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McClure's BBQ (1 Viewer)

tipsy mcstagger said:
Wood floors are ready in the dining room.....tile floor in kitchen done....hood 1/2 way installed.....
Click to expand...
Jesus you got a crew of 59 in there doing work? Insane progress. I guess I'm just used to seeing buildings in memphis take 4 years to finish with the labor force we have here.

 
culdeus said:
you guys ever share what the chicken wing secret was for your memphis setup?
Click to expand...
Tipsy can speak to it... I know he brined, smoked, then fried em.....oh and dry rubbed them. That in and of itself made for an amazing wing. However once topped with Courtney's sauce in concert with the rub/wing it was the best wing I've ever eaten.

 
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sadly i don't really know the sauce....i can disect it if i see the product he used in the store .... the brine is soy, oj, sugar and salt with water. dry rub secret but nothing fancy....smoke 1.5 hours...fry till crispy

 
as for sharing pics...i don't have anything else set up....someone else wanna grab some of the shots and share links? im kind of special with that stuff....

 
[icon] said:
culdeus said:
you guys ever share what the chicken wing secret was for your memphis setup?
Click to expand...
Tipsy can speak to it... I know he brined, smoked, then fried em.....oh and dry rubbed them. That in and of itself made for an amazing wing. However once topped with Courtney's sauce in concert with the rub/wing it was the best wing I've ever eaten.
Click to expand...
Is courtney a person or a brand?

 
I only say this because I've started messing around with smoking wings and have had good, but not pants dropping results. I haven't fried afterwards. That seems a bit...much.

 
culdeus said:
[icon] said:
culdeus said:
you guys ever share what the chicken wing secret was for your memphis setup?
Click to expand...
Tipsy can speak to it... I know he brined, smoked, then fried em.....oh and dry rubbed them. That in and of itself made for an amazing wing. However once topped with Courtney's sauce in concert with the rub/wing it was the best wing I've ever eaten.
Click to expand...
Is courtney a person or a brand?
Click to expand...
Courtney Leavitt was Slab Yo Mama's primary pitmaster. Guy is pretty good with sauces. Decent at cooking. Not good at box prep. And frying after smoking isn't too much... trust me :)

 
tipsy mcstagger said:
sadly i don't really know the sauce....i can disect it if i see the product he used in the store .... the brine is soy, oj, sugar and salt with water. dry rub secret but nothing fancy....smoke 1.5 hours...fry till crispy
Click to expand...
I could probably get him to gimme the recipe. And yeah.. the frying aspect is what finishes it just right and crispy... impossible to get a nice crispy skin on a smoker unfortunately.

Tipsy, I mixed up a batch of the rub and mixed up my own sauce on thighs and it was a HUGE hit just indirect/direct grilled.. many compliments on the rub btw. Added a touch of Chili powder to the rub BTW... I didn't NOT like it. Figured I'd throw that over your way and get your thoughts.

 
remember how good they were Icon? now imagine them if I had fried them in peanut oil instead of that garbage we had at MIM. also....i can make a better sauce....i would never enter something with most of it coming straight from a bottle....maybe im being a snob but i just think i can do better.

 
tipsy mcstagger said:
remember how good they were Icon? now imagine them if I had fried them in peanut oil instead of that garbage we had at MIM. also....i can make a better sauce....i would never enter something with most of it coming straight from a bottle....maybe im being a snob but i just think i can do better.
Click to expand...
I have no doubts GB!
 
Lights are on!

Fans moving the hot air around!

AC later today!

Kitchen walls finished today (i.e. the plastic coating called FRP)

Menu ready for printing ....if I get a phone number today that is...

 
tipsy mcstagger said:
[SIZE=22pt]Plates[/SIZE]

[SIZE=12pt]Served with Choice of Two Sides [/SIZE]

[SIZE=16pt]Ribs (4) [/SIZE][SIZE=12pt]11.00[/SIZE]

[SIZE=16pt]Pulled Pork [/SIZE][SIZE=12pt]9.00[/SIZE]

[SIZE=16pt]Brisket [/SIZE][SIZE=12pt]10.50[/SIZE]

[SIZE=16pt]Chicken [/SIZE][SIZE=12pt]1/4 7.00[/SIZE]

[SIZE=12pt] 1/2 8.50[/SIZE]

[SIZE=16pt]Sausage [/SIZE][SIZE=12pt]9.50[/SIZE]

[SIZE=16pt]2 Meat Combo [/SIZE][SIZE=12pt]12.50[/SIZE]

[SIZE=16pt]3 Meat Combo [/SIZE][SIZE=12pt]13.50[/SIZE]

[SIZE=16pt]All Meats & all sides [/SIZE][SIZE=12pt]17.50[/SIZE]

[SIZE=22pt]Just The Meat[/SIZE]

[SIZE=16pt]Brisket [/SIZE][SIZE=12pt]½ pound 7.50[/SIZE]

[SIZE=12pt] Pound 14.00[/SIZE]

[SIZE=16pt]Ribs [/SIZE][SIZE=12pt]one rib 2.50[/SIZE]

[SIZE=12pt] Half rack 12.50[/SIZE]

[SIZE=12pt] Full rack 24.00[/SIZE]

[SIZE=16pt]Chicken [/SIZE][SIZE=12pt]half 6.50[/SIZE]

[SIZE=12pt] Whole 12.00[/SIZE]

[SIZE=16pt]Pulled Pork [/SIZE][SIZE=12pt]half pound 6.00 [/SIZE]

[SIZE=12pt] Pound 11.00[/SIZE]

[SIZE=16pt]Sausage [/SIZE][SIZE=12pt]one link 3.50 [/SIZE]

[SIZE=22pt]Sandwiches[/SIZE]

[SIZE=12pt]on a bun topped with slaw and served[/SIZE]

[SIZE=12pt]with choice of one side[/SIZE]

[SIZE=16pt]Pulled Pork [/SIZE][SIZE=12pt]7.00[/SIZE]

[SIZE=16pt]Chicken [/SIZE][SIZE=12pt]6.50[/SIZE]

[SIZE=16pt]Brisket [/SIZE][SIZE=12pt]8.00[/SIZE]

[SIZE=16pt]Sausage [/SIZE][SIZE=12pt]7.00[/SIZE]

[SIZE=22pt]Sides[/SIZE]

[SIZE=16pt]Spicy Sweet Cole Slaw[/SIZE]

[SIZE=16pt]Pork & Pork & Beans[/SIZE]

[SIZE=16pt]4 Cheese Macaroni[/SIZE]

[SIZE=16pt]German Potato Salad[/SIZE]

[SIZE=16pt]Beans & Rice of the day[/SIZE]

[SIZE=12pt]3.00 side / 6.00 Pint / 10.00 Quart[/SIZE]

[SIZE=22pt]Beverages[/SIZE]

[SIZE=16pt]Tea or Sweet Tea,[/SIZE]

[SIZE=16pt]Coke, Diet Coke, Sprite, Barq’s root beer[/SIZE]

[SIZE=12pt]1.50[/SIZE]
Click to expand...
oh how i miss that pork pork and beans. and the ribs. and the chicken. and the brisket...... I look forward to coming and ordering all meats all sides!

ETA: a lb of brisket alone at Hill country in NYC would cost like $24. $17 for all meats all sides is ridiculous!!

 
Last edited by a moderator:
oh man that looks good...here in so cal we have to pay a premium for chitty bbq...I really need to make a trip to your neck of the woods soon!

 
Attaboy! Just passed this along to the crew as we plan our voyage south in July... driving down for 1 day just to eat your meat. hehe

 
Is it refills on the soda. If it is, bump it to $2 or $2.25 IMO. Places here are up around $3 for a cup

Looks great. Can't wait to take a voyage down.

ETA: I faintly remember discussion about this already. If yes, disregard.

 
Last edited by a moderator:
AcerFC said:
Is it refills on the soda. If it is, bump it to $2 or $2.25 IMO. Places here are up around $3 for a cupLooks great. Can't wait to take a voyage down.ETA: I faintly remember discussion about this already. If yes, disregard.
Click to expand...
Fountain soda costs about 1 cent per ounce. It's already a killing if you charge $1.50.

 
tipsy mcstagger said:
[SIZE=22pt]Plates[/SIZE]

[SIZE=12pt]Served with Choice of Two Sides [/SIZE]

[SIZE=16pt]Ribs (4) [/SIZE][SIZE=12pt]11.00[/SIZE]

[SIZE=16pt]Pulled Pork [/SIZE][SIZE=12pt]9.00[/SIZE]

[SIZE=16pt]Brisket [/SIZE][SIZE=12pt]10.50[/SIZE]

[SIZE=16pt]Chicken [/SIZE][SIZE=12pt]1/4 7.00[/SIZE]

[SIZE=12pt] 1/2 8.50[/SIZE]

[SIZE=16pt]Sausage [/SIZE][SIZE=12pt]9.50[/SIZE]

[SIZE=16pt]2 Meat Combo [/SIZE][SIZE=12pt]12.50[/SIZE]

[SIZE=16pt]3 Meat Combo [/SIZE][SIZE=12pt]13.50[/SIZE]

[SIZE=16pt]All Meats & all sides [/SIZE][SIZE=12pt]17.50[/SIZE]

[SIZE=22pt]Just The Meat[/SIZE]

[SIZE=16pt]Brisket [/SIZE][SIZE=12pt]½ pound 7.50[/SIZE]

[SIZE=12pt] Pound 14.00[/SIZE]

[SIZE=16pt]Ribs [/SIZE][SIZE=12pt]one rib 2.50[/SIZE]

[SIZE=12pt] Half rack 12.50[/SIZE]

[SIZE=12pt] Full rack 24.00[/SIZE]

[SIZE=16pt]Chicken [/SIZE][SIZE=12pt]half 6.50[/SIZE]

[SIZE=12pt] Whole 12.00[/SIZE]

[SIZE=16pt]Pulled Pork [/SIZE][SIZE=12pt]half pound 6.00 [/SIZE]

[SIZE=12pt] Pound 11.00[/SIZE]

[SIZE=16pt]Sausage [/SIZE][SIZE=12pt]one link 3.50 [/SIZE]

[SIZE=22pt]Sandwiches[/SIZE]

[SIZE=12pt]on a bun topped with slaw and served[/SIZE]

[SIZE=12pt]with choice of one side[/SIZE]

[SIZE=16pt]Pulled Pork [/SIZE][SIZE=12pt]7.00[/SIZE]

[SIZE=16pt]Chicken [/SIZE][SIZE=12pt]6.50[/SIZE]

[SIZE=16pt]Brisket [/SIZE][SIZE=12pt]8.00[/SIZE]

[SIZE=16pt]Sausage [/SIZE][SIZE=12pt]7.00[/SIZE]

[SIZE=22pt]Sides[/SIZE]

[SIZE=16pt]Spicy Sweet Cole Slaw[/SIZE]

[SIZE=16pt]Pork & Pork & Beans[/SIZE]

[SIZE=16pt]4 Cheese Macaroni[/SIZE]

[SIZE=16pt]German Potato Salad[/SIZE]

[SIZE=16pt]Beans & Rice of the day[/SIZE]

[SIZE=12pt]3.00 side / 6.00 Pint / 10.00 Quart[/SIZE]

[SIZE=22pt]Beverages[/SIZE]

[SIZE=16pt]Tea or Sweet Tea,[/SIZE]

[SIZE=16pt]Coke, Diet Coke, Sprite, Barq’s root beer[/SIZE]

[SIZE=12pt]1.50[/SIZE]
Click to expand...
I can't wait until you open man. That looks incredible...

 
Ray Karpis said:
What's your address?
Click to expand...
Did the alcatraz tour in SF this weekend and they whole time they were talking about Ray Karpis, i was scratching my head on why that name is so familiar. Just clicked when i came into the ffa. :lmao:

 
tipsy mcstagger said:
Plates
Click to expand...
Served with Choice of Two Sides Ribs (4) 11.00

Pulled Pork 9.00

Brisket 10.50

Chicken 1/4 7.00

1/2 8.50

Sausage 9.50

2 Meat Combo 12.50

3 Meat Combo 13.50

All Meats & all sides 17.50

Just The Meat

Brisket ½ pound 7.50

Pound 14.00

Ribs one rib 2.50

Half rack 12.50

Full rack 24.00

Chicken half 6.50

Whole 12.00

Pulled Pork half pound 6.00

Pound 11.00

Sausage one link 3.50

Sandwiches

on a bun topped with slaw and served

with choice of one side

Pulled Pork 7.00

Chicken 6.50

Brisket 8.00

Sausage 7.00

Sides

Spicy Sweet Cole Slaw

Pork & Pork & Beans

4 Cheese Macaroni

German Potato Salad

Beans & Rice of the day

3.00 side / 6.00 Pint / 10.00 Quart

Beverages

Tea or Sweet Tea,

Coke, Diet Coke, Sprite, Barq’s root beer

1.50

:confused:

 
Cooked a pork shoulder yesterday that was from a 350# hog....certainly the largest I have cooked. It was incredible. Local farmer will be my source for any competition from now on. That meat was clearly from a very happy piggy.

 
Got the AC turned on today. And had my 1st staff member worked her 1st day helping me clean up. Construction is done. Waiting on the plumber to install everything and about a week away from equipment delivery. Ill be scheduling inspections very soon....then we open. BOOM.

 
can't set exact date until I know when inspectors are coming. Even then they could slow it down a bit.

Don't want anybody booking their lear jets to come down....

 
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