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congrats GB1st lunch went well today. I made to many ribs, and the cooks @ dante's seemed to think the case of brisket i had in there needed to be brined for corned beef...8 freaking briskets (only use one a weekend for the brunch), so there was no bbq brisket today. Kinda funny once i quit cursing. about 50 folks today. good start.
I'll get the word out once I crawl out of my LSU shellI don't either. NC eastern style BBQ is very delicious, but as you said it does have to be done right. glumpy is spot on. I eat BBQ every other week.i never add sauce to my bbq when it's on my plate or sandwich.
I like sauce. I like all kinds of sauce. From Gibson's Alabama white sauce to Carolina Gold Mustard. And like I said before...I use my ENC to finish all of my pork butts. Adds some heat & depth, but it isn't really a sauce like the other ones are.And...this is exactly why i am serving all the regions...debate @ table = gold
I like sauce. I like all kinds of sauce. From Gibson's Alabama white sauce to Carolina Gold Mustard. And like I said before...I use my ENC to finish all of my pork butts. Adds some heat & depth, but it isn't really a sauce like the other ones are.And...this is exactly why i am serving all the regions...debate @ table = gold
Sounds like this is going to be a real winner for you! 
So are you making everything new every day? What about your leftover butts, ribs, etc?230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
I am guessing the other two places cook enough for what they think they will need to go through their next meal. In other words this morning they are cooking for dinner today and lunch tomorrow. Later mornings are then possible. Lots of places work the schedule that way.So are you making everything new every day? What about your leftover butts, ribs, etc?230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
Make sure your customers know that. Put it on your web page, your menu, etc. "We're up at 2:30am firing up the smoker for you... enjoy!"Best to you GBTM- Kee'tipsy mcstagger said:230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
Along this mindset, do you have a Twitter feed for McClure's yet?If not, it may be good to do so and start gaining some followers to spread your word and let them know what's on the menu tonight.Maybe even offering coupons/promos that mention your twitter ad.Free Drink/Appetizer or 10% off of bill or something would be enough to lure someone in and tell their friends about it to.At the very least, I'm sure you'd get a good following from the FBG to RT your messages.Make sure your customers know that. Put it on your web page, your menu, etc. "We're up at 2:30am firing up the smoker for you... enjoy!"Best to you GBTM- Kee'tipsy mcstagger said:230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
Along this mindset, do you have a Twitter feed for McClure's yet?If not, it may be good to do so and start gaining some followers to spread your word and let them know what's on the menu tonight.Maybe even offering coupons/promos that mention your twitter ad.Free Drink/Appetizer or 10% off of bill or something would be enough to lure someone in and tell their friends about it to.At the very least, I'm sure you'd get a good following from the FBG to RT your messages.Make sure your customers know that. Put it on your web page, your menu, etc. "We're up at 2:30am firing up the smoker for you... enjoy!"Best to you GBTM- Kee'tipsy mcstagger said:230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
If nothing else, tweet some pics during the day to make us insanely jealous that you get to live your life, and we suck.
Awesome idea...do this yesterday!! gllllllAlong this mindset, do you have a Twitter feed for McClure's yet?If not, it may be good to do so and start gaining some followers to spread your word and let them know what's on the menu tonight.Maybe even offering coupons/promos that mention your twitter ad.Free Drink/Appetizer or 10% off of bill or something would be enough to lure someone in and tell their friends about it to.At the very least, I'm sure you'd get a good following from the FBG to RT your messages.Make sure your customers know that. Put it on your web page, your menu, etc. "We're up at 2:30am firing up the smoker for you... enjoy!"Best to you GBTM- Kee'tipsy mcstagger said:230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
Free Marketing Baby!Awesome idea...do this yesterday!! gllllllAlong this mindset, do you have a Twitter feed for McClure's yet?If not, it may be good to do so and start gaining some followers to spread your word and let them know what's on the menu tonight.Maybe even offering coupons/promos that mention your twitter ad.Free Drink/Appetizer or 10% off of bill or something would be enough to lure someone in and tell their friends about it to.At the very least, I'm sure you'd get a good following from the FBG to RT your messages.Make sure your customers know that. Put it on your web page, your menu, etc. "We're up at 2:30am firing up the smoker for you... enjoy!"Best to you GBTM- Kee'tipsy mcstagger said:230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
Hi Glumpy,Can you elaborate on how the pork is steeped in sauce throughout the cook? You're losing me here.They cook with an Eastern sauce. If you want extra sauce they'll gladly provide it--but it's entirely unnecessary, as the pork has steeped in that sauce throughout the cook and doesn't need any. Danny's, on the other hand--you're gonna need that sauce because without it the pork is just not complete.
The way I see it, Eastern sauce is a cooking sauce. Used correctly you don't need to smother the flavor of the pork with anything else.
I'm more or less using that term to differentiate from a 'table sauce', which I would consider to be one to either enhance or add to the flavor afterwards. The way I do whole hog is rib side down for the first few hours to sear the meat some, and then skin side down for the remainder. Once it's turned I'll slice some small incisions in the ribcage and sauce it. Throughout the cook, then, I'll add sauce as needed and ladle it from the ribcage over the backstraps, into the jowls, and into additional incisions in the hams and shoulders. Best way I could think of to describe that process is "steeped", because to me "mopping" the meat doesn't get into the meat as much without the incisions. When I'm doing cuts, such as shoulders or butts, I'll do it a little differently according to the meal. If it's a large scale event such as a street fair and we're doing sandwiches, then I will generally inject the cuts in order to add the sauce and give it more time to soak in throughout the cook, and then add while chopping as needed for moisture. If I'm doing a cooker full of chicken quarters then I'm just mopping after the first turn to add flavor and make a nice skin.Hi Glumpy,Can you elaborate on how the pork is steeped in sauce throughout the cook? You're losing me here.They cook with an Eastern sauce. If you want extra sauce they'll gladly provide it--but it's entirely unnecessary, as the pork has steeped in that sauce throughout the cook and doesn't need any. Danny's, on the other hand--you're gonna need that sauce because without it the pork is just not complete.
The way I see it, Eastern sauce is a cooking sauce. Used correctly you don't need to smother the flavor of the pork with anything else.
And also what a "cooking sauce" is.
Thanks.
J
new everyday. leftovers going to staff of dantes & customers at end of day so far...I can sell slaw the next day if i don't dress it...but everything else needs to be fresh. leftovers being served is not what i am about. And yes...i'm on twitter & facebook. Find me. Follow me. Love me.So are you making everything new every day? What about your leftover butts, ribs, etc?'tipsy mcstagger said:230 a.m. and the two other spots selling bbq within a mile of me never seem to light their fire until around 7/8 a.m. CHEATERS
Gotta say I don't 'fine chop' it though - even for sandwiches, I prefer some texture. And in the middle of the Eastern NC vs Western NC argument, or Mustard vs Catsup argument, or KC vs Memphis vs Texas vs St Louis argument, or even BBQ being pork or beef or goat argument....All I gotta say: It's ALL good. Mr. McClure you just lay that sauce out there and if/when I get down to your direction I'll test out every one of 'em.
Sounds like you should find a source for some suitable shipping containers and start taking daily fedex orders via one or more of these social networks for the end of day extras. Require the buyer to provide a fedex account to pay for shipping to reduce your exposure....leftovers going to staff of dantes & customers at end of day so far...I can sell slaw the next day if i don't dress it...but everything else needs to be fresh. leftovers being served is not what i am about. And yes...i'm on twitter & facebook. Find me. Follow me. Love me.
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Cheap freezer packs for shipping http://www.thekitchn.com/how-to-make-your-own-lunch-box-113998Sounds like you should find a source for some suitable shipping containers and start taking daily fedex orders via one or more of these social networks for the end of day extras. Require the buyer to provide a fedex account to pay for shipping to reduce your exposure....leftovers going to staff of dantes & customers at end of day so far...I can sell slaw the next day if i don't dress it...but everything else needs to be fresh. leftovers being served is not what i am about. And yes...i'm on twitter & facebook. Find me. Follow me. Love me.
Just my $.02 on this. Shipping stuff sucks and is an absolute pain in the butt. Take the extra food, put it in some containers and drop it off at the local businesses right there in the riverbend along with a bunch of pamphlets/business cards/catering menu, etc. You can probably write off the expense as marketing as well.Sounds like you should find a source for some suitable shipping containers and start taking daily fedex orders via one or more of these social networks for the end of day extras. Require the buyer to provide a fedex account to pay for shipping to reduce your exposure....leftovers going to staff of dantes & customers at end of day so far...I can sell slaw the next day if i don't dress it...but everything else needs to be fresh. leftovers being served is not what i am about. And yes...i'm on twitter & facebook. Find me. Follow me. Love me.
Why would he want locals tasting his food?Just my $.02 on this. Shipping stuff sucks and is an absolute pain in the butt. Take the extra food, put it in some containers and drop it off at the local businesses right there in the riverbend along with a bunch of pamphlets/business cards/catering menu, etc. You can probably write off the expense as marketing as well.Sounds like you should find a source for some suitable shipping containers and start taking daily fedex orders via one or more of these social networks for the end of day extras. Require the buyer to provide a fedex account to pay for shipping to reduce your exposure....leftovers going to staff of dantes & customers at end of day so far...I can sell slaw the next day if i don't dress it...but everything else needs to be fresh. leftovers being served is not what i am about. And yes...i'm on twitter & facebook. Find me. Follow me. Love me.
Exactly. Except I am staying and serving as well as all night fire. Once the word gets out more, I know this will be gold. You cannot beat authentic done right. And @ this point its hard not to listen to the folks whom have eaten it so far. Even had a LURKER fbg come in for lunch (never caught a name)and I'm pretty sure he & his crew liked it.I sit here @ this moment working on daily Par's so I do indeed run out everyday. But on my 3rd day of operations, my instincts on upcoming business for the day & figuring out how much people are eating helped me reduce waste to only one rack of ribs (9), a qtr pork butt (3.5), 10% of a brisket (3.50), and no chickens left. That made a nice free couple of lunches essentially, and I undershot my customer estimate by 10 people. Experience with the business of selling food in this market will help me be way ahead of the learning curve on this stuff.
Tulane & Loyola go take samples to the student newspapers/radio, etc.
- Scoutmob? - Mobile truck giving out free samples?- Fraternity catering?- Meet and greet at bars nearby?
Loyola/Tulane: I remember Dunbar's used to offer free sweet tea to Loyola and Tulane undergrads/grad students with a student ID. We used to head in there for unlimited red beans with a pork chop, sausage or fried chicken and free sweet tea. You know how 18 - 24 year olds think. Find out how to get them coming in for relatively inexpensive large tasty portions and entice with free drinks or something. Maybe student paper ads? Maybe fliers around/on campus? I know Loyola's law school is right up St Charles a few blocks from you. Another thought: head down to TJ Quills and the other bars on Maple Street and get to know the day managers/bartenders, talk it up, and find out if you can put up fliers in or a stack on the bars. If the bartenders/doormen start coming in, they will bring in a lot of people because a lot of them are from the fraternities and sororities at Loyola/Tulane. You know how it is--it helps to get people from the service industries and other restaurants and bars coming in because they have cash to spend, eat out a lot, and will spread the word.
College kids like cheap food. Maybe a deal where you show your school ID and get 2 meats and 2 sides for 5.99 or something (if that is cost effective)ETA: I should have updated the page. Looks like Todd Andrews was thinking the same thing
When I was at ECU I ate at B's all the time. Their BBQ is fantastic. I still go by there if I'm in town for a football game and the game is late in the day, so I have time to eat B's plus tailgate. It remains my favorite BBQ place in NC. It is family operated by the McLawhorn family, and that shack used to be an old gas station/general store. A dude name Dexter who is a family friend has cooked the pigs since they opened. They still don't have a telephone there, and it's still cash only. They also make great BBQ chicken. As you said they are only open for lunch, and they run out of food by 1:00, and sometimes before 12:30. They are open tuesday-saturday for lunch only. It's cool that Greenville renamed the road B's is on to "B's Barbeque Rd."'glumpy said:
My wife used to work at Ochsner. I'll talk to her and see what I can find out. Overall, in the hospital setting, if you can somehow do deliveries during lunch, that'll be $$$. Another thing to consider is catering lunch for conferences/meetings, in particular those sponsored by drug reps. As the drug reps usually take care of the lunches, if you can get in with a couple and convince them to give you a shot, that could be huge as well.'tipsy mcstagger said:
1. Minimizing the food left over is obviously a priority. Just a ballpark figure here, but in my business we assume 100% of your cost is due to: 40% forecasting (are we ordering the right amount), 40% specification (are we ordering the right things), 20% price. 2. You keep getting the word out about your quality food and saving the most money you can and you'll get the B&M place'tipsy mcstagger said:I am really trying to minimize the amount of food I have left each day. In the meantime I have been hooking up guests/friends in the building near the end. And if a mess of anything is left, I will take over to the bridge house (a place for guys to get sober)or my buddys firehouse. Plus...the staff here @ Dante's isn't sick of it yet.I will be doing some direct marketing to the 4 major employers in the area soon. I've got a huge hospital, two universities, and the corps of engineers all within a mile of here. And a suckier note: My banker couldn't even get me a small line of credit. I was such a noob as a 20 something, my credit still hasn't recovered even though we have zero consumer debt and have paid off two cars in the last year. I blame myself, but this environment is not going to be very easy to get enough money to get my own B&M spot for quite a while. BUT: Not letting it get me down. Just putting my head down & keeping the faith.
Are you tracking how much you sell and how many customers you have on a daily basis?'tipsy mcstagger said:Exactly. Except I am staying and serving as well as all night fire. Once the word gets out more, I know this will be gold. You cannot beat authentic done right. And @ this point its hard not to listen to the folks whom have eaten it so far. Even had a LURKER fbg come in for lunch (never caught a name)and I'm pretty sure he & his crew liked it.I sit here @ this moment working on daily Par's so I do indeed run out everyday. But on my 3rd day of operations, my instincts on upcoming business for the day & figuring out how much people are eating helped me reduce waste to only one rack of ribs (9), a qtr pork butt (3.5), 10% of a brisket (3.50), and no chickens left. That made a nice free couple of lunches essentially, and I undershot my customer estimate by 10 people. Experience with the business of selling food in this market will help me be way ahead of the learning curve on this stuff.'glumpy said:
And awesome...just got my first good arm burn from the side of that firebox.
I left there about 4 yrs ago. As of the time I left, yes. Maybe it's changed.
yep. that part i'm well trained in. jedi level even. very high number crunching midichloriade count.Are you tracking how much you sell and how many customers you have on a daily basis?'tipsy mcstagger said:Exactly. Except I am staying and serving as well as all night fire. Once the word gets out more, I know this will be gold. You cannot beat authentic done right. And @ this point its hard not to listen to the folks whom have eaten it so far. Even had a LURKER fbg come in for lunch (never caught a name)and I'm pretty sure he & his crew liked it.I sit here @ this moment working on daily Par's so I do indeed run out everyday. But on my 3rd day of operations, my instincts on upcoming business for the day & figuring out how much people are eating helped me reduce waste to only one rack of ribs (9), a qtr pork butt (3.5), 10% of a brisket (3.50), and no chickens left. That made a nice free couple of lunches essentially, and I undershot my customer estimate by 10 people. Experience with the business of selling food in this market will help me be way ahead of the learning curve on this stuff.'glumpy said:
And awesome...just got my first good arm burn from the side of that firebox.
Cool. If I drive to NC will you teach me how to cook whole hog? I've not done that. I'd love to learn more about how you're doing that.J'glumpy said:I'm more or less using that term to differentiate from a 'table sauce', which I would consider to be one to either enhance or add to the flavor afterwards. The way I do whole hog is rib side down for the first few hours to sear the meat some, and then skin side down for the remainder. Once it's turned I'll slice some small incisions in the ribcage and sauce it. Throughout the cook, then, I'll add sauce as needed and ladle it from the ribcage over the backstraps, into the jowls, and into additional incisions in the hams and shoulders. Best way I could think of to describe that process is "steeped", because to me "mopping" the meat doesn't get into the meat as much without the incisions. When I'm doing cuts, such as shoulders or butts, I'll do it a little differently according to the meal. If it's a large scale event such as a street fair and we're doing sandwiches, then I will generally inject the cuts in order to add the sauce and give it more time to soak in throughout the cook, and then add while chopping as needed for moisture. If I'm doing a cooker full of chicken quarters then I'm just mopping after the first turn to add flavor and make a nice skin.'Joe Bryant said:Hi Glumpy,Can you elaborate on how the pork is steeped in sauce throughout the cook? You're losing me here.They cook with an Eastern sauce. If you want extra sauce they'll gladly provide it--but it's entirely unnecessary, as the pork has steeped in that sauce throughout the cook and doesn't need any. Danny's, on the other hand--you're gonna need that sauce because without it the pork is just not complete.
The way I see it, Eastern sauce is a cooking sauce. Used correctly you don't need to smother the flavor of the pork with anything else.
And also what a "cooking sauce" is.
Thanks.
J
If I'm smoking, on the other hand, then I'm probably not using an Eastern NC sauce, because a sauce with more body makes a better crust and allows for more variety of flavors. I wouldn't use the same sauce for a brisket either, I think, but most of my experience is with pork and chicken.
Whole hog is AMAZING. Is the skin crunchy?'glumpy said:
HOOOOOWAHHH!!!! Party!! Just give me an excuse!!
Gosh--we might have to look at venue--there's others on the boards I'd love to see again after a few years--had a fantasy league just built around pig pickins. I've got a wonderful setup at the house but not enough parking at the new place any more for 80... BnB? Anything still your way? Duke? Gosh those were good times....yeah, I'm up for it. There's a few others I'd think to invite as well. I have done 30 here but many carpooled.
Some times are better than others, and I'm not entirely sure why. I've had folks come to the street fairs just for the crispins--and make sandwiches out of them--but for myself I find them to be perfectly crispy or hard and unchewable at times and haven't quite nailed it down yet.eta--What might be the trick is frying afterwards. I've got a deep fryer; will try it.
Can we coordinate here...i need whole hog practice. I'll drive up too.HOOOOOWAHHH!!!! Party!! Just give me an excuse!!Some times are better than others, and I'm not entirely sure why. I've had folks come to the street fairs just for the crispins--and make sandwiches out of them--but for myself I find them to be perfectly crispy or hard and unchewable at times and haven't quite nailed it down yet.eta--What might be the trick is frying afterwards. I've got a deep fryer; will try it.
