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McClure's BBQ (1 Viewer)

'tipsy mcstagger said:
'culdeus said:
'tipsy mcstagger said:
yes....2# of Kosher salt(i don't even have regular table salt in the house). I need to add ...don't add the salt if storing for more than a week.. gets clumpy.
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you use this same rub for all meats?
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No. But it is the main base for all of them. I add stuff for each individual animal. Those are secrets at this point :ph34r:
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That seems like a good base for pork. I may try it with ancho and cumin.
 
people thought the cornbread (spoonbread) Dante's has served for 11 years now was one of the top things we sent out (partially I think because it has always been free) to every table according to reviews online & in person. Its always kind of pissed off chef that his simplest item was one of his greatest hits & he gives it away.

well...the corn & jalapenos in my oven right now suggest it will be even better. This could be as big a deal in my identity, and even though I am ripping off chef directly (with his blessing) I am perfectly ok with. It represents almost half of my adult life, with some new stuff added. :popcorn:

 
'tipsy mcstagger said:
people thought the cornbread (spoonbread) Dante's has served for 11 years now was one of the top things we sent out (partially I think because it has always been free) to every table according to reviews online & in person. Its always kind of pissed off chef that his simplest item was one of his greatest hits & he gives it away.well...the corn & jalapenos in my oven right now suggest it will be even better. This could be as big a deal in my identity, and even though I am ripping off chef directly (with his blessing) I am perfectly ok with. It represents almost half of my adult life, with some new stuff added. :popcorn:
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I'll definitely get the corn bread in my first online order. :thumbup:
 
I know you don't need anymore to think about, GB but did a new dish (for me) yesterday. BBQ Nachos. Took tortilla chips, hickory smoked chicken thighs pulled into chunks, layered on with my Pork and Pork and Beans, cheese and then BBQ sauce and Jalapenos. The killer was the contrast of the sweetness of the beans with the Jalapenos. Really good. And super easy. AND a great use for leftover BBQ and beans.

J

 
'Joe Bryant said:
I know you don't need anymore to think about, GB but did a new dish (for me) yesterday. BBQ Nachos. Took tortilla chips, hickory smoked chicken thighs pulled into chunks, layered on with my Pork and Pork and Beans, cheese and then BBQ sauce and Jalapenos. The killer was the contrast of the sweetness of the beans with the Jalapenos. Really good. And super easy. AND a great use for leftover BBQ and beans.J
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got a place in town doing them already. doesn't mean i can't...just not until i'm fully operational...if not lunch then in my own B&M place.
 
'tipsy mcstagger said:
people thought the cornbread (spoonbread) Dante's has served for 11 years now was one of the top things we sent out (partially I think because it has always been free) to every table according to reviews online & in person. Its always kind of pissed off chef that his simplest item was one of his greatest hits & he gives it away.well...the corn & jalapenos in my oven right now suggest it will be even better. This could be as big a deal in my identity, and even though I am ripping off chef directly (with his blessing) I am perfectly ok with. It represents almost half of my adult life, with some new stuff added. :popcorn:
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So it's spoonbread with added corn and jalapeno? Nice. How are you serving it? Same little cast iron pans that Dantes uses?J
 
'tipsy mcstagger said:
'Joe Bryant said:
So it's spoonbread with added corn and jalapeno? Nice. How are you serving it? Same little cast iron pans that Dantes uses?J
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Sheet pans cut in squares. Not honey butter....just heaped w regular butter instead. I got enough sweet going on.
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Cool. So it's a serving like a square of cornbread? The spoon bread is so soft it wouldn't hold it's shape in a square without the pan would it?J
 
'Joe Bryant said:
Cool. So it's a serving like a square of cornbread? The spoon bread is so soft it wouldn't hold it's shape in a square without the pan would it?J
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It will. It will be more crumbly than most...but worth it. I don't want to mess with perfection too much. The jalapenos & corn, and lack of honey in the butter will be the only differences. And we have to wait for my brownie recipe. It is still in development. Lets just say its like a chocolate molten souffle done more like a brownie with bacon. And a hint of cayenne. Hint.
 
'tipsy mcstagger said:
'Joe Bryant said:
Cool. So it's a serving like a square of cornbread? The spoon bread is so soft it wouldn't hold it's shape in a square without the pan would it?

J
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It will. It will be more crumbly than most...but worth it. I don't want to mess with perfection too much. The jalapenos & corn, and lack of honey in the butter will be the only differences. And we have to wait for my brownie recipe. It is still in development. Lets just say its like a chocolate molten souffle done more like a brownie with bacon. And a hint of cayenne. Hint.
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Cool. Love cayenne in the brownie. It's the Jalapeno with the sweet bean thing in the nachos I mentioned. French Broad Chocolates in Asheville http://frenchbroadchocolates.com/?err=/chocolate-lounge-main/ does a killer brownie with cayenne. My favorite.J

 
Hey...y'all get me going viral. follow me on twitter (@mcclurebarbecue) or my facebook page for McClure's Barbecue. Please "like" my page...it will make me feel so warm and fuzzy. :wub:

mccluresbarbecue.com

 
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Hey...y'all get me going viral. follow me on twitter (@mcclurebarbecue) or my facebook page for McClure's Barbecue. Please "like" my page...it will make me feel so warm and fuzzy. :wub:

mccluresbarbecue.com

 
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Wife turned my alarms off for my 4 am wake up. Didn't stir till 530. :wall:

...which in turn made me rush my fire starting, and I had to spend an extra 30 minutes with it than normal... :wall:

Foot hurts worse now than ever. :wall:

Eldest son has what appears to be strep and cant go to school :wall:

Everything is fine :banned:

 
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I was the 33rd "like"

I don't know much, but that food looks amazing. Let me know when you make it out to California :football:

 
I don't know if anyone else has mentioned yet, but I can't read the name of the restaurant without hearing it I'm Phil Hatman's voice

Good luck tipsy! I'm sure all the food is fantastic.

 
I'll give the full run down later, but I got cleanup to do still.

We fed about 100 folks last night, and even my cook friends said it was off the hook. The food writer that showed up hugged me. :banned: :excited:

It was a ton of fun. I'll tell y'all more later.

 
'tipsy mcstagger said:
I'll give the full run down later, but I got cleanup to do still.We fed about 100 folks last night, and even my cook friends said it was off the hook. The food writer that showed up hugged me. :banned: :excited: It was a ton of fun. I'll tell y'all more later.
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Congratulations on what sounds like a great opening night.
 
'tipsy mcstagger said:
I'll give the full run down later, but I got cleanup to do still.

We fed about 100 folks last night, and even my cook friends said it was off the hook. The food writer that showed up hugged me. :banned: :excited:

It was a ton of fun. I'll tell y'all more later.
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This can't be bad, right? :pickle:

Congrats!

 
'tipsy mcstagger said:
I'll give the full run down later, but I got cleanup to do still.We fed about 100 folks last night, and even my cook friends said it was off the hook. The food writer that showed up hugged me. :banned: :excited: It was a ton of fun. I'll tell y'all more later.
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:excited: :thumbup: I have been waiting all night and had problem sleeping.
 
Here is the lead up to opening night:

Sunday: Pulled the smoker up to Dante's and fired it up around 7 am. I had a brisket to smoke for Dante's to use in our other POP UP place, tomatoes to smoke for Dante's itself, and my garlic & onions that were going in the beans. I got us started at brunch opening(which was terribly slow due to the Falcons-Saints), and left my assistant to run things while I went to go shopping. I had my cart loaded down with over 200 pounds of brisket, chicken, and pork not to mention about 500 dollars worth of other groceries and 10 cases of cokes. Keep in mind this is a cart made of steel that looks more like a long metal pallet on wheels and weighs about 10 times more than a regular grocery store cart + the weight of everything I had on it...well of coarse I had to roll that right over my smallest toe on my right foot. The same toe I broke 3 months ago on the same bone I broke further up the foot two other times and needed surgery for. Crushed it is a better term than broken. I can feel several bits of floating things around the part I know is re-broken. It required sitting in the store for 20 minutes icing it so I could just leave. :wall: I went back to work and finished out brunch, but basically had to sit there icing it for the rest of the afternoon.

I went home, got my kitchen somewhat organized & clean, wrote down some notes, started soaking my beans, and went to bed. A couple of beers and a pain pill and :goodnightIrene:. Actually had my best night of sleep in weeks...so that was cool.

Monday: Foot is so purple around toe, I can see it is discolored in the 6am predawn light of my bedroom. I took some aleve, taped it up, had a coffee and got rolling by 7 am. Found out during this time while wife was readying for work that our eldest didn't have school & I had to watch him all day :shock: . It was fine because he decided Mario Bros. was more interesting than what dad had to do in the house all day. He at least helped stir a couple of sauces later on :)

My wife's brother was quick to answer my plea for help I sent out due to my toe really slowing me down. He has been in restaurant work for many years, and I was lucky he had day off to come help. He & I made the following:

All the prep the beans needed minus the smoking of them part.

All the cabbage shredded & salted in cooler overnight.

Cooked a case of bacon the right way...in a pan...not a sheet pan in the oven. I'm a big hater of sheet pan bacon.

Prepped all my rubs

Shredded all the cheeses for the mac n chee

Made all four of my main sauces & bottled them

Cornbread batter, and roasting of the jalapenos and corn going in that batter later

Had to run to store a few times, and started dropping stuff off at Dante's including a bunch of peach wood.

Solid 8 hours of work together at a nice relaxed pace actually. I did about 3 more hours of stuff solo and went to bed by 930...3 hours earlier than my usual. I made sure to set both of the alarm clock alarms for a 430 wake up so I could have a nice cushion of time to get all meat on by 6 am after I got the grill warmed up. That is what I planned on anyway.

Tuesday:

I wake up at 530 looking at the clock and wondering why I am awake with no alarms going off? My toe hurt so bad and I was so groggy I didn't realize I was supposed to be up an full hour earlier. Once that realization set in I checked the alarm clock to see what the #@##$ happened...well the wife decided in her late arrival to bed that night that her alarms for after 6 needed to be updated. :wall: After a quick expletive or too towards the wife (sorry honey) I ran out the door and raced down to Dante's.

In my rush to leave that morning i forgot 2 very crucial things. A lighter and my small pre cut pieces to get the fire roaring in no time flat. I got my chimney going anyway after taking it inside Dante's and lighting it off the stove after several failed candle attempts and got some wood burning. At least I thought I did. I was so stressed, tired, and rushed I forgot that you kind of need to open the dampers to allow that oxygen thing to get in the fire. :wall: TRY AGAIN ########.

So my fire gets going & the smoker is ready to go by 715. No big deal. I have a little under 11 hours to cook all this now and things did settle down for me at that point. I spent the rest of the day at Dante's tending fire, and getting more M.E.P. ready for the last bit of cooking needed by the crew I had coming to help. I did of course have to get a few more runs to the store in, but was so well prepped, my day was pretty easy after the first minutes of freaking out.

Then my crew showed up to take over putting all the final pieces together for the sides. They are all cooks and my ex sous chef basically led them for me just on my notes. It was awesome. I was starting to get a bit stressed about the meat being done in time, but knew it would be ready near the opening so I was cool. Ends up the pork butts were not fully to temp until about 10 minutes before I opened the door...FRESHEST PULLED PORK EVER was the result of that.

I will go over how the actual night went in just a bit...but know every bit of opening night stress I had was over before I ever had a customer.

 
'tipsy mcstagger said:
I cannot believe how bad my toe is hurting me. This is going to be a LONG PAINFUL day. 5 sauces to make. All the prep for my m.e.p. tomorrow. Blending all the rubs. Making the cornbread batter. Prepping the cabbage & making the dressing for tomorrow. Beans...bean sauce....cheese grating.... :wall: :wall: And if I take anything stronger than aleve, i'm toast energy wise. I guess it was going too smooth & my luck was too good....At least I have till tomorrow night.
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One-legged McClure's BBQ? Stumblin' McClure's?I think this is a sign that you have to work this into the name.
 
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