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McClure's BBQ (1 Viewer)
- Thread starter tipsy mcstagger
- Start date
tipsy mcstagger
Footballguy
Jazz Fest begins today. It is the start of 10 very busy days for the city. I'm starting it off by going to the fest all day today and catching a show on the riverboat tonight. 
Show is thrown by my partner....he has 3 shows this week plus a huge music fest next friday going on called FIYA FEST. Catering food to every show, and cooking onsite for the day long festival next friday. With other 5 other offsite catering orders wedged in between now and next weekend. I could use a clone or two.
Show is thrown by my partner....he has 3 shows this week plus a huge music fest next friday going on called FIYA FEST. Catering food to every show, and cooking onsite for the day long festival next friday. With other 5 other offsite catering orders wedged in between now and next weekend. I could use a clone or two.
heckmanm
Footballguy
So if one of your fellow FBGs was planning to visit, we should give you a heads-up then?
(Nothing in the works for me, but definitely want to come to NOLA one of these days.)
Mr. Ected
Footballguy
Had anyone from the golf tournament come through?Jazz Fest begins today. It is the start of 10 very busy days for the city. I'm starting it off by going to the fest all day today and catching a show on the riverboat tonight.
Show is thrown by my partner....he has 3 shows this week plus a huge music fest next friday going on called FIYA FEST. Catering food to every show, and cooking onsite for the day long festival next friday. With other 5 other offsite catering orders wedged in between now and next weekend. I could use a clone or two.
tipsy mcstagger
Footballguy
tipsy mcstagger
Footballguy
Not that i've recognized.Had anyone from the golf tournament come through?Jazz Fest begins today. It is the start of 10 very busy days for the city. I'm starting it off by going to the fest all day today and catching a show on the riverboat tonight.
Show is thrown by my partner....he has 3 shows this week plus a huge music fest next friday going on called FIYA FEST. Catering food to every show, and cooking onsite for the day long festival next friday. With other 5 other offsite catering orders wedged in between now and next weekend. I could use a clone or two.
Mr. Ected
Footballguy
Was watching a bit yesterday and with the rain, the announcers, trying to fill time, talked about how with this tourney and the local food, the players would know where they wanted to eat and would be standing around during the delays and this would be a main topic of conversation.Not that i've recognized.Had anyone from the golf tournament come through?Jazz Fest begins today. It is the start of 10 very busy days for the city. I'm starting it off by going to the fest all day today and catching a show on the riverboat tonight.
Show is thrown by my partner....he has 3 shows this week plus a huge music fest next friday going on called FIYA FEST. Catering food to every show, and cooking onsite for the day long festival next friday. With other 5 other offsite catering orders wedged in between now and next weekend. I could use a clone or two.
tipsy mcstagger
Footballguy
We will be selling hand cut fries & poutine at the brewery. I have all the space in the world there to store the needed potatoes.
Godsbrother
Footballguy
Foosball God
Foos
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Swing 51
Footballguy
B-Deep
Footballguy
to be fair, if i said "he's some awesome guy from the FFA, where i waste a ton of my time during the work day" it may have caused some issuesSounds like you need to get a new job those work folks sound lame
I did see his place listed in the hotel restaurant guide in my room
if he had a place in the Riverwalk I would have eaten lunch there every day
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
I know I gave him a heads-up on a burnt ends request one time that I was in town and he wasn't at the store... girl knew about the request and brought out a delicious plate of meat candy. So good.
Tipsy has always been very accommodating of FFA visitors.
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msommer
Footballguy
Love the new title!
Congrats!
ETA: Sent some people your way. If a young dutch couple stop by on the recommendation of a random dude the girl's dad met in Peru, that's them! Also suggested NOLA tap room.
I think they'll be visiting in May so before the new location opens
Congrats!
ETA: Sent some people your way. If a young dutch couple stop by on the recommendation of a random dude the girl's dad met in Peru, that's them! Also suggested NOLA tap room.
I think they'll be visiting in May so before the new location opens
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Wingnut
Footballguy
I was wondering if that was an actual secret menu item, or if it became one for the show...and theres nothing wrong with that, youre killing it in the media exposure department.
Also,how did Man Finds Food approach you or find out about the "secret menu item"?
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Evilgrin 72
Distributor of Pain
I was disappointed. You came off as neither portly nor self-important. Stupid Cinnamon.
Koya
Footballguy
Love gravy fries. In college, we used to road trip to Montreal all the time and I got hooked on poutine, well that and the strippers and beer. There is a little diner type small chain close to me that serves gravy fries that are decent enough. I don't find them anywhere else since moving south of DC, closest is dipping them in au-jus you get with french dip.
Bruce Dickinson
Footballguy
Joe's is my favorite BBQ restaurant, and their fries are the best I've ever had. I keep Cowtown spice blends at home to season meats and potatoes.
Binky The Doormat
Footballguy
And both on the side. Gotta keep the crispy on the fry while being able to control the amount of gravy/cheese per bite. Going to all that trouble to obtain the crispiness ...its a crime to then just dump all the wet sauces on them.Koya said:
tipsy mcstagger
Footballguy
And at least 40 guests have come through asking for the redfish already. Yesterday and today the burbs finally started making the drive into town to get a taste.
Fish will be a dinner only special on Fridays starting after Jazz Fest is over.
Killer weekend this first week of Jazz Fest. Had our biggest hour of sales yet this morning. It wasn't pretty....but the meats i cooked all night were. Back at it again tomorrow...catering for 170. Sorority at least
Fish will be a dinner only special on Fridays starting after Jazz Fest is over.
Killer weekend this first week of Jazz Fest. Had our biggest hour of sales yet this morning. It wasn't pretty....but the meats i cooked all night were. Back at it again tomorrow...catering for 170. Sorority at least
tipsy mcstagger
Footballguy
all the fiyawerx shows get some of my food....my partner is part of that team as well. I'll be set up all day at Fiya Fest this coming Friday. Doubt I make it to a night show...i'm asleep either by the pit or at my house most nights by 8.
ldmanhours:
tipsy mcstagger
Footballguy
Poutine fries lose their crispy no matter what. We are hand cutting russets, blanching them in oil, and then frying at full temp. Its the best result for crispy awesomness....tried several methods too.
ChiefD
Footballguy
Sounds similar to what I do. I use russets as well. Cook in peanut oil at 210 degrees for 10 minutes. Set aside and let them cool down. Then cook at 350 degrees til done. Season and serve. They stay nice and light...crispy on the outside but not brown. They stay white and also stay a bit soft on the inside. Really, really good.
Judging by the sides you serve, not sure you even need em. But they are darn good.
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Bruce Dickinson
Footballguy
I was wondering what the "secret" was to Joe's fries. They are cooked most of the way, then set aside and cooled. Then when you order them, they get dropped in the fryer and finished. Correct?
I'm going to have to get a Z-Man and fries tomorrow. Or a pulled pork and fries. Maybe both.
Should get back on-topic here... Tipsy, finally saw the Richman show. You were great, and the show definitely made the restaurant look like a place anyone with a brain should want to go eat at. So that's good. Congrats on your success. We know it's been a lot of hard work.
Mrs. Rannous
Footballguy
I agree with Bruce. The restaurant looked just right for a friendly dining experience. I'm glad Rich pointed out that the lack of smell-o-vision deprived those at home from getting the whole ambience.
ChiefD
Footballguy
Not sure if that's how they do it. I've tried to eyeball the back when they are dropping fries, but it looks like everything is done out of sight. All I know is when I cook em like that it's the closest thing to their fries I've ever tasted. I'm not convinced the fry seasoning they sell is the same one they use at the restaurant, though.
The Zman in the bomb.
ffldrew
Footballguy
Tipsey
Wanted to let you know about our visit last Thursday night during Jazzfest week - wife and I came by right at close and I appreciated the young lady at the front taking the order right at the 9PM hour. Rather than hem and haw over what to get - just went all meats all sides. I wanted to say that even that late in the evening I was really happy with the brisket - and it is much improved over the version from last year. Of course all sorts of things factor into that comparison- but it was still really tastee and it bodes well as you move to the new digs, I think you are getting there on brisket. Everything else was good except my wife said the greens had way too much vinegar. Probably because they had been soaking all day but take that as you wish. We stopped by on our way to Tips to see St. Paul and the Broken Bones - the young girl at counter found some St. Paul on the ipod and put it on which was real nice. We may have converted another. Great show by the way - in fact Jazzfest musically was really great this year in my opinion. Saturday was a bit too wild and crowded however.
Wanted to let you know about our visit last Thursday night during Jazzfest week - wife and I came by right at close and I appreciated the young lady at the front taking the order right at the 9PM hour. Rather than hem and haw over what to get - just went all meats all sides. I wanted to say that even that late in the evening I was really happy with the brisket - and it is much improved over the version from last year. Of course all sorts of things factor into that comparison- but it was still really tastee and it bodes well as you move to the new digs, I think you are getting there on brisket. Everything else was good except my wife said the greens had way too much vinegar. Probably because they had been soaking all day but take that as you wish. We stopped by on our way to Tips to see St. Paul and the Broken Bones - the young girl at counter found some St. Paul on the ipod and put it on which was real nice. We may have converted another. Great show by the way - in fact Jazzfest musically was really great this year in my opinion. Saturday was a bit too wild and crowded however.
tipsy mcstagger
Footballguy
sorry i missed yall drew.
Mister CIA
Footballguy
ffldrew
Footballguy
No worries it was day before FiyaFest and I figured you had your hands full
Keep on Rockin in the Free World
tipsy mcstagger
Footballguy
JerseyToughGuys
Tough Guy
Need the red beans / rice / gumbo recipe. Badly. Pics always look fantastic.
sbonomo
Footballguy
tipsy mcstagger
Footballguy
Soft opening in two weeks they think.....I give that opening a 50/50 chance at this point. But on the 12th two bands have already been booked and the party is set to happen. They are expecting around 2-3k that evening. I'm planning on closing the kitchen but having food stations on the 2nd floor patio, the music venue, and the old tap room next door (still on same property) with my grill out front cooking up burgers or something. Probably only serving burgers, sliders, jambalaya, and wings that night. For perspective on the ramping up needed from me....last week was very busy and we only fed 1300 all week. Certainly don't expect to feed all 3k that night but have to be prepared for at least 1500 portions of something I think.
I'll be closing the other store that day. We have catering booked for the Corps of Engineers and that order alone beats sales most weekdays...so I have my hands full and will be stretched too thin to pull off a busy Friday at the home store too.
Time to put on my game face.
I'll be closing the other store that day. We have catering booked for the Corps of Engineers and that order alone beats sales most weekdays...so I have my hands full and will be stretched too thin to pull off a busy Friday at the home store too.
Time to put on my game face.
tipsy mcstagger
Footballguy
I smoke the veg first. 2 onions diced, 2 bell peppers diced, and 6 toes of garlic. All of them get rubbed with veg oil and rub and go in the smoker for an hour or more until they just start getting a bit soft really...don't want to overcook here.
Soak two pounds of dried red kidney beans for at least 12 hours. 6 times the water to level of beans. The I add two IPA's....Nola Hopitoulas is current one
the beer / hops/ something works here....trick i learned from a buddy with "the best in town"Drain off that water the next morning.
Cook 1/2# chopped up bacon ...don't fully cook and don't let it burn. Add a little veg oil here to keep things from sticking.
Add the onions, peppers, chopped up garlic, and a cup of diced raw celery.
(spice measurements are pure guesses...I make 10# batches and don't measure a thing...all by site...so forgive if this is way off)
Add a half cup of hot sauce...crystal.
2 table spoons of kosher salt
2 table spoons of black pepper
2 table spoons of rub....(ah...my rub....you could use something like zatarains or tony chacheries but 86 your own salt and pepper....or just order some of mine
)bay leaf or two
Mix all around with veg and cook for a minute or two.
Add meat. I used a bunch of leftover brisket and sausage in that batch y'all had in Memphis.
Add beans
Cover with water and bring to boil. Add another 25% of water above the beans. And when I say water, I really mean 1/2 of it is my pork stock. STOCK MAKES EVERYTHING BETTER WHEN YOU MAKE YOUR OWN.
Boil until beans are starting to fall apart...but not completely. You may have to add some stock/water as you boil them down.
Make sense?
tipsy mcstagger
Footballguy
tipsy mcstagger
Footballguy
3 new folks hired this week.
Catering for private events at this space will be a cottage industry in itself. Fed around 500 there over the last month. Only going to increase once the word is out on this space.
Monthly concerts are planned....all able to pull in 2 - 3 k easily.
Don't forget....500+ every Friday come for the free beer tour.
i'm going to puke now....from nerves and excitement.
Mr. Ected
Footballguy
Cool, I will check which location when we get closer.Yep. Not sure which location...probably both...a lot.
and stir like a MF'rI smoke the veg first. 2 onions diced, 2 bell peppers diced, and 6 toes of garlic. All of them get rubbed with veg oil and rub and go in the smoker for an hour or more until they just start getting a bit soft really...don't want to overcook here.
Soak two pounds of dried red kidney beans for at least 12 hours. 6 times the water to level of beans. The I add two IPA's....Nola Hopitoulas is current one
Drain off that water the next morning.
Cook 1/2# chopped up bacon ...don't fully cook and don't let it burn. Add a little veg oil here to keep things from sticking.
Add the onions, peppers, chopped up garlic, and a cup of diced raw celery.
(spice measurements are pure guesses...I make 10# batches and don't measure a thing...all by site...so forgive if this is way off)
Add a half cup of hot sauce...crystal.
2 table spoons of kosher salt
2 table spoons of black pepper
2 table spoons of rub....(ah...my rub....you could use something like zatarains or tony chacheries but 86 your own salt and pepper....or just order some of mine
bay leaf or two
Mix all around with veg and cook for a minute or two.
Add meat. I used a bunch of leftover brisket and sausage in that batch y'all had in Memphis.
Add beans
Cover with water and bring to boil. Add another 25% of water above the beans. And when I say water, I really mean 1/2 of it is my pork stock. STOCK MAKES EVERYTHING BETTER WHEN YOU MAKE YOUR OWN.
Boil until beans are starting to fall apart...but not completely. You may have to add some stock/water as you boil them down.
Make sense?
sbonomo
Footballguy
I with be making this in a few weeks when I finally get home!I smoke the veg first. 2 onions diced, 2 bell peppers diced, and 6 toes of garlic. All of them get rubbed with veg oil and rub and go in the smoker for an hour or more until they just start getting a bit soft really...don't want to overcook here.Soak two pounds of dried red kidney beans for at least 12 hours. 6 times the water to level of beans. The I add two IPA's....Nola Hopitoulas is current one
Drain off that water the next morning.
Cook 1/2# chopped up bacon ...don't fully cook and don't let it burn. Add a little veg oil here to keep things from sticking.
Add the onions, peppers, chopped up garlic, and a cup of diced raw celery.
(spice measurements are pure guesses...I make 10# batches and don't measure a thing...all by site...so forgive if this is way off)
Add a half cup of hot sauce...crystal.
2 table spoons of kosher salt
2 table spoons of black pepper
2 table spoons of rub....(ah...my rub....you could use something like zatarains or tony chacheries but 86 your own salt and pepper....or just order some of mine
bay leaf or two
Mix all around with veg and cook for a minute or two.
Add meat. I used a bunch of leftover brisket and sausage in that batch y'all had in Memphis.
Add beans
Cover with water and bring to boil. Add another 25% of water above the beans. And when I say water, I really mean 1/2 of it is my pork stock. STOCK MAKES EVERYTHING BETTER WHEN YOU MAKE YOUR OWN.
Boil until beans are starting to fall apart...but not completely. You may have to add some stock/water as you boil them down.
Make sense?
msommer
Footballguy
I may be missing the reference to when and how much rice goes in...I smoke the veg first. 2 onions diced, 2 bell peppers diced, and 6 toes of garlic. All of them get rubbed with veg oil and rub and go in the smoker for an hour or more until they just start getting a bit soft really...don't want to overcook here.
Soak two pounds of dried red kidney beans for at least 12 hours. 6 times the water to level of beans. The I add two IPA's....Nola Hopitoulas is current one
Drain off that water the next morning.
Cook 1/2# chopped up bacon ...don't fully cook and don't let it burn. Add a little veg oil here to keep things from sticking.
Add the onions, peppers, chopped up garlic, and a cup of diced raw celery.
(spice measurements are pure guesses...I make 10# batches and don't measure a thing...all by site...so forgive if this is way off)
Add a half cup of hot sauce...crystal.
2 table spoons of kosher salt
2 table spoons of black pepper
2 table spoons of rub....(ah...my rub....you could use something like zatarains or tony chacheries but 86 your own salt and pepper....or just order some of mine
bay leaf or two
Mix all around with veg and cook for a minute or two.
Add meat. I used a bunch of leftover brisket and sausage in that batch y'all had in Memphis.
Add beans
Cover with water and bring to boil. Add another 25% of water above the beans. And when I say water, I really mean 1/2 of it is my pork stock. STOCK MAKES EVERYTHING BETTER WHEN YOU MAKE YOUR OWN.
Boil until beans are starting to fall apart...but not completely. You may have to add some stock/water as you boil them down.
Make sense?
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