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McClure's BBQ (2 Viewers)

Will be in N.O. Thursday thru Monday with a group of 7 from the Bay Area, I've already told them we're swinging by for lunch one day, so if you happen to notice a random group of guys wearing Oakland A's hats and/or Golden State Warriors Championship shirts.. Blame the FBG FFA~

 
HomerSimpson said:
Will be in N.O. Thursday thru Monday with a group of 7 from the Bay Area, I've already told them we're swinging by for lunch one day, so if you happen to notice a random group of guys wearing Oakland A's hats and/or Golden State Warriors Championship shirts.. Blame the FBG FFA~
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i was offsite catering a lot this past two weeks....must have missed yall

 
I'm sitting in the Magazine location right now but I'm told Tipsy is at the other location. Too bad. The food is great as usual.

 
James Bond said:
I'm sitting in the Magazine location right now but I'm told Tipsy is at the other location. Too bad. The food is great as usual.
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wow...just seeing this.

My greens...they are cooked down with bacon, good stock, molasses, and apple cider vin. plus a fair amount of leftover rib meat. Exactly recipe no being shared :)

 
Meeting with Food Network producer in a few minutes. This is the in person chat (skyped already) & photo shoot of some of my foods. Can you say 3rd nationally televised show in the pipe....unfreaking real. Can't share the name, but most folks watching food shows know this guy. It isn't D, D, & D...but it is very similar.

Hope I don't blow it.

 
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Food Network

Travel Channel

Cooking Channel

Seriously didn't see this coming 4 years ago. Unreal. Yet...still looking at the books and wondering if a dip into the credit line next month will be necessary to cover the slow period after thanksgiving to mardi gras.

 
tipsy mcstagger said:
Food Network

Travel Channel

Cooking Channel

Seriously didn't see this coming 4 years ago. Unreal. Yet...still looking at the books and wondering if a dip into the credit line next month will be necessary to cover the slow period after thanksgiving to mardi gras.
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Jesus what a tough business.

Good luck!!

 
tipsy mcstagger said:
Food Network

Travel Channel

Cooking Channel

Seriously didn't see this coming 4 years ago. Unreal. Yet...still looking at the books and wondering if a dip into the credit line next month will be necessary to cover the slow period after thanksgiving to mardi gras.
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Good thing Carnival season is early this year - although it's going to be a long gap going from Early February to Festival season this year.

Sounds like you need to get down to the voodoo shop and get the Saints into playoff position somehow.

 
tipsy mcstagger said:
Meeting with Food Network producer in a few minutes. This is the in person chat (skyped already) & photo shoot of some of my foods. Can you say 3rd nationally televised show in the pipe....unfreaking real. Can't share the name, but most folks watching food shows know this guy. It isn't D, D, & D...but it is very similar.

Hope I don't blow it.
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Good luck!

 
ffldrew said:
tipsy mcstagger said:
Food Network

Travel Channel

Cooking Channel

Seriously didn't see this coming 4 years ago. Unreal. Yet...still looking at the books and wondering if a dip into the credit line next month will be necessary to cover the slow period after thanksgiving to mardi gras.
Click to expand...
Good thing Carnival season is early this year - although it's going to be a long gap going from Early February to Festival season this year.

Sounds like you need to get down to the voodoo shop and get the Saints into playoff position somehow.
Click to expand...
December & January are my toughest...nearly closed me both years I've been open. Luckily this year I've been squirreling away a bit each month to help. The property tax & commercial insurance renewal are brutal in a period where bbq catering completely disappears.

 
tipsy mcstagger said:
ffldrew said:
tipsy mcstagger said:
Food Network

Travel Channel

Cooking Channel

Seriously didn't see this coming 4 years ago. Unreal. Yet...still looking at the books and wondering if a dip into the credit line next month will be necessary to cover the slow period after thanksgiving to mardi gras.
Click to expand...
Good thing Carnival season is early this year - although it's going to be a long gap going from Early February to Festival season this year.

Sounds like you need to get down to the voodoo shop and get the Saints into playoff position somehow.
Click to expand...
December & January are my toughest...nearly closed me both years I've been open. Luckily this year I've been squirreling away a bit each month to help. The property tax & commercial insurance renewal are brutal in a period where bbq catering completely disappears.
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Have you looked into holiday party catering?

 
Mrs. Rannous said:
Can you smoke turkeys for people? That's popular around here.
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Yes, would think a smoked/deep fried turkey option would be big out there, just not sure if worth the # or family time for Tipsey and peeps. What about smoked turkeys and prime rib for X-Mas? January I have no answer for, but SuperBowl party early Feb seems like a hit too. Super Bowl party pack for $199 or something...

 
Keerock said:
tipsy mcstagger said:
Best of awards for 2015 from Eater.com
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Well done, Bob! :D

Pitmaster Bob McClure clearly realized that two great things go great together -- beer and BBQ -- and decided to team up with one of the citys finest local craft breweries to make that pairing a reality. Order up a NOLA Blonde with some Alabama-style chicken (white sauce, Big Bob Gibson style) for a truly special combo.
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That's Neil & Bob....
 
JerseyToughGuys said:
Finally visiting New Orleans (for work).

Is the brewery setup a full menu?
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Tipsy can probably answer better but when I was there there seemed to be a few sides missing but not anything of the important stuff ;)

On the other hand I don't think Magazine St has all the bar foods on offer (like the tacos)

 
Try searching NOLA instead of New Orleans. there is one.

Also recommend the brewery. Lots of fun (especially fri afternoon). Great beer selection. Not to mention the usual Tipsy hospitality and awesome food. :thumbup:

 
Oh...and the owners of the building have been cited twice by the city for that property that burned....and a bunch of their other properties for various code violations. Sound like quality slum lords.

 
I'm miserable.   I work 100+ a week, and average 20 miles a day walking.   I don't see my family very often and when I do I am utterly worthless.    There are no days off.

This week:  10 hour Monday.   24 hours on Tuesday (with a 5 hour break).  8 hours on Wednesday.  14 on Thursday.  18 on Friday.  16 Saturday.  closing in on 8 hours already today with quite a few more left.

Having two stores is one of the biggest problems.  Actually...it would be ok if I could hire more quality people, but the city is about to bust its restaurant bubble because we have doubled the number of places open since before Katrina.  1400 + restaurants now.  Talent pool is very thin.   Restaurant workers can't afford most parts of town now either.  Thanks gentrification.

My original store needs to close.  I am losing my butt over there now that we opened at the brewery only a mile away.  Sure...sales are killer at brewery but I cannot run less than 40% labor at magazine, and that doesn't even factor in my salary or the other two guys helping with pit.  (btw:  sales are down 30% at home store since we opened at brewery)

$1600 or more for wood a month.

Ugh...just needed to vent.  It isn't always so rosie as I often sound like here.

but.....

my brisket is better than ever.  Went lower & slower and OMFG...unreal.  Would put them heads up with anybody in the country.  Maybe that sounds egotistical, but I know they are tremendous.  So i have that going for me.

:/

 
tipsy mcstagger said:
I'm miserable.   I work 100+ a week, and average 20 miles a day walking.   I don't see my family very often and when I do I am utterly worthless.    There are no days off.

This week:  10 hour Monday.   24 hours on Tuesday (with a 5 hour break).  8 hours on Wednesday.  14 on Thursday.  18 on Friday.  16 Saturday.  closing in on 8 hours already today with quite a few more left.

Having two stores is one of the biggest problems.  Actually...it would be ok if I could hire more quality people, but the city is about to bust its restaurant bubble because we have doubled the number of places open since before Katrina.  1400 + restaurants now.  Talent pool is very thin.   Restaurant workers can't afford most parts of town now either.  Thanks gentrification.

My original store needs to close.  I am losing my butt over there now that we opened at the brewery only a mile away.  Sure...sales are killer at brewery but I cannot run less than 40% labor at magazine, and that doesn't even factor in my salary or the other two guys helping with pit.  (btw:  sales are down 30% at home store since we opened at brewery)

$1600 or more for wood a month.

Ugh...just needed to vent.  It isn't always so rosie as I often sound like here.

but.....

my brisket is better than ever.  Went lower & slower and OMFG...unreal.  Would put them heads up with anybody in the country.  Maybe that sounds egotistical, but I know they are tremendous.  So i have that going for me.

:/
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Sorry good buddy.  On a brighter note, maybe?...when is B, Q, & B visiting? :)

 
tipsy mcstagger said:
I'm miserable.   I work 100+ a week, and average 20 miles a day walking.   I don't see my family very often and when I do I am utterly worthless.    There are no days off.

This week:  10 hour Monday.   24 hours on Tuesday (with a 5 hour break).  8 hours on Wednesday.  14 on Thursday.  18 on Friday.  16 Saturday.  closing in on 8 hours already today with quite a few more left.

Having two stores is one of the biggest problems.  Actually...it would be ok if I could hire more quality people, but the city is about to bust its restaurant bubble because we have doubled the number of places open since before Katrina.  1400 + restaurants now.  Talent pool is very thin.   Restaurant workers can't afford most parts of town now either.  Thanks gentrification.

My original store needs to close.  I am losing my butt over there now that we opened at the brewery only a mile away.  Sure...sales are killer at brewery but I cannot run less than 40% labor at magazine, and that doesn't even factor in my salary or the other two guys helping with pit.  (btw:  sales are down 30% at home store since we opened at brewery)

$1600 or more for wood a month.

Ugh...just needed to vent.  It isn't always so rosie as I often sound like here.

but.....

my brisket is better than ever.  Went lower & slower and OMFG...unreal.  Would put them heads up with anybody in the country.  Maybe that sounds egotistical, but I know they are tremendous.  So i have that going for me.

:/
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Yikes that is a crazy schedule.  Kudos to you for being able to do it.  Just make sure you take a little time to regroup and catch your breath(and enjoy yourself!).  Looking forward to trying some soon. 

 
Knowing zero about the business, wouldnt backing away from the brewery be better. There, its the brewery and Mclures. On magazine, its just you. Regardless, best of luck gb. 

 
AcerFC said:
Knowing zero about the business, wouldnt backing away from the brewery be better. There, its the brewery and Mclures. On magazine, its just you. Regardless, best of luck gb. 
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Brewery is the future.  I had to move pits here last year and can never smoke at Magazine again.    Plus...this place is unreal busy.   Catering private events all the time, eventual music venue, and....uh....beer.

 
Everybody raves over McClures, but it's "just ok". My wife said it's a good thing she's not some psych that could have tainted a giant brisket that was uncovered on a cart by the restrooms, left uncovered.

I think they make the BBQ at the brewery & cart it over to Magazine St.  There's always some excuse with that BBQ place.  Every employee looks like someone killed their puppy.  They are great at taking your order like someone has a gun in their back & then flipping around a "square" trade reader iPad w/ (15-30%) tip selector.  Not, "How was your re-heated macaroni"or (was the burger ok?).

It seems the only thing is a line of people feeding their ego..... You can even hear the condescending tone on the answering machine.
I will admit that i had awesome ribs once.  But everything else is an excuse.  We're out of brisket, we're out of brisket: it's like a monthlong echo.  We're only open every other week between y and z.  Is there consistency or is it just a fluke?
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This was a Yelp review from the tap room location.

It sounds to me like you've got some employee issues.

You also need to figure out to handle your hours better. Nothing you can do about running out but maybe update the website every day when you sell out. Place a sign letting customers know that they can check the website to find out if you're sold out, that way they don't arrive disappointed and stop coming. Also, if you're running out all the time maybe make more?

 
Sorry to hear about that killer schedule. Would it help to close Magazine and make up the lost sales with a food truck or two? How would that work for capital? That should improve the staff situation, shouldn't it, at least if you limit the food trucks to sandwiches/tacos/burritos of already bbq'd meat, so merely an assembly job. Would that work in NOLA?

I agree that the taproom is the location to concentrate on. :2cents:  

Excited to hear about your improved brisket. I thought it was excellent when I stopped by in August - now I'm going to have to come back again...

 
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