culdeus
Footballguy
Is that show even on?It would be awesome if it turned out to be Showdown with Bobby Flay.
Is that show even on?It would be awesome if it turned out to be Showdown with Bobby Flay.
Is tipsey going to grow a long ### beard and wear camo?I dunno man... they usually make crazy people look crazier, but Tipsy is a really even keel dude (if you've never met him in person). He's well spoken and doesn't sound like some coon ### out of the swamp... he doesn't have any freakish physical qualities for them to focus on...His restaurant isn't some dive with rotting maggots in the corners. There's not really much they could twist to make him look bad. Most of the shows on the Cooking Channel are fairly straight forward too.Guster said:No offense, but I just don't see how that could end well. Seems like you already have plenty of publicity. To me, the downside of not having control over their edits and how they craft a story line far outweigh any benefit you could get from the exposuretipsy mcstagger said:Yesterday I get a call from a director for the cooking channel....he is coming to speak with me this morning about being on a restaurant competition show they are thinking of filming here in NOLA.
I'd talk to them about the title and concept of the show... but I know of quite a few restaurants who have become sensations due to being featured on shows like "Man vs Food" or "Diners and Dives". Could move McClures from local hit with cult following, to a "can't miss stop" for tourists hitting the city.
EDIT: It's Best in Chow.... legit show. Definitely won't make Tipsy look bad. Do it GB!!
Pork Dynasty™Is tipsey going to grow a long ### beard and wear camo?I dunno man... they usually make crazy people look crazier, but Tipsy is a really even keel dude (if you've never met him in person). He's well spoken and doesn't sound like some coon ### out of the swamp... he doesn't have any freakish physical qualities for them to focus on...His restaurant isn't some dive with rotting maggots in the corners. There's not really much they could twist to make him look bad. Most of the shows on the Cooking Channel are fairly straight forward too.Guster said:No offense, but I just don't see how that could end well. Seems like you already have plenty of publicity. To me, the downside of not having control over their edits and how they craft a story line far outweigh any benefit you could get from the exposuretipsy mcstagger said:Yesterday I get a call from a director for the cooking channel....he is coming to speak with me this morning about being on a restaurant competition show they are thinking of filming here in NOLA.
I'd talk to them about the title and concept of the show... but I know of quite a few restaurants who have become sensations due to being featured on shows like "Man vs Food" or "Diners and Dives". Could move McClures from local hit with cult following, to a "can't miss stop" for tourists hitting the city.
EDIT: It's Best in Chow.... legit show. Definitely won't make Tipsy look bad. Do it GB!!
interview went well...for never having used skype before.....i think i'm in. we'll see.
ha....he asked me about a reference to an interview i did last year describing our families whole pig cooker as sort of redneck...his question was if I was a hillbilly....i laughed and said yes...a hillbilly that went to a private montessori school & jesuit college...Pork Dynasty™Is tipsey going to grow a long ### beard and wear camo?I dunno man... they usually make crazy people look crazier, but Tipsy is a really even keel dude (if you've never met him in person). He's well spoken and doesn't sound like some coon ### out of the swamp... he doesn't have any freakish physical qualities for them to focus on...His restaurant isn't some dive with rotting maggots in the corners. There's not really much they could twist to make him look bad. Most of the shows on the Cooking Channel are fairly straight forward too.Guster said:No offense, but I just don't see how that could end well. Seems like you already have plenty of publicity. To me, the downside of not having control over their edits and how they craft a story line far outweigh any benefit you could get from the exposuretipsy mcstagger said:Yesterday I get a call from a director for the cooking channel....he is coming to speak with me this morning about being on a restaurant competition show they are thinking of filming here in NOLA.
I'd talk to them about the title and concept of the show... but I know of quite a few restaurants who have become sensations due to being featured on shows like "Man vs Food" or "Diners and Dives". Could move McClures from local hit with cult following, to a "can't miss stop" for tourists hitting the city.
EDIT: It's Best in Chow.... legit show. Definitely won't make Tipsy look bad. Do it GB!!
Sorry Tipsy, according to Cinnamon O, you may look like a plump lady in Sir Peter Paul Rubens' paintings. Just be jolly and less self-important and you'll be a star. Good luck.It is a real word but rubenesque is fatter than portly.
Might want to grab that one - you won't look so portly next to him.goodness...contacted by another show today. this one is for travel channel...a new one...hosted by adam richman....
what the hell is going on?
Awesome!goodness...contacted by another show today. this one is for travel channel...a new one...hosted by adam richman....
what the hell is going on?
FYP, HTHMight want to grab that one - you won't look sogoodness...contacted by another show today. this one is for travel channel...a new one...hosted by adam richman....
what the hell is going on?portlyrubenesque next to him.
Being from one of the BBQ capitals of the nation (Memphis, TN), but also a huge fan of the creole-style that dominates the New Orleans culinary landscape, McClure's struck me as something special.
in retrospect, maybe you shouldn't have had the all meat platterwell, I think before the smoker was behind the restaurant between him and the condo building. now it's just across the street but it's a pretty small and non-busy street so not too much further away from the restaurant.So you're just some guy standing on a random street corner smoking meat now?
That's kinda cool.
looks like it's right next to a dog daycare place.
I don't think it's Korean BBQ - so you might be safein retrospect, maybe you shouldn't have had the all meat platterwell, I think before the smoker was behind the restaurant between him and the condo building. now it's just across the street but it's a pretty small and non-busy street so not too much further away from the restaurant.So you're just some guy standing on a random street corner smoking meat now?
That's kinda cool.
looks like it's right next to a dog daycare place.
looks like they finally figured out how frivolous their claim was
Tipsy will need to answer this, sorry GB.Tipsy/Icon
Gonna do a Prime Rib on Xmas, and I have that little packet of yum you sent out with the t-shirts. If I were to do a 6-7lb (5-6 bones) for 10, what else would I want to add for a rub?
Oven/Maybe Grill.
Thanks!!
Damn man we are just gonna miss ya. Have about 15-20 people coming down via train for a birthday thing jan 3-5th.AcerFC said:Ok, wife got me a trip to Nola. Please, please tell me you will be open January 18-21
Staying at Maison St Charles
OK...Figured I'd try! Should work though, right?Tipsy will need to answer this, sorry GB.Tipsy/Icon
Gonna do a Prime Rib on Xmas, and I have that little packet of yum you sent out with the t-shirts. If I were to do a 6-7lb (5-6 bones) for 10, what else would I want to add for a rub?
Oven/Maybe Grill.
Thanks!!
indeed I will be open. looking forward to it!Ok, wife got me a trip to Nola. Please, please tell me you will be open January 18-21
Staying at Maison St Charles
indeed I will be open. looking forward to it!Ok, wife got me a trip to Nola. Please, please tell me you will be open January 18-21
Staying at Maison St Charles
http://forums.footballguys.com/forum/index.php?showtopic=371326&hl=%22new+orleans%22indeed I will be open. looking forward to it!Ok, wife got me a trip to Nola. Please, please tell me you will be open January 18-21
Staying at Maison St Charles
Is there a New Orleans thread here. I searched and nothing came back.
Do some goat. It'll surely sell, and sell a lot...Two Run Farms is a local lamb, goat, and beef producer.
Ive never had lamb ribs. But agreed, both the ribs and prime rib look greatSome beautiful pictures on Facebook!!!
the lamb ribs I just ate were tender, juicy, and some of the best lamb i've eaten. And maybe I'm wrong about the time before butchering & shipping. I know they process every Monday...didn't think about hang time.I wouldn't buy grass fed product that doesn't have at least a 20 day hang time. The term toothsome comes to mind. Lamb is a bit different though and you could get away with it, but that beef is gonna be rangey as hell and difficult to do anything but a braise on.
People talk about spring lamb because they associate it with jesus dying in the spring and all that bull####, but lamb that is killed in November and eaten in december is the best because it is finished on clover and alfalfa. Lamb killed in the spring is finished on dry hay and just the early shoots which are not nutritious.the two bone prime rib I did this morning was great as well....lots more smoke penetrated than I thought would. I needed to pull it out earlier so I could give it 10 minutes under the broiler for a better crust, but overall pretty damn awesome if i do say so myself.
still blown away by how good those lamb ribs were....the lamb itself is some of the best quality i've eaten. American raised is so far superior to imported its like a totally different meat.
you know more about meat and batteries than anyone else i know or iknowPeople talk about spring lamb because they associate it with jesus dying in the spring and all that bull####, but lamb that is killed in November and eaten in december is the best because it is finished on clover and alfalfa. Lamb killed in the spring is finished on dry hay and just the early shoots which are not nutritious.the two bone prime rib I did this morning was great as well....lots more smoke penetrated than I thought would. I needed to pull it out earlier so I could give it 10 minutes under the broiler for a better crust, but overall pretty damn awesome if i do say so myself.
still blown away by how good those lamb ribs were....the lamb itself is some of the best quality i've eaten. American raised is so far superior to imported its like a totally different meat.
how is that not considered "smoked"?Some of the best lamb I ever had was at a churrascaria in Punta Arenas, Chile. For those of you that don't know about Southern Chile, suffice to say the sheep outnumber the humans by a wide margin. Not smoked though, slow grilled over a wood fire.
Mmmmm, good times.
More than willing to try American lamb, though. Off hand I'd guess that it is the process of freezing for shipment that detracts from the taste rather than the meat itself, but I am not an expert in these matters.
because smoking is different than cooking over direct heat....how is that not considered "smoked"?Some of the best lamb I ever had was at a churrascaria in Punta Arenas, Chile. For those of you that don't know about Southern Chile, suffice to say the sheep outnumber the humans by a wide margin. Not smoked though, slow grilled over a wood fire.
Mmmmm, good times.
More than willing to try American lamb, though. Off hand I'd guess that it is the process of freezing for shipment that detracts from the taste rather than the meat itself, but I am not an expert in these matters.