McClure's BBQ (4 Viewers)

[Fennis]

"You don't make friends with salad" is An awesome line. Don't know if that's original but it's great.

http://www.youtube.com/watch?v=wcF6WY8WYKw

 

[JoeSteeler]

icon....i won't even consider the 50/50. my food is high quality...so should be my shirts.

and THAT's how it's done. Even if the shirts are a breakeven item you're fostering a personal connection to the brand and getting free advertising every time someone wears the shirt. That said, making a few sheckles on each one isn't a bad proposition either.

I fight all the organizations I work with ever day though. Sure.. congrats, you got the shirt for $7 and sold it for $15. It will fade/shrink like #### and generally won't get worn...ever. I'd much rather pay $12-13 for a NICE shirt, sell it for $20 and have it be someone's favorite shirt because of how comfortable it is / how good it looks.

To this day my girlfriend wears Sache shirts almost exclusively because of how ####### comfortable they are. We'll get you set up with some good stuff.

my wife is in charge of the advertising for Zatarains. It becomes her job when i can afford to have her quit the ad firm. Meanwhile....people know I am the one posting and that 1. adds instant cred 2. keeps it from sounding canned. based on this thread people like following a guys dream.

agree 100%

Yeah I'd much rather pay 20 bucks and get a shirt that lasts. Plus I would expect a shirt from a restaurant to run around 20. Seems like that is the price point I see. Oh wait, 19.99 I should say.

same here.

 

[otello]

I'll buy anything that doesn't have has a reference to FBG Limited Edition. Something that emphasizes the large percentage of suckiness that lettuce contributes to the overall suckiness that is salad, however...

fixed

 

[Tiger Fan]

What are the odds you'll have a seat for 2 and food left on Friday night at 8:30?

I have no idea. Don't want to run out of food that early on a friday for sure though...

We'll be there....I can bring in a 6 pack, right?

you mean a 12 pack. chef needs beer too.

Whatcha drinkin?

 

[thetman]

Great to hear that the place is doing well the first week! The weekend should be interesting and busy. Keep the updates coming. Loving it!

 

[Keerock]

"You don't make friends with salad" is An awesome line. Don't know if that's original but it's great.

Not original, but great. I am in no way comparing Tipsy's place with Famous Dave's, but I do like Dave's TShirts. Logo on the front and "funny" quotes on the back.

"You don't make friends with salad"

"Vegetarian is an Indian word for bad hunter"

"Spare rib anyone?" - Adam

"Stop by and smell our butts"

etc...

 

[tipsy mcstagger]

What are the odds you'll have a seat for 2 and food left on Friday night at 8:30?

I have no idea. Don't want to run out of food that early on a friday for sure though...

We'll be there....I can bring in a 6 pack, right?

you mean a 12 pack. chef needs beer too.

Whatcha drinkin?

Miller High Life bottles....i can chug those when the beer clock strikes.

 

[tipsy mcstagger]

"You don't make friends with salad" is An awesome line. Don't know if that's original but it's great.

It is from the Simpsons....Homer throws a bbq right after Lisa becomes a vegetarian.

 

[Franknbeans]

It would be cool if whoever visits to ask for tipsy and tell them <insert your FBG handle> was asking for him.

 

[[icon]]

It would be cool if whoever visits to ask for tipsy and tell them <insert your FBG handle> was asking for him.

I know neil well in "real life" but actually still slip up and call him tipsy sometimes face to face

 

[tipsy mcstagger]

Interview with the newspaper went really well yesterday....he shot a bunch of photos and interviewed me in the kitchen for an half hour while I was jamming out food for a 95 person lunch..... then another 100 for dinner last night. I cannot believe the amount of meat we have gone through this week.

Hired 3 more people yesterday. More to follow today I think.

 

[Tony Jabroni]

What are the odds you'll have a seat for 2 and food left on Friday night at 8:30?

I have no idea. Don't want to run out of food that early on a friday for sure though...

We'll be there....I can bring in a 6 pack, right?

you mean a 12 pack. chef needs beer too.

Whatcha drinkin?

Miller High Life bottles....i can chug those when the beer clock strikes.

Sally. I love you, BTW...

 

[[icon]]

Interview with the newspaper went really well yesterday....he shot a bunch of photos and interviewed me in the kitchen for an half hour while I was jamming out food for a 95 person lunch..... then another 100 for dinner last night. I cannot believe the amount of meat we have gone through this week.

Hired 3 more people yesterday. More to follow today I think.

You got this!

BTW: Matt (Scaffold guy) is leveraging his MIM Contract (To do the entire park for Musicfest and BBQfest) with a contingency that our team gets guaranteed acceptance to BBQfest (in the event "that job" doesn't sort out). Let's see if we can't get you some hardware for the shelves of McClures

 

[Bull Dozier]

Interview with the newspaper went really well yesterday....he shot a bunch of photos and interviewed me in the kitchen for an half hour while I was jamming out food for a 95 person lunch..... then another 100 for dinner last night. I cannot believe the amount of meat we have gone through this week.

Hired 3 more people yesterday. More to follow today I think.

Did I miss an update or whatever happened with the Food Network?

 

[Village Idiot]

If a FBG comes in, we get to skip the line and take a special table in the kitchen or something like that, right?

I'm sure he can't make any promises but Neil has always taken tremendous care of me friends and I when we would visit him at Dante's. The guy was born to do this, for sure.

FYI working out shirt details now... Neil is going to make the call but I figured I'd ask here...

Would you guys prefer a "basic 50/50 t shirt", or would you prefer a softer/higher quality t shirt (perhaps a triblend) and be willing to pay a little extra for said shirt?

Higher quality is always better imo.

 

[Tiger Fan]

What are the odds you'll have a seat for 2 and food left on Friday night at 8:30?

I have no idea. Don't want to run out of food that early on a friday for sure though...

We'll be there....I can bring in a 6 pack, right?

you mean a 12 pack. chef needs beer too.

Whatcha drinkin?

Miller High Life bottles....i can chug those when the beer clock strikes.

you'll have to settle for abita light

 

[Johnny Rock]

...and saw a shadow walking in the restaurant

With lack of sleep it was probably Tipsy sleep-cooking.

 

[kutta]

 

[tipsy mcstagger]

Interview with the newspaper went really well yesterday....he shot a bunch of photos and interviewed me in the kitchen for an half hour while I was jamming out food for a 95 person lunch..... then another 100 for dinner last night. I cannot believe the amount of meat we have gone through this week.

Hired 3 more people yesterday. More to follow today I think.

Did I miss an update or whatever happened with the Food Network?

no...supposed to come see me this coming week...no idea why.

 

[tipsy mcstagger]

two different fbgs in one night. and technically 3 other not very active fbgs were 1st (ie friends of mine that dont post anymore) this past sunday.

 

[Aaron Rudnicki]

Ate there opening night. Had leftovers for dinner tonight. Got the "all meat all sides" plate, half rack ribs, side of mac and cheese and 2 sweet teas.

Ribs were awesome as we're the two sauces I tried. Beans were great, slaw good, potatoes ok, and Mac good too.

Brisket was a bit dry by the time I ate it, but good flavor and with sauce enjoyable.

Place was very busy. Rice crispie treats a nice touch.

Just so happened I was flying into New Orleans that night with family, read that it was the grand opening, so I drove 30 minutes for good food.

Great job tipsy...I'll surely eat there again next time I'm in town!

Bump for "first" discussion

 

[Tiger Fan]

There is no doubt in my mind this place is going to destroy. For those of you who have had the privilege to meet me , I'm a pretty laid back guy. About the only thing that is pretentious about me is my love for food...and that's b/c I'm spoiled to live in probably the best food city in the world. McClure's will have no problem succeeding at all. IMO, they should start looking for bigger locations ASAP. Neil is an excellent owner, chef, etc......

 

[tipsy mcstagger]

ha...and i forgot gadabout beat ya too saintsfan....i'm just a little brain dead

 

[tipsy mcstagger]

did we meet adonis?

 

[adonis]

did we meet adonis?

No, you were in the back or chatting with other folks and otherwise looking busy. Was great to see the place and man, I want more ribs...Congrats!

 

[Keerock]

My son had his "Senior Retreat" for HS Football this weekend. Included a BBQ last night that 3 other dads and I put on. Nothing fancy... just burgers and brats, but I was talking about Tipsy (and TheFanatic) all night. Ended up dreaming that I went to McClures and met Tipsy... went in for a hand shake and a man-hug... when I did, Tipsy planted a big wet kiss on my mouth. I don't remember it tasting like BBQ, is that weird?

 

[otello]

My son had his "Senior Retreat" for HS Football this weekend. Included a BBQ last night that 3 other dads and I put on. Nothing fancy... just burgers and brats, but I was talking about Tipsy (and TheFanatic) all night. Ended up dreaming that I went to McClures and met Tipsy... went in for a hand shake and a man-hug... when I did, Tipsy planted a big wet kiss on my mouth. I don't remember it tasting like BBQ, is that weird?

Is that normal?

 

[tipsy mcstagger]

i just may kiss you keerock...i just may

 

[Keerock]

i just may kiss you keerock...i just may

 

[tipsy mcstagger]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

 

[kutta]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

awesome

 

[Rohn Jambo]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

That's wicked cool.

 

[tipsy mcstagger]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

 

[Tony Jabroni]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

And that is the beauty of BBQ. A good pit & crew does all the work for you.(Not saying your not "hands on") How much prep time do you put into your sides? Just curious.

Congrats on a successful first week.

 

[Henry Ford]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

 

[tipsy mcstagger]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

And that is the beauty of BBQ. A good pit & crew does all the work for you.(Not saying your not "hands on") How much prep time do you put into your sides? Just curious.

Congrats on a successful first week.

My sides are very labor intensive. I just bought a really nice robo coupe (think industrial cuisinart) that will make some of it much faster than now....but my beans take 6 hours to get together...all my cheese is grated in house (pre grated has wood fiber in it and tastes like crap)....we shred our own cabbage (again..pre shredded has lots of preservatives that make it taste like crap)....we make 6 sauces, hand blend our rubs, etc. NO SHORTCUTS on the quality = people recognizing something is totally different here than most bbq shacks.

 

[Tony Jabroni]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

And that is the beauty of BBQ. A good pit & crew does all the work for you.(Not saying your not "hands on") How much prep time do you put into your sides? Just curious.

Congrats on a successful first week.

My sides are very labor intensive. I just bought a really nice robo coupe (think industrial cuisinart) that will make some of it much faster than now....but my beans take 6 hours to get together...all my cheese is grated in house (pre grated has wood fiber in it and tastes like crap)....we shred our own cabbage (again..pre shredded has lots of preservatives that make it taste like crap)....we make 6 sauces, hand blend our rubs, etc. NO SHORTCUTS on the quality = people recognizing something is totally different here than most bbq shacks.

Sweeet.....have you have tried smoking your sides? No room on the pit?

ETA: I'm assuming not as to the amount of volume you have to produce. Kind of a dumb question I guess.

 

[tipsy mcstagger]

the beans are smoke (as are the onions & garlic before I mix it). I also smoke onions for the kc sauce. smoked cole slaw sounds terrible

 

[Hawks64]

Congrats on such a successful start Tipsey! I really hope you start to sell your rub and sauces, would love to try them since I am not sure if or when I will ever get to NOLA!

 

[PinkydaPimp]

the beans are smoke (as are the onions & garlic before I mix it). I also smoke onions for the kc sauce. smoked cole slaw sounds terrible

says the guy who smokes his business cards!

 

[Keerock]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

 

[BigJohn]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

Ohio is starving for some true pit barbeque.

 

[GTBilly]

"all meat, all sides" platter sounds like a thing of beauty.

 

[Dr Oadi]

Watching the food network now. Hope you don't need the show mystery diners.

 

[cstu]

fed close to 300 all day yesterday.

two kitchen "lifers" started with me today...that gives me three true chefs in my kitchen.

i may just be able to watch the pit all day and shmooz ....we'll see.

And that is the beauty of BBQ. A good pit & crew does all the work for you.(Not saying your not "hands on") How much prep time do you put into your sides? Just curious.

Congrats on a successful first week.

My sides are very labor intensive. I just bought a really nice robo coupe (think industrial cuisinart) that will make some of it much faster than now....but my beans take 6 hours to get together...all my cheese is grated in house (pre grated has wood fiber in it and tastes like crap)....we shred our own cabbage (again..pre shredded has lots of preservatives that make it taste like crap)....we make 6 sauces, hand blend our rubs, etc. NO SHORTCUTS on the quality = people recognizing something is totally different here than most bbq shacks.

Wow, I had no idea about that. Link

I know with your attention to detail there's no way you won't be successful.

 

[Otis]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

Ohio is starving for some true pit barbeque.

Williamsburg, Brooklyn. It will be a mega hit.

Seriously.

 

[kutta]

My hours since Friday:

approx 630 am to 11 pm everyday. I went home at 930 one night to be honest.

120+ hours. Gonna have to trim that back a little

Start making a list for the whole process now. You will need to be able to delegate sometimes. And this place is going to be huge. You'll need to explain it to whoever runs your second location.

Ohio is starving for some true pit barbeque.

Williamsburg, Brooklyn. It will be a mega hit.

Seriously.

Phoenix, AZ sure could use a really good BBQ place...

 

[[icon]]

Memphis :helmet:

 

[culdeus]

Mmmmmmm wood pulp

 

[culdeus]

Chain bbq locations are not purist and prone to failure. The only Texas bbq chain that even is thought of as average is Rudys and the original was supposedly awesome.