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McClure's BBQ (4 Viewers)
- Thread starter tipsy mcstagger
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NCCommish
Footballguy
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
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Insoxicated
Went back for lunch today
This thread has me wanting to test out this new place called One and Only BBQ over by my house. Reviews have been strong. Might have to run out there Saturday or Sunday for a sampler.
TIPSY NOTE: That place above is getting a lot of reviews comparing them favorably to Central... it's 4-5 mins from my house... for next time you're in town.
I've got a couple other places in mind to amend the proper BBQ Tour that we never got to complete.
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msommer
Footballguy
tipsy mcstagger
Footballguy
Tiger Fan eats a lot for a skinny dude
good stuff as usual. Went with the pulled pork sandwich. Couldn't make up my mind on what sauce to go with...think either the KC or the Memphis works best with that. Next time I think I'll get the brisket sandwichtipsy mcstagger said:
I was eavesdropping on the table yesterday and the 2 young guys were sharing a table with 1 random dude. The 1 guy said he just walked by and came in and 2 guys said "they had heard people talking about it"
All 3 of them said the food was great.
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msommer
Footballguy
Hah, just read your sig for the first time. Love J.(essica) Alba in any position, but tight end fits well. Isn't J.(oan) Baez a bit over the hill for Defense though?
culdeus
Footballguy
Picked up a prime brisket yesterday. Will wet age it until the rub gets here. Got a pork shoulder on now with my go to rub now.
I've only actually eaten at 2 BBQ places in over 15 years pecan lodge 3x and l.muellers 1x. Going to Nola in November wil try to see if I can figure out a way to work a migration of bbq from Nola to Baton Rouge for a tailgate.
I've only actually eaten at 2 BBQ places in over 15 years pecan lodge 3x and l.muellers 1x. Going to Nola in November wil try to see if I can figure out a way to work a migration of bbq from Nola to Baton Rouge for a tailgate.
Guster
Footballguy
Tipsy, my buddy is the GM of a restaurant in Cincinnati that has been rated in the top 10 of local restaurants since it opened - it was top 5 this year along with its sister restaurant. Nothing has been formally announced yet, but the owner is going to be opening a barbecue restaurant just down the street from the other two spots they have. My buddy, the head chef and the owner recently took a trip to 17th Street near St Louis and had a meeting with Mike Mills to get tips from him.
Well, my friend is currently on vacation and is using the time to scout various barbecue restaurants.
So far he's hit The Smokehouse in Louisville and The Shed in Mississipi.
He's planning on making it down to New Orleans and said he will be stopping by McClure's.
I've been keeping him posted on the progress of your spot and sent him some of the write ups that you posted here and on FB. Actually, I just looked and saw that he has "liked" McClures on FB, so I'm sure that he's been keeping up.
Not sure when he'll be there, but I told him to mention that guster sent him
Well, my friend is currently on vacation and is using the time to scout various barbecue restaurants.
So far he's hit The Smokehouse in Louisville and The Shed in Mississipi.
He's planning on making it down to New Orleans and said he will be stopping by McClure's.
I've been keeping him posted on the progress of your spot and sent him some of the write ups that you posted here and on FB. Actually, I just looked and saw that he has "liked" McClures on FB, so I'm sure that he's been keeping up.
Not sure when he'll be there, but I told him to mention that guster sent him
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tipsy mcstagger
Footballguy
Gustar....yes....have him talk to me. If he could bring me some Skyline chili to give to my Cincy friends down here....
(although I hate the stuff
)
(although I hate the stuff
)
tipsy mcstagger
Footballguy
First run out of the week on all meats last night. Done by 8.... I would like to have more for saturday dinner but yesterday was oddly busy from the get go.
Johnny Rock
Footballguy
How's your stress level been now that a routine is starting to develop and you can delegate some to emps? Are you able to relax somewhat mentally and enjoy tending the fire?
Guster
Footballguy
Ah, he's already left, but anytime you want some I'd be more than happy to pull together a box o crap for you with some cans of skyline in itGustar....yes....have him talk to me. If he could bring me some Skyline chili to give to my Cincy friends down here....
(although I hate the stuff
YSR
Footballguy
I can vouch for Guster's boxes o' crap - there is always Skyline chili in them.Ah, he's already left, but anytime you want some I'd be more than happy to pull together a box o crap for you with some cans of skyline in itGustar....yes....have him talk to me. If he could bring me some Skyline chili to give to my Cincy friends down here....
(although I hate the stuff
I actually commented to him at lunch on Friday that he looked a lot more relaxed compared to the first time we went (2 weeks prior)
AcerFC
Footballguy
Tips, what do you do with the leftovers when you don't sell out
Would think giving it to a shelter would be rewarding. My wife had her leftovers packaged up in three things last week when we were in SF. Gave it to three different homeless people. One lady looked her right in the face and said what is it? Didn't know the hungry were so picky.
Would think giving it to a shelter would be rewarding. My wife had her leftovers packaged up in three things last week when we were in SF. Gave it to three different homeless people. One lady looked her right in the face and said what is it? Didn't know the hungry were so picky.
tipsy mcstagger
Footballguy
The Bridge House is a halfway house I take stuff too at the end of the week if we have stuff. I also drop off random trays at the bar across the street which in turn gets my staff more free drinks....
No irony intended
Some of the meat goes in my beans. We are also going to have a smoked jambalaya on the special board soon.
No irony intended
Some of the meat goes in my beans. We are also going to have a smoked jambalaya on the special board soon.
tipsy mcstagger
Footballguy
It is way down....but really the main stress was just getting the doors open. I know how to run restaurants so this part is getting easier by the minute. I have a great overnight guy that hasn't slipped up once and is a prep machine and making my life much easier. And my manager in charge of the counter staff is handling her end exceptionally well. I am still the main fire watcher during the days, but once my daytime cook heals (nearly lost his thumb the other day) he is ready to be in charge of that during the day too.
I am physically toast however. I need to start taking breaks & more nights off like yesterday....but I just spent a year on my couch so I am just fine working my ### off too. Plus I'm down 17 pounds since opening day as of this morning.
Slight hijack...is there a proper proportion of rub to meat that you're supposed to follow, or do you just do it by sight?
I'm asking b/c I made some greek seasoning/rub that I think is pretty good, and wanted to measure out some jars to give to folks...I'd like to be able to tell them ___ oz per lb of meat..
I'm asking b/c I made some greek seasoning/rub that I think is pretty good, and wanted to measure out some jars to give to folks...I'd like to be able to tell them ___ oz per lb of meat..
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tipsy mcstagger
Footballguy
nothing that specific. its different for every meat too. my ribs get HEAVY rub. My brisket almost gets none, but twice the pepper & salt.
Does your rub have salt & pepper in it already? If so...just tell folks to dust the meat evenly, and most importantly...rub both sides.
Does your rub have salt & pepper in it already? If so...just tell folks to dust the meat evenly, and most importantly...rub both sides.
lolTipsy, my buddy said he was coming today so expect to see him soon. He may call me RJ instead of guster
Todd Andrews
Footballguy
Bridge House is a great organization. Know the folks who founded/run it and have had friends helped there for addiction, as well. Good on you for helping them out.
That's pretty cool. Our local grocery tosses their stuff. Evidently too much liability. Kind of sad.
Heard an interesting stat the other day. 40% of the food purchased in this country ends up in the trash.
bryhamm
Footballguy
coyote5
Footballguy
Quick Hi-jack: Hung dry like on a hanger? Doesn't that leave funny shaped hanger marks in the shoulders? Or are they ironed afterwards?I haven't done laundry in a decade but generally these shirts are hung dry by my GF. No idea how they'd perform in the dryer. Id shake em out before drying if you're dead set on it.
Ill also add that these are considered "fashion fit" so they trend to be a little more "fitted" than your average Hanes beefy t. If you're on the fence between sizes you MIGHT want to lean toward the bigger size to be safe.
SaintsInDome2006
Footballguy
Man, i never put two and two together.
My family just had a big party and my sister picked up from your place.
Can't believe I did not realize, I'm at Bon Temps fairly often too, I will pass by for an in person tryout.
My family just had a big party and my sister picked up from your place.
Can't believe I did not realize, I'm at Bon Temps fairly often too, I will pass by for an in person tryout.
Bull Dozier
Footballguy
Can speak for icon, but I hang dry mine over a clothes line. I hang them over right in the middle. For the cheap shirts, this leaves a line across the middle of the shirt that a quick once over with an iron takes care of. For the nice, soft t-shirts, you can't even tell usually.Quick Hi-jack: Hung dry like on a hanger? Doesn't that leave funny shaped hanger marks in the shoulders? Or are they ironed afterwards?
Ill also add that these are considered "fashion fit" so they trend to be a little more "fitted" than your average Hanes beefy t. If you're on the fence between sizes you MIGHT want to lean toward the bigger size to be safe.
Hang drying with a hangar, or with clothes pins arcross the bottom, hanging it upside down, stretches it out in my experience.
[icon]
Insoxicated
To me a $10 T shirt is like $15-20 jeans. Congrats... you can wear it and it will cover all the important bits. HOwever a nice T shirt is like a a $40+ pair of jeans. Once you've spent the money it's immediately apparent where the value is.To be clear... you guys are talking about paying $25 + S&H for a BBQ t-shirt that you can't throw in the dryer.
And for the record, these shirts are no more susceptible to odd shrinkage than normal cotton or 50/50 shirts. In fact they are likely LESS prone to shrinkage than the cheapo shirts you're accustomed to wearing. So if you generally dry your t Shirts you're likely good with drying these.
For me, with quality garments I prefer to last, I generally hang dry them (this goes for dress slacks, nice shirts of all type (button down, t shirts, etc). I have a large rack in my laundry room with a ton of hangers and when the GF does laundry she knows what to hang and what to fold. A nicer quality T shirt has a better "Drape" to the fabric (much how a $1000 suit material looks.acts infinitely better than a $100 suit)... so they're not prone to those pointy corner spots from hangers that cheapo t shirts are prone to.
Drifter
Footballguy
Tipsy - Do Hatch green chiles every make it out your way? Started seeing them this past weekend and I love working them into anything and everything I can when they're in season. Might be worth some experimenting with some season variation for your beans or mac n cheese if you have a connection for them.
Evilgrin 72
Distributor of Pain
Maybe close up the BBQ place and open a new Tshirt shop? Snorg has been slipping.
msommer
Footballguy
Not that many people if these pictures don't lie...http://www.jimmystewartairport.com/new_construction.htmculdeus said:
FigJam
Footballguy
Maybe someday you will understand people are laughing at you, not with you...Oh **** Yea!I'll have them make one just for you.I'm assuming there will be a sleeveless option?
. Rationalize your cheapness any way you want, but you sound like a woman.
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