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McClure's BBQ (1 Viewer)

tipsy mcstagger said:
man....just had a photojournalist shoot about 10k shots of me and the store in the last 24 hours. His resume is unreal....Haiti...Rwanda...Mexico (just shot a movie that made sundance last year about the cartels)....Afghanistan.....unbelievable to me that someone is paying him to shoot ole bbq guy here in NOLA. Flew him down just to shoot me....and he has 9 more cities / businesses to shoot along with 10 other photographers doing the same thing nationwide for an big ad campaign I was nominated for months ago....these people are spending more on his little trip than I'll make in profits all year.

My life is weird. Thats all there is to it. Fist bumping Dave Chappelle from the best seats in the house at the Sanger on Friday night to getting photographed by the guy that does stuff like this the next day. And today I spilled about a quart of raw chicken juice down my shirt at 6 am. L. I. V. I. N. :) :crazy:
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Looks like your fire may be a bit 'ashy'. ;)

 
Hey Tipsy,

We are doing some mission work in New Orleans over the weekend. We are going to be on Magazine Street this Saturday night around 7:15 so I'm hopeful we can finally sample your goods. Will you be there that night?

 
tipsy mcstagger said:
man....just had a photojournalist shoot about 10k shots of me and the store in the last 24 hours. His resume is unreal....Haiti...Rwanda...Mexico (just shot a movie that made sundance last year about the cartels)....Afghanistan.....unbelievable to me that someone is paying him to shoot ole bbq guy here in NOLA. Flew him down just to shoot me....and he has 9 more cities / businesses to shoot along with 10 other photographers doing the same thing nationwide for an big ad campaign I was nominated for months ago....these people are spending more on his little trip than I'll make in profits all year.

My life is weird. Thats all there is to it. Fist bumping Dave Chappelle from the best seats in the house at the Sanger on Friday night to getting photographed by the guy that does stuff like this the next day. And today I spilled about a quart of raw chicken juice down my shirt at 6 am. L. I. V. I. N. :) :crazy:
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I walked by the Sanger while down there and saw his name up there - missed it by two days or something, bet it was a great show.

 
Good to see you again, Tipsy, and thanks for the food! I mentioned you were cooking at the Nail at another forum I visit, and someone there was already raving about your jambalaya. He wanted me to pass along his praise.

 
The Rusty Nail was intense. I sold at least 90 gallons of Jambalaya and about 700#s of brisket, pork, and chicken wings. My butt is whipped....but i'll take the rent payment for 3 months. Thanks.

In other news....

I pulled the plug on the Mississippi location. They are bleeding money, wanting to limit the menu, and not much of the info I was given about the success of the place was even close to true. I took my pit back this week to cook at the Nail, and decided it was time to take them off life support. The partner over there sounded relieved to not have to make the decision himself. Moving on.....

 
tipsy mcstagger said:
The Rusty Nail was intense. I sold at least 90 gallons of Jambalaya and about 700#s of brisket, pork, and chicken wings. My butt is whipped....but i'll take the rent payment for 3 months. Thanks.

In other news....

I pulled the plug on the Mississippi location. They are bleeding money, wanting to limit the menu, and not much of the info I was given about the success of the place was even close to true. I took my pit back this week to cook at the Nail, and decided it was time to take them off life support. The partner over there sounded relieved to not have to make the decision himself. Moving on.....
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Awesome news on the Rusty Nail...... bummer on MS location but sounds like you didn't take too bad of a hit there.

 
tipsy mcstagger said:
The Rusty Nail was intense. I sold at least 90 gallons of Jambalaya and about 700#s of brisket, pork, and chicken wings. My butt is whipped....but i'll take the rent payment for 3 months. Thanks.

In other news....

I pulled the plug on the Mississippi location. They are bleeding money, wanting to limit the menu, and not much of the info I was given about the success of the place was even close to true. I took my pit back this week to cook at the Nail, and decided it was time to take them off life support. The partner over there sounded relieved to not have to make the decision himself. Moving on.....
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Tipsy, I'm a long-time listener, first-time caller... Observing your posts and work at Dante's, the BBQ pop-up, and now McClure's... I have one piece of unsolicited advice for you:

Trust your instincts.

You've got this, man. Don't agonize over decisions. Your gut call is right most of the time, and you understand your market well enough to know when to pull the plug before a little mistake compounds into a big one.

2015 is going to be a monster year for you. You've have a great product in a great city, you've built up some brand equity with TV and social media exposure a lot of places never get, and no one is going to outwork you.

 
Bruce Dickinson said:
tipsy mcstagger said:
The Rusty Nail was intense. I sold at least 90 gallons of Jambalaya and about 700#s of brisket, pork, and chicken wings. My butt is whipped....but i'll take the rent payment for 3 months. Thanks.

In other news....

I pulled the plug on the Mississippi location. They are bleeding money, wanting to limit the menu, and not much of the info I was given about the success of the place was even close to true. I took my pit back this week to cook at the Nail, and decided it was time to take them off life support. The partner over there sounded relieved to not have to make the decision himself. Moving on.....
Click to expand...
Tipsy, I'm a long-time listener, first-time caller... Observing your posts and work at Dante's, the BBQ pop-up, and now McClure's... I have one piece of unsolicited advice for you:

Trust your instincts.

You've got this, man. Don't agonize over decisions. Your gut call is right most of the time, and you understand your market well enough to know when to pull the plug before a little mistake compounds into a big one.

2015 is going to be a monster year for you. You've have a great product in a great city, you've built up some brand equity with TV and social media exposure a lot of places never get, and no one is going to outwork you.
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No agonizing here....I was happy to close it. But I hear ya.

 
Not to be to intrusive, but are you taking home a reasonable salary? Seems like you're busting your ### and I hope you're getting something for it.

 
Saw on fb that ocean springs shut down. Hopefully once you have some distance from that, you can give us the full post mortem. Sounds like there have been long problems there, but just curious how it untangled, etc.

 
Brony said:
Saw on fb that ocean springs shut down. Hopefully once you have some distance from that, you can give us the full post mortem. Sounds like there have been long problems there, but just curious how it untangled, etc.
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Scroll up about 5 posts :)

 
I'll unpack it more a little now.

It has been the most unprofessional place i've ever been associated with. It is run poorly, communication is non existent, and business levels are really bad. We were led to believe the place sold over 1 million a year. More like 400k. The partner and his girlfriend of 11 years broke up during the last few months and it has been ugly and drama filled. My gut told me to run the minute I saw their clientele at 6 in the morning still hanging out from the night before. Also, using my nola partner was a terrible choice to be my GM over there....that experiment lasted all of one weekend. Wish I had to money to buy him out....so clueless. I like the guy a lot, but his behavior makes me cringe and I cannot stand him representing my brand sometimes.

 
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tipsy mcstagger said:
I'll unpack it more a little now.

It has been the most unprofessional place i've ever been associated with. It is run poorly, communication is non existent, and business levels are really bad. We were led to believe the place sold over 1 million a year. More like 400k. The partner and his girlfriend of 11 years broke up during the last few months and it has been ugly and drama filled. My gut told me to run the minute I saw their clientele at 6 in the morning still hanging out from the night before. Also, using my nola partner was a terrible choice to be my GM over there....that experiment lasted all of one weekend. Wish I had to money to buy him out....so clueless. I like the guy a lot, but his behavior makes me cringe and I cannot stand him representing my brand sometimes.
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oy. that sounds miserable and glad that it's behind you. Though I'm sure that makes you very hesitant when thinking about the next McClure's location if that's in your future at all.

 
I'm just going to throw in a suggestion that the sort of tie-in that happened at the Nail could be the way to go. McCool's does this and the St. Charles beer pub had a tie-in with a former restaurant at one time (they may still). Just an idea.

 
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SaintsInDome2006 said:
I'm just going to throw in a suggestion that the sort of tie-in that happened at the Nail could be the way to go. McCool's does this and the St. Charles beer pub had a tie-in with a former restaurant at one time (they may still). Just an idea.
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Yep. It's why getting a food truck is front and center on the wish list.

 
tipsy mcstagger said:
The Rusty Nail was intense. I sold at least 90 gallons of Jambalaya and about 700#s of brisket, pork, and chicken wings. My butt is whipped....but i'll take the rent payment for 3 months. Thanks.

In other news....

I pulled the plug on the Mississippi location. They are bleeding money, wanting to limit the menu, and not much of the info I was given about the success of the place was even close to true. I took my pit back this week to cook at the Nail, and decided it was time to take them off life support. The partner over there sounded relieved to not have to make the decision himself. Moving on.....
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sorry to hear that Neil...better to cut bait and run at times. Sounds like your primary business is really staring to take off sonfocus on that.
 
Tipsy,

Sorry to hear about closing the MS location, but it seems like the best thing in the long run.

I was in NOLA last week with a large group and some of us went to McClures for lunch on Tuesday. I think we had 14 total and we were fortunate to get in before the lunch rush. I think we ordered 5-6 all meats all sides (sorry for cleaning you out of brisket). The meal was one of the highlights for everyone on the trip! My wife and I were down last year and loved it, but the brisket this time was the best I have ever had. I don't know if you changed anything in the last year, but this brisket was incredibly juicy and flavorful. The smoked chicken was also the most juicy piece of smoked chicken I have ever had. For the sides, the mac and cheese, collards, and corn bread were all huge hits with the group. The variety of sauces was perfect as there were a lot of different tastes in the group. Personally I love the south carolina and north carolina sauces and my wife is a fan of the alabama. I got to talk to Neil for a few minutes on the way out, and to echo all the others who have met him, he is a really good down to earth dude, and I know you will continue to be successful in this endeavor.

 
yeah...you guys ate a ton of food for our little lunch .

brisket is better because of practice practice practice. Minimum of 3 briskets a day for over a year....better in tune with the pit, the timing, the temp control, and now we are misting during the cooking process. Brisket sadly is my least consistent item here even still. They all cook so differently and sometimes the temp gets away from all of us in charge of the pit.

Great to see ya....Happy New Year.

 
We were doing work with the New Orleans Mission on Saturday, and I had no idea how long Magazine Street is. The charter bus dropped us off at the 3000 block, and it turns out Tipsy was 18 blocks away. We didn't have time to walk that far in a downpour, so we ate at Basin instead. It was very average and I kept thinking I could be eating brisket for half the price. Hope to get there the next time we go.

 
Corporation said:
We were doing work with the New Orleans Mission on Saturday, and I had no idea how long Magazine Street is. The charter bus dropped us off at the 3000 block, and it turns out Tipsy was 18 blocks away. We didn't have time to walk that far in a downpour, so we ate at Basin instead. It was very average and I kept thinking I could be eating brisket for half the price. Hope to get there the next time we go.
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Fwiw or fyi there's a bus stop right in front of the restaurant.

 
SaintsInDome2006 said:
Corporation said:
We were doing work with the New Orleans Mission on Saturday, and I had no idea how long Magazine Street is. The charter bus dropped us off at the 3000 block, and it turns out Tipsy was 18 blocks away. We didn't have time to walk that far in a downpour, so we ate at Basin instead. It was very average and I kept thinking I could be eating brisket for half the price. Hope to get there the next time we go.
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Fwiw or fyi there's a bus stop right in front of the restaurant.
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Good to know for next time. I didn't have control over our charter buses, and it was raining so hard I didn't see public transport signs. Someone also told us about a trolley a few streets over, but we had already ordered at that point.

 
Starting brunch this weekend. I'm doing invite only through the social media....meanwhile the local newspaper will be updating my story for Mississippi. I used it as an opportunity to announce my brunch...should be coming out soon. This city is obsessed with brunch so this could end up being a pretty big deal for us. Time to buy a coffee urn. :)

 
tipsy mcstagger said:
Starting brunch this weekend. I'm doing invite only through the social media....meanwhile the local newspaper will be updating my story for Mississippi. I used it as an opportunity to announce my brunch...should be coming out soon. This city is obsessed with brunch so this could end up being a pretty big deal for us. Time to buy a coffee urn. :)
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:thumbup:

what's going to be on the menu?

 
Tiger Fan said:
tipsy mcstagger said:
Starting brunch this weekend. I'm doing invite only through the social media....meanwhile the local newspaper will be updating my story for Mississippi. I used it as an opportunity to announce my brunch...should be coming out soon. This city is obsessed with brunch so this could end up being a pretty big deal for us. Time to buy a coffee urn. :)
Click to expand...
:thumbup:

what's going to be on the menu?
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some pics on facebook...

Pulled Pork Eggs Benedict

Ribs & Grits : Smoked Gouda Grits, BBQ Choron, poached eggs

Monte Cristo

Brisket Hash & Eggs

Ribmeat Omelette with smoked mushroom, onion, and cheddar

Smoked Veggie Omelette with mushrooms, onions, peppers, and jack cheese

thats probably the starting menu...along with build your own omelette, eggs & bfast items ala carte.

Eventually adding Kolaches, Chicken & Waffle, and a few others.

 
tipsy mcstagger said:
Tiger Fan said:
tipsy mcstagger said:
Starting brunch this weekend. I'm doing invite only through the social media....meanwhile the local newspaper will be updating my story for Mississippi. I used it as an opportunity to announce my brunch...should be coming out soon. This city is obsessed with brunch so this could end up being a pretty big deal for us. Time to buy a coffee urn. :)
Click to expand...
:thumbup:

what's going to be on the menu?
Click to expand...
some pics on facebook...

Pulled Pork Eggs Benedict

Ribs & Grits : Smoked Gouda Grits, BBQ Choron, poached eggs

Monte Cristo

Brisket Hash & Eggs

Ribmeat Omelette with smoked mushroom, onion, and cheddar

Smoked Veggie Omelette with mushrooms, onions, peppers, and jack cheese

thats probably the starting menu...along with build your own omelette, eggs & bfast items ala carte.

Eventually adding Kolaches, Chicken & Waffle, and a few others.
Click to expand...
sweet

 
Where's your place in relation to the Morial Convention Center area? Gonna be there for a trade show end of February, if it's within walking distance I'd do a plate of all meats all sides.

 
beer 30 said:
Where's your place in relation to the Morial Convention Center area? Gonna be there for a trade show end of February, if it's within walking distance I'd do a plate of all meats all sides.
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3.4 miles is a decent walk

 
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msommer said:
beer 30 said:
Where's your place in relation to the Morial Convention Center area? Gonna be there for a trade show end of February, if it's within walking distance I'd do a plate of all meats all sides.
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3.4 miles is a decent walk
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Take a cab, trolley or bus

Its worth it

ETA: then walk back. The hour walk will burn off some of the calories

 
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I've been contacted by one of my cooks' neighbors about taking over a former restaurant space that has been around for years....family bailed...new owner of the property...yadda yadda. It's on Belle Chase Highway on the westbank...4000 sq ft space, with room outside to build a proper smoking shed (which would supply both locations....i've got problems again with smoking at my current space, but will get into that later).

This place is 4 times bigger than my current one and only 25% more in rent. The quick math says jump on it but i'm of course still reeling from the cost of getting this place open. I wouldn't even be considering another store, but this opportunity is legit and would probably crush my sales over here....lots of oil money over there and a much bigger industrial base of workers for the lunch crowd.

So....if you have want to invest in this give me a shout. I only need to raise about 60 K for furnishings, equipment, food, and deposits.

What say you FFA? I think I've proved my legitimacy as a concept :)

 
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