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McClure's BBQ (1 Viewer)

Lunches slow. Summer sucks.

Dinner is kicking my ###.

Weekends are kicking my ###.

Catering is kicking my ###. Especially inside the tap room...lots of private parties.

Huge events are about to kick my ###....3 of them with over 500 attending about to happen in the next month over here at the brewery.

Hired a bunch of folks...I'm up to 18 staff now (+ me) 14 are full time. Finally not physically killing myself, but my payroll is painful. Will need to tighten the screws so I don't bleed out during September and December.

My proper smoker house is being built. I'll finally have a roof, screened in walls, a hand sink, a triple sink, a fan, and misters to cool me off a bit out there. And electricity...getting an upright warmer so I can keep my meats at the perfect temp the minute they are done cooking. Will really help my pit space / timing issues i'm having on the weekends. And any drying out issues because of holding will quickly be a thing of my past. I can cook a lot more for Saturday and Sunday if I can hold stuff like this...cannot wait. Having said that, it is time for another pit. I'm thinking of my third Lang ...an 84' Fatboy. Has an extra rack and will be perfect for the smoker house. And don't forget the radio and christmas lights out there.

Seeing more of my kids and wife finally. almost all weekday dinners and early evening at home now. weekends are going to be tough for a while, but they have been for the last 30 years . (just realizing this month is my 30th anniversary in the biz. i think ill go out to eat.)

 
Was great to see ya last week buddy. Thanks so much for the hospitality at the brewery (food and beverages were amazing), and we were all glad you made it out for dinner/festivities on Saturday!

So much potential with the Brewery... I don't think 2 mins went by where there wasn't someone at your window. Glad you're staffing up a bit to take some of the pressure off your time and your legs. :thumbup:

 
Going to spend next weekend (21st/22nd) in New Orleans in between work trips. Definitely hitting McClure's. Anything I should be aware of those days?

 
tipsy mcstagger said:
Lunches slow. Summer sucks.

Dinner is kicking my ###.

Weekends are kicking my ###.

Catering is kicking my ###. Especially inside the tap room...lots of private parties.

Huge events are about to kick my ###....3 of them with over 500 attending about to happen in the next month over here at the brewery.

Hired a bunch of folks...I'm up to 18 staff now (+ me) 14 are full time. Finally not physically killing myself, but my payroll is painful. Will need to tighten the screws so I don't bleed out during September and December.

My proper smoker house is being built. I'll finally have a roof, screened in walls, a hand sink, a triple sink, a fan, and misters to cool me off a bit out there. And electricity...getting an upright warmer so I can keep my meats at the perfect temp the minute they are done cooking. Will really help my pit space / timing issues i'm having on the weekends. And any drying out issues because of holding will quickly be a thing of my past. I can cook a lot more for Saturday and Sunday if I can hold stuff like this...cannot wait. Having said that, it is time for another pit. I'm thinking of my third Lang ...an 84' Fatboy. Has an extra rack and will be perfect for the smoker house. And don't forget the radio and christmas lights out there.

Seeing more of my kids and wife finally. almost all weekday dinners and early evening at home now. weekends are going to be tough for a while, but they have been for the last 30 years . (just realizing this month is my 30th anniversary in the biz. i think ill go out to eat.)
Click to expand...
Awesome news. I'm currently in IAD waiting for flight to NOLA. Planning to stop by Magazine tomorrow for lunch - just to help out a bit with the slow times ;) . Shorts and bright red polo is the plan in case you are around (I'll ask for you anyway) - if not perhaps we'll run into each other at the tap room over the weekend.

 
msommer said:
tipsy mcstagger said:
Lunches slow. Summer sucks.

Dinner is kicking my ###.

Weekends are kicking my ###.

Catering is kicking my ###. Especially inside the tap room...lots of private parties.

Huge events are about to kick my ###....3 of them with over 500 attending about to happen in the next month over here at the brewery.

Hired a bunch of folks...I'm up to 18 staff now (+ me) 14 are full time. Finally not physically killing myself, but my payroll is painful. Will need to tighten the screws so I don't bleed out during September and December.

My proper smoker house is being built. I'll finally have a roof, screened in walls, a hand sink, a triple sink, a fan, and misters to cool me off a bit out there. And electricity...getting an upright warmer so I can keep my meats at the perfect temp the minute they are done cooking. Will really help my pit space / timing issues i'm having on the weekends. And any drying out issues because of holding will quickly be a thing of my past. I can cook a lot more for Saturday and Sunday if I can hold stuff like this...cannot wait. Having said that, it is time for another pit. I'm thinking of my third Lang ...an 84' Fatboy. Has an extra rack and will be perfect for the smoker house. And don't forget the radio and christmas lights out there.

Seeing more of my kids and wife finally. almost all weekday dinners and early evening at home now. weekends are going to be tough for a while, but they have been for the last 30 years . (just realizing this month is my 30th anniversary in the biz. i think ill go out to eat.)
Click to expand...
Awesome news. I'm currently in IAD waiting for flight to NOLA. Planning to stop by Magazine tomorrow for lunch - just to help out a bit with the slow times ;) . Shorts and bright red polo is the plan in case you are around (I'll ask for you anyway) - if not perhaps we'll run into each other at the tap room over the weekend.
Click to expand...
ill be at the brewery....its where my pits live so thats where i do

 
tipsy mcstagger said:
msommer said:
tipsy mcstagger said:
Lunches slow. Summer sucks.

Dinner is kicking my ###.

Weekends are kicking my ###.

Catering is kicking my ###. Especially inside the tap room...lots of private parties.

Huge events are about to kick my ###....3 of them with over 500 attending about to happen in the next month over here at the brewery.

Hired a bunch of folks...I'm up to 18 staff now (+ me) 14 are full time. Finally not physically killing myself, but my payroll is painful. Will need to tighten the screws so I don't bleed out during September and December.

My proper smoker house is being built. I'll finally have a roof, screened in walls, a hand sink, a triple sink, a fan, and misters to cool me off a bit out there. And electricity...getting an upright warmer so I can keep my meats at the perfect temp the minute they are done cooking. Will really help my pit space / timing issues i'm having on the weekends. And any drying out issues because of holding will quickly be a thing of my past. I can cook a lot more for Saturday and Sunday if I can hold stuff like this...cannot wait. Having said that, it is time for another pit. I'm thinking of my third Lang ...an 84' Fatboy. Has an extra rack and will be perfect for the smoker house. And don't forget the radio and christmas lights out there.

Seeing more of my kids and wife finally. almost all weekday dinners and early evening at home now. weekends are going to be tough for a while, but they have been for the last 30 years . (just realizing this month is my 30th anniversary in the biz. i think ill go out to eat.)
Click to expand...
Awesome news. I'm currently in IAD waiting for flight to NOLA. Planning to stop by Magazine tomorrow for lunch - just to help out a bit with the slow times ;) . Shorts and bright red polo is the plan in case you are around (I'll ask for you anyway) - if not perhaps we'll run into each other at the tap room over the weekend.
Click to expand...
ill be at the brewery....its where my pits live so thats where i do
Click to expand...
I'll switch it around - that way I get the added pleasure of being half sloshed all day!

 
Mrs. Rannous said:
tipsy mcstagger said:
Drifter said:
Anything I should be aware of those days?
Click to expand...
it will be hot.
Click to expand...
Look! It's Captain Obvious!
Click to expand...
In defense of the Cpt if you have never been in NOLA this may come as a surprise. I know, when I had to walk to the convenience store (4 blocks) this morning I was surprised at how muggy it was - and I've live in the tropics and thought I knew how it would be, coming here for the first time in August.

Anyway, just back in my airconditioned hotel room after visiting Tipsy at the NOLA Tap room and can only add my accolades to what has already been said.

Although I could probably be described as portly (and likely also self important) I had to limit myself to the three meats combo, all of which (brisket, sausage and ribs) were excellent. The Pork, pork and beans were excellent and the Jambalaya surpreme. Of the sauces I liked the Spicy Texan the best.

Tipsy was most welcoming and having caught him on a busy day very generous with his time - and I even witnessed him dealing with another potential Cinnamon G (O? it was a hefty guy) very efficiently and likely avoiding another yelp calamity (Tipsy cleared his table while he was at the bar and the guy flipped - in the end gaining extra food in the bargain).

The beer was excellent, I had all of their IPAs and currently a littel suprised I can type as well as I think I can ;)

Friday afternoon (today at 2:15pm) NOLA has a free tour of the brewery and everyone in the tap room is offered to go - whther they do or not they get two tokens for free beers (five choices of the whole menu).

As you can imagine the place gets kind of crowded at that point.

Upstairs there is another bar and a balcony which I imagine is extra nice in the late afternoon/early evening.

I'm now on a water break before hitting the French quarter, further updates, if any, will come in the New Orleans thread, although I hope to hit the Tap Room again later this weekend to try the burgers!

 
Yeah...that guy yesterday was 5 seconds from getting bounced...and I doubt many restaurant folks have ever told him to calm F down before :)

Good to see you man....carzy day indeed and glad you got to see it!

 
And this thing is seeded terribly. FYI...my top 6 in no order

Mcclure's, Joint, Smokehouse, blue oak, la 23, and Hillbilly. Walkers should be in there too...and possibly black label although he isn't really open yet.

 
Done, btw planning on trying one of your burgers tomorrow sometime (slightly depending on weather, but likely lunch)

 
Tip - sounds like you need a 20 something year old that wants his own resturaunt in a few years...... Or to be top manager of McClures in a few years.....

You can't buy a clone but you can train an apprentice.

 
msommer said:
Done, btw planning on trying one of your burgers tomorrow sometime (slightly depending on weather, but likely lunch)
Click to expand...
Did the burger today (American Classic) and it was very good. Definite stamp of approval from here and it removed whatever tiny obstacle to bringing the family there was (one of the girls is not a fan - yet - of smoked food, but she loves a good burger. Not that she would have any input in the matter).

Went from St. Charles streetcar stop to the tap room down eighth st so got to see Tipsy's rigs and can see how a roof/awning and a misting system will improve the experience of working there! Oh and the smell the last couple of blocks was superb. What a bunch of wankers you have for neighbors at Magazine if they don't like that. Probably vegetarian or something other un American ;)

That aside I can only say that I am impressed with the constant movement in the kitchen and as I mentioned can truly appreciate how this can wipe you out physically. Life as a small business owner is tough, I can see. I know you'll make it though.

I'll definitely be back, to McClure's, to NOLA. Hope to see you then!

 
JFC. Cooked just over 1700# of meat this week.

Ànd 4 cases of wings.

$750 in nachos.

6 cases of fries.

5 cases of greens.

3 cases green, 2 cases red cabbage

88qts of cheese sauce.

15 gallons of bbq sauce.

40# of beans.

6 cases mac.

30# or so of rice for jamb.

200+ burgers...new record

Left to sell : 3# pork. 1/2 a chicken. Burgers, and 4 doz wings.

Big shopping day tomorrow...again. This shte is hard.

 
I wanted to try your greens, but I guess they are only at Magazine (at least I could not see them at the menu at the tap room - perhaps I should have asked)

Next time ...

I really loved your jambalaya and the potato salad. The beans were very nice but a bit too sweet for me (I make spicy black beans for the family often, so perhaps I am biased)

Any which way I know I'll be back and I'll be bringing at least the girls who will be a tough audience for the mac and cheese (I know my version is not good enough).

One will likely kill herself on the ribs while the other will be asking for seconds on the burger - despite none of them breaking 120 lbs...

So, see you then, if not before!

 
tipsy mcstagger said:
JFC. Cooked just over 1700# of meat this week.

Ànd 4 cases of wings.

$750 in nachos.

6 cases of fries.

5 cases of greens.

3 cases green, 2 cases red cabbage

88qts of cheese sauce.

15 gallons of bbq sauce.

40# of beans.

6 cases mac.

30# or so of rice for jamb.

200+ burgers...new record

Left to sell : 3# pork. 1/2 a chicken. Burgers, and 4 doz wings.

Big shopping day tomorrow...again. This shte is hard.
Click to expand...
:(

You doing okay GB?

Thought you had lined up some help?

 
[icon] said:
tipsy mcstagger said:
JFC. Cooked just over 1700# of meat this week.

Ànd 4 cases of wings.

$750 in nachos.

6 cases of fries.

5 cases of greens.

3 cases green, 2 cases red cabbage

88qts of cheese sauce.

15 gallons of bbq sauce.

40# of beans.

6 cases mac.

30# or so of rice for jamb.

200+ burgers...new record

Left to sell : 3# pork. 1/2 a chicken. Burgers, and 4 doz wings.

Big shopping day tomorrow...again. This shte is hard.
Click to expand...
:( You doing okay GB?

Thought you had lined up some help?
Click to expand...
Lol...I'm OK. I do have help. Yet...I still need more.
 
This sunday @ brewery...entrapalooza hosted by incubator for small biz. 500+ coming. :gulp:

Closed magazine today. It's hot and my guys wanted to go tubing. Yeah for that ability!

 
tipsy mcstagger said:
JFC. Cooked just over 1700# of meat this week.

Ànd 4 cases of wings.

$750 in nachos.

6 cases of fries.

5 cases of greens.

3 cases green, 2 cases red cabbage

88qts of cheese sauce.

15 gallons of bbq sauce.

40# of beans.

6 cases mac.

30# or so of rice for jamb.

200+ burgers...new record

Left to sell : 3# pork. 1/2 a chicken. Burgers, and 4 doz wings.

Big shopping day tomorrow...again. This shte is hard.
Click to expand...
Do you have to physically go buy all that in person? If so, is it a quality thing vs an internet order and delivery into your walk-in?
 
johnnyrock62000 said:
tipsy mcstagger said:
JFC. Cooked just over 1700# of meat this week.

Ànd 4 cases of wings.

$750 in nachos.

6 cases of fries.

5 cases of greens.

3 cases green, 2 cases red cabbage

88qts of cheese sauce.

15 gallons of bbq sauce.

40# of beans.

6 cases mac.

30# or so of rice for jamb.

200+ burgers...new record

Left to sell : 3# pork. 1/2 a chicken. Burgers, and 4 doz wings.

Big shopping day tomorrow...again. This shte is hard.
Click to expand...
Do you have to physically go buy all that in person? If so, is it a quality thing vs an internet order and delivery into your walk-in?
Click to expand...
i buy 90% of my inventory at a restaurant depot....it saves me 10's of thousands a year. briskets and fries come to me via a distributor. the briskets they have at depot are terrible. and thats not even those low end 2.79 a pound briskets i see others buy. used one of those once....terrible piece of meat. I use creekstone briskets....they are awesome.

 
How do I get an all meats and all sides delivered to the airport during the 30 minute window where I change planes?

:D

 
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