McClure's BBQ (1 Viewer)

[Keerock]

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

Can we smoke it?

I see what you did there. Smoke, weed, meat...

 

[[icon]]

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.

If you wanna do #4 I could check with the guys at Sache about dropping a bag of rub in every shipment that includes the code FBGRUB or something at checkout. I'm sure a small sample like you're talking about wouldn't add to shipping costs and wouldn't take up much space for inventory.

I'd be happy to partition it out in small baggies like these and deliver them a grip of them and keep them in stock (assuming they're willing to handle them).

 

[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.

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

Slow cooked football is divine.

 

[Buckfast 1]

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.

Slow cooked football is divine.

You just have to remove all the leather first; otherwise, you won't get any smoke in it.

 

[msommer]

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.

Slow cooked football is divine.

You just have to remove all the leather first; otherwise, you won't get any smoke in it.

Not true - in the BBQ thread Glumpy shared his method - it involves making lots of holes.....

 

[Bob Sacamano]

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.

Be sure to get there late. Let the other suckers get the meat he cooked that morning, while you're left with the freshest stuff he started just that very evening.

 

[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.

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

Slow cooked football is divine.

You just have to remove all the leather first; otherwise, you won't get any smoke in it.

Not true - in the BBQ thread Glumpy shared his method - it involves making lots of holes.....

Exactly

 

[Tiger Fan]

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.

This could be some awesome schtick by Tipsy...SHUT IT DOWN at like 4pm

 

[gianmarco]

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.

This could be some awesome schtick by Tipsy...SHUT IT DOWN at like 4pm

It would be better if he put out a separate menu for him that had some things like burgers and brats that Tipsy can just throw on the "grill" for him. I'd also make sure there's some cinnamon on the table.

 

[Tiger Fan]

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.

This could be some awesome schtick by Tipsy...SHUT IT DOWN at like 4pm

It would be better if he put out a separate menu for him that had some things like burgers and brats that Tipsy can just throw on the "grill" for him. I'd also make sure there's some cinnamon on the table.

 

[Plorfu]

There's a chance a large Hispanic woman from Arizona may come by today or tomorrow and say "a footballguy sent me."

 

[Nipsey]

There's a chance a large Hispanic woman from Arizona may come by today or tomorrow and say "a footballguy sent me."

If I had a nickle...

 

[[icon]]

There's a chance a large Hispanic woman from Arizona may come by today or tomorrow and say "a footballguy sent me."

If I had a nickle...

 

[culdeus]

Anything more from food network? There is a lot of push from these travel shows to get somewhere first. Wouldn't be shocked to see an attempt at a shooting soon.

 

[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.

If you wanna do #4 I could check with the guys at Sache about dropping a bag of rub in every shipment that includes the code FBGRUB or something at checkout. I'm sure a small sample like you're talking about wouldn't add to shipping costs and wouldn't take up much space for inventory.

I'd be happy to partition it out in small baggies like these and deliver them a grip of them and keep them in stock (assuming they're willing to handle them).

check please...but i won't mind sending a regular piece of mail if that isn't something they are down with.

 

[tipsy mcstagger]

Anything more from food network? There is a lot of push from these travel shows to get somewhere first. Wouldn't be shocked to see an attempt at a shooting soon.

nah...it was a sales pitch for their online reservation company (trying to muscle in on Open Table) but since I don't take resy's....

 

[[icon]]

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.

If you wanna do #4 I could check with the guys at Sache about dropping a bag of rub in every shipment that includes the code FBGRUB or something at checkout. I'm sure a small sample like you're talking about wouldn't add to shipping costs and wouldn't take up much space for inventory.

I'd be happy to partition it out in small baggies like these and deliver them a grip of them and keep them in stock (assuming they're willing to handle them).

check please...but i won't mind sending a regular piece of mail if that isn't something they are down with.

you got it GB. in reality you're talking about maybe 50 of these total so it's not like it will be an ongoing issue. the only real danger is FBG's posting the #### on slickdeals or something and everyone who orders a shirt wanting the rub.

That said, while you're rub is good, I don't see people augmenting a purchasing decision of a $25 t shirt over 3 grams of dry rub

 

[[icon]]

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.

If you wanna do #4 I could check with the guys at Sache about dropping a bag of rub in every shipment that includes the code FBGRUB or something at checkout. I'm sure a small sample like you're talking about wouldn't add to shipping costs and wouldn't take up much space for inventory.

I'd be happy to partition it out in small baggies like these and deliver them a grip of them and keep them in stock (assuming they're willing to handle them).

check please...but i won't mind sending a regular piece of mail if that isn't something they are down with.

you got it GB. in reality you're talking about maybe 50 of these total so it's not like it will be an ongoing issue. the only real danger is FBG's posting the #### on slickdeals or something and everyone who orders a shirt wanting the rub.

That said, while you're rub is good, I don't see people augmenting a purchasing decision of a $25 t shirt over 3 grams of dry rub

This is a go!

Spoke with the vendor and they are willing to Start with a trial run stuffing the first 50-100 shirt Orders with a sample of Rub.

 

[stbugs]

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.

If you wanna do #4 I could check with the guys at Sache about dropping a bag of rub in every shipment that includes the code FBGRUB or something at checkout. I'm sure a small sample like you're talking about wouldn't add to shipping costs and wouldn't take up much space for inventory.

I'd be happy to partition it out in small baggies like these and deliver them a grip of them and keep them in stock (assuming they're willing to handle them).

check please...but i won't mind sending a regular piece of mail if that isn't something they are down with.

you got it GB. in reality you're talking about maybe 50 of these total so it's not like it will be an ongoing issue. the only real danger is FBG's posting the #### on slickdeals or something and everyone who orders a shirt wanting the rub.

That said, while you're rub is good, I don't see people augmenting a purchasing decision of a $25 t shirt over 3 grams of dry rub

Have you any idea what the street value of this rub is?

 

[tipsy mcstagger]

you do not want to snort or shoot up the rub. Smoking it is the only way.

Although...the rub is good on any meat smoked or not. I've been using a similar version for years in most of my cooking.

And yes...I use the same rub on all the meat, but in different amounts. The ribs are heavy with it. The brisket is barley dusted over the heavy pepper & salt. Competition is different...I would probably perfect a rub for every piece of meat to go with a sauce...but none of my food for sale gets sauce during cooking or plating. Thats up to the diner.

 

[James Bond]

I'm thinking we need a secret password phrase so that we can get to Tipsy when we show up at the restaurant. Something like:

"I'm a friend of Mr. McClure from his fantasy football message boards..."

No, maybe more like:

"Tell Neil one of his Magic Football friends is here..."

Still not right, maybe:

"Tell Neil that a FBG is here..."

Hmmm. This is tough. Maybe just:

"Can Tipsy come out and play?"

I gotta think of something. I'll be there in a couple of weeks.

 

[Otis]

Hi. I'm from the internet.

 

[culdeus]

Hi. I'm from the internet.

this

 

[MikeIke]

I don't think I've said so before, but I'm in for a shirt. Especially now that it comes with a free rub-job from Tipsy

 

[Hawks64]

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.

Very generous of you to do Tipsy! I can't wait to give it a try.

 

[Sebowski]

Do these shirts have a shrinkage factor? I love those soft shirts but I've had a few shrink on me. When I see it is an AA shirt I normally get one size up.

 

[Tiger Fan]

Do these shirts have a shrinkage factor? I love those soft shirts but I've had a few shrink on me. When I see it is an AA shirt I normally get one size up.

I typically don't dry nicer shirts like these

 

[rodg12]

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.

If you wanna do #4 I could check with the guys at Sache about dropping a bag of rub in every shipment that includes the code FBGRUB or something at checkout. I'm sure a small sample like you're talking about wouldn't add to shipping costs and wouldn't take up much space for inventory.

I'd be happy to partition it out in small baggies like these and deliver them a grip of them and keep them in stock (assuming they're willing to handle them).

check please...but i won't mind sending a regular piece of mail if that isn't something they are down with.

you got it GB. in reality you're talking about maybe 50 of these total so it's not like it will be an ongoing issue. the only real danger is FBG's posting the #### on slickdeals or something and everyone who orders a shirt wanting the rub.

That said, while you're rub is good, I don't see people augmenting a purchasing decision of a $25 t shirt over 3 grams of dry rub

This is a go!

Spoke with the vendor and they are willing to Start with a trial run stuffing the first 50-100 shirt Orders with a sample of Rub.

Awesome. Thanks, tipsy.

ETA: And icon too for coordinating this.

 

[[icon]]

Do these shirts have a shrinkage factor? I love those soft shirts but I've had a few shrink on me. When I see it is an AA shirt I normally get one size up.

I typically don't dry nicer shirts like these

I haven't done laundry in a decade but generally these shirts are hung dry by my GF. No idea how they'd perform in the dryer. Id shake em out before drying if you're dead set on it.

Ill also add that these are considered "fashion fit" so they trend to be a little more "fitted" than your average Hanes beefy t. If you're on the fence between sizes you MIGHT want to lean toward the bigger size to be safe.

 

[Binky The Doormat]

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.

Tipsey - please put me in for a shirt. Should I be getting a form or something? Just let me know when you can. Sorry I can't get down there, spent most of 2001 - Katrina Mon-Friday down there and plenty of time after but not much anymore (work).

 

[Tiger Fan]

Do these shirts have a shrinkage factor? I love those soft shirts but I've had a few shrink on me. When I see it is an AA shirt I normally get one size up.

I typically don't dry nicer shirts like these

I haven't done laundry in a decade but generally these shirts are hung dry by my GF. No idea how they'd perform in the dryer. Id shake em out before drying if you're dead set on it.

Ill also add that these are considered "fashion fit" so they trend to be a little more "fitted" than your average Hanes beefy t. If you're on the fence between sizes you MIGHT want to lean toward the bigger size to be safe.

The 50/25/25 is the way to go IMO. I'm a tad "doughey" and these fit great even though they are more fitted then your generic tee

 

[[icon]]

To clarify shirts will be ordered via Sache design's bigcartel site when they are online.

The base garments have been ordered and should be in mid next week. Should have sample garment images late next week hopefully.

As soon as I know a timeline to have the website ordering live, I will let everyone know.

 

[bentley]

Reading this thread put me in the mood to check out a thread from Shaggybevo the first month after Franklin BBQ opened up in Austin and I ran across this gem.

I will say this, however. What he's doing right now is great, but not TOO difficult. Lots of people on this board, except RabidHorn's wife, could hammer out a few racks of ribs and enough briskets to feed people for a few hours/day. the test will be if he can transition business and quality-wise as he gets more popular. He WILL lose momentum and popularity if people can only get lunch there, have to wait longer than their break allows, and then maybe not get the food they came to purchase. he needs to be extending his production, etc. like yesterday.

This guy's opinion wasn't unique. Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Also, the secret password to meet Franklin back then was "I'm with Shaggy" so maybe saying that you're with "Black Eyed Joe" should guarantee a visit from Tipsy.

 

[BassNBrew]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

 

[Village Idiot]

To clarify shirts will be ordered via Sache design's bigcartel site when they are online.

The base garments have been ordered and should be in mid next week. Should have sample garment images late next week hopefully.

As soon as I know a timeline to have the website ordering live, I will let everyone know.

Get to work on the Signature FBGtm shirts now slacker.

 

[Joe T]

Do these shirts have a shrinkage factor? I love those soft shirts but I've had a few shrink on me. When I see it is an AA shirt I normally get one size up.

I typically don't dry nicer shirts like these

You wear them damp?

 

[Tiger Fan]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

If I had this sort of demand, I'm sure the coin is pretty good...plus closing up shop in the afternoon is probably a nice thing for an owner

 

[Tiger Fan]

Do these shirts have a shrinkage factor? I love those soft shirts but I've had a few shrink on me. When I see it is an AA shirt I normally get one size up.

I typically don't dry nicer shirts like these

You wear them damp?

 

[James Daulton]

I'm assuming there will be a sleeveless option?

 

[[icon]]

Reading this thread put me in the mood to check out a thread from Shaggybevo the first month after Franklin BBQ opened up in Austin and I ran across this gem.

I will say this, however. What he's doing right now is great, but not TOO difficult. Lots of people on this board, except RabidHorn's wife, could hammer out a few racks of ribs and enough briskets to feed people for a few hours/day. the test will be if he can transition business and quality-wise as he gets more popular. He WILL lose momentum and popularity if people can only get lunch there, have to wait longer than their break allows, and then maybe not get the food they came to purchase. he needs to be extending his production, etc. like yesterday.

This guy's opinion wasn't unique. Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Also, the secret password to meet Franklin back then was "I'm with Shaggy" so maybe saying that you're with "Black Eyed Joe" should guarantee a visit from Tipsy.

That's funny and

BBQ gets to break all the rules... and I'm happy that's the case. Because IMO it's very difficult to deliver a top tier product under the constraints of your typical dining establishment.

 

[[icon]]

I'm assuming there will be a sleeveless option?

I'll have them make one just for you.

 

[Keerock]

I'm thinking we need a secret password phrase so that we can get to Tipsy when we show up at the restaurant. Something like:

"I'm a friend of Mr. McClure from his fantasy football message boards..."

No, maybe more like:

"Tell Neil one of his Magic Football friends is here..."

Still not right, maybe:

"Tell Neil that a FBG is here..."

Hmmm. This is tough. Maybe just:

"Can Tipsy come out and play?"

I gotta think of something. I'll be there in a couple of weeks.

"Tell Tipsy someone is here to buy the Flaming Moe recipe."

 

[tipsy mcstagger]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

Not working 24 hours a day is the other side of this. Quality of life is worth more than money.

 

[culdeus]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

I think there is a ton of truth to this. Really, what I think is happening is that people see this sort of dedication and they want to support it. In Texas there was a "Dark Age" of BBQ brought on by a Fort Worth BBQ restaurant called Angelos. They developed a system in which they cooked their BBQ during the day shift all day and served sliced for dinner and chopped leftovers from the prior day for lunch. They did this in a tower smoker fired with a mix of gas and wood and since people got BBQ for dinner they did phenomenally well. They had so much volume that they actually had a custom butcher cut named the "Angelos cut" which specified the exact dimensions for their smoker to fit 2 astride 8 high (16 total). They may have had 2 setups like this at one point doing 32 at a time max. To this day you can still get this cut in volume because everyone copied them and got the exact same box smoker.

What this changed in Texas was that it became ok to serve leftovers and ok to fire with something other than wood. It was enormously profitable and led to many chains (Dickey's,etc.) being able to reproduce their setup many times over and nearly no tending of the fire.

Except it sucked, but it's what people knew for so long they just accepted it.

Now people are getting back to old school low, slow, wood, salt, pepper and things are turning around again. It just takes someone with tremendous dedication and willingness to train someone to do it right, or just never sleep. That feeds the demand, the lines, and sells people out.

That's what clueless New York City people will never understand.

 

[GTBilly]

I have a hunch that "I'm from Toronto and I came here to eat" would get me an audience with Tipsy.

 

[Evilgrin 72]

Tipsy, if someone walks in and yells "EG in the motherf--ing HOUUUU-ueccccccccccccccch" and throws up in the middle of the word "house," that's probably me. Not that this is any sort of code, just preparing you for what you're likely to encounter if I ever get out there.

Of course, now that I posted this, one of these unoriginal jagoffs will probably cop my style and do this to throw you off. I have legions of imposters.

 

[Fennis]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

I think there is a ton of truth to this. Really, what I think is happening is that people see this sort of dedication and they want to support it. In Texas there was a "Dark Age" of BBQ brought on by a Fort Worth BBQ restaurant called Angelos. They developed a system in which they cooked their BBQ during the day shift all day and served sliced for dinner and chopped leftovers from the prior day for lunch. They did this in a tower smoker fired with a mix of gas and wood and since people got BBQ for dinner they did phenomenally well. They had so much volume that they actually had a custom butcher cut named the "Angelos cut" which specified the exact dimensions for their smoker to fit 2 astride 8 high (16 total). They may have had 2 setups like this at one point doing 32 at a time max. To this day you can still get this cut in volume because everyone copied them and got the exact same box smoker.

What this changed in Texas was that it became ok to serve leftovers and ok to fire with something other than wood. It was enormously profitable and led to many chains (Dickey's,etc.) being able to reproduce their setup many times over and nearly no tending of the fire.

Except it sucked, but it's what people knew for so long they just accepted it.

Now people are getting back to old school low, slow, wood, salt, pepper and things are turning around again. It just takes someone with tremendous dedication and willingness to train someone to do it right, or just never sleep. That feeds the demand, the lines, and sells people out.

That's what clueless New York City people will never understand.

http://youtu.be/ooPBXfnIpYI?t=19s

 

[James Daulton]

I'm assuming there will be a sleeveless option?

I'll have them make one just for you.

Oh **** Yea!

 

[Nick Vermeil]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

I think there is a ton of truth to this. Really, what I think is happening is that people see this sort of dedication and they want to support it. In Texas there was a "Dark Age" of BBQ brought on by a Fort Worth BBQ restaurant called Angelos. They developed a system in which they cooked their BBQ during the day shift all day and served sliced for dinner and chopped leftovers from the prior day for lunch. They did this in a tower smoker fired with a mix of gas and wood and since people got BBQ for dinner they did phenomenally well. They had so much volume that they actually had a custom butcher cut named the "Angelos cut" which specified the exact dimensions for their smoker to fit 2 astride 8 high (16 total). They may have had 2 setups like this at one point doing 32 at a time max. To this day you can still get this cut in volume because everyone copied them and got the exact same box smoker.

What this changed in Texas was that it became ok to serve leftovers and ok to fire with something other than wood. It was enormously profitable and led to many chains (Dickey's,etc.) being able to reproduce their setup many times over and nearly no tending of the fire.

Except it sucked, but it's what people knew for so long they just accepted it.

Now people are getting back to old school low, slow, wood, salt, pepper and things are turning around again. It just takes someone with tremendous dedication and willingness to train someone to do it right, or just never sleep. That feeds the demand, the lines, and sells people out.

That's what clueless New York City people will never understand.

Let's dial back the broad generalizations. There are a couple of pretty good joints in the city that run out out of food. Hill Country and Brisket Town are my personal favorites. The guy who owns Brisket Town use to do subscription only events where you purchased by the pound before the season. I'm sure they can't compete with the south, but they are pretty damn good.

 

[BassNBrew]

Now, he's still open for only lunch, people start lining up at 7:30 a.m. to get Franklin BBQ (which opens at 11) and you have to call four weeks in advance and order five pounds or more to get a "to go" order. I think the lesson here is not to listen to #######s from the Internet.

Nobody's BBQ is this good. Personally i think it speaks more to sheep in his neighborhood than his food. Lots of BBQ in that area that comes close enough that I don't stand in line for 3.5 hours. Matter of fact, the real lesson is how much coin he's missing out on if the food is really this good. Running out is one thing. Not having product when demand is a 3.5 hour wait is quite another.

Not working 24 hours a day is the other side of this. Quality of life is worth more than money.

Not sure he would have to work 24 hours a day to expanded product for lunch only