Wild Young Billy
A Crazy Cat
I've been using Potato Rolls for pulled pork sliders.
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McClure's BBQ (4 Viewers)
- Thread starter tipsy mcstagger
- Start date
culdeus
Footballguy
interesting.
What are you thinking with the lamb? I've cooked lamb once using my mom's recipe (oven, not smoker) and it's great. My Greek friends that use the rotisserie swear by just salt, pepper, oregano and lemon. Key is to get the crispy outside and the tender inside.That sounds pretty darn tasty joe. I think next week I do the bologna sliders an amuse. I need to find the right bread, and have yet to find one close to what you use. I also want to play with lamb. And I need to give whole hog a run on the smoker, but haven't been part of cooking one of those since the 80's...when (and this just came to me as i type) is when i first was given the job of tending fire at our family overnight pig roasts. I got the very early am shift since I was the most awake at 6 in the morning... and learned to love tending fire then. Man...i was in like 6th grade (11?).I'm going to leave out the part about discovering the joy of ice cold beer after a "shift" when nobody was looking. That was a loooonnggggg day for a 11 year old. Good god..my mom still doesn't know her son did that. :shame:
.....
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tipsy mcstagger
Footballguy
So...we have more developments.
I am speaking w an old friend on Monday about opening mcclures barbecue four or five nights a week @ their daytime only place. Chef @ dantes is also a friend with them and realizes my rent contibution could help keep them open (really struggling) and is encouraging me to do that instead of lunches at dantes. He was looking forward to me sticking around a bit and giving him a nice chunk of change every month...but wants me to help our friend more.
The huge benefit to me is that I can make a ton more sales @ dinner on Friday and sat night alone than I could all week @ dantes for lunch. It is a no brainer in my opinion, but this stuff is moving so fast I think my head might explode. So much for a nice easy pace in getting open
Five shifts @ dantes left...one more paycheck...then on my own. :breathesverydeeply:
I am speaking w an old friend on Monday about opening mcclures barbecue four or five nights a week @ their daytime only place. Chef @ dantes is also a friend with them and realizes my rent contibution could help keep them open (really struggling) and is encouraging me to do that instead of lunches at dantes. He was looking forward to me sticking around a bit and giving him a nice chunk of change every month...but wants me to help our friend more.
The huge benefit to me is that I can make a ton more sales @ dinner on Friday and sat night alone than I could all week @ dantes for lunch. It is a no brainer in my opinion, but this stuff is moving so fast I think my head might explode. So much for a nice easy pace in getting open
Five shifts @ dantes left...one more paycheck...then on my own. :breathesverydeeply:
location?So...we have more developments.I am speaking w an old friend on Monday about opening mcclures barbecue four or five nights a week @ their daytime only place. Chef @ dantes is also a friend with them and realizes my rent contibution could help keep them open (really struggling) and is encouraging me to do that instead of lunches at dantes. He was looking forward to me sticking around a bit and giving him a nice chunk of change every month...but wants me to help our friend more. The huge benefit to me is that I can make a ton more sales @ dinner on Friday and sat night alone than I could all week @ dantes for lunch. It is a no brainer in my opinion, but this stuff is moving so fast I think my head might explode. So much for a nice easy pace in getting open
tipsy mcstagger
Footballguy
Not sure I can or should say yet, buts it is close to th st charles n louisiana ave area. Near touro.
assuming logistics would be really difficult here given the amount of time it takes to cook the meat
That's cool Buddy. Lots of doors being opened for you - it's a testament to you doing things the right way.As far as the opportunity and it being a "no brainer" that would all depend on just what you want to do. Personally, I like the idea of a lunch only place from the perspective of the work schedule. You know my model is Franklin BBQ in Austin and they'e done a great job making it a lunch only deal. But I know your world has been about dinner so that may be more what you're in tune with. You obviously know your market and your diners. BBQ for dinner is a little different gig I'd think vs Dantes for dinner. The other consideration is the Dantes connection. I'm not sure how much crossover you'd have in Dantes Customers with McClure's BBQ customers. My guess would be a lot. In that case, being at Dante's is a plus. Don't underestimate how much YOU are McClure's BBQ. Yes, the food has to rock. But you know better than anyone that there's a ton of great food in your city. As you get this thing off the ground, a ton of it will be YOU. And I wonder if you wouldn't have a better connection with the folks that love you already at Dantes. Just a thought. You may have the exact same connection at the other place - I'm just throwing that out.JSo...we have more developments.I am speaking w an old friend on Monday about opening mcclures barbecue four or five nights a week @ their daytime only place. Chef @ dantes is also a friend with them and realizes my rent contibution could help keep them open (really struggling) and is encouraging me to do that instead of lunches at dantes. He was looking forward to me sticking around a bit and giving him a nice chunk of change every month...but wants me to help our friend more. The huge benefit to me is that I can make a ton more sales @ dinner on Friday and sat night alone than I could all week @ dantes for lunch. It is a no brainer in my opinion, but this stuff is moving so fast I think my head might explode. So much for a nice easy pace in getting open
Gadabout
Footballguy
Sweet. Think I know exactly where you're talking about.
tipsy mcstagger
Footballguy
I thought about that about 2 seconds....then i realized i am doing this so i don't work myself to death. setting up & breakdown at two places would be an extra 4 hours on top of whatever prep/cook/ & being open hours. No thanks.
tipsy mcstagger
Footballguy
Please keep it under wraps. Nothing has even been discussed officially.
Gadabout
Footballguy
No doubt. I'm just glad there'd be another food option in the neighborhood.
bentley
Footballguy
The Franklin model is a good one, but I think the making the best brisket in a state known for brisket is a lot bigger part of it than being open for lunch.That's cool Buddy. Lots of doors being opened for you - it's a testament to you doing things the right way.As far as the opportunity and it being a "no brainer" that would all depend on just what you want to do. Personally, I like the idea of a lunch only place from the perspective of the work schedule. You know my model is Franklin BBQ in Austin and they'e done a great job making it a lunch only deal. But I know your world has been about dinner so that may be more what you're in tune with. You obviously know your market and your diners. BBQ for dinner is a little different gig I'd think vs Dantes for dinner. The other consideration is the Dantes connection. I'm not sure how much crossover you'd have in Dantes Customers with McClure's BBQ customers. My guess would be a lot. In that case, being at Dante's is a plus. Don't underestimate how much YOU are McClure's BBQ. Yes, the food has to rock. But you know better than anyone that there's a ton of great food in your city. As you get this thing off the ground, a ton of it will be YOU. And I wonder if you wouldn't have a better connection with the folks that love you already at Dantes. Just a thought. You may have the exact same connection at the other place - I'm just throwing that out.JSo...we have more developments.I am speaking w an old friend on Monday about opening mcclures barbecue four or five nights a week @ their daytime only place. Chef @ dantes is also a friend with them and realizes my rent contibution could help keep them open (really struggling) and is encouraging me to do that instead of lunches at dantes. He was looking forward to me sticking around a bit and giving him a nice chunk of change every month...but wants me to help our friend more. The huge benefit to me is that I can make a ton more sales @ dinner on Friday and sat night alone than I could all week @ dantes for lunch. It is a no brainer in my opinion, but this stuff is moving so fast I think my head might explode. So much for a nice easy pace in getting open
Rohn Jambo
Footballguy
Do you have some time to decide? It would be nice if you can compare a few test runs in both locations.
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No doubt. I didn't mean to say lunch itself was a big factor. I mean I think it can be done just being open for lunch if the food is great. And I say that meaning if given a choice, I'd rather have a place that was lunch only vs dinner only. Would just fit my schedule better. But Tipsy may not see it that way.JThe Franklin model is a good one, but I think the making the best brisket in a state known for brisket is a lot bigger part of it than being open for lunch.That's cool Buddy. Lots of doors being opened for you - it's a testament to you doing things the right way.As far as the opportunity and it being a "no brainer" that would all depend on just what you want to do. Personally, I like the idea of a lunch only place from the perspective of the work schedule. You know my model is Franklin BBQ in Austin and they'e done a great job making it a lunch only deal. But I know your world has been about dinner so that may be more what you're in tune with. You obviously know your market and your diners. BBQ for dinner is a little different gig I'd think vs Dantes for dinner. The other consideration is the Dantes connection. I'm not sure how much crossover you'd have in Dantes Customers with McClure's BBQ customers. My guess would be a lot. In that case, being at Dante's is a plus. Don't underestimate how much YOU are McClure's BBQ. Yes, the food has to rock. But you know better than anyone that there's a ton of great food in your city. As you get this thing off the ground, a ton of it will be YOU. And I wonder if you wouldn't have a better connection with the folks that love you already at Dantes. Just a thought. You may have the exact same connection at the other place - I'm just throwing that out.JSo...we have more developments.I am speaking w an old friend on Monday about opening mcclures barbecue four or five nights a week @ their daytime only place. Chef @ dantes is also a friend with them and realizes my rent contibution could help keep them open (really struggling) and is encouraging me to do that instead of lunches at dantes. He was looking forward to me sticking around a bit and giving him a nice chunk of change every month...but wants me to help our friend more. The huge benefit to me is that I can make a ton more sales @ dinner on Friday and sat night alone than I could all week @ dantes for lunch. It is a no brainer in my opinion, but this stuff is moving so fast I think my head might explode. So much for a nice easy pace in getting open
tipsy mcstagger
Footballguy
As much as I don't want to work nights anymore, bbq for lunch five days a week will pale in comparison to just Friday n sat dinners alone in volume...that's when folks jam every place in town. I might also be able to open just three or four nights and use the rest of my time for getting my act together for a brick n mortar of my own. It all means nothing until I firm this up anyway.
And in response to trying it out @ both...it won't be possibleright now, and quite frankly the clean break for dantes might hasten getting my heart out of the way there.
And in response to trying it out @ both...it won't be possibleright now, and quite frankly the clean break for dantes might hasten getting my heart out of the way there.
tipsy mcstagger
Footballguy
And I'm working my last brunch @ dantes right now. I'm emotionally a lot more fragile than I excpected.
James Daulton
Footballguy
Just curious, until you get your new gig up and running, how are you going to support yourself?
tipsy mcstagger
Footballguy
I have an "emergency fund" to get me through with zero income until late spring...the wife works so that helps extend the no paycheck thing. But i honestly will be able to pay myself a little each shift pretty soon. I'm debt free (except house) and the food costs will level off & make my little 3 or 4 night operation profitable pretty quickly....hopefully.And we are also treating our house hold budget as if we were in incredible debt, ala a few years ago, when we got lean & mean on the monthly costs. Cutting my land line & cable this month...thermostat not nearly as comfortable as normal, more meals of beans n rice, and beans n rice, no eating out, no unnecessary consumerism..sorry america...just living beneath our means for a while will really help. My wife is seemingly on board with this...she kinda has to be now i guess. And if i have to pick up a few shifts as a waiter at Dante's or some other friends restaurant...that won't be a problem...probably kinda fun since its been a while.And...I just trust we will get by. I have been very poor & rather well off in my life...i can live in a tent with my family and be ok..i know how to fish and stuff.
tipsy mcstagger
Footballguy
Positive. No doubt at all.
cosjobs
Footballguy
I'd say most bbq places I have been do 70-90% of their business at lunch.
tipsy mcstagger
Footballguy
I would agree with this, but am confident my dinner projections are not too far off vs lunches here. This city eats all the time, and getting a table anywhere on friday night & saturday night is tough if not a crowded affair. Since I will be family style and operating in a hood in desperate need of food at night.....If i were able to open both, in my own place right now, it would be 12 - 830 pm hours. Lunch & Dinner. And both kinds of music...country & western.
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cosjobs
Footballguy
I think that may be because most bbq aficianados know that bbq is timed to be at its peak at lunch. And you are most likely to get a bad bbq experience late in the day. I would consider most bbq to be at its peak within 90 min. out of the pit. THat's fairly easy to schedule for a noon meal. I know of no bbq place that has its peak production coming from the pit for dinner, so if they are open at night, you usually have a good chance for less than their best. I am not saying you could not do it, but your knowledgeable customers may be leary of you doing it. You are changing the established bbq paradigm and may need to educate the customer. That can be tough to do.
ragincajun
Footballguy
Cook for Fitzmorris and get a plug on his show.
tipsy mcstagger
Footballguy
their are less than 1% of the population here that knows anything about what bbq should be or when it is at is best. maybe that is an exaggeration, but this city is bbq ignorant for the most part.
And the family meal thing...it will be bigger than my bbq in a way. It is a fun way to eat, and this city is all about having fun. Plus...the pop up scene is where it is at right now. Lunch would be fine for me, and still may have to be, but if lunch were my goal, i'd be opening up downtown where the only reliable intense lunch biz for this city (other than neighborhood poboy shops) is.
And the family meal thing...it will be bigger than my bbq in a way. It is a fun way to eat, and this city is all about having fun. Plus...the pop up scene is where it is at right now. Lunch would be fine for me, and still may have to be, but if lunch were my goal, i'd be opening up downtown where the only reliable intense lunch biz for this city (other than neighborhood poboy shops) is.
tipsy mcstagger
Footballguy
He already likes me personally. So he will be on board soon enough.
cosjobs
Footballguy
good point on location. And I agree with the family style concept potentially being a big hit. How feasible would it be to run a couple of fryers and include fried catfish, shrimp and oysters? Maybe have a big pot of gumbo on the back burner? I have seen those do huge business in a family style concept and are butt simple to prepare really well. And they are definitely items I've seen do well in bbq joints, especialy those fairly close to the coast..
tipsy mcstagger
Footballguy
Definitely part of my long term plan w this...i fry some mean chicken n catfish, and will mix in a different meat to the mix on a set night each week (um..catfish on fridays for my buddy the archbishop..fried chicken on tuesdays to make people come on the worst night of the week...and don't forget..one night will be whole hog night eventually.
tipsy mcstagger
Footballguy
Talk w other space dlayed a few...sick kids n stuff.
tipsy mcstagger
Footballguy
Tonight: Ribs, Chicken, Pulled Pork, Mac & Cheese, Beans, Slaw, and the unveiling of "Mom's Potato Salad" which is a non mayo based / kinda German potsal like.
Oh...and NOLA BLONDE ALE on tap
Oh...and NOLA BLONDE ALE on tap
What's the base of the potato salad? I hate mayo!
tipsy mcstagger
Footballguy
apple cider vin, sugar, salt, celery seed, black pepper, red peppers, boiled eggs, bacon & onions cooked down....forgetting something i think but that is it basically on thin cut red pots.
tipsy mcstagger
Footballguy
oh...zats creole mustard.
adonis
Footballguy
I'd love to come out and try the food...but I live about an hour away. What are the best options for a weekend visit to give into the allure of McClure's BBQ? Friday nights or Saturday lunches? Sorry if it's been listed above. *Wife and I make semi-regular visits to New Orleans, and tried Dante's in the past and loved it.*
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awesome
tipsy mcstagger
Footballguy
drive an hour, foods on me brother. otherwise it is just tuesday nights for now...more coming in new year.
culdeus
Footballguy
Celery seed neither comes from celery, nor is a seed.Discuss.
tipsy mcstagger
Footballguy
MINDEXPLOSION
tipsy mcstagger
Footballguy
and 
Our local newspaper, the times picayune, has a food writer named Brett Anderson (who btw is rumored to be up for a critic job with the NYT
) I just busted him scoping out my sign & smoker (smells great Neil) & chatted it up with him for a minute. He could speed all this up even faster if he likes the food tonight and talks about it. (maybe he is coming...we'll see) and I am pretty sure from his style and past writing that he likes the bbq.
and 
uke:
Our local newspaper, the times picayune, has a food writer named Brett Anderson (who btw is rumored to be up for a critic job with the NYT
) I just busted him scoping out my sign & smoker (smells great Neil) & chatted it up with him for a minute. He could speed all this up even faster if he likes the food tonight and talks about it. (maybe he is coming...we'll see) and I am pretty sure from his style and past writing that he likes the bbq. and uke:
adonis
Footballguy
What time does dinner start? May be able to talk the wife into a Tuesday outing...maybe
.
tipsy mcstagger
Footballguy
6 pm tonight until 9 or food runs out
pigskinliquors
Dr. Parrothead
Amen! That attitude will help you get through even the worst of times. This has been an awesome thread to follow. Regarding lunch vs. dinner; Your inside information gives your gut feelings a much greater chance of being correct than any of the opinions on this board have. Follow your gut feelings.Similar threads
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