McClure's BBQ (1 Viewer)

[Wingnut]

Those Disney wives sound pretty fun.

Otis, this isn't Dominos. The food takes a long time to cook. Maybe if more of these slackers skipped lunch like you, there would be enough to feed everybody at dinnertime.

I hear you, I just don't recall going to a restaurant and being told they're out of food. I'd be really confused, and wondering if they had their crap together. I'm talking everything up to high end restaurants. Is this a southern thing? I mean, I've been there when a particular special is out, but the rest of the menu is still available and it's not a big deal. But to be out of food??Aren't you setting yourself up to lose customers if this happens regularly? (not just the day's customers, but others who may be annoyed at the inconvenience?)

I get the cool factor of coming away impressed that the place is so good it ran out of food. Still just strikes me as odd.

Carry on.

it's a BBQ thing. Anyplace that's any good is going to cook the food slow over low temps so it takes a ton of time. If you're not cooking to order, it's easy to run out when the demand is sufficiently high.

Yup. Guess hes never been to a good BBQ joint. We have one in town that's usually closed by 6pm because theyre out of food. The hours are posted as "11am til we run out". Everyone knows to go early or risk having to go somewhere else.ETA: these are usually small mom and pop BBQ places (which are always the best IMO), not chains or big name places.

 

[[icon]]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

 

[Maurile Tremblay]

Cooked-to-order BBQ. Place your order, take your number, and we'll call you up when it's ready in about eight hours.

 

[Otis]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

 

[Premier]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

Grill

 

[[icon]]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

1) prepping/cooking 25lbs of meat perfectly is not too tough

2) prepping/cooking 100lbs of meat is pretty damn hard

3) prepping/cooking 300lbs of meat is damn near impossible

Get where this is going?

Not to mention the smoker is loaded to capacity and he doesn't have room in the yard for his other one... It's out on the curb

Not to mention if you prep enough to meet demand and the weather sucks one day, you erase a weeks worth of profits if not more.

Plus, running out of food toward the end of a meal window is GOOD for a real BBQ joints reputation. Don't expect you to understand up in NYC, but that's how it works.

 

[Otis]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

1) prepping/cooking 25lbs of meat perfectly is not too tough

2) prepping/cooking 100lbs of meat is pretty damn hard

3) prepping/cooking 300lbs of meat is damn near impossible

Get where this is going?

Not to mention the smoker is loaded to capacity and he doesn't have room in the yard for his other one... It's out on the curb

Not to mention if you prep enough to meet demand and the weather sucks one day, you erase a weeks worth of profits if not more.

Plus, running out of food toward the end of a meal window is GOOD for a real BBQ joints reputation. Don't expect you to understand up in NYC, but that's how it works.

Got it. I mean, not really, but I suspect I won't understand this why this is an insolvable problem. Just a culture thing I guess.

All I know is if I ever trek all the way down there from NYC and some portly dude greets me at the door all "sorry brohan, all out," I might gut punch him. Or go on Yelp.

 

[coyote5]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

Keep going you almost have them convinced...

 

[Premier]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

1) prepping/cooking 25lbs of meat perfectly is not too tough2) prepping/cooking 100lbs of meat is pretty damn hard

3) prepping/cooking 300lbs of meat is damn near impossible

Get where this is going?

Not to mention the smoker is loaded to capacity and he doesn't have room in the yard for his other one... It's out on the curb

Not to mention if you prep enough to meet demand and the weather sucks one day, you erase a weeks worth of profits if not more.

Plus, running out of food toward the end of a meal window is GOOD for a real BBQ joints reputation. Don't expect you to understand up in NYC, but that's how it works.

Got it. I mean, not really, but I suspect I won't understand this why this is an insolvable problem. Just a culture thing I guess.

All I know is if I ever trek all the way down there from NYC and some portly dude greets me at the door all "sorry brohan, all out," I might gut punch him. Or go on Yelp.

Just tell him to put some more of that meat on the grill. I mean what's the big deal?

 

[Otis]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

1) prepping/cooking 25lbs of meat perfectly is not too tough2) prepping/cooking 100lbs of meat is pretty damn hard

3) prepping/cooking 300lbs of meat is damn near impossible

Get where this is going?

Not to mention the smoker is loaded to capacity and he doesn't have room in the yard for his other one... It's out on the curb

Not to mention if you prep enough to meet demand and the weather sucks one day, you erase a weeks worth of profits if not more.

Plus, running out of food toward the end of a meal window is GOOD for a real BBQ joints reputation. Don't expect you to understand up in NYC, but that's how it works.

Got it. I mean, not really, but I suspect I won't understand this why this is an insolvable problem. Just a culture thing I guess.

All I know is if I ever trek all the way down there from NYC and some portly dude greets me at the door all "sorry brohan, all out," I might gut punch him. Or go on Yelp.

Just tell him to put some more of that meat on the grill. I mean what's the big deal?

Oh sorry on the smoker. Don't BBQ-nerd me here. You get my point, surely you can cook more meat the same way. Heck, pay a second guy to stand next to the second smoker. You season it with all your magic spices, and then he sits there and turns the meat on the 2nd grill exactly the way you do on the first grill.

Whammo, double the meat. No running out. More customers. Happier customers. More profit. More repeat business.

 

[Mister Martie]

Stick to lawyering.

 

[Premier]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

1) prepping/cooking 25lbs of meat perfectly is not too tough2) prepping/cooking 100lbs of meat is pretty damn hard

3) prepping/cooking 300lbs of meat is damn near impossible

Get where this is going?

Not to mention the smoker is loaded to capacity and he doesn't have room in the yard for his other one... It's out on the curb

Not to mention if you prep enough to meet demand and the weather sucks one day, you erase a weeks worth of profits if not more.

Plus, running out of food toward the end of a meal window is GOOD for a real BBQ joints reputation. Don't expect you to understand up in NYC, but that's how it works.

Got it. I mean, not really, but I suspect I won't understand this why this is an insolvable problem. Just a culture thing I guess.

All I know is if I ever trek all the way down there from NYC and some portly dude greets me at the door all "sorry brohan, all out," I might gut punch him. Or go on Yelp.

Just tell him to put some more of that meat on the grill. I mean what's the big deal?

Oh sorry on the smoker. Don't BBQ-nerd me here. You get my point, surely you can cook more meat the same way. Heck, pay a second guy to stand next to the second smoker. You season it with all your magic spices, and then he sits there and turns the meat on the 2nd grill exactly the way you do on the first grill.

Whammo, double the meat. No running out. More customers. Happier customers. More profit. More repeat business.

You have any idea how big these "grills" are? I don't know anything about tipsey's location, but knowing Nawlins I am guessing he doesn't have boatloads of room.

 

[Otis]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

1) prepping/cooking 25lbs of meat perfectly is not too tough2) prepping/cooking 100lbs of meat is pretty damn hard

3) prepping/cooking 300lbs of meat is damn near impossible

Get where this is going?

Not to mention the smoker is loaded to capacity and he doesn't have room in the yard for his other one... It's out on the curb

Not to mention if you prep enough to meet demand and the weather sucks one day, you erase a weeks worth of profits if not more.

Plus, running out of food toward the end of a meal window is GOOD for a real BBQ joints reputation. Don't expect you to understand up in NYC, but that's how it works.

Got it. I mean, not really, but I suspect I won't understand this why this is an insolvable problem. Just a culture thing I guess.

All I know is if I ever trek all the way down there from NYC and some portly dude greets me at the door all "sorry brohan, all out," I might gut punch him. Or go on Yelp.

Just tell him to put some more of that meat on the grill. I mean what's the big deal?

Oh sorry on the smoker. Don't BBQ-nerd me here. You get my point, surely you can cook more meat the same way. Heck, pay a second guy to stand next to the second smoker. You season it with all your magic spices, and then he sits there and turns the meat on the 2nd grill exactly the way you do on the first grill.

Whammo, double the meat. No running out. More customers. Happier customers. More profit. More repeat business.

You have any idea how big these "grills" are? I don't know anything about tipsey's location, but knowing Nawlins I am guessing he doesn't have boatloads of room.

Joe Bryant built like 9 of em into a metal trailer. Guy feeds legions.

 

[gianmarco]

This is some awesome shtick here by Otis. Or should we call you Cinnamon?

 

[tipsy mcstagger]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

Otis....bbq takes 8 to 12 hours. Good bbq joints run out because of that. If I was selling people stuff I could simply throw on the grill, then I wouldn't be a true bbq joint...I'd be a hack like the 98% of them out there doing this.

Not everyone will get it. Oh well. Not everybody got what we did at Dante's either but we were very popular regardless

 

[AcerFC]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

 

[tipsy mcstagger]

The smoker is maxed out when I have lunch still cooking and dinner has to get started too. I could have gotten a bigger pit...but have no room for that. My other problem is storage of all the sides, meats, and drinks. We are feeding nearly 300 people on weekend shifts right now and for what I do and how much room I have...its amazing. If I only did one shift I could feed all 300 at once...but that isn't how NOLA eats....too many places for one to count on 300 for lunch everyday.

 

[gianmarco]

And, every time he DOESN'T sell out, he's losing money.

 

[Otis]

Yep.

When it takes 8-12 hours to prepare your food you're gonna run out.

You make it sound like grills are in short supply. Ford doesn't just make one car at a time...

Otis....bbq takes 8 to 12 hours. Good bbq joints run out because of that. If I was selling people stuff I could simply throw on the grill, then I wouldn't be a true bbq joint...I'd be a hack like the 98% of them out there doing this.

Not everyone will get it. Oh well. Not everybody got what we did at Dante's either but we were very popular regardless

I'm not saying do it faster. I'm saying double the cooking space. Am I missing something here?

 

[tipsy mcstagger]

yes...i don't have the space for more cooking. not at this location.

 

[BassNBrew]

yes...i don't have the space for more cooking. not at this location.

Geez...just fire up a few Smoky Joes on the curb and get grilling.

 

[Plorfu]

tipsy, why not just get a gas Weber and toss some Ballparks and burgers on that sucker when the grub starts getting low?

 

[Grace Under Pressure]

When we have extra people over, we bust out the George Foreman. Just sayin........

 

[GTBilly]

When we have extra people over, we bust out the George Foreman. Just sayin........

Now that was funny.

 

[[icon]]

When we have extra people over, we bust out the George Foreman. Just sayin........

This idea has merit. Id like to subscribe to your newsletter.

 

[Aaron Rudnicki]

Just freeze any leftovers and microwave them the next day

 

[Joe T]

Anyone saying brohan should be gut punched.

 

[Otis]

Good shtick-reversal here.

Still think I had a valid question. How the hell do I know the guy can't fit another Weber in his restaurant.

 

[Otis]

By the way, if I swing by the Home Depot a couple times and they tell me they're out of paint, hammers, and light bulbs, I'm probably not going back there again. Didn't realize there were business where this was totally normal and not considered by customers to be an inconvenience. NY obviously doesn't have much southern BBQ.

 

[Joe T]

Pretty sure he could walk over to the circle K and grab some bacon when he runs low on pork.

 

[BassNBrew]

By the way, if I swing by the Home Depot a couple times and they tell me they're out of paint, hammers, and light bulbs, I'm probably not going back there again. Didn't realize there were business where this was totally normal and not considered by customers to be an inconvenience. NY obviously doesn't have much southern BBQ.

Actually it does.

 

[Rohn Jambo]

yes...i don't have the space for more cooking. not at this location.

Get some mobile smokers and park them out front. I'm sure there are some on eBay or craigslist. That is, unless this will get your license revoked.

 

[BassNBrew]

Just freeze any leftovers and microwave them the next day

Sell them to the subway/train commuters for their hour ride home. They'd probably buy double orders since they skipped lunch.

 

[BassNBrew]

Solution for Neil.

https://sites.google.com/site/bike4two/Nubbins_On_Grill_01.jpg

 

[Nipsey]

Just keep those kingsfords nice and toasty 24/7/365 and you'll be able to pump out plenty of those oscar meyers for all the cinnamon g's.

 

[humpback]

And, every time he DOESN'T sell out, he's losing money.

Well, most times he DOES sell out, he's also losing money. It's a delicate balancing act.

 

[gianmarco]

And, every time he DOESN'T sell out, he's losing money.

Well, most times he DOES sell out, he's also losing money. It's a delicate balancing act.

He's missing out on profit but it's not taking money out of his pocket like paying for and cooking food you have to throw away is.

 

[Corporation]

Enough of that stuff, pretty sure Tipsy has it planned out.

Also, one of the yelp reviews indicated that Christo is performing extra services. Don't need schtick like that for Tipsy's real life.

 

[gianmarco]

Enough of that stuff, pretty sure Tipsy has it planned out.

Also, one of the yelp reviews indicated that Christo is performing extra services. Don't need schtick like that for Tipsy's real life.

Geez. Looks like Johnnycakes.

 

[Corporation]

Enough of that stuff, pretty sure Tipsy has it planned out.

Also, one of the yelp reviews indicated that Christo is performing extra services. Don't need schtick like that for Tipsy's real life.

Geez. Looks like Johnnycakes.

Hopefully not, probably someone wanting to "frame" him.

 

[BassNBrew]

Enough of that stuff, pretty sure Tipsy has it planned out.

Also, one of the yelp reviews indicated that Christo is performing extra services. Don't need schtick like that for Tipsy's real life.

Geez. Looks like Johnnycakes.

Hopefully not, probably someone wanting to "frame" him.

It was just removed.

 

[Keerock]

I'd be interested to know the costs and revenues associated with a typical day... assuming you sell out. This fascinates me...

 

[NCCommish]

Didn't mean to offend the Yelpers here. I am not saying you have to not use it after all. I am saying for me I don't bother. I prefer people I am at least familiar with when I get a review over some person I don't know from Adam's pet cat.

 

[Otis]

And, every time he DOESN'T sell out, he's losing money.

Well, most times he DOES sell out, he's also losing money. It's a delicate balancing act.

He's missing out on profit but it's not taking money out of his pocket like paying for and cooking food you have to throw away is.

Doesn't ever other non-southern-BBQ restaurant on the planet confront this same problem? How do they handle it?

Talk to me like I enjoy McDonald's.

 

[NCCommish]

Enough of that stuff, pretty sure Tipsy has it planned out.

Also, one of the yelp reviews indicated that Christo is performing extra services. Don't need schtick like that for Tipsy's real life.

Geez. Looks like Johnnycakes.

Hopefully not, probably someone wanting to "frame" him.

It was just removed.

More Yelp fun. All this online stuff is just too wide open to shtick to be counted on IMO.

 

[NCCommish]

And, every time he DOESN'T sell out, he's losing money.

Well, most times he DOES sell out, he's also losing money. It's a delicate balancing act.

He's missing out on profit but it's not taking money out of his pocket like paying for and cooking food you have to throw away is.

Doesn't ever other non-southern-BBQ restaurant on the planet confront this same problem? How do they handle it?

Talk to me like I enjoy McDonald's.

First I am surprised a guy of your means has never been to a top restaurant that runs out of an entree. I have. Second real BBQ places run out. There is a lot of time and effort involved with putting it on the table. As mentioned you just don't go throw a brisket in the microwave and have it on the table in 10 minutes. Now I am sure if Tipsy had the room he would like to add another smoker. But he doesn't. For a lot of people the fact that he runs out tells them it really is fresh and is a positive not a negative. In the BBQ world other than Sonny's it happens.

 

[Tiger Fan]

And, every time he DOESN'T sell out, he's losing money.

Well, most times he DOES sell out, he's also losing money. It's a delicate balancing act.

He's missing out on profit but it's not taking money out of his pocket like paying for and cooking food you have to throw away is.

Doesn't ever other non-southern-BBQ restaurant on the planet confront this same problem? How do they handle it?

Talk to me like I enjoy McDonald's.

Not sure what thread it was, but Bentley posted aobut some BBQ place where you have to place your to go order a month in advance, and then wait in line to pick it up, S. If you're food is good enough, you can do this

 

[BigJohn]

1. Long cook time

2. No room to expand cooking space

I'm not sure why this is so difficult to understand.

 

[stbugs]

And, every time he DOESN'T sell out, he's losing money.

Well, most times he DOES sell out, he's also losing money. It's a delicate balancing act.

He's missing out on profit but it's not taking money out of his pocket like paying for and cooking food you have to throw away is.

Doesn't ever other non-southern-BBQ restaurant on the planet confront this same problem? How do they handle it?

Talk to me like I enjoy McDonald's.

Fly down to McClure's, try their BBQ and then go to a place that never runs out/cooks to order and compare. Hopefully, you will notice a difference. If you don't, then keep going to McD's Cinnamon O.

I live in Charlotte, like NCC, most restaurants don't run out of food, but the best BBQ places that are renowned for cooking like Tipsy do and people who go there know that.

 

[Keerock]

1. Long cook time

2. No room to expand cooking space

I'm not sure why this is so difficult to understand.

O.T.I.S.