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McClure's BBQ (4 Viewers)

tipsy mcstagger said:
It was rough yesterday. Was kind of anticipating a slower day....last week we only fed about 75 all day monday. Yesterday was 140. I'll take it...but I need more refrigeration :)
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Successful business problems™

You know you're gonna to your ### handed to you during this fest season.... be prepared! ;)

 
tipsy mcstagger said:
I agree....NO proper is my home. But the other side of the river is a food desert ...except for the awesome Vietnamese food everyone over here used to have to drive over there for. I would kill it over there.

But...this is easier, cheaper, and the place already has more refrigeration than the current square footage of my restaurant :porked: And....having the permanent smoke house with no neighbors to piss off (they own 3/4 of the block).

Icon saw the photo I took of their crowd yesterday at the current space....easily 500 people hanging out there on a Friday afternoon as they do every Friday.

And the guys that run it and own it....already friends (not close friends...that would be risky no matter what the situation).

Again...so excited I want to pee. I'll fill in all the details once we get a 100% confirmation.

:towelwave: :towelwave: :towelwave:
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Selfishly, I would love for you to be over here. I could come see you more often, but you gotta do what is best for you GB. I wish you luck in any event....

 
Oh man...the project down the street is a go. I cannot announce a name yet...not until we announce to media here.

Its a huge deal. I'm pissing myself.

 
johnnyrock62000 said:
tipsy mcstagger said:
Oh man...the project down the street is a go. I cannot announce a name yet...not until we announce to media here.

Its a huge deal. I'm pissing myself.
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Sounds great! Wife all aboard? You taking care of yourself?
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she is very much on board. I'm destroying my body this week w parades in front every day, but ok otherwise. I don't think I'll age well however....years of physical work catching up already.
 
tipsy mcstagger said:
johnnyrock62000 said:
tipsy mcstagger said:
Oh man...the project down the street is a go. I cannot announce a name yet...not until we announce to media here.

Its a huge deal. I'm pissing myself.
Click to expand...
Sounds great! Wife all aboard? You taking care of yourself?
Click to expand...
she is very much on board. I'm destroying my body this week w parades in front every day, but ok otherwise. I don't think I'll age well however....years of physical work catching up already.
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Pace yourself brother... that's why you've got staff. It's like going too hard on Wednesday night at BBQfest... setting yourself up for a rough next few days ;)

Congrats again GB

 
tipsy mcstagger said:
Had parades start rolling by this weekend for Mardi Gras....the first weekend is much more tame than this coming week (wed, thurs, and sun being 3 of my top 6 days from last year). Yet...the weather was so nice yesterday it turned into a 7 hour parade day and we sold out of everything...i don't even have quarters, dimes, or pennies left in the drawer. All to go boxes gone. All meat in the house gone. All sides gone. 400+ fed in house...with less than 40 seats no less.

Today is going to be rough. Good.
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400 in a 40? Like 10 turns? Lot of togo's apparently. Intense. Kitchen staff must rock.

 
Daywalker said:
tipsy mcstagger said:
Had parades start rolling by this weekend for Mardi Gras....the first weekend is much more tame than this coming week (wed, thurs, and sun being 3 of my top 6 days from last year). Yet...the weather was so nice yesterday it turned into a 7 hour parade day and we sold out of everything...i don't even have quarters, dimes, or pennies left in the drawer. All to go boxes gone. All meat in the house gone. All sides gone. 400+ fed in house...with less than 40 seats no less.

Today is going to be rough. Good.
Click to expand...
400 in a 40? Like 10 turns? Lot of togo's apparently. Intense. Kitchen staff must rock.
Click to expand...
700 coming today (if like last year) and yes a lot of togos

 
I liked the sauce at the tables and what meats those sauces liked. Nice touch. Top notch ribs, I liked those best.

Best BBQ I've had since i left Texas. The folks I was working with in Jefferson Parrish brought up that good BBQ was something the area lacked, so I made sure to pass on the McClure's name to them.

 
I have a question but don't want to sound difficult when I ask.

I guess the question is have you learned how to run a profitable restaurant versus open a great restaurant and serve fantastic food. I know the restaurant business is notoriously hard to operate and barbecue is A very difficult cuisine to become consistently good at preparing. So I genuinely applaud you for becoming successful and mastering this type of food.

I guess what I'm wondering is whether you've made the transition from bootstrapped pitmaster and local barbecue guru to a balanced business owner who's realizing the fruits of his labor. Obviously your product is tremendous and your location is strong and you've certainly received a great deal of local publicity, all of which speaks to the quality of your offering. Have you begun to reach the level where the restaurant could sustain itself with or without your maddening hours of work and you're truly obsessive of time and energy commitments?

And by truly obsessibe all I mean to suggest is that is what a true entrepreneur does in the beginning, put all he or she has into their dream. And for that I sincerely congratulate you.

 
up 14.3% for our busiest week of the year :pickle: up 19.6% yesterday on the busiest day (non catering) of the year. :pickle:

My pantry / coolers are so depleted I will a have to run a limited menu today at least for the first few hours while we catch up. Wish today was the start of our Mardi Gras break....tomorrow and wednesday will have to do.

i'm really sleepy. coffee just isn't cutting it today. looks like crack again....

 
mr roboto said:
I have a question but don't want to sound difficult when I ask.

I guess the question is have you learned how to run a profitable restaurant versus open a great restaurant and serve fantastic food. I know the restaurant business is notoriously hard to operate and barbecue is A very difficult cuisine to become consistently good at preparing. So I genuinely applaud you for becoming successful and mastering this type of food.

I guess what I'm wondering is whether you've made the transition from bootstrapped pitmaster and local barbecue guru to a balanced business owner who's realizing the fruits of his labor. Obviously your product is tremendous and your location is strong and you've certainly received a great deal of local publicity, all of which speaks to the quality of your offering. Have you begun to reach the level where the restaurant could sustain itself with or without your maddening hours of work and you're truly obsessive of time and energy commitments?

And by truly obsessibe all I mean to suggest is that is what a true entrepreneur does in the beginning, put all he or she has into their dream. And for that I sincerely congratulate you.
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It will always be a mix. This is probably a bad week to ask if I'm taking it any easier with my schedule....I just worked 16+ hour days for 7 straight with another one already 5 hours in... But leading up to this two week stampede I have been taking a major back seat to the operational run of the place. I still come in early to cook, but have been turning it over by noon and either getting errands and paperwork done, or just playing host, or going home earlier than usual. I've taken myself off of 95% of dinner shifts so I can see my family and eat dinners with them nightly...something I've never been able to do in this industry.

But...I feel really bored when I'm not in the trenches. And part of my overall philosophy means I must be around my restaurant as much as possible. I will always work too much and be too tired. Its what I do. I don't ever see myself getting away from watching the fire a few hours every day at the least. That early morning time is one of the big reasons I got into this...I like the quite.

Opening a second one will enable me to play manager & host more than grunt on the line or the register almost exclusively. I'll have to be running the biz, not chopping celery. It will also enable me to afford more management to take away even more burden. Just don't expect to see me posting pics from aruba anytime soon.

 
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Had dinner there Sunday night. Don't #### around like I did, order the all meats/all sides and be done with it. My only disappointment was I ordered the 2 meat combo and was left wanting more. The ribs were great Tipsy! The mac & cheese was off the hook as well. Good stuff man :thumbup:

 
Also started a garden at the new place yesterday. 30 foot row one is built....1300 pounds of soil and 60 cement blocks moved by me yesterday to the car, out of the car, and into place.

I can barley move anything. Typing this even hurts. :)

Planting 6 different tomatoes, collard greens, red & green cabbage, red & green bell peppers, cucumbers, squash, zucchini, jalapenos, cayenne peppers, habeneros, basil, thai basil, mint, rosemary, dill, oregano, bay leaf plant, and some other stuff.

Next phase is a bunch of blackberry bushes around the entire perimeter. It will take 100 plants if i really do that....so maybe a spot with 20.

Phase 3: a dozen citrus trees....satsumas, blood orange, key lime, meyer lemon, grapefruit,....maybe some fig trees too.

McClure's BBQ Farm. Gardening will be the perfect hobby when my only job is watching fire a few hours a day. And practicing my short game....i'm making an artificial turf chipping green / sand trap / driving range for a near full wedge shot. So much land.....

 
tipsy mcstagger said:
Also started a garden at the new place yesterday. 30 foot row one is built....1300 pounds of soil and 60 cement blocks moved by me yesterday to the car, out of the car, and into place.

I can barley move anything. Typing this even hurts. :)

Planting 6 different tomatoes, collard greens, red & green cabbage, red & green bell peppers, cucumbers, squash, zucchini, jalapenos, cayenne peppers, habeneros, basil, thai basil, mint, rosemary, dill, oregano, bay leaf plant, and some other stuff.

Next phase is a bunch of blackberry bushes around the entire perimeter. It will take 100 plants if i really do that....so maybe a spot with 20.

Phase 3: a dozen citrus trees....satsumas, blood orange, key lime, meyer lemon, grapefruit,....maybe some fig trees too.

McClure's BBQ Farm. Gardening will be the perfect hobby when my only job is watching fire a few hours a day. And practicing my short game....i'm making an artificial turf chipping green / sand trap / driving range for a near full wedge shot. So much land.....
Click to expand...
Good stuff, we have a 1000 square foot garden here in zone 9a (similar to NOLA) and plant almost everything listed above. No tomatoes or okra though?

Definitely go with some fig trees - make some fig jam and include either your habanero or japs, spread on roll, caramelized onion, your smoked sausage sliced into thin angled coins, maybe some manchego........ :moneybag:

 
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tipsy mcstagger said:
Also started a garden at the new place yesterday. 30 foot row one is built....1300 pounds of soil and 60 cement blocks moved by me yesterday to the car, out of the car, and into place.

I can barley move anything. Typing this even hurts. :)

Planting 6 different tomatoes, collard greens, red & green cabbage, red & green bell peppers, cucumbers, squash, zucchini, jalapenos, cayenne peppers, habeneros, basil, thai basil, mint, rosemary, dill, oregano, bay leaf plant, and some other stuff.

Next phase is a bunch of blackberry bushes around the entire perimeter. It will take 100 plants if i really do that....so maybe a spot with 20.

Phase 3: a dozen citrus trees....satsumas, blood orange, key lime, meyer lemon, grapefruit,....maybe some fig trees too.

McClure's BBQ Farm. Gardening will be the perfect hobby when my only job is watching fire a few hours a day. And practicing my short game....i'm making an artificial turf chipping green / sand trap / driving range for a near full wedge shot. So much land.....
Click to expand...
I see what you did there.

 
Brony said:
tipsy mcstagger said:
Also started a garden at the new place yesterday. 30 foot row one is built....1300 pounds of soil and 60 cement blocks moved by me yesterday to the car, out of the car, and into place.

I can barley move anything. Typing this even hurts. :)

Planting 6 different tomatoes, collard greens, red & green cabbage, red & green bell peppers, cucumbers, squash, zucchini, jalapenos, cayenne peppers, habeneros, basil, thai basil, mint, rosemary, dill, oregano, bay leaf plant, and some other stuff.

Next phase is a bunch of blackberry bushes around the entire perimeter. It will take 100 plants if i really do that....so maybe a spot with 20.

Phase 3: a dozen citrus trees....satsumas, blood orange, key lime, meyer lemon, grapefruit,....maybe some fig trees too.

McClure's BBQ Farm. Gardening will be the perfect hobby when my only job is watching fire a few hours a day. And practicing my short game....i'm making an artificial turf chipping green / sand trap / driving range for a near full wedge shot. So much land.....
Click to expand...
I see what you did there.
Click to expand...
:banned:

 
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