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McClure's BBQ (2 Viewers)

Reminder to self #23:  Quit having 20+ hour awake days.   They mess you up something fierce McStagger.

Maxed out my pits for Thanksgiving Turkeys.  Using another pit (commercial type w propane "assist") to hold them all hot.  Could have used it as a smoker as well but I hate the smoke it produces.  Glad I got to test one out against my normal stick burners....the difference was pretty substantial.  I could taste the bitterness of the propane assist one instantly.  

Oh and Thanksgiving will likely be an 20 hour awake day.  I am officially getting too old for this poop.

 
tipsy mcstagger said:
Reminder to self #23:  Quit having 20+ hour awake days.   They mess you up something fierce McStagger.

Maxed out my pits for Thanksgiving Turkeys.  Using another pit (commercial type w propane "assist") to hold them all hot.  Could have used it as a smoker as well but I hate the smoke it produces.  Glad I got to test one out against my normal stick burners....the difference was pretty substantial.  I could taste the bitterness of the propane assist one instantly.  

Oh and Thanksgiving will likely be an 20 hour awake day.  I am officially getting too old for this poop.
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At least you're getting rich doing what you love!

 
tipsy mcstagger said:
Reminder to self #23:  Quit having 20+ hour awake days.   They mess you up something fierce McStagger.

Maxed out my pits for Thanksgiving Turkeys.  Using another pit (commercial type w propane "assist") to hold them all hot.  Could have used it as a smoker as well but I hate the smoke it produces.  Glad I got to test one out against my normal stick burners....the difference was pretty substantial.  I could taste the bitterness of the propane assist one instantly.  

Oh and Thanksgiving will likely be an 20 hour awake day.  I am officially getting too old for this poop.
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Those turkeys look fantastic though.  Good luck with the crazy week.  And take a vacation soon!

 
Lol...its just a big o barrel of laughs and gold i'm rolling in.

Gotta say... I have paid off a lot of debt this year but rolling in it I am not.....yet.  2017 should be my best year financially....but that isn't really saying much.

 
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Was not sleeping at all this past week....the thought of forgetting someones turkey had my anxiety through the roof.  Thankfully everyone that ordered actually got their turkey.  5 replies so far "best turkey ever" including some of the ones I cooled off and they reheated.   That they remained juicy is a testament to BRINING.   BRINE YOUR POULTRY !!!!

Wish I had the overnight guy today...that was a very tough wake up and leave the house before 3am.   No way i was staying all night after that feast at the MIL's....nor was I going to make my guy do it either.  Oh well...no brisket for lunch.  Doubt anyone is coming in early anyway.

 
tipsy mcstagger said:
Was not sleeping at all this past week....the thought of forgetting someones turkey had my anxiety through the roof.  Thankfully everyone that ordered actually got their turkey.  5 replies so far "best turkey ever" including some of the ones I cooled off and they reheated.   That they remained juicy is a testament to BRINING.   BRINE YOUR POULTRY !!!!

Wish I had the overnight guy today...that was a very tough wake up and leave the house before 3am.   No way i was staying all night after that feast at the MIL's....nor was I going to make my guy do it either.  Oh well...no brisket for lunch.  Doubt anyone is coming in early anyway.
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What kind of brine do you use Tipsy? I was thinking of trying a cajun brine of some kind but no clue where to start.

 
One Turkey:  Five gallon bucket.  Dissolve one cup sugar and one cup salt together.  Add a cup of oj & a cup of soy sauce.  Place turkey in bucket and cover with cold water.   I let mine brine 6+ hours minimum.

Twenty+ Turkeys:  You don't have a fridge big enough.

 
My old marinade (not really a brine) for frying turkeys:   Cover turkey in milk and a bottle of hot sauce.  Let sit overnight.    Fried turkey > Smoked any and every day of the year.   Both are good but fried is just impossible to beat.

 
tipsy mcstagger said:
One Turkey:  Five gallon bucket.  Dissolve one cup sugar and one cup salt together.  Add a cup of oj & a cup of soy sauce.  Place turkey in bucket and cover with cold water.   I let mine brine 6+ hours minimum.

Twenty+ Turkeys:  You don't have a fridge big enough.
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Thanks, wasn't looking for the recipe per se. Just seeing if you went with a normal style brine or something creole inspired. Do you think a cajun brine would give some good heat and flavor?

 
tipsy mcstagger said:
One Turkey:  Five gallon bucket.  Dissolve one cup sugar and one cup salt together.  Add a cup of oj & a cup of soy sauce.  Place turkey in bucket and cover with cold water.   I let mine brine 6+ hours minimum.

Twenty+ Turkeys:  You don't have a fridge big enough.
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Wow. That is just an amazing group of ingredients on paper. How does one come up with that combination? Is there a scientific basis to it then just experimentation? How did it evolve? Very interested in hearing about it.

 
Hawks64 said:
Thanks, wasn't looking for the recipe per se. Just seeing if you went with a normal style brine or something creole inspired. Do you think a cajun brine would give some good heat and flavor?
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Personally (and I realize you did not ask me) I'd be hesitant about making the meat spicy, and lean more towards making the stuffing and/or skin spicy. I have come to realize that, shockigly, not everyone enoys spice (read chili) as much as I do, so it is sometimes necessary to move it to the "supplemental" side so people can choose the degree to which they take it. If you make the meat too spicy (for the wussies), they will say it is inedible...

 
johnnyrock62000 said:
Wow. That is just an amazing group of ingredients on paper. How does one come up with that combination? Is there a scientific basis to it then just experimentation? How did it evolve? Very interested in hearing about it.
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sugar and salt is well known....most say more sugar than salt.  the oj and soy thing came about through lots of online reading before I opened the bbq.  I played with many combos, including root beer, coke, sprite for poultry, even an experiment with onion soup packets but stuck with the sugar, salt, oj, soy thing because it worked.   I use the same for both ribs and chicken.  Funny thing is I have never tried injecting or brining the pork butts...They have no problem remaining juicy.   Perhaps I will play with that soon.

 
msommer said:
Personally (and I realize you did not ask me) I'd be hesitant about making the meat spicy, and lean more towards making the stuffing and/or skin spicy. I have come to realize that, shockigly, not everyone enoys spice (read chili) as much as I do, so it is sometimes necessary to move it to the "supplemental" side so people can choose the degree to which they take it. If you make the meat too spicy (for the wussies), they will say it is inedible...
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I was thinking more for chickens than turkeys since I can smoke a spicy and a regular...not sure where to start for a creole type though. Just Cayenne or something like Zattarran's? Would you still use the same amounts of salt and sugar?

 
When I marinade chicken I sometime add chili to the marinade, so that's where you could start.

Alternatively another method would be to make a chli infused oil (sounds fancy but really it's just putting come crushed chili together with some olive oil for a week or so) and after your usual brine, apply this UNDER the skin (lift the skin from the meat, stick your hand in there and spread).

For adjusting the heat you can abviously adjust the chili part, and substitute paprika for the chili you leave out

Actually grillied, spatchcocked chicken dusted wirh paprika and salt so it is completely red on the skin is one of my daughters favorites!

 
My wife has a cousin who lives in NOLA.  They were chatting on FB and she invited us to come down for a visit :excited:  So not only do I now have an excuse to plan a 14-hour drive, but we may also have a free place to crash.

Efforting something after the first of the year.  Will definitely hit up NOLA Brewing whenever we get it planned.

I'm thinking we may want to avoid the crowds/madness around Fat Tuesday (Feb 28 in 2017) for our first visit.  Is it crazy down there for the entire Carnival period (starting Jan 6), or mostly just closer to the end?

 
heckmanm said:
My wife has a cousin who lives in NOLA.  They were chatting on FB and she invited us to come down for a visit :excited:  So not only do I now have an excuse to plan a 14-hour drive, but we may also have a free place to crash.

Efforting something after the first of the year.  Will definitely hit up NOLA Brewing whenever we get it planned.

I'm thinking we may want to avoid the crowds/madness around Fat Tuesday (Feb 28 in 2017) for our first visit.  Is it crazy down there for the entire Carnival period (starting Jan 6), or mostly just closer to the end?
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Starts getting crazy on Feb. 17 and really nuts the next weekend. Anytime before that and you're good to go.

 
Gamma1210 said:
NOLA brewing with a spot on CNBC
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heard about that but missed it.

in more fun news:   Kirsten Dunst & Elle Fanning ate my food last night up here....sadly I was watching 11 year old kids play co-ed soccer.  life is cruel.

 
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In looking at it, I feel like I could take down the all meats, all sides or at the very least put a major hurting on it.  are my eyes deceiving me?

 
Baloney Sandwich said:
In looking at it, I feel like I could take down the all meats, all sides or at the very least put a major hurting on it.  are my eyes deceiving me?
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yes. No way 

I am a fat guy and I couldnt even come close. At least, that was how it was on Magazine. I have not been to the brewery, but I doubt much has changed in terms of the portions. 

 
AcerFC said:
yes. No way 

I am a fat guy and I couldnt even come close. At least, that was how it was on Magazine. I have not been to the brewery, but I doubt much has changed in terms of the portions. 
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They got bigger

Seriously

 
Tipsey -- what is story with Hogs for Cause? The music lineup is awesome and we are thinking of making a trip on down. Are you working a team? Any tips on how to make it a great time besides praying it doesn't rain? Is buying the VIP a deal with the Hog Bucks or whatever its called a deal - what are the hours for eating? Am I getting a chance to sample all the teams wares or is it like Memphis where you need to know someone on teams.? 

 
Hogs is a blast...and unlike Memphis in May it is a blast for all that come:. Music is much better, Alcohol flows for everyone, and you can spend all day sampling food from the 80+ teams.  At least three teams throw intense parties like my boy Icon, and you don't have to know anyone to get in.  Everything is geared to raise funds so nobody shuts others out.  The rain has been a bit of a downer for most of the years its been going on, but it is being held in a much better draining area this year (UNO Lakefront).  The VIP stuff...not sure if worth it but i believe you can be a judge if you buy it.  And make sure you give my team credit when you purchase online...Team Hog Dat Nation is the one i joined awhile back. Running my own team was for the birds...now i just cook a couple items and leave the stress of it to others.

Hope you and others can come!

 
tipsy mcstagger said:
Hogs is a blast...and unlike Memphis in May it is a blast for all that come:. Music is much better, Alcohol flows for everyone, and you can spend all day sampling food from the 80+ teams.  At least three teams throw intense parties like my boy Icon, and you don't have to know anyone to get in.  Everything is geared to raise funds so nobody shuts others out.  The rain has been a bit of a downer for most of the years its been going on, but it is being held in a much better draining area this year (UNO Lakefront).  The VIP stuff...not sure if worth it but i believe you can be a judge if you buy it.  And make sure you give my team credit when you purchase online...Team Hog Dat Nation is the one i joined awhile back. Running my own team was for the birds...now i just cook a couple items and leave the stress of it to others.

Hope you and others can come!
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:goodposting:

We go both days....it's a blast

 
Tipsy - How many people can your space hold?  My company may be doing a leadership retreat for about 50 people sometime around April/May.  I don't want to make any promises but I might be able to get us to have a dinner there one night if you can accommodate.

 
Kanil said:
Tipsy - How many people can your space hold?  My company may be doing a leadership retreat for about 50 people sometime around April/May.  I don't want to make any promises but I might be able to get us to have a dinner there one night if you can accommodate.
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Kanil - last weekend of April and first weekend of May is JazzFest - it gets really busy down there. Not sure if your team has booked it but I'd get on it for that many people - for rooms, dinners and events.

 
ffldrew said:
Kanil - last weekend of April and first weekend of May is JazzFest - it gets really busy down there. Not sure if your team has booked it but I'd get on it for that many people - for rooms, dinners and events.
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Thanks for the heads up.  They're working on it now.  Apparently they're not sure exactly what date or which city even.  NO was definitely the top vote getter though so I think they're doing everything they can to make it happen there.

 
Kanil said:
ffldrew said:
Kanil - last weekend of April and first weekend of May is JazzFest - it gets really busy down there. Not sure if your team has booked it but I'd get on it for that many people - for rooms, dinners and events.
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Thanks for the heads up.  They're working on it now.  Apparently they're not sure exactly what date or which city even.  NO was definitely the top vote getter though so I think they're doing everything they can to make it happen there.
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It will probably cost more in airfare and rooms - but the entertainment in the city would be off the hook. Although I don't know if I could sit in a meeting room working knowing that some world class music was going on for the day just across town.

 
ffldrew said:
It will probably cost more in airfare and rooms - but the entertainment in the city would be off the hook. Although I don't know if I could sit in a meeting room working knowing that some world class music was going on for the day just across town.
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We'll probably have a couple 10 hour days of meetings but then we'll have a couple days to just hang out as a team since most of us don't ever see eachother day to day (large distributed workforce).  At the end of the week they'll fly in spouses to party for the weekend.

 
Saw this in the Gambit and of course knew I had to post it here.


 


Smoked stacks: New Orleans searches for its own barbecue style 



Exploring the city’s barbecue renaissance


...

"The history of barbecue in New Orleans sort of parallels the relationship between New Orleans and the South," says author Lolis Eric Elie. "We are Southern, geographically, but in terms of culture, our Southernness is rightly questioned." In 1994, when he and photographer Frank Stewart were conducting research for their book Smokestack Lightning: Adventures in the Heart of Barbecue Country, neither his hometown of New Orleans nor anywhere else in Louisiana was included.

"Part of that was the effect of time and money, but part of it was that we were interested in visiting places that defined their identity largely through barbecue ... and New Orleans is not one of those places," Elie says. "The barbecue renaissance we're experiencing now is really the reflection of a coalescing of national culture. Regional foods that are getting popular enough are becoming national foods, and in this coalescing, Southern foods are reaching a point of dominance."

  Though many credit The Joint in Bywater for paving the way for the current barbecue revival, New Orleans long has had its own style of grilling and smoking meats. There was Ms. Hyster's hickory-smoked ribs and chicken in Central City, Hillbilly Barbecue in Harahan, Walker's BBQ in New Orleans East (purveyor of a cochon de lait po-boy that remains a favorite offering at the New Orleans Jazz and Heritage Festival). And what would a second line be without someone selling thick sausages and ribs from a smoker in the bed of a pickup truck?

...

Neil McClure was another pioneer of the barbecue pop-up scene, starting in 2011 at Dante's in the Riverbend.

  "I had started playing around with barbecue back right after (Hurricane) Katrina, when I was feeding first responders in Gulfport (Mississippi) for about a month," McClure recalls. "That's when I really started barbecuing, because we were doing it every day ... and it got me hooked."

  McClure, who runs McClure's Barbecue inside NOLA Brewing on Tchoupitoulas Street, says his barbecue style — smoking meats over a fire for close to 20 hours — falls somewhere between the styles of Texas and the Carolinas.

  "It's about the level of smoke that penetrates the meat," McClure says. "With what I'm doing, it's a clean-burning fire where you can barely see the smoke when it's running at it's best."

  McClure's brisket most closely resembles those made in Texas, predominantly seasoned with black pepper and salt. Though all his barbecue is prepared "dry," he offers sauces that serve as a regional tour of barbecue styles, ranging from a North Carolina vinegar-tinged sauce to a creamy, mayo-based Alabama medley and an Asian-influenced version made with hoisin and soy. (His sweet and spicy Kansas City-style sauce won first place at Hogs for the Cause's 2016 competition.)

...
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NREC34 said:
I'm staying in Laplace Louisiana this week and I have decided to finally hit this place. 
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Hit up Mosca's over there as well - you are really close. Great Italian  - cash only place. The Chicken a la Grande and Oysters are killer.

Forgot - thought you were on west bank - so you would have a drive from where you are.

 
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