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McClure's BBQ (3 Viewers)

Road Warriors said:
Mr. Ected said:
Baloney Sandwich said:
tipsy mcstagger said:
Road Warriors said:
FFA is slipping.

Voting open til 10/1.
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lolol...that Eastgate is so hot right now.
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damn...this is a disgrace. we have a lot of catching up to do.

this matchup has about 5Xs the amounts of votes of any other
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different browsers let you vote multiple times. :just sayin':
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30 second ( or so ) refresh also allowed.

Vote Early... Vote Often
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bump to keep the link on the current page.

 
A quick look at some vote totals is hilarious. Obviously East Gate has its own minions pushing buttons too.....

McClure's v. East Gate - over 2000 total votes

Blue Oak v. Squeal - under 200 total votes

:whistle:

 
soothsayer said:
A quick look at some vote totals is hilarious. Obviously East Gate has its own minions pushing buttons too.....

McClure's v. East Gate - over 2000 total votes

Blue Oak v. Squeal - under 200 total votes

:whistle:
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Only had Blue Oak at catered functions, but they're pretty good IMO. They're a little less known b/c they're in a music club and not a stand alone restaurant

 
I'm also occasionally voting for Big Mike's over TJ Ribs on principle.

The Joint appears to have things in hand.

 
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New for the snack menu at the brewery:

Pimento & Sausage Stuffed Jalapenos or Sweet Peppers

wrapped in bacon and glazed with KC sauce in the smoker.

Tchoupitouls Meat Pie

pastries stuffed with brisket, dirty rice, and cheese sauce.

or smoked veggie pie with mushrooms, onions, peppers, rice, and cheese

Irish Stout Boudin Balls

house made sausage from with pulled pork, smoked chicken livers, NOLA Irish Stout, and rice rolled in seasoned panko and fried.

Fried Mac & Cheese Bites

with pulled pork and Alabama dipping sauce

Smoked Bologna Sliders

with Sriracha slaw and Pimento Cheese

Rib Bits Slider

Boneless rib meat in sweet & hot bbq sauce with pickled onion and bread n butter pickle

 
tipsy mcstagger said:
New for the snack menu at the brewery:

Pimento & Sausage Stuffed Jalapenos or Sweet Peppers

wrapped in bacon and glazed with KC sauce in the smoker.

Tchoupitouls Meat Pie

pastries stuffed with brisket, dirty rice, and cheese sauce.

or smoked veggie pie with mushrooms, onions, peppers, rice, and cheese

Irish Stout Boudin Balls

house made sausage from with pulled pork, smoked chicken livers, NOLA Irish Stout, and rice rolled in seasoned panko and fried.

Fried Mac & Cheese Bites

with pulled pork and Alabama dipping sauce

Smoked Bologna Sliders

with Sriracha slaw and Pimento Cheese

Rib Bits Slider

Boneless rib meat in sweet & hot bbq sauce with pickled onion and bread n butter pickle
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Great snack menu - all of it sounds great. Link some pics when you get a chance!

 
Saw a mention yesterday of a guy who did 'smoked prime rib.' Took a whole prime rib, put some rub on it then threw in his smoker for ~6 hours and it looked delicious!!

 
tipsy mcstagger said:
Mr. Ected said:
Saw a mention yesterday of a guy who did 'smoked prime rib.' Took a whole prime rib, put some rub on it then threw in his smoker for ~6 hours and it looked delicious!!
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ive done that several times. its delicious.
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I've done a lot on the smoker, and IMO a smoked prime rib is the best. Better than brisket, pork, ribs, etc. Flavor is incredible - no au jus or horseradish needed. Would just mask the phenomenal flavor of a perfectly smoked meat.

 
Another competitor is folding up shop. This biz is brutal. I don't relish in him closing...it sucks. Having another really good pit master in town was helping our overall objective of making this a bbq city.

Problem is too many have opened and this city still prefers a poboy for lunch more often than bbq by 12 to 1 easily....I'm amazed how slow lunches can be sometimes. If I were downtown...probably kill it at lunch but uptown has too many options during the day and not enough people going out for something other than a poboy.

By the grace of god I'm still open and finally making money....but just yesterday I was looking at firming up my plans to get a line of credit for just in case funds. often i think I should have stuck with pizza ...way more profit....way less hours.

 
Joe T said:
Anyone had any good BBQ lately?
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There was a Rib Fest in my hometown this past weekend. Went with my 3 boys and we got a slab from 6 different places. Two were awful. Two were OK, and surprisingly two were very good... much better than I expected. The two best ones were from right here in the Detroit area!

 
tipsy mcstagger said:
Another competitor is folding up shop. This biz is brutal. I don't relish in him closing...it sucks. Having another really good pit master in town was helping our overall objective of making this a bbq city.

Problem is too many have opened and this city still prefers a poboy for lunch more often than bbq by 12 to 1 easily....I'm amazed how slow lunches can be sometimes. If I were downtown...probably kill it at lunch but uptown has too many options during the day and not enough people going out for something other than a poboy.

By the grace of god I'm still open and finally making money....but just yesterday I was looking at firming up my plans to get a line of credit for just in case funds. often i think I should have stuck with pizza ...way more profit....way less hours.
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But if you were in pizza, what would we be doing with our machines for voting and fighting the evil Landrys? McClure's Pizza ain't gonna win a BBQ contest!!

 
Mr. Ected said:
tipsy mcstagger said:
Another competitor is folding up shop. This biz is brutal. I don't relish in him closing...it sucks. Having another really good pit master in town was helping our overall objective of making this a bbq city.

Problem is too many have opened and this city still prefers a poboy for lunch more often than bbq by 12 to 1 easily....I'm amazed how slow lunches can be sometimes. If I were downtown...probably kill it at lunch but uptown has too many options during the day and not enough people going out for something other than a poboy.

By the grace of god I'm still open and finally making money....but just yesterday I was looking at firming up my plans to get a line of credit for just in case funds. often i think I should have stuck with pizza ...way more profit....way less hours.
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But if you were in pizza, what would we be doing with our machines for voting and fighting the evil Landrys? McClure's Pizza ain't gonna win a BBQ contest!!
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good point. plus i never owned my own...but 10+ years in that biz cured me of wanting to do that forever.

 
I don't know how bbq places make any money. Around here they basically have turned into a special event only type deal. You can't get a good plate of bbq for less than $15 bucks now.

Pricing at the top tier places is $10 1/2 pound for brisket and only slightly off that for the other staples. At those prices it's hard to get a lunch crowd when you got tex mex and taco stands and places like that where you can get in and out for <$10 easy.

 
coming into town this weekend, and I'm hoping to make it to the new spot at the Tap Room. we've been to the one on Magazine, and I'm pretty sure I can convince the peeps I'm coming with to check out the Brewery too. I know the Tap Room is right on the river, if we're coming from the quarter, should we cab it, or take the streetcar and walk down? is there anything else around there to check out?

 
Maik Jeaunz said:
coming into town this weekend, and I'm hoping to make it to the new spot at the Tap Room. we've been to the one on Magazine, and I'm pretty sure I can convince the peeps I'm coming with to check out the Brewery too. I know the Tap Room is right on the river, if we're coming from the quarter, should we cab it, or take the streetcar and walk down? is there anything else around there to check out?
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i'd cab it. bunch of stuff up on magazine from here. walk to streetcar not recommended at night. its a long walk too.

 
tipsy mcstagger said:
Maik Jeaunz said:
coming into town this weekend, and I'm hoping to make it to the new spot at the Tap Room. we've been to the one on Magazine, and I'm pretty sure I can convince the peeps I'm coming with to check out the Brewery too. I know the Tap Room is right on the river, if we're coming from the quarter, should we cab it, or take the streetcar and walk down? is there anything else around there to check out?
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i'd cab it. bunch of stuff up on magazine from here. walk to streetcar not recommended at night. its a long walk too.
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We took Uber from the FQ and it was super easy.

 
culdeus said:
I don't know how bbq places make any money. Around here they basically have turned into a special event only type deal. You can't get a good plate of bbq for less than $15 bucks now.

Pricing at the top tier places is $10 1/2 pound for brisket and only slightly off that for the other staples. At those prices it's hard to get a lunch crowd when you got tex mex and taco stands and places like that where you can get in and out for <$10 easy.
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it is really testing every bit of my restaurant management skill to barely make a profit. its getting better now that i have two places...but they are cannibalizing each other a little so its not as good as would hope. luckily i knew it would happen.

 
tipsy mcstagger said:
culdeus said:
I don't know how bbq places make any money. Around here they basically have turned into a special event only type deal. You can't get a good plate of bbq for less than $15 bucks now.

Pricing at the top tier places is $10 1/2 pound for brisket and only slightly off that for the other staples. At those prices it's hard to get a lunch crowd when you got tex mex and taco stands and places like that where you can get in and out for <$10 easy.
Click to expand...
it is really testing every bit of my restaurant management skill to barely make a profit. its getting better now that i have two places...but they are cannibalizing each other a little so its not as good as would hope. luckily i knew it would happen.
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I think you need to consider a food truck again at some point. would kill at lunch time/events. But not until you have the time to do it right, like you are doing it now

 
[icon] said:
tipsy mcstagger said:
ATC1 said:
Stay safe Tipsy.

http://www.theneworleansadvocate.com/news/crime/13572133-125/report-three-masked-men-robb
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. All three in last month near my spots. At least they caught shotgun weilding bicyclist 16 year old guy (hid gun in festival chair bag) after 5 robberies all within blocks of my home store.It's wild west here lately.
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You packin yet, GB?
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Wonder if that's why these guys stated hitting bars? They keep hitting resurants there is going to be someone packing. However, since there are 3 of them and they have not shot anyone yet I hope CCP holders are smart.

 
tipsy mcstagger said:
Another competitor is folding up shop. This biz is brutal. I don't relish in him closing...it sucks. Having another really good pit master in town was helping our overall objective of making this a bbq city.

Problem is too many have opened and this city still prefers a poboy for lunch more often than bbq by 12 to 1 easily....I'm amazed how slow lunches can be sometimes. If I were downtown...probably kill it at lunch but uptown has too many options during the day and not enough people going out for something other than a poboy.

By the grace of god I'm still open and finally making money....but just yesterday I was looking at firming up my plans to get a line of credit for just in case funds. often i think I should have stuck with pizza ...way more profit....way less hours.
Click to expand...
Increased snack menu prices by a quarter here, fifty cents there, a dollar on wings.... should increase bottom line by 20K a year. Addition of some things (like the boudin balls) are the lowest food cost items I have now, so that should also help too. Catering sales are the thing really keeping me alive however. 18% of my sales this past month. Huge increases in that coming now that I can. March has more catering booked than I sold last week at the home store :eek:

 
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Heading down to NOLA in December for the first time ever. Looking forward to it. Will try and see if we can get the Footballguys BBQ joint on the agenda for the weekend ?

 
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