McClure's BBQ (3 Viewers)

[AcerFC]

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.

Oats, the big difference between Tipsy and most places in NYC is that Tipsy smokes his meats low and slow. That means cooking at temps of 225 for 6-12 hours. NYC places

A) don't smoke the food. So it is not taking them 6 hours. They throw it on the grill at high temps

B) smoke and freeze or smoke and heat up

I have had some good BBQ in NYC at places like Dinosaur BBQ, Daisy Mays, Dallas BBQ and Brother Jimmy's. I think Mays is the only one that smokes and I'm pretty sure it's not from smoker to counter like MCclures.

Get yourself a smoker and do ribs for 6 hours with a half hour prep time the night before. And then 45 minutes prep time to get the fire where you want it. Then spend 6 hours tending to the fire. I think you will get it after that. Add in the space issues amd even of Tipsy wanted to, he can't just add more food to the days menu

 

[Henry Ford]

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.

It confused me when I moved to the south, too. It's a thing. Like folding pizza slices. You're essentially asking why he doesn't just make smaller pizza slices.

 

[Battles]

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.

Oats...I live down the street from a famous bbq joint, Louie Mueller. For a highfalutin guy in NY you'd probably respect that they have a James Beard award. They do it a bit different than Tipsy, because they don't have two services. They pretty much have lunch and then stay open till they run out. They may make it till 5 but usually run out of the good stuff around 3. Then there is Franklin's in Austin. They run out between noon and one. John Mueller's in Austin. They may make it to just after 1. These guys don't even consider dinner. So basically, Tipsey is trying to do double what most people are doing. So, he has to ration his space in order to have enough meat for 2 services.

 

[Keerock]

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.

Oats...I live down the street from a famous bbq joint, Louie Mueller. For a highfalutin guy in NY you'd probably respect that they have a James Beard award. They do it a bit different than Tipsy, because they don't have two services. They pretty much have lunch and then stay open till they run out. They may make it till 5 but usually run out of the good stuff around 3. Then there is Franklin's in Austin. They run out between noon and one. John Mueller's in Austin. They may make it to just after 1. These guys don't even consider dinner. So basically, Tipsey is trying to do double what most people are doing. So, he has to ration his space in order to have enough meat for 2 services.

Sig worthy.

 

[tipsy mcstagger]

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.

Oats...I live down the street from a famous bbq joint, Louie Mueller. For a highfalutin guy in NY you'd probably respect that they have a James Beard award. They do it a bit different than Tipsy, because they don't have two services. They pretty much have lunch and then stay open till they run out. They may make it till 5 but usually run out of the good stuff around 3. Then there is Franklin's in Austin. They run out between noon and one. John Mueller's in Austin. They may make it to just after 1. These guys don't even consider dinner. So basically, Tipsey is trying to do double what most people are doing. So, he has to ration his space in order to have enough meat for 2 services.

exactly. and yes...i'd like to do lunch only.....but NOLA has 1100+ restaurants and I cannot realistically expect lines like Franklin has EVER. This isn't a bbq city...yet. There is a learning curve for getting folks to understand that running out will happen often. If they want bbq at a place they never have to worry about it running out, they can go to VooDoo bbq that heats their stuff up out of a box everyday. Those are not the customers I expect to keep anyway...

 

[[icon]]

exactly. and yes...i'd like to do lunch only.....but NOLA has 1100+ restaurants and I cannot realistically expect lines like Franklin has EVER. This isn't a bbq city...yet. There is a learning curve for getting folks to understand that running out will happen often. If they want bbq at a place they never have to worry about it running out, they can go to VooDoo bbq that heats their stuff up out of a box everyday. Those are not the customers I expect to keep anyway...

Sadly there are quite a few BBQ joints in Memphis that I refuse to eat lunch at, because I know damn well it's just reheated leftovers from last night's dinner. :thumbsdown:

 

[The_Man]

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.

Excerpt from "The Unique Psychological World of Lawyers"

Skepticism is a trait that ranges from being cynical, judgmental, questioning, argumentative and self-protective ... The general population has an average score of 50 on skepticism, while among lawyers it is consistently the highest scoring trait, averaging 90. ... Attributes lawyers test particularly low in are resilience (processing feedback and recovering from defeat) and sociability (interacting with others and initiating intimate connections).

 

[Evilgrin 72]

Oats, one point I think you're missing that's even more basic than the 2 services/space issues, etc.

Burger place orders 40 pounds of ground beef. They sell 120 quarter pound burgers in a day. They put the extra 10 pounds of meat in the fridge and cook/serve it the next day. Loss due to food waste - 0%.

Tipsy orders and cooks 40 pounds of ribs for 12 hours. He sells 30 pounds in a day. The extra 10 pounds has to be thrown away because he's not going to serve reheated crap the next day. Loss due to food waste - HUGE.

Now, I don't know what Tipsy's profit margin on a rack of ribs is, but I think you see the point. Would you rather sell everything you buy/cook, have 0% waste and burnish the reputation of your restaurant as a "must go early" type of place or dump a significant portion of your profits in a garbage can every single day?

 

[Joe T]

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.

It confused me when I moved to the south, too. It's a thing. Like folding pizza slices. You're essentially asking why he doesn't just make smaller pizza slices.

Like a pizza sandwich? Need to learn more about this.

 

[stbugs]

Oats, one point I think you're missing that's even more basic than the 2 services/space issues, etc.

Burger place orders 40 pounds of ground beef. They sell 120 quarter pound burgers in a day. They put the extra 10 pounds of meat in the fridge and cook/serve it the next day. Loss due to food waste - 0%.

Tipsy orders and cooks 40 pounds of ribs for 12 hours. He sells 30 pounds in a day. The extra 10 pounds has to be thrown away because he's not going to serve reheated crap the next day. Loss due to food waste - HUGE.

Now, I don't know what Tipsy's profit margin on a rack of ribs is, but I think you see the point. Would you rather sell everything you buy/cook, have 0% waste and burnish the reputation of your restaurant as a "must go early" type of place or dump a significant portion of your profits in a garbage can every single day?

Hey, when Cinnamon O takes a stance, it is hard to convince him of anything. Let's just let him keep skipping lunch, live in an iceberg/desert and asphalt his entire yard. That's just Cinnamon O-style.

 

[Tony Jabroni]

Can we please stop mucking up this thread?

Thanks.

 

[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.

It confused me when I moved to the south, too. It's a thing. Like folding pizza slices. You're essentially asking why he doesn't just make smaller pizza slices.

I think this is why I was confused. I'm good now. Thanks.

 

[Otis]

Oats, one point I think you're missing that's even more basic than the 2 services/space issues, etc.

Burger place orders 40 pounds of ground beef. They sell 120 quarter pound burgers in a day. They put the extra 10 pounds of meat in the fridge and cook/serve it the next day. Loss due to food waste - 0%.

Ah, this is it.

 

[[icon]]

FYI tipsy is sending over the signed shirt order form this AM. 140 shirt initial stocking order for the restaurant. As soon as they have a sample in house to shoot on a mannequin it will be listed for sale online as well.

 

[Joe T]

let me know when the t-shirt price point drops to under $20.

This isn't a ####### tier 1 rock band.

 

[Evilgrin 72]

let me know when the t-shirt price point drops to under $20.

This isn't a ####### tier 1 rock band.

Buy 500 of them, you can probably get a bulk discount.

 

[NCCommish]

let me know when the t-shirt price point drops to under $20.

This isn't a ####### tier 1 rock band.

In my experience most restaurants sell their shirts with a price point between 19.99 and 29.99. This is well within what I expected cost wise.

 

[Hawks64]

let me know when the t-shirt price point drops to under $20.

This isn't a ####### tier 1 rock band.

In my experience most restaurants sell their shirts with a price point between 19.99 and 29.99. This is well within what I expected cost wise.

Yep and I am looking forward to when I can wear mine!

 

[Plorfu]

In for a shirt. XFat please.

 

[Henry Ford]

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.

It confused me when I moved to the south, too. It's a thing. Like folding pizza slices. You're essentially asking why he doesn't just make smaller pizza slices.

Like a pizza sandwich? Need to learn more about this.

I recommend watching any tv show or movie set in New York City. http://1.bp.blogspot.com/_rUyfOI7LHdE/ScAW5HBmMgI/AAAAAAAAA1s/U2XknDDhn6s/s400/Vitos+CU+fold.JPG

 

[Mad Cow]

Being a recreational smoker myself, I can fully understand the time it takes. I have a couple of friends that own a BBQ place here locally. I know you have people at the pit very early in the morning, and I have always wondered what a BBQ breakfast sandwich might be like. It is labor intensive getting everything ready, so stopping to ring someone up and make a sandwich would probably not make it feasible, but man, I think a brisket and egg sammy in the morning would be awesome. Pulled pork and egg? You bet. If a BBQ place were to have extra, I wonder, and again, I am just spitballing, if that might be a good use of any leftover. I just wonder if there would be a way to take advantage of such a niche product.

 

[Henry Ford]

Something I've always wondered - how do you keep it warm enough to stave off bacteria but not dry out the meat in a place like this?

 

[Evilgrin 72]

Something I've always wondered - how do you keep it warm enough to stave off bacteria but not dry out the meat in a place like this?

My guess would be a steam table of some sort, but I'm not sure.

 

[Mad Cow]

Something I've always wondered - how do you keep it warm enough to stave off bacteria but not dry out the meat in a place like this?

I know from a home smoker standpoint, foil in a cooler can keep them hot for a very long time - easily 4 hours if you pack it right.

 

[Henry Ford]

Something I've always wondered - how do you keep it warm enough to stave off bacteria but not dry out the meat in a place like this?

I know from a home smoker standpoint, foil in a cooler can keep them hot for a very long time - easily 4 hours if you pack it right.

I guess that makes sense. Maybe the BBQ places near me should start doing that. I always end up with super-dry meat.

 

[Hawks64]

Something I've always wondered - how do you keep it warm enough to stave off bacteria but not dry out the meat in a place like this?

I know from a home smoker standpoint, foil in a cooler can keep them hot for a very long time - easily 4 hours if you pack it right.

I guess that makes sense. Maybe the BBQ places near me should start doing that. I always end up with super-dry meat.

That could be from over cooking vs keeping warm after it's finished.

 

[tipsy mcstagger]

Oats, one point I think you're missing that's even more basic than the 2 services/space issues, etc.

Burger place orders 40 pounds of ground beef. They sell 120 quarter pound burgers in a day. They put the extra 10 pounds of meat in the fridge and cook/serve it the next day. Loss due to food waste - 0%.

Tipsy orders and cooks 40 pounds of ribs for 12 hours. He sells 30 pounds in a day. The extra 10 pounds has to be thrown away because he's not going to serve reheated crap the next day. Loss due to food waste - HUGE.

Now, I don't know what Tipsy's profit margin on a rack of ribs is, but I think you see the point. Would you rather sell everything you buy/cook, have 0% waste and burnish the reputation of your restaurant as a "must go early" type of place or dump a significant portion of your profits in a garbage can every single day?

Hey, when Cinnamon O takes a stance, it is hard to convince him of anything. Let's just let him keep skipping lunch, live in an iceberg/desert and asphalt his entire yard. That's just Cinnamon O-style.

lol...calling Otis Cinnamon O is awesome.

 

[tipsy mcstagger]

Can we please stop mucking up this thread?

Thanks.

and this....thanks Tony.....

 

[Aaron Rudnicki]

Being a recreational smoker myself, I can fully understand the time it takes. I have a couple of friends that own a BBQ place here locally. I know you have people at the pit very early in the morning, and I have always wondered what a BBQ breakfast sandwich might be like. It is labor intensive getting everything ready, so stopping to ring someone up and make a sandwich would probably not make it feasible, but man, I think a brisket and egg sammy in the morning would be awesome. Pulled pork and egg? You bet. If a BBQ place were to have extra, I wonder, and again, I am just spitballing, if that might be a good use of any leftover. I just wonder if there would be a way to take advantage of such a niche product.

this place in Portland does BBQ for Brunch on the weekends that's pretty awesome.

http://podnahspit.com/

http://podnahspit.com/?p=menus

 

[BigJohn]

Being a recreational smoker myself, I can fully understand the time it takes. I have a couple of friends that own a BBQ place here locally. I know you have people at the pit very early in the morning, and I have always wondered what a BBQ breakfast sandwich might be like. It is labor intensive getting everything ready, so stopping to ring someone up and make a sandwich would probably not make it feasible, but man, I think a brisket and egg sammy in the morning would be awesome. Pulled pork and egg? You bet. If a BBQ place were to have extra, I wonder, and again, I am just spitballing, if that might be a good use of any leftover. I just wonder if there would be a way to take advantage of such a niche product.

this place in Portland does BBQ for Brunch on the weekends that's pretty awesome.

http://podnahspit.com/

http://podnahspit.com/?p=menus

I make a pulled pork beakfast burrito that I would absolutely serve if/when I ever realize my dream of selling BBQ.

 

[Mad Cow]

Being a recreational smoker myself, I can fully understand the time it takes. I have a couple of friends that own a BBQ place here locally. I know you have people at the pit very early in the morning, and I have always wondered what a BBQ breakfast sandwich might be like. It is labor intensive getting everything ready, so stopping to ring someone up and make a sandwich would probably not make it feasible, but man, I think a brisket and egg sammy in the morning would be awesome. Pulled pork and egg? You bet. If a BBQ place were to have extra, I wonder, and again, I am just spitballing, if that might be a good use of any leftover. I just wonder if there would be a way to take advantage of such a niche product.

this place in Portland does BBQ for Brunch on the weekends that's pretty awesome.

http://podnahspit.com/

http://podnahspit.com/?p=menus

I make a pulled pork beakfast burrito that I would absolutely serve if/when I ever realize my dream of selling BBQ.

I envision texas toast bread, a nice pile of meat (brisket, pork, maybe even ribs pulled from the bone), a couple of eggs and choice of sauce. Don't want to mess up any of that meat with cheese.

 

[BigJohn]

Being a recreational smoker myself, I can fully understand the time it takes. I have a couple of friends that own a BBQ place here locally. I know you have people at the pit very early in the morning, and I have always wondered what a BBQ breakfast sandwich might be like. It is labor intensive getting everything ready, so stopping to ring someone up and make a sandwich would probably not make it feasible, but man, I think a brisket and egg sammy in the morning would be awesome. Pulled pork and egg? You bet. If a BBQ place were to have extra, I wonder, and again, I am just spitballing, if that might be a good use of any leftover. I just wonder if there would be a way to take advantage of such a niche product.

this place in Portland does BBQ for Brunch on the weekends that's pretty awesome.

http://podnahspit.com/

http://podnahspit.com/?p=menus

I make a pulled pork beakfast burrito that I would absolutely serve if/when I ever realize my dream of selling BBQ.

I envision texas toast bread, a nice pile of meat (brisket, pork, maybe even ribs pulled from the bone), a couple of eggs and choice of sauce. Don't want to mess up any of that meat with cheese.

I do Pork, scrambled eggs, salsa, little extra onion, avocado and chipotle tobasco. Yummilicious.

 

[Swing 51]

Famous Dave's does brunch. Haven't checked out the menu, because again it is Famous Dave's.

 

[Ray Karpis]

FYI tipsy is sending over the signed shirt order form this AM. 140 shirt initial stocking order for the restaurant. As soon as they have a sample in house to shoot on a mannequin it will be listed for sale online as well.

Already posted earlier, but in for an adult M.

 

[Otis]

Can we please stop mucking up this thread?

Thanks.

and this....thanks Tony.....

Was just asking a question. Sorry Mop.

 

[Joe T]

let me know when the t-shirt price point drops to under $20.

This isn't a ####### tier 1 rock band.

In my experience most restaurants sell their shirts with a price point between 19.99 and 29.99. This is well within what I expected cost wise.

I've never seen over 20 buck.

And the Fuzzy's Taco Shop one I bought last week for 9 buck is awesome.

 

[stubby]

Trip advisor IMO is much better place to get legit reviews. They moderate their users 100x better.

Yelp is half shills and half trolls.

Without hippling/hijacking/Otisifying the thread...I agree that TripAdvisor is significantly better than Yelp.

 

[coyote5]

FYI tipsy is sending over the signed shirt order form this AM. 140 shirt initial stocking order for the restaurant. As soon as they have a sample in house to shoot on a mannequin it will be listed for sale online as well.

Already posted earlier, but in for an adult M.

HEY LOOK AT ME, I'M NOT A FATA**!!

 

[stbugs]

Oats, one point I think you're missing that's even more basic than the 2 services/space issues, etc.

Burger place orders 40 pounds of ground beef. They sell 120 quarter pound burgers in a day. They put the extra 10 pounds of meat in the fridge and cook/serve it the next day. Loss due to food waste - 0%.

Tipsy orders and cooks 40 pounds of ribs for 12 hours. He sells 30 pounds in a day. The extra 10 pounds has to be thrown away because he's not going to serve reheated crap the next day. Loss due to food waste - HUGE.

Now, I don't know what Tipsy's profit margin on a rack of ribs is, but I think you see the point. Would you rather sell everything you buy/cook, have 0% waste and burnish the reputation of your restaurant as a "must go early" type of place or dump a significant portion of your profits in a garbage can every single day?

Hey, when Cinnamon O takes a stance, it is hard to convince him of anything. Let's just let him keep skipping lunch, live in an iceberg/desert and asphalt his entire yard. That's just Cinnamon O-style.

lol...calling Otis Cinnamon O is awesome.

 

[tipsy mcstagger]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

 

[Fennis]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

some guys would pay a lot for #4.

 

[NCCommish]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

some guys would pay a lot for #4.

Worth price IMO. I am looking forward to using the rub during football cooking this season.

 

[Gamma1210]

In for a shirt. Wife has agreed to a meal there when we visit in November.

 

[tipsy mcstagger]

when I say sample....i mean a dime bags worth

 

[mr roboto]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

some guys would pay a lot for #4.

Worth price IMO. I am looking forward to using the rub during football cooking this season.

I don't care how great the rub is, cooking footballs is not going to turn out well.

 

[SteevieG]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

some guys would pay a lot for #4.

Worth price IMO. I am looking forward to using the rub during football cooking this season.

I don't care how great the rub is, cooking footballs is not going to turn out well.

 

[culdeus]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

Nice to #4. You use same rub for all meats?

 

[Angry Beavers]

The shirts are more expensive than I would like to have them....but

1. they are of the highest quality

2. i'm barely making money off them

3. it would be less if I shipped to you directly, but I have no time for that in the near future.

4. I will personally send a sample of my rub to any fbg that orders one....the guys handling the orders online will send me a database. speak up if you get left off.

Awesome - i assume there will be a link to order when Shirts are ready?

 

[Otis]

IN for a shirt and a good rub.

Also spoke to the wife last night about making a pilgrimage to NO to visit the restaurant. We've never been to NO. And if I come all the way down there and there's no food left, there will be hell to pay.

 

[Evilgrin 72]

when I say sample....i mean a dime bags worth

Can we smoke it?