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McClure's BBQ (3 Viewers)

Nugget said:
I will be there in 2 weeks - I am going to order the EG72 and some wheat penny wings.
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:lmao:

I think it was all meats/all sides with fried chicken and a fried pork chop (I imagine subject to availability) and 2 beers. I forget what the hell thread we were talking about that in, I thought it was this one.

 
Evilgrin 72 said:
:lmao:

I think it was all meats/all sides with fried chicken and a fried pork chop (I imagine subject to availability) and 2 beers. I forget what the hell thread we were talking about that in, I thought it was this one.
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I just figured the EG72 would be 72 ounces of meat. I hadn't considered 72 ounces of beer. maybe 7 meats, 2 big beers, and you get an evil grin when they bring it to your table?

 
Nugget said:
I just figured the EG72 would be 72 ounces of meat. I hadn't considered 72 ounces of beer. maybe 7 meats, 2 big beers, and you get an evil grin when they bring it to your table?
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You might be on to something here, my friend.

 
When I finally get to eat at Tipsy's, I'm ordering the TIMSCHOCHET. That's all the meat, but the waitress brings it out to you one piece at a time, and talks to you for 20 minutes between courses. Dinner ends up taking 6 hours, and when you leave you ask yourself, "what was the point of that?" 

ETA: that could also be the Bob Macgaw special

 
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MikeIke said:
When I finally get to eat at Tipsy's, I'm ordering the TIMSCHOCHET. That's all the meat, but the waitress brings it out to you one piece at a time, and talks to you for 20 minutes between courses. Dinner ends up taking 6 hours, and when you leave you ask yourself, "what was the point of that?" 

ETA: that could also be the Bob Macgaw special
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:lmao:

 
tipsy mcstagger said:
I will need a day or two heads up for the fried chicken add on....the good stuff swims in buttermilk for 24 hours first.   
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The only thing better than having an off-menu special named after me would be an off-menu special that you have to call ahead to order 2 days in advance.  This is better than a Nobel Prize.

 
MikeIke said:
When I finally get to eat at Tipsy's, I'm ordering the TIMSCHOCHET. That's all the meat, but the waitress brings it out to you one piece at a time, and talks to you for 20 minutes between courses. Dinner ends up taking 6 hours, and when you leave you ask yourself, "what was the point of that?" 

ETA: that could also be the Bob Macgaw special
Click to expand...
:lmao:

 
I VISITED MCCLURE'S AT NOLA BREWING TODAY!!!! :wub: :excited: :thumbup:

Tipsy and I had e-mailed about our planned arrival time. As it turned out, he was going to be working on a big order so he would be there later than we had planned. No worries - I figured we'd just slide our time back a bit. Well, it turns out we slid too far and by the time we got there (around 2 PM) he had left for the day. :sadbanana: Oh well - I simply wanted to shake his hand and tell him how much fun it has been following this thread from the beginning.

I was there with my wife and two boys. We ordered the All Meats All Sides (minus the Greens) and a Cubano as my oldest boy has been talking the whole trip about trying a Cubano for the first time. When I saw it on the menu, I figured that would be the one for him to try! While we waited for our food my wife and I had a beer from NOLA Brewing - I had the wheat beer and she had an Irish Amber. Both were good - and NOLA has cool swag - the logo on their shirts is neat.

Side note - today was the Red Dress Run in the French Quarter. It can best be described as a bar crawl where all the participants wear a red dress. Including all the dudes. So all day, all over the area, there were people partying in red dresses. NOLA Brewing was no exception. The good news is there was also a bachelorette party there to offset the dudes in dresses. Cute chicks eating BBQ? Yes please.

@tipsy mcstagger - your BBQ was amazing. I smoke meat myself - and think I do a pretty nice job of it - but man do I have some work to do. I've eaten some of the best BBQ around - in the last week even! - so I have some decent points of comparison. Here is what I think I know:

- Your brisket is the best I've ever had. I've eaten Brisket at LaBarbecue and the Salt Lick in Texas, at Oklahoma Joe's and at KC Joe's and Jack's Stack to name the famous ones - yours has them all beat. The bark was incredible and the brisket was so moist and tender. Sublime. I tried a little of the KC and Texas BBQ sauce - but I've discovered that great smoked meat, when done correctly, is best enjoyed without sauce. (That said, all the sauces I tried were on point - I tried them all just to check them out - but far preferred the meat as prepared.

- Your ribs come in 2nd place of the places I've enjoyed (just barely behind Joe's KC BBQ - and that is amazingly high praise because your ribs and theirs are better than ribs have any business being. So good and prepared just right - tender but they required a slight tug to get them off the bone. Just the way they should be and seasoned so well.

- Everything else was awesome too - seriously, all the meat was great. I can't really compare it all to the other BBQ places I've been because I typically stick to Brisket and Ribs, but I'm certain they'd stack up with just about anyone. I think the sausage was my next favorite, and I did use the mustard sauce for that.

- The sides were hit/miss for me, but only because my northern palate is not in tune with southern specialties (specifically the potato salad and cole slaw were not in my wheelhouse, but it's because up in MN I'm used to something very different from those items than in LA. I have the feeling the locals really dig those sides. I liked the beans and the mac, but was most pleasantly surprised by that freaking dirty rice! I've never had dirty rice before and now I'm wondering how in the heck to make that? I don't typically like rice, but I loved it. Seemingly so basic but yum...

- It was so much food. The addition of the Cubano to the order pushed us over the edge of what we could consume. But we did our best and finished off all of our favorites. As it turned out, we got the last of the brisket for the day. When I ordered, someone in the back room said "we're out of brisket" and my heart sank - but the person meant "now that the chubby guy has ordered". Whew - disaster averted. That would have totally bummed me out given we were supposed to arrive much earlier. Oh, and the Cubano was a big hit with my boy and my wife - well done!

Tipsy - I didn't get a chance to meet you (though my wife has on a previous trip to your Magazine location) but I am so happy to have eaten your BBQ. I hope that people around New Orleans understand they have truly great BBQ in their city. And now chicken???? I guess I have to make another trip one of these years. :thumbup:  

 
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soothsayer said:
I VISITED MCCLURE'S AT NOLA BREWING TODAY!!!! :wub: :excited: :thumbup:

Tipsy and I had e-mailed about our planned arrival time. As it turned out, he was going to be working on a big order so he would be there later than we had planned. No worries - I figured we'd just slide our time back a bit. Well, it turns out we slid too far and by the time we got there (around 2 PM) he had left for the day. :sadbanana: Oh well - I simply wanted to shake his hand and tell him how much fun it has been following this thread from the beginning.

I was there with my wife and two boys. We ordered the All Meats All Sides (minus the Greens) and a Cubano as my oldest boy has been talking the whole trip about trying a Cubano for the first time. When I saw it on the menu, I figured that would be the one for him to try! While we waited for our food my wife and I had a beer from NOLA Brewing - I had the wheat beer and she had an Irish Amber. Both were good - and NOLA has cool swag - the logo on their shirts is neat.

Side note - today was the Red Dress Run in the French Quarter. It can best be described as a bar crawl where all the participants wear a red dress. Including all the dudes. So all day, all over the area, there were people partying in red dresses. NOLA Brewing was no exception. The good news is there was also a bachelorette party there to offset the dudes in dresses. Cute chicks eating BBQ? Yes please.

@tipsy mcstagger - your BBQ was amazing. I smoke meat myself - and think I do a pretty nice job of it - but man do I have some work to do. I've eaten some of the best BBQ around - in the last week even! - so I have some decent points of comparison. Here is what I think I know:

- Your brisket is the best I've ever had. I've eaten Brisket at LaBarbecue and the Salt Lick in Texas, at Oklahoma Joe's and at KC Joe's and Jack's Stack to name the famous ones - yours has them all beat. The bark was incredible and the brisket was so moist and tender. Sublime. I tried a little of the KC and Texas BBQ sauce - but I've discovered that great smoked meat, when done correctly, is best enjoyed without sauce. (That said, all the sauces I tried were on point - I tried them all just to check them out - but far preferred the meat as prepared.

- Your ribs come in 2nd place of the places I've enjoyed (just barely behind Joe's KC BBQ - and that is amazingly high praise because your ribs and theirs are better than ribs have any business being. So good and prepared just right - tender but they required a slight tug to get them off the bone. Just the way they should be and seasoned so well.

- Everything else was awesome too - seriously, all the meat was great. I can't really compare it all to the other BBQ places I've been because I typically stick to Brisket and Ribs, but I'm certain they'd stack up with just about anyone. I think the sausage was my next favorite, and I did use the mustard sauce for that.

- The sides were hit/miss for me, but only because my northern palate is not in tune with southern specialties (specifically the potato salad and cole slaw were not in my wheelhouse, but it's because up in MN I'm used to something very different from those items than in LA. I have the feeling the locals really dig those sides. I liked the beans and the mac, but was most pleasantly surprised by that freaking dirty rice! I've never had dirty rice before and now I'm wondering how in the heck to make that? I don't typically like rice, but I loved it. Seemingly so basic but yum...

- It was so much food. The addition of the Cubano to the order pushed us over the edge of what we could consume. But we did our best and finished off all of our favorites. As it turned out, we got the last of the brisket for the day. When I ordered, someone in the back room said "we're out of brisket" and my heart sank - but the person meant "now that the chubby guy has ordered". Whew - disaster averted. That would have totally bummed me out given we were supposed to arrive much earlier. Oh, and the Cubano was a big hit with my boy and my wife - well done!

Tipsy - I didn't get a chance to meet you (though my wife has on a previous trip to your Magazine location) but I am so happy to have eaten your BBQ. I hope that people around New Orleans understand they have truly great BBQ in their city. And now chicken???? I guess I have to make another trip one of these years. :thumbup:  
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sorry i missed you....i was delivering 200# of brisket to the red dress run folks....had to walk through thousands of them at starting line to get to party....1/2 mile of sweat and hilarity.  After the all night cook of all that i was toast.

Glad you liked the food....some high praise man...ty!

 
soothsayer said:
Well, it turns out we slid too far and by the time we got there (around 2 PM) he had left for the day. 
Click to expand...


 As it turned out, we got the last of the brisket for the day. When I ordered, someone in the back room said "we're out of brisket" and my heart sank - but the person meant "now that the chubby guy has ordered". Whew - disaster averted. That would have totally bummed me out given we were supposed to arrive much earlier. 
Click to expand...
Note to self:

On that glorious day when I finally do make it to Tipsy's .....

.....GET  THERE EARLY

 
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Tipsy, what will the "Evilgrin" cost?  I feel like it should be $72 - let me know if we need to add or remove anything to get to that price point.  :lol:

 
Evilgrin 72 said:
Tipsy, what will the "Evilgrin" cost?  I feel like it should be $72 - let me know if we need to add or remove anything to get to that price point.  :lol:
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Where are we at on this?

I will be in for dinner on Thursday - please don't run out of meat.  It is a 294 mile drive from my last meeting so I won't be in until after 7:00.  Planning on a three meat plate (ribs, brisket, pulled pork) and then adding a sausage.  

 
Possibly the best thing I've ever smoked:   Pork Belly Burnt Ends.   Did some this weekend as a test.   HFS they were just ridiculous.

I skinned and cubed a belly, rubbed in my rib rub, smoked for 4 hours, covered in a pan with brown sugar & butter and cooked another hour, then glazed with my KC sauce for about 15 minutes uncovered again.   They were better than brisket burnt ends by a lot.   

Get on it home smokers.    Or come down here and get some because I am going to run these a lot.

 
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tipsy mcstagger said:
Possibly the best thing I've ever smoked:   Pork Belly Burnt Ends.   Did some this weekend as a test.   HFS they were just ridiculous.

I skinned and cubed a belly, rubbed in my rib rub, smoked for 4 hours, covered in a pan with brown sugar & butter and cooked another hour, then glazed with my KC sauce for about 15 minutes uncovered again.   They were better than brisket burnt ends by a lot.   

Get on it home smokers.    Or come down here and get some because I am going to run these a lot.
Click to expand...
I've had these at a few places locally and they're amazing.  Can't wait to try yours as well :thumbup:

 
tipsy mcstagger said:
Possibly the best thing I've ever smoked:   Pork Belly Burnt Ends.   Did some this weekend as a test.   HFS they were just ridiculous.

I skinned and cubed a belly, rubbed in my rib rub, smoked for 4 hours, covered in a pan with brown sugar & butter and cooked another hour, then glazed with my KC sauce for about 15 minutes uncovered again.   They were better than brisket burnt ends by a lot.   

Get on it home smokers.    Or come down here and get some because I am going to run these a lot.
Click to expand...
OK, put those on the platter along with the fried chicken.  We have to be getting close to $72.

 
Evilgrin 72 said:
OK, put those on the platter along with the fried chicken.  We have to be getting close to $72.
Click to expand...
How about we just assume the price to be $72 already and anything above charged price is a tip to our GB Tipsy?

ETA:  Looking like I'll finally be making it down to New Orleans next June and will be able to sample the goods.  Ordering a EG when I'm there.  Regardless.

 
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Employee:  "Hey Tipsy, what is an 'EG'?  We've had several people over the last few weeks come in asking for it and are getting disappointed when we tell them it doesn't exist.  One even gave me $72 and told me to make it anyway.  I just gave him 2 all meats and sides and told him to enjoy his 'EG' but I'm getting a little concerned here"

 
gianmarco said:
Employee:  "Hey Tipsy, what is an 'EG'?  We've had several people over the last few weeks come in asking for it and are getting disappointed when we tell them it doesn't exist.  One even gave me $72 and told me to make it anyway.  I just gave him 2 all meats and sides and told him to enjoy his 'EG' but I'm getting a little concerned here"
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:lmao:

This is a good point though. When I show up, do I have to ask for Neil or will the fine employee at the register be hip to the bacchanalia by name?

 
Evilgrin 72 said:
OK, put those on the platter along with the fried chicken.  We have to be getting close to $72.
Click to expand...
If we get this to exist and get it large enough, it can be one of those Man vs. Food competition type meals.  7 meats, 2 sides, 7 pieces of fried chicken, and 2 beers. If you eat the entire thing by yourself in 72 minutes, you get your picture up on the wall, the meal is free, and you get a reserved 3 digit FBG member number.

Seriously, this wouldn't be a bad idea for publicity.  And it HAS to be called the EG with no explanation as to what it means until you're nationally televised on the Food Network.

 
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gianmarco said:
If we get this to exist and get it large enough, it can be one of those Man vs. Food competition type meals.  7 meats, 2 sides, 7 pieces of fried chicken, and 2 beers. If you eat the entire thing by yourself in 72 minutes, you get your picture up on the wall, the meal is free, and you get a reserved 3 digit FBG member number.

Seriously, this wouldn't be a bad idea for publicity.  And it HAS to be called the EG with no explanation as to what it means until you're nationally televised on the Food Network.
Click to expand...
Now we're cooking with gas! Er, smoke? Nah, fire!! :)  

 
gianmarco said:
If we get this to exist and get it large enough, it can be one of those Man vs. Food competition type meals.  7 meats, 2 sides, 7 pieces of fried chicken, and 2 beers. If you eat the entire thing by yourself in 72 minutes, you get your picture up on the wall, the meal is free, and you get a reserved 3 digit FBG member number.

Seriously, this wouldn't be a bad idea for publicity.  And it HAS to be called the EG with no explanation as to what it means until you're nationally televised on the Food Network.
Click to expand...
Man vs Food is on the Travel Channel

 
gianmarco said:
If we get this to exist and get it large enough, it can be one of those Man vs. Food competition type meals.  7 meats, 2 sides, 7 pieces of fried chicken, and 2 beers. If you eat the entire thing by yourself in 72 minutes, you get your picture up on the wall, the meal is free, and you get a reserved 3 digit FBG member number.

Seriously, this wouldn't be a bad idea for publicity.  And it HAS to be called the EG with no explanation as to what it means until you're nationally televised on the Food Network.
Click to expand...
Tipsy's already been on the Food Network :yawn:

 
Tiger Fan said:
Just double checked...had something similar:

Frey (pork belly poppers)

Gonzo's Smokehouse (a pop up) - pork belly bites

I guess not technically pork belly burnt ends....so you're good!
Click to expand...
check out my facebook photo of them....did theirs look like that at all?

 
tipsy mcstagger said:
yPossibly the best thing I've ever smoked:   Pork Belly Burnt Ends.   Did some this weekend as a test.   HFS they were just ridiculous.

I skinned and cubed a belly, rubbed in my rib rub, smoked for 4 hours, covered in a pan with brown sugar & butter and cooked another hour, then glazed with my KC sauce for about 15 minutes uncovered again.   They were better than brisket burnt ends by a lot.   

Get on it home smokers.    Or come down here and get some because I am going to run these a lot.
Click to expand...
I'm going to try to make my first batch this weekend.  I've never had them, but I see them all over social media BBQ sites these days.  They look pretty f'n good...

 
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tipsy mcstagger said:
Possibly the best thing I've ever smoked:   Pork Belly Burnt Ends.   Did some this weekend as a test.   HFS they were just ridiculous.

I skinned and cubed a belly, rubbed in my rib rub, smoked for 4 hours, covered in a pan with brown sugar & butter and cooked another hour, then glazed with my KC sauce for about 15 minutes uncovered again.   They were better than brisket burnt ends by a lot.   

Get on it home smokers.    Or come down here and get some because I am going to run these a lot.
Click to expand...
Trying these tomorrow.  When you say covered in brown sugar and butter do you melt the butter and brush it on?

 
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