McClure's BBQ (1 Viewer)

[Swing 51]

Awesome thread. I need to get to NOLA.

You've been open 1 year already?

 

[tipsy mcstagger]

Awesome thread. I need to get to NOLA.

You've been open 1 year already?

end of july will be a year.

 

[NCCommish]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

Mondays suck in pretty much every segment and Tuesdays are only marginally better.

 

[ATC1]

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

Is it just the one bar? I like the idea. Probably just need a very limited menu. Pulled pork and burger sliders late night after a bar, um yes. Probably good for the bar as well. You talk much with the owners there about the idea?

 

[The Hank]

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

Is it just the one bar? I like the idea. Probably just need a very limited menu. Pulled pork and burger sliders late night after a bar, um yes. Probably good for the bar as well. You talk much with the owners there about the idea?

Lots of good ideas here.

 

[tipsy mcstagger]

just the one bar, but surrounded by a bunch nearby

 

[msommer]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

Personally I've never thought the "you have to line up two hours before you eat because otherwise you won't" was a realistic business model inside a city.

You probably have to go back to cooking 7 day s a week if/when the food trucks happen, though

ETA: could you cook for the night crowd without maxing out the grill or would you keep stuff warm from the excess capacity at lunch time?

 

[BigJohn]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

Personally I've never thought the "you have to line up two hours before you eat because otherwise you won't" was a realistic business model inside a city.

You probably have to go back to cooking 7 day s a week if/when the food trucks happen, though

The places where this is prevalent don't force people to stand in line for two hours in order to get their food. Supply and demand is a pretty simple concept and this is it's very definition. While you want to serve every person that wants to eat your food, you can't sacrifice quality in order to satisfy those demands.

 

[tipsy mcstagger]

the running out thing is part of what i'm doing....but I can extend things better if I have the drunk bar crowd to eat the scraps so to speak (ill tell you now...my sandwiches even late at night are better than most....and im not going to serve crappy stuff but might need quick reheats.

 

[culdeus]

If you don't run out of food as a BBQ joint then you aren't a BBQ joint, you are serving leftovers.

 

[tipsy mcstagger]

If you don't run out of food as a BBQ joint then you aren't a BBQ joint, you are serving leftovers.

exactly. A larger % of people here in NOLA don't get that than anywhere else in the south i'd wager.

 

[NCCommish]

If you don't run out of food as a BBQ joint then you aren't a BBQ joint, you are serving leftovers.

exactly. A larger % of people here in NOLA don't get that than anywhere else in the south i'd wager.

I think in general people who think retail, see Sonny's, is BBQ don't get it. You have to be exposed to the real deal to get it. Luckily for me I was taken to places where old guys sat around drinking shine and minding the pit when I was a youngster and grandpa had me with him for the summer. "When we're out, we're out".

 

[[icon]]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

This is actually a really good idea:

1) Value engineer a late night BBQ menu.

2) Create 2-3 tiered package levels that leave room for them to make a little money while offering good food for their guests. Make up some 1pg sheets detailing the "program" and run/email/fax them to bars all around the area.

3) Create POP marketing ("McClure's Late Night Menu Served Here" window cling, some table tents for on the bar, a small banner for them to hang somewhere detailing the menu/prices, etc).

4) Have employees/yourself drop off the packs on desired nights and/or have them pick them up.

Voila.... expanded awareness, increased volume, increased revenue...etc.

 

[Bull Dozier]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

This is actually a really good idea:

1) Value engineer a late night BBQ menu.

2) Create 2-3 tiered package levels that leave room for them to make a little money while offering good food for their guests. Make up some 1pg sheets detailing the "program" and run/email/fax them to bars all around the area.

3) Create POP marketing ("McClure's Late Night Menu Served Here" window cling, some table tents for on the bar, a small banner for them to hang somewhere detailing the menu/prices, etc).

4) Have employees/yourself drop off the packs on desired nights and/or have them pick them up.

Voila.... expanded awareness, increased volume, increased revenue...etc.

Doesn't this present some amount of risk when you give up control of the serving of the food, by depending on the business partner to reheat and present it? Or maybe I'm misunderstanding the details.

 

[[icon]]

There is a gamble there in trusting them to safely reheat/serve the food for sure. Have to choose wisely and create a menu that's hard to screw up (reheating shoulder and, apparently, brisket, isn't really rocket science.

 

[ATC1]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

This is actually a really good idea:

1) Value engineer a late night BBQ menu.

2) Create 2-3 tiered package levels that leave room for them to make a little money while offering good food for their guests. Make up some 1pg sheets detailing the "program" and run/email/fax them to bars all around the area.

3) Create POP marketing ("McClure's Late Night Menu Served Here" window cling, some table tents for on the bar, a small banner for them to hang somewhere detailing the menu/prices, etc).

4) Have employees/yourself drop off the packs on desired nights and/or have them pick them up.

Voila.... expanded awareness, increased volume, increased revenue...etc.

Doesn't this present some amount of risk when you give up control of the serving of the food, by depending on the business partner to reheat and present it? Or maybe I'm misunderstanding the details.

Have you ever had anything horrible at 1 am in a bar? Or would you say you had one of the best meals in your life drunk?

 

[Fennis]

I find restaurants businesses that expand past the things that they do well, end up doing a bunch of mediocre. This includes what they used to do really well.

 

[Bull Dozier]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

Also starting to consider (again) running a late night menu to take advantage of a snack-less bar across the street.

Sandwiches

Burgers (with local beef & lamb ones too)

Nachos

Tacos

etc.... Have my bbq around but not as plates. Chopped brisket sandwich is really good reheated on grill a little. This could also help our continued selling out issues which seem to be pissing more folks off and killing any chance of doing after 8 business the more it happens.

This is actually a really good idea:

1) Value engineer a late night BBQ menu.

2) Create 2-3 tiered package levels that leave room for them to make a little money while offering good food for their guests. Make up some 1pg sheets detailing the "program" and run/email/fax them to bars all around the area.

3) Create POP marketing ("McClure's Late Night Menu Served Here" window cling, some table tents for on the bar, a small banner for them to hang somewhere detailing the menu/prices, etc).

4) Have employees/yourself drop off the packs on desired nights and/or have them pick them up.

Voila.... expanded awareness, increased volume, increased revenue...etc.

Doesn't this present some amount of risk when you give up control of the serving of the food, by depending on the business partner to reheat and present it? Or maybe I'm misunderstanding the details.

Have you ever had anything horrible at 1 am in a bar? Or would you say you had one of the best meals in your life drunk?

I'm 41 and haven't been in that situation in a very long time.

I have had big expectations for food that have let me down. I can picture this; some guys in a bar see the sign and say "hey, let's get some of that. I've heard great things about McClure's so lets give it a shot!" Then they get a sloppily thrown together, microwaved pulled pork sandwich and wonder what all the rave is about.

 

[[icon]]

I find restaurants businesses that expand past the things that they do well, end up doing a bunch of mediocre. This includes what they used to do really well.

This is also a very valid point if you get too far outside your core product.

 

[Bruce Dickinson]

I am closing Monday & Tuesdays again....like I started with.

They were break even at best, and quite frankly I need the days off to tend to my life outside of here and give me more days to run the biz rather than be run by it.

I'm rather excited to be in this position. I never wanted 7 days but I had to try anything during the last year to keep us rolling.

My favorite local BBQ restaurant is closed on Sundays. It's a minor inconvenience when I'm craving BBQ on Sunday, but if anything it creates more urgency for me to go there during the week because I know Sunday isn't an option. I've been going there for years and I've noticed their staff turnover is really low for a restaurant.

 

[tipsy mcstagger]

I'm not opening late to serve crap.

 

[tipsy mcstagger]

4th Best Barbecue City in American....

If someone prints it...it must be the truth!!!1

 

[psychobillies]

4th Best Barbecue City in American....

If someone prints it...it must be the truth!!!1

That's nuts.

I have to go to Metairie tomorrow morning. I'm gonna try and run out to McClure's for lunch, even if it's just for takeout. Looking forward to it.

 

[psychobillies]

4th Best Barbecue City in American....

If someone prints it...it must be the truth!!!1

That's nuts.

I have to go to Metairie tomorrow morning. I'm gonna try and run out to McClure's for lunch, even if it's just for takeout. Looking forward to it.

I finally made it down there today with my daughter. Got the all meats/sides, and everything was as good as advertised. I barely tried the chicken though because my little girl inhaled it. It was a tremendous amount of food as well.

All of the accolades are well deserved Tipsy, you have a great place. Hopefully I'll get to introduce myself next time I go.

 

[Foosball God]

Just want to give a shout out of thanks to Tipsy. My mother had her 70th birthday party last weekend. My brother made some BBQ and crafted some of his own sauces but didn't do a mustard based sauce. So I asked Tipsy if he wouldn't mind sharing the recipe for his sauce. He graciously sent it to me and I ended up making it for the party. It was easily everyone's favorite sauce.

Thanks again Tipsy.

 

[tipsy mcstagger]

4th Best Barbecue City in American....

If someone prints it...it must be the truth!!!1

That's nuts.

I have to go to Metairie tomorrow morning. I'm gonna try and run out to McClure's for lunch, even if it's just for takeout. Looking forward to it.

I finally made it down there today with my daughter. Got the all meats/sides, and everything was as good as advertised. I barely tried the chicken though because my little girl inhaled it. It was a tremendous amount of food as well.

All of the accolades are well deserved Tipsy, you have a great place. Hopefully I'll get to introduce myself next time I go.

sorry i missed ya...i was downtown cooking for a big group of folks (and watching soccer) . glad you enjoyed it and thanks for the praise.

 

[tipsy mcstagger]

Fed a big group at a bar downtown last night. They got the "all meat & all sides" for 250 people. A large % of them were from Kansas City....HUGE thumbs up coming from them last night & today thru emails. I like it when I impress folks from a major BBQ city.

 

[NCCommish]

Fed a big group at a bar downtown last night. They got the "all meat & all sides" for 250 people. A large % of them were from Kansas City....HUGE thumbs up coming from them last night & today thru emails. I like it when I impress folks from a major BBQ city.

Very cool

 

[Hawks64]

Fed a big group at a bar downtown last night. They got the "all meat & all sides" for 250 people. A large % of them were from Kansas City....HUGE thumbs up coming from them last night & today thru emails. I like it when I impress folks from a major BBQ city.

Wife are thinking about booking a trip to NO, McClure's is the first stop if we do!

 

[Inhiding]

Tipsy is everywhere!

7 EPIC COOKOUT CHALLENGES FROM GREAT AMERICAN CHEFS

yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.

now....back to another 18 hour day

its definitely fair and well deserved. hard work pays off!! congrats!

Stupid question, but when I have used injectors that you buy at whatever store is close to you (ie Target, Wal-Mart, etc etc) they suck big time. Seems the gauge is too small and it gets plugged up. What do you use for your injections?

 

[tipsy mcstagger]

Tipsy is everywhere!

7 EPIC COOKOUT CHALLENGES FROM GREAT AMERICAN CHEFS

yep. this has surpassed my wildest dreams so far. the amount of press i've gotten isn't fair....but i'll take it.

now....back to another 18 hour day

its definitely fair and well deserved. hard work pays off!! congrats!

Stupid question, but when I have used injectors that you buy at whatever store is close to you (ie Target, Wal-Mart, etc etc) they suck big time. Seems the gauge is too small and it gets plugged up. What do you use for your injections?

hot beef?

 

[tipsy mcstagger]

i kid. I have an industrial grade injector. it clogs too but not as often.

 

[ChiefD]

Fed a big group at a bar downtown last night. They got the "all meat & all sides" for 250 people. A large % of them were from Kansas City....HUGE thumbs up coming from them last night & today thru emails. I like it when I impress folks from a major BBQ city.

Very cool. One thing we Kansas Citians like is good BBQ, wherever it comes from.

 

[Keerock]

Fed a big group at a bar downtown last night. They got the "all meat & all sides" for 250 people. A large % of them were from Kansas City....HUGE thumbs up coming from them last night & today thru emails. I like it when I impress folks from a major BBQ city.

Very cool. One thing we Kansas Citians like is good BBQ, wherever it comes from.

And taking dumps on a chick's chest...

 

[tipsy mcstagger]

Introduced burgers yesterday made with locally raised beef....they are really really good...pics on facebook. I'm definitely putting these on the menu (classic american, bacon & blue, swiss & smoked mush) asap. The buns are from my same baker, and one of the main reasons we are adding them is because those buns are awesome and replacing our poboy style bread. I've found more people wanted a more traditional style bun and some are even downright annoyed we didn't have them.

 

[[icon]]

Burgers look f##king awesome. Just sayin.

Care to break down the process? Any smoke? Cheese and topping types? Shmear of this and dash of that?

Legit looks like a gourmet burger that's not trying too hard.

 

[PinkydaPimp]

I was on a juice cleanse when i saw the picture of that burger I almost booked a flight.

 

[tipsy mcstagger]

Burgers look f##king awesome. Just sayin.

Care to break down the process? Any smoke? Cheese and topping types? Shmear of this and dash of that?

Legit looks like a gourmet burger that's not trying too hard.

I think they are totally legit and I honestly think they can be discussed with the other burgers in town as one of the best...already. The meat & bun are why...top quality and fresh as possible.

I season the meat with my rub before making into 1/4 patties. Cook them on the flat top cast iron with cheese going on after the flip. Bun gets buttered and grilled too.

CLASSIC AMERICAN: Sharp Cheddar, Smoked Onions, Green Leaf lettuce, and Creole Tomato.

BACON & BLUE: Oregon Smoked Blue cheese, smoked onions, and twice smoked Nueske's bacon.

SWISS & MUSHROOM: with smoked mushrooms, smoked peppers, and smoked onions. And no...it isn't overly smokey.

Toppings to add: Another patty, Brisket, Sausage, or Pulled Pork. Smoked onions, peppers, or mushrooms. And the double smoked bacon.

 

[stbugs]

Burgers look f##king awesome. Just sayin.

Care to break down the process? Any smoke? Cheese and topping types? Shmear of this and dash of that?

Legit looks like a gourmet burger that's not trying too hard.

I think they are totally legit and I honestly think they can be discussed with the other burgers in town as one of the best...already. The meat & bun are why...top quality and fresh as possible.

I season the meat with my rub before making into 1/4 patties. Cook them on the flat top cast iron with cheese going on after the flip. Bun gets buttered and grilled too.

CLASSIC AMERICAN: Sharp Cheddar, Smoked Onions, Green Leaf lettuce, and Creole Tomato.

BACON & BLUE: Oregon Smoked Blue cheese, smoked onions, and twice smoked Nueske's bacon.

SWISS & MUSHROOM: with smoked mushrooms, smoked peppers, and smoked onions. And no...it isn't overly smokey.

Toppings to add: Another patty, Brisket, Sausage, or Pulled Pork. Smoked onions, peppers, or mushrooms. And the double smoked bacon.

Bacon and blue for me, damn. I put blue cheese on almost every burger I make myself. Man, I wish you were close.

 

[Gadabout]

The 'hood needs a good burger. I'll stop on over later on my way to work.

 

[msommer]

Burgers look f##king awesome. Just sayin.

Care to break down the process? Any smoke? Cheese and topping types? Shmear of this and dash of that?

Legit looks like a gourmet burger that's not trying too hard.

I think they are totally legit and I honestly think they can be discussed with the other burgers in town as one of the best...already. The meat & bun are why...top quality and fresh as possible.

I season the meat with my rub before making into 1/4 patties. Cook them on the flat top cast iron with cheese going on after the flip. Bun gets buttered and grilled too.

CLASSIC AMERICAN: Sharp Cheddar, Smoked Onions, Green Leaf lettuce, and Creole Tomato.

BACON & BLUE: Oregon Smoked Blue cheese, smoked onions, and twice smoked Nueske's bacon.

SWISS & MUSHROOM: with smoked mushrooms, smoked peppers, and smoked onions. And no...it isn't overly smokey.

Toppings to add: Another patty, Brisket, Sausage, or Pulled Pork. Smoked onions, peppers, or mushrooms. And the double smoked bacon.

Oh Great, now I have to stay for a week.

 

[tipsy mcstagger]

and thanks to twitter / facebook....the cities main paper and main food critic have it on their list of burgers to put into contention for the best burger in NOLA article in the works....in less than 24 hours of its introduction no less

 

[NCCommish]

and thanks to twitter / facebook....the cities main paper and main food critic have it on their list of burgers to put into contention for the best burger in NOLA article in the works....in less than 24 hours of its introduction no less

So glad all this good is coming your way.

 

[tipsy mcstagger]

and thanks to twitter / facebook....the cities main paper and main food critic have it on their list of burgers to put into contention for the best burger in NOLA article in the works....in less than 24 hours of its introduction no less

So glad all this good is coming your way.

still unbelievable to me...

 

[The Hank]

Burgers look f##king awesome. Just sayin.

Care to break down the process? Any smoke? Cheese and topping types? Shmear of this and dash of that?

Legit looks like a gourmet burger that's not trying too hard.

I think they are totally legit and I honestly think they can be discussed with the other burgers in town as one of the best...already. The meat & bun are why...top quality and fresh as possible.

I season the meat with my rub before making into 1/4 patties. Cook them on the flat top cast iron with cheese going on after the flip. Bun gets buttered and grilled too.

CLASSIC AMERICAN: Sharp Cheddar, Smoked Onions, Green Leaf lettuce, and Creole Tomato.

BACON & BLUE: Oregon Smoked Blue cheese, smoked onions, and twice smoked Nueske's bacon.

SWISS & MUSHROOM: with smoked mushrooms, smoked peppers, and smoked onions. And no...it isn't overly smokey.

Toppings to add: Another patty, Brisket, Sausage, or Pulled Pork. Smoked onions, peppers, or mushrooms. And the double smoked bacon.

OMG

 

[Doug B]

and thanks to twitter / facebook....the cities main paper and main food critic have it on their list of burgers to put into contention for the best burger in NOLA article in the works....in less than 24 hours of its introduction no less

Don't know if you saw this too ... but in Gambit's 6/24 issue (the "Cheap Thrills" issue), McClures made the list of best-value-in-NOLA BYOB restaurants.

 

[tipsy mcstagger]

and thanks to twitter / facebook....the cities main paper and main food critic have it on their list of burgers to put into contention for the best burger in NOLA article in the works....in less than 24 hours of its introduction no less

Don't know if you saw this too ... but in Gambit's 6/24 issue (the "Cheap Thrills" issue), McClures made the list of best-value-in-NOLA BYOB restaurants.

i had not....awesome

 

[tipsy mcstagger]

Best in Chow: BBQ Wars New Orleans on the cooking channel. Looks like I air at end of July ....after the travel channel show airs a couple of weeks earlier.

 

[Bob Sacamano]

Love that you list brisket as a burger topping.

 

[culdeus]

You are byob?

I didn't know that was possible in la