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McClure's BBQ (2 Viewers)
- Thread starter tipsy mcstagger
- Start date
tipsy mcstagger
Footballguy
I have been a lil worried in the back of my mind with these guys. But...i'm down here...they are up there...im bbq...they make good pickles (well...so do I and might even want to sell them locally & online) yadda yadda....'The Z Machine said:
tipsy mcstagger
Footballguy
Sauces all ramped up to gallon size & ready for my "grand opening" in January.
KC, Memphis, SC, Western NC, Eastern NC, Alabama, & NOLA East sauce, & the empty bottle marked "house favorite".
KC, Memphis, SC, Western NC, Eastern NC, Alabama, & NOLA East sauce, & the empty bottle marked "house favorite".
culdeus
Footballguy
How can you keep some of the higher sugar ones from fermenting/spoiling that long?Sauces all ramped up to gallon size & ready for my "grand opening" in January. KC, Memphis, SC, Western NC, Eastern NC, Alabama, & NOLA East sauce, & the empty bottle marked "house favorite".
Al Czervik
Footballguy
Just saw them recently too and was coming to post the same thing. Seems like a good add to the offering.'The Z Machine said:
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Insoxicated
tipsy mcstagger
Footballguy
They all survive for a couple of months in the fridge. Once they get out in use...i only will keep around a couple of days.'culdeus said:How can you keep some of the higher sugar ones from fermenting/spoiling that long?'tipsy mcstagger said:Sauces all ramped up to gallon size & ready for my "grand opening" in January. KC, Memphis, SC, Western NC, Eastern NC, Alabama, & NOLA East sauce, & the empty bottle marked "house favorite".
culdeus
Footballguy
I would be worried about any of them that had cooked sugar and no vinegar to speak of. Where is the health inspector FBG when you need him?They all survive for a couple of months in the fridge. Once they get out in use...i only will keep around a couple of days.How can you keep some of the higher sugar ones from fermenting/spoiling that long?Sauces all ramped up to gallon size & ready for my "grand opening" in January. KC, Memphis, SC, Western NC, Eastern NC, Alabama, & NOLA East sauce, & the empty bottle marked "house favorite".
tipsy mcstagger
Footballguy
Having worked with food for over 25 years...I haven't killed anyone yet.I would be worried about any of them that had cooked sugar and no vinegar to speak of. Where is the health inspector FBG when you need him?They all survive for a couple of months in the fridge. Once they get out in use...i only will keep around a couple of days.How can you keep some of the higher sugar ones from fermenting/spoiling that long?Sauces all ramped up to gallon size & ready for my "grand opening" in January. KC, Memphis, SC, Western NC, Eastern NC, Alabama, & NOLA East sauce, & the empty bottle marked "house favorite".
I'm positive they are all fine. I just finished my sweetest one I made three months ago and it was fine.
tipsy mcstagger
Footballguy
oh my.... leftover ribs cut up and whipped into an omelette....probably the best breakfast i've ever had.
bbq brunch?
bbq brunch?
mr roboto
Footballguy
Merry bbqmas.
tipsy mcstagger
Footballguy
Oh man...I am starting to get really nervous, apprehensive, downright scared even. I am a week away from opening and feel like everything I am doing is bound to fail.
There....I said it. Now get off your duff and get on it McClure.
There....I said it. Now get off your duff and get on it McClure.
Uruk-Hai
Footballguy
I know it's easy for me to say "it'll be fine - you know what you're doing" but, well.......you'll be fine - you know what you're doing.Best of luck and am looking forward to reading about your successes.Oh man...I am starting to get really nervous, apprehensive, downright scared even. I am a week away from opening and feel like everything I am doing is bound to fail. There....I said it. Now get off your duff and get on it McClure.
tipsy mcstagger
Footballguy
Just got done with an interview with the local NPR food lady / and PBS food show here. She is going to give me some press this weekend on her show!!!
2nd food writer giving me props before I even open....LOVE IT
2nd food writer giving me props before I even open....LOVE IT
Wild Young Billy
A Crazy Cat
Just got done with an interview with the local NPR food lady / and PBS food show here. She is going to give me some press this weekend on her show!!! 2nd food writer giving me props before I even open....LOVE IT
gianmarco
Footballguy
'Wild Young Billy said:'tipsy mcstagger said:Just got done with an interview with the local NPR food lady / and PBS food show here. She is going to give me some press this weekend on her show!!! 2nd food writer giving me props before I even open....LOVE IT
Good luck, GB.
YSR
Footballguy
First time I've felt the need to post in here rather than just follow it. You. Are. Going. To. Be. Great. That said, I reiterate your last sentence. Get it done.Oh man...I am starting to get really nervous, apprehensive, downright scared even. I am a week away from opening and feel like everything I am doing is bound to fail. There....I said it. Now get off your duff and get on it McClure.
tipsy mcstagger
Footballguy
Poppy Tooker's show on friday night (wyes) i think at 6 or 7'Tiger Fan said:Nice, make sure to post the link'tipsy mcstagger said:Just got done with an interview with the local NPR food lady / and PBS food show here. She is going to give me some press this weekend on her show!!! 2nd food writer giving me props before I even open....LOVE IT
tipsy mcstagger
Footballguy
Cut fence down & put the smoker rig on the patio @ Dante's today. Seeing it in its new home made this very real...and the new fridge i have there now.'YSR said:First time I've felt the need to post in here rather than just follow it. You. Are. Going. To. Be. Great. That said, I reiterate your last sentence. Get it done.Oh man...I am starting to get really nervous, apprehensive, downright scared even. I am a week away from opening and feel like everything I am doing is bound to fail. There....I said it. Now get off your duff and get on it McClure.
Rohn Jambo
Footballguy
'tipsy mcstagger said:Just got done with an interview with the local NPR food lady / and PBS food show here. She is going to give me some press this weekend on her show!!! 2nd food writer giving me props before I even open....LOVE IT
tipsy mcstagger
Footballguy
Now I get Apple & Hickory wood delivered. This is awesome. I'm going to be cooking with a mix of Apple, Peach, Pecan, and Hickory...This is fun!
Less fun: Using my credit card again. It has been a long while since I intentionally created debt for myself. But you can't make it without spending it first.
Less fun: Using my credit card again. It has been a long while since I intentionally created debt for myself. But you can't make it without spending it first.
tipsy mcstagger
Footballguy
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otello
Footballguy
starts at 3:45
Mr. Know-It-All
Footballguy
You do realize it is about a 16 hour drive for me to get to NOLA from Omaha. You bastage.
glumpy
breeze
lol--yesterday I spent the afternoon looking at prospects for houses about 10 hours closer in that direction! One day, maybe. Got an old high school friend there I'd love to look up as well.
Took awhile to see on this feed...that's a good promo for you--but you can't be serious--NO NC SAUCE????
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tipsy mcstagger
Footballguy
lol--yesterday I spent the afternoon looking at prospects for houses about 10 hours closer in that direction! One day, maybe. Got an old high school friend there I'd love to look up as well.Took awhile to see on this feed...that's a good promo for you--but you can't be serious--NO NC SAUCE????
...they were just not in that pic....i now have a WNC & ENC sauce as well my new NOLA EAST sauce...a nod to our Vietnamese community and my need for a burn your butt sauce.
johnnycakes
Footballguy
Or 4:15 if you really want to save the extra 30 seconds.
glumpy
breeze
hmmmmm.....that BYBS sounds intresting!lol--yesterday I spent the afternoon looking at prospects for houses about 10 hours closer in that direction! One day, maybe. Got an old high school friend there I'd love to look up as well.Took awhile to see on this feed...that's a good promo for you--but you can't be serious--NO NC SAUCE????
My usual is saucing after turning the hog ribs up through the last 4-5 hours. Eastern style here. A couple pickins ago we had about 50 folks over for a christening and I forgot to put any sauce on the table. It was about 45 minutes later while folks were getting seconds before anyone missed it! 
tipsy mcstagger
Footballguy
I have to be honest & make a joke at the same time.... It's no wonder nobody wanted sauce...ENC sauce sucks.It has its place...it works for me as a finishing sauce for pulled pork or of course for whole hog pickins.hmmmmm.....that BYBS sounds intresting!
glumpy
breeze
Say WHAT??I have to be honest & make a joke at the same time.... It's no wonder nobody wanted sauce...ENC sauce sucks.It has its place...it works for me as a finishing sauce for pulled pork or of course for whole hog pickins.hmmmmm.....that BYBS sounds intresting!
We're working under a couple different theories here....and I'll say this: For 20 years I had an open invite to every pig pickin in the county--in hopes that I would bring a gallon of sauce. It started as a family recipe which I begged for over years, took three days to cook and all fresh ingredients. I tried to sell it to a friend who was in the business and instead he sold me on his shortcut--which can be cooked during the cook and tasted just as good. There is a BBQ place around here called Danny's, which is real popular, and offers three really incredible finishing sauces--ENC, WNC and SC. Can get 'em hot or mild. Whenever we have them cater events we make sure to order a full array. There's another longstanding BBQ place around here called Bill's, and they've got dining space but mostly serve pickup at their two locations. 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. eta--I use the same sauce on chicken quarters, smoked over a few hours on the grill. It's always been a real hit.
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tipsy mcstagger
Footballguy
Guess i need your versions. And this is exactly why I serve them all...opinions make for great discussion @ the family style table.Say WHAT??I have to be honest & make a joke at the same time.... It's no wonder nobody wanted sauce...ENC sauce sucks.It has its place...it works for me as a finishing sauce for pulled pork or of course for whole hog pickins.hmmmmm.....that BYBS sounds intresting!
glumpy
breeze
Didn't want to advertise so pm sent!
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Judge Smails
Footballguy
Sweet Tipsey! This gal sold you well. Very nice. Ribs looked outstanding. Break a leg!
tipsy mcstagger
Footballguy
Open for my first lunch in 24 hours. 
Must sleep vs Playoff football today & this evening ...
Must sleep vs Playoff football today & this evening ...
Todd Andrews
Footballguy
Congratulations. I will be visiting on my next trip down in a couple months and I am sending all my NO crew your way.
tipsy mcstagger
Footballguy
1st 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.
Todd Andrews
Footballguy
That is an awesome start. Word of mouth will spread fast. I know the area well and there is definitely room for some real good BBQ around there. Was out on Oak St one night a couple months ago and I like what is happening in that general area of Uptown from Riverbend up Carrollton.
culdeus
Footballguy
that's pretty funny.
simey
Footballguy
It's probably your sauce that sucks. Eastern North Carolina BBQ is my favorite, but you have to do it right.I have to be honest & make a joke at the same time.... It's no wonder nobody wanted sauce...ENC sauce sucks.It has its place...it works for me as a finishing sauce for pulled pork or of course for whole hog pickins.hmmmmm.....that BYBS sounds intresting!
GTBilly
Footballguy
I believe that this post should be flagged for being just down right dirty. This is not a secret that should be allowed to be kept now that it is in the open. I believe that you should go over to the smokin and grillin thread and post this recipe post haste.
tipsy mcstagger
Footballguy
Yes..hot sauce & vinegar are really difficult. I'm disappointed my 27 years of culinary experience didn't give me the tools to follow simple recipes available on the internet. I mean...I tried @ least 6 versions of ENC sauce, and none of them tasted like "sauce" to me...more like something you finish off a pork butt or whole hog with. But...once again I am a failure. You are right simey. Mine does suck.
glumpy
breeze
OK, coming from NC you can bet I'm passionate about my BBQ--but I think there's a whole lot of misunderstanding going on here.
GTBilly--an eastern style sauce is nothing but vinegar and peppers. I've worked with chefs who create a sauce that's their own special creation and they'll guard it like gold--but it still boils down to vinegar and peppers. I say 'boils down' because I used to create a sauce with all fresh ingredients from the garden which took three days to cook out and had to be done outside for that pervasive vinegar smell. Now I cheat. One gallon apple cider vinegar, one bottle Carolina Treet, one half to full bottle hot sauce. When you do street fairs you have to be inspected, and they want something done from scratch if it's not from a certified restaurant.
But that's not really the point--Eastern style BBQ is about the cooking of the hog, not the sauce. This sauce is a cooking sauce and not a finishing sauce. It's intended to act as a moisturizing agent during what can be a 24 hour cook (I do mine in 8, generally, which is more standard). This sauce is a vehicle for the flavor of the meat--not like most other sauces you'll find which hide the meat under tomatoes or worcestershire after cooking it dry. Eastern uses the whole hog, and is most frequently pulled and chopped, and this sauce--having been embedded in the hog during cooking--just adds an incredible element when chopped in with the meat.
I'm real proud when people don't need or want more sauce at the table--it means the meat is right. If they still want to add catsup that's their choice.
I'll try to remember and find the brand, but there actually is a good version of an eastern sauce which I ran across during a national cookoff in KC some years ago. During that cookoff they also had a sauce competition, where they set up a huuuuuge tent with about 80 sauces and everyone went around with pulled pork testing and judging each one. I have to look that one up if anyone is interested--it won my vote at the time.
GTBilly--an eastern style sauce is nothing but vinegar and peppers. I've worked with chefs who create a sauce that's their own special creation and they'll guard it like gold--but it still boils down to vinegar and peppers. I say 'boils down' because I used to create a sauce with all fresh ingredients from the garden which took three days to cook out and had to be done outside for that pervasive vinegar smell. Now I cheat. One gallon apple cider vinegar, one bottle Carolina Treet, one half to full bottle hot sauce. When you do street fairs you have to be inspected, and they want something done from scratch if it's not from a certified restaurant.
But that's not really the point--Eastern style BBQ is about the cooking of the hog, not the sauce. This sauce is a cooking sauce and not a finishing sauce. It's intended to act as a moisturizing agent during what can be a 24 hour cook (I do mine in 8, generally, which is more standard). This sauce is a vehicle for the flavor of the meat--not like most other sauces you'll find which hide the meat under tomatoes or worcestershire after cooking it dry. Eastern uses the whole hog, and is most frequently pulled and chopped, and this sauce--having been embedded in the hog during cooking--just adds an incredible element when chopped in with the meat.
I'm real proud when people don't need or want more sauce at the table--it means the meat is right. If they still want to add catsup that's their choice.
I'll try to remember and find the brand, but there actually is a good version of an eastern sauce which I ran across during a national cookoff in KC some years ago. During that cookoff they also had a sauce competition, where they set up a huuuuuge tent with about 80 sauces and everyone went around with pulled pork testing and judging each one. I have to look that one up if anyone is interested--it won my vote at the time.
Captain Quinoa
Footballguy
That's not sauce - that's marinade.
simey
Footballguy
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