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McClure's BBQ (2 Viewers)

Turned on a bunch of brand new refridgerators today....we are damn close y'all

:pickle:

Headed back right now. We are hooking up the ovens & ice machine.

 
And simple was the plan. My web guy discussed this angle from the start & I had to agree....we had multiple pages on the dante's site and he had analytics from other restaurant sites he had designed years ago. 98% of more of all page views were home & menu pages. Nothing else ever got a sniff but required lots of clutter on the home page to navigate around. Now....boom...everything you need is right there including the social media plug ins...and social media is where I will post photos, brag about my MEAT, etc.

My boy is good. Too bad he works for city hall....that place is on my top places to blow up list. ;)

 
So you are off Monday and Tuesdays. Slacker

ETA: Love the site and Im so stoked for you that this is within grasp now. Nice work on the sign ICon

 
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ha....not going to stay closed for both of those days for long. but summer hours will always cut down like this....too many years seeing empty seats during the summer months down here.

also need to be open until at least 1 or 2 am on thurs, fri, and sat when the bar across the street is jamming.....but i know my limits and starting out trying to do it all will kill me.

 
I think you went over this before here, but you may want to clarify the "All Meats and All Sides" listing. All you can eat? Certain portions of each one?

I would also make mention of sauces you offer.

Can't wait to try it in a month!

 
This has been awesome following along the whole process of opening a BBQ restaurant. I'm glad to hear it is coming so close to becoming a reality. Good luck in the final stages of preparation! I am going to have to find a time to come down to New Orleans in the next year to try it out.

 
gianmarco said:
I think you went over this before here, but you may want to clarify the "All Meats and All Sides" listing. All you can eat? Certain portions of each one?

I would also make mention of sauces you offer.

Can't wait to try it in a month!
Click to expand...
Mentioning the sauces is a pretty good idea.

 
Bummed I just missed your opening. We were just down in NO for a week and ate at Cochon, Luke, Acme, Camellia Grill, etc., etc., but would have loved to eat some good BBQ. We drove by the location and will be back to eat soon. Best of luck on the opening. I will tell all my people down there to come by.

 
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion

 
tipsy mcstagger said:
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion
Click to expand...
Good luck getting him to finish on time. He said he'd be back 5 minutes ago in 2010.

 
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Todd Andrews said:
Bummed I just missed your opening. We were just down in NO for a week and ate at Cochon, Luke, Acme, Camellia Grill, etc., etc., but would have loved to eat some good BBQ. We drove by the location and will be back to eat soon. Best of luck on the opening. I will tell all my people down there to come by.
Click to expand...
What did you eat at Cochon? We had a great meal a few weeks ago. Sat at the bar overlooking the kitchen.

 
Hey Tipsy,

Can you give me a clue on how you do a south carolina vinegar sauce? Some of these carolina vinegar sauces are no-cook, but I can't figure out how some of them are not just pouring like the consistency of tabasco. I wonder if they add some ketchup or tomato paste and cook it down or else use some sort of thickener? I have nothing specific against straight vinegar sauce, but since you seem to have done some research on the regional sauces you might have an idea on the techniques they use in that area to make it pour more like an "emulsion" thickness.

tia

 
Understand the space constraints but not having fountain soda is a drag, especially when you're pounding down salty bbq.

 
Ray Karpis said:
Todd Andrews said:
Bummed I just missed your opening. We were just down in NO for a week and ate at Cochon, Luke, Acme, Camellia Grill, etc., etc., but would have loved to eat some good BBQ. We drove by the location and will be back to eat soon. Best of luck on the opening. I will tell all my people down there to come by.
Click to expand...
What did you eat at Cochon? We had a great meal a few weeks ago. Sat at the bar overlooking the kitchen.
Click to expand...
Cochon house special: tender pulled pork over turnips and beets with cracklins, with the fried boudin appetizer, the green tomato casserole appetizer, and sides of collard greens and grits.

All fantastic.

 
stbugs said:
tipsy mcstagger said:
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion
Click to expand...
Good luck getting him to finish on time. He said he'd be back 5 minutes ago in 2010.
Click to expand...
?

 
tipsy mcstagger said:
stbugs said:
tipsy mcstagger said:
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion
Click to expand...
Good luck getting him to finish on time. He said he'd be back 5 minutes ago in 2010.
Click to expand...
?
Click to expand...
Scroll down on your link. His web site hasn't been updated in a while. His next upcoming show is Back in Five Minutes on May 1st, 2010. I was just trying to be a bit humorous because of all the delays you have hit so far, but explaining my comment in such detail has pretty much sucked every ounce of comedic potential that I am kind of depressed now. Thanks a lot.

 
stbugs said:
tipsy mcstagger said:
stbugs said:
tipsy mcstagger said:
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion
Click to expand...
Good luck getting him to finish on time. He said he'd be back 5 minutes ago in 2010.
Click to expand...
?
Click to expand...
Scroll down on your link. His web site hasn't been updated in a while. His next upcoming show is Back in Five Minutes on May 1st, 2010. I was just trying to be a bit humorous because of all the delays you have hit so far, but explaining my comment in such detail has pretty much sucked every ounce of comedic potential that I am kind of depressed now. Thanks a lot.
Click to expand...
:doh:

one reason....he is constantly working. which for an artist is pretty awesome. still...that is funny. He is actually staying at my partners house...they are long time buddies.

 
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tipsy mcstagger said:
stbugs said:
tipsy mcstagger said:
stbugs said:
tipsy mcstagger said:
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion
Click to expand...
Good luck getting him to finish on time. He said he'd be back 5 minutes ago in 2010.
Click to expand...
?
Click to expand...
Scroll down on your link. His web site hasn't been updated in a while. His next upcoming show is Back in Five Minutes on May 1st, 2010. I was just trying to be a bit humorous because of all the delays you have hit so far, but explaining my comment in such detail has pretty much sucked every ounce of comedic potential that I am kind of depressed now. Thanks a lot.
Click to expand...
:doh: one reason....he is constantly working. which for an artist is pretty awesome. still...that is funny. He is actually staying at my partners house...they are long time buddies.
Click to expand...
:oldunsure: NTTAWWT

 
Guster said:
tipsy mcstagger said:
stbugs said:
tipsy mcstagger said:
stbugs said:
tipsy mcstagger said:
y'all check out our offical house artist & friend that is starting work on the place today. He has done a lot of work at the House of Blues all over the country if you have been & noticed. He is leaning towards an old diner kind of motif ....i'm interested to see what he does. The celing will be the best part.

Scott Guion
Click to expand...
Good luck getting him to finish on time. He said he'd be back 5 minutes ago in 2010.
Click to expand...
?
Click to expand...
Scroll down on your link. His web site hasn't been updated in a while. His next upcoming show is Back in Five Minutes on May 1st, 2010. I was just trying to be a bit humorous because of all the delays you have hit so far, but explaining my comment in such detail has pretty much sucked every ounce of comedic potential that I am kind of depressed now. Thanks a lot.
Click to expand...
:doh: one reason....he is constantly working. which for an artist is pretty awesome. still...that is funny. He is actually staying at my partners house...they are long time buddies.
Click to expand...
:oldunsure: NTTAWWT
Click to expand...
See, that is what I was trying to do. :kicksrock:

BTW, I hope I get back to New Orleans at some point, this thread is making me hungry.

 
hood finally completely functional (the ansel system wasn't wired). Need a state fire marshal inspection (no problem), the health inspection which is usually the hardest (but i think we will nail it....kitchen has 25 years experience between 4 guys not including me), and a permit to operate. All these thing could be done in next 3-5 biz days. Hopefully we open next weekend.

I am crazy with anticipation.

 
:excited:

Super happy for you that this is happening. I can't wait to make a trek down to NO to try it out

Wish you nothing but success :thumbup:

 
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