 smoked onion chopped up
1/2 clove of smoked garlic
8 strips of bacon cooked and chopped
3 cups of leftover pulled pork chopped
2# cooked beans
Let set-up @ least 12 hours so those beans soak up a ton of the flavor before the next days cook.
DAY OF COOK:
Cook in smoker for 1.5 hours uncovered, with a stir every 30 minutes.
Cover and let cook for another 1.5 hours, then serve!
Drifter
Footballguy
Were the canned beans prepared with the same additions or are we talking apples and oranges?
Drifter
Footballguy
Probably because I spelled Southwestern wrong.http://forums.footballguys.com/forum/index.php?showtopic=586931&view=findpost&p=13449062 One might consider using one of the Chipotle Mayos out there instead as it uses a Chipotle puree instead of the powder which adds more depth of flavor. You could also make your own puree, I suppose.I did a search for posts by you for "southwestern" and nothing came up, can you link to your post please?I did a southwestern smoked chicken salad this summer (posted in the BBQ thread) that was outstanding.pullled smoked chicken sammiches = heaven.its all for free to my peeps tonight...and the legs were BOGO Free...so....
tipsy mcstagger
Footballguy
Pretty much, with less on the spices by a lot. The scratch beans were better, and had more street cred when showcased against the canned made better method i've done my entire life. being lazy won't ever pay off I think.
Drifter
Footballguy
You could well be right but serving two different "flavored" beans isn't really factual data for that.
tipsy mcstagger
Footballguy
I slow smoked whole onions, quartered, salt & peppered, and veg oil. The garlic was a clove split in half (cutting each toe in half essentially) still in its outer layers, also seasoned with salt & pepper and rubbed w oil. They are done when you can squeeze out a toe of garlic because it is nice and soft. And delicious by itself.Meat Seasoning: 2#salt14 oz. black pepper2 oz. cayenne12 oz. paprika10 oz. granulated garlic8 oz. onion powder5 tablespoons ground sage5 tablespoons ground rosemary15 ea. bay leaves ground'joker said:
Uruk-Hai
Footballguy
This and the other cooking threads fascinate me. I love to cook, but don't have the natural talent or imagination for it. If someone gives me step-by-step instructions, I can bulldoze my way through it. But starting from scratch with just my feeble brain to create something - that's way beyond my ability. Even some of the recipes posted seem like Greek to me - I'd almost need a video to walk me through it.
Anyway.....sounds like Tipsy's stuff is seconded by the foodies here, so I'm sure it'll be great. I've done the business side of restaurants/bars before, but the creative side eludes me.
Tipsy, if you ever go on-line and can ship (dry ice or whatever) I'm game to buy some.
Anyway.....sounds like Tipsy's stuff is seconded by the foodies here, so I'm sure it'll be great. I've done the business side of restaurants/bars before, but the creative side eludes me.
Tipsy, if you ever go on-line and can ship (dry ice or whatever) I'm game to buy some.
tipsy mcstagger
Footballguy
My luck continues...I'm not sure why I'm getting all the good karma, but I'll take it.
Made a solid connection with a Molasses maker that will be supplying me with Peach Wood too. And Hickory. Scoring both down here in NOLA is no easy feat.
Made a solid connection with a Molasses maker that will be supplying me with Peach Wood too. And Hickory. Scoring both down here in NOLA is no easy feat.
Rohn Jambo
Footballguy
When will you start taking orders from Boston? :drool:
How would you describe how the two beans tasted different?J
SofaKings
Footballguy
Yeah, it looks really cool!That is very cool. It even tweets.Hrmm... we're taking the train down on Friday December 9th but we don't arrive till 3:30. Boo! We're still coming by for Brunch that Sunday though.
Congrats again on the arrangement. It sounds EXACTLY like what you need to get off the ground.
I hear ya on the Ribs/Chicken being much shorter cook times. I'm not a huge fan of overnight cooks. Just a suggestion but you MIGHT want to look into a Rock's BBQ Stoker Pit Control system. They make them for any size pit. If you ran a couple/few cooks with the system to get the hang of it, I'm confident you could set and forget for overnight cooks and have your shoulder waiting on you almost finished when you wake up the next morning. Yes, it's sorta cheating... but your customers won't see any difference in the end product and that's the most important part.
They have a model compatible with your Lang. You're looking at around $500 total to get a great control system going that would make your life a LOT easier once the novelty of daily smokes wears off... or once your customers start demanding pulled pork or brisket daily after trying it.
tipsy mcstagger
Footballguy
Soul vs soulless . Creative vs formulaic.
The scratch beans just had much more depth, less sweetness which made the spices really bang, and they were not mushy like canned beans. Some thought they were more chili like than baked beans, but they liked them better anyway. They only 2 people that liked the cans ones better are two twenty somethings that admittedly love sweets.
Rohn Jambo
Footballguy
In terms of star rating, it is 2 farts vs. 4 farts.Soul vs soulless . Creative vs formulaic.
tipsy mcstagger
Footballguy
48 hours till first night. Just broke my toe today. Awesome. 
tipsy mcstagger
Footballguy
I cannot believe how bad my toe is hurting me. This is going to be a LONG PAINFUL day. 5 sauces to make. All the prep for my m.e.p. tomorrow. Blending all the rubs. Making the cornbread batter. Prepping the cabbage & making the dressing for tomorrow. Beans...bean sauce....cheese grating....
And if I take anything stronger than aleve, i'm toast energy wise. I guess it was going too smooth & my luck was too good....At least I have till tomorrow night.
And if I take anything stronger than aleve, i'm toast energy wise. I guess it was going too smooth & my luck was too good....At least I have till tomorrow night.
Rohn Jambo
Footballguy
C'mon Tipsy. You can do it. I believe in you.
NCCommish
Footballguy
You know we are all rooting for you. If I wasn't 12 hours away I'd be glad to lend a hand.I cannot believe how bad my toe is hurting me. This is going to be a LONG PAINFUL day. 5 sauces to make. All the prep for my m.e.p. tomorrow. Blending all the rubs. Making the cornbread batter. Prepping the cabbage & making the dressing for tomorrow. Beans...bean sauce....cheese grating....
tipsy mcstagger
Footballguy
I'll be ok. I ain't got time to bleed.
Tiny Dancer
Footballguy
I hope you're not using crutches. It will take the soul out of your cooking.
tipsy mcstagger
Footballguy
No...it wouldn't...that would give a ton of character. Cheating...that is souless. Doing things the hard way ....
tipsy mcstagger
Footballguy
Also...the fact that these beans are delicious with just a bowl of rice says a ton about how much better they are than my old beans.Soul vs soulless . Creative vs formulaic.
NCCommish
Footballguy
I prefer my baked beans sweeter than spicy as well.Also...the fact that these beans are delicious with just a bowl of rice says a ton about how much better they are than my old beans.Soul vs soulless . Creative vs formulaic.
tipsy mcstagger
Footballguy
They are both spicy and sweet NCC. Thats why most ended up liking them more. I asked everyone that tasted if they needed anymore sweetness, and the vast majority said no.
NCCommish
Footballguy
Mine are heavy on cinnamon and brown sugar. Plus I cook them down to where they are fairly thick. So they are pretty sweet, almost dessert like but not quite.
culdeus
Footballguy
wait, what?
I'm pretty sure he means 2 pounds of (probably kosher) salt. The more I cook the more I realize the magical power of Salt.
J
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On salt, Michael Ruhlman has a really good looking book that I've just started called 20 http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438
He takes 20 foundational techniques and explores them. Near the top of his list is Salt.
Everyone knows it's important but the more I'm getting into it, I'm realizing just how much.
J
He takes 20 foundational techniques and explores them. Near the top of his list is Salt.
Everyone knows it's important but the more I'm getting into it, I'm realizing just how much.
J
tipsy mcstagger
Footballguy
yes....2# of Kosher salt(i don't even have regular table salt in the house). I need to add ...don't add the salt if storing for more than a week.. gets clumpy.
tipsy mcstagger
Footballguy
Props for folks today:
Brother in law is helping me in kitchen.
Dessert Chef @ Dante's whipping up my FUDGE BACON BROWNIES for me.
So pumped.
Brother in law is helping me in kitchen.
Dessert Chef @ Dante's whipping up my FUDGE BACON BROWNIES for me.
So pumped.
NCCommish
Footballguy
If my wife is to be believed this is still the biggest hole in my cooking. When I was kid my father was on a very low sodium diet so all the food in the house was essentially salt free. I guess I never really developed the "taste" for it or something and so I tend to use very light salt on everything. Most people seem to never notice or are too polite to say but my wife insists I consistently under salt everything.
culdeus
Footballguy
you use this same rub for all meats?
Wild Young Billy
A Crazy Cat
:drool:Props for folks today:
Brother in law is helping me in kitchen.
Dessert Chef @ Dante's whipping up my FUDGE BACON BROWNIES for me.
So pumped.
fasteddie_21
2006 NM Poker Champ
You need internet sales. You'd have an order from Denver.
GL!
GL!
tipsy mcstagger
Footballguy
No. But it is the main base for all of them. I add stuff for each individual animal. Those are secrets at this point
tipsy mcstagger
Footballguy
The miss use of salt...especially not using it enough, is the biggest hole in everyones cooking. And the thing that separates our cooking down here is we know how to use salt & other seasonings. It was a very necessary part of cooking down here in the olden days when meat they used daily wouldn't make it in our dog bowls today. Refrigeration changed that part thankfully, but we didn't forget how to season things.
pigskinliquors
Dr. Parrothead
Best of luck Tipsy! You already have a lot of fans here.
tipsy mcstagger
Footballguy
NOTE: Too powerful for fish. I use a different blend for that.No. But it is the main base for all of them. I add stuff for each individual animal. Those are secrets at this point
tipsy mcstagger
Footballguy
This will happen eventually...but will be for FBG's only for a while. Barbecue is best served fresh as possible, but I want to please my fans here unable to visit anytime soon.You need internet sales. You'd have an order from Denver.
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