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McClure's BBQ (1 Viewer)

Godsbrother said:
Hey Tipsy,  I have a buddy on a business trip in New Orleans and I told him he had to stop by.  His name is Neal and been in the meat business for 25 years.  

If you're working tonight and someone comes asking for you and mentions Godsbrother pretend that you know me.
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I bet he knows my friend Bob...he is also in the "meat" business 

 
Unleashed my fried chicken on the world yesterday.....it went over really well.    Fried Chicken was going to be one of the pillars of the restaurant concept I have been gnawing on since the mid 80's when I first got in the industry.    I have been practicing for the better part of 30 years.....always had good chicken but yesterday was the first time I charged money for it.    Yesterday was the best stuff I have made in my opinion.   Buttermilk soaked is fairly new to me as I have always just dusted raw chicken with seasoned flour.    I let the yard birds soak all night in buttermilk and hot sauce and ended up with a new dust as well....not just seasoned flour but also corn starch.  The chicken was the best crust I've ever made.   Never thought to use corn starch until a friend asked for some gluten free and suggested I try just corn starch.

So....when I do go with my next brick & mortar place, you can bet your #### it will have fried chicken as well as the bbq.     As it is now, I will run the fried chicken either monthly or possibly weekly.  

The concept I always dreamed of would absolutely kill it in this market right now.   Oh to have money or access to it....    I'd share the details with y'all, but don't want any of the spies here stealing my shtick before I can do it.   Maybe later :)

 
Swing 51 said:
How much $$ did you charge for the fried chicken and how many pieces and sides (if any) do you get?
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$10 for two piece with redbeans & rice and cornbread....we let people sub the two sides if they wanted but it was Monday so all but one person went with the red beans.  (Red Beans on Monday is a long standing tradition down here)   $12 for 3 piece.   

 
tipsy mcstagger said:
$10 for two piece with redbeans & rice and cornbread....we let people sub the two sides if they wanted but it was Monday so all but one person went with the red beans.  (Red Beans on Monday is a long standing tradition down here)   $12 for 3 piece.   
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Is yours better than Popeyes?

:scared:

 
Love me some fried chicken with some kick.  

Tipsy, you're gonna make it real hard on me when I finally make it to your place and deciding what to eat. 

NTTAWWT 

:thumbup:

 
tipsy mcstagger said:
Unleashed my fried chicken on the world yesterday.....it went over really well.    Fried Chicken was going to be one of the pillars of the restaurant concept I have been gnawing on since the mid 80's when I first got in the industry.    I have been practicing for the better part of 30 years.....always had good chicken but yesterday was the first time I charged money for it.    Yesterday was the best stuff I have made in my opinion.   Buttermilk soaked is fairly new to me as I have always just dusted raw chicken with seasoned flour.    I let the yard birds soak all night in buttermilk and hot sauce and ended up with a new dust as well....not just seasoned flour but also corn starch.  The chicken was the best crust I've ever made.   Never thought to use corn starch until a friend asked for some gluten free and suggested I try just corn starch.

So....when I do go with my next brick & mortar place, you can bet your #### it will have fried chicken as well as the bbq.     As it is now, I will run the fried chicken either monthly or possibly weekly.  

The concept I always dreamed of would absolutely kill it in this market right now.   Oh to have money or access to it....    I'd share the details with y'all, but don't want any of the spies here stealing my shtick before I can do it.   Maybe later :)
Click to expand...
Perfecting fried chicken to go along with your BBQ business is a great idea tm.  A San Diego chef recently opened up a limited menu fried chicken casual dining joint (Crack Shack) next too his successful trendy restaurant and they are killing it - every person I've talked to loves it.  

 
In The Zone said:
Love me some fried chicken with some kick.  

Tipsy, you're gonna make it real hard on me when I finally make it to your place and deciding what to eat. 

NTTAWWT 

:thumbup:
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This chicken doesn't really have much "kick" from the hot sauce in the soak....some.   The seasoning gives it a little.   But I don't want it to be part of the Nashville hot chicken craze...I like my stuff more old school.

 
For the HOT FIRE chicken, I save that for the occasional fried chicken sandwich we just ran....it was nose running hot and really good.    It too will be back, but I may also run a version with bacon & blue cheese as those two things with good fried chicken are THE BOMB.

 
tipsy mcstagger said:
  I'd share the details with y'all, but don't want any of the spies here stealing my shtick before I can do it.   Maybe later :)
Click to expand...
tipsy mcstagger said:
deep.   i like pan fried but it takes longer and requires a much bigger kitchen than I have currently.     The deep fryer did a GREAT job.
Click to expand...
tipsy mcstagger said:
For the HOT FIRE chicken, I save that for the occasional fried chicken sandwich we just ran....it was nose running hot and really good.    It too will be back, but I may also run a version with bacon & blue cheese as those two things with good fried chicken are THE BOMB.
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:blackdot: for when tipsy decides to be gracious in sharing his pan fried rendition of HOT FIRE chicken recipe. TIA!!!!       ;)

 
higgins said:
:blackdot: for when tipsy decides to be gracious in sharing his pan fried rendition of HOT FIRE chicken recipe. TIA!!!!       ;)
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That buttermilk soak for the chicken breasts had twice as much hot sauce in with it than my regular fried chicken.   And it gets a hotter seasoning base in the flour plus a sprinkle at the end.   Then covered in our house made hot sauce.  I have to tone it back next time even though I had no body complain.  The amount of sweat it gave me and the brewery guys that all got it was noticeable.  I am not trying to hurt people :)

 
tipsy mcstagger said:
That buttermilk soak for the chicken breasts had twice as much hot sauce in with it than my regular fried chicken.   And it gets a hotter seasoning base in the flour plus a sprinkle at the end.   Then covered in our house made hot sauce.  I have to tone it back next time even though I had no body complain.  The amount of sweat it gave me and the brewery guys that all got it was noticeable.  I am not trying to hurt people :)
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"Ooohhh, hurt me, baby... hurt me!"

 
Going to be in New Orleans in early August! So pumped to enjoy Tipsy's grub for the first time. If my 11/13 year old boys are with me, what time can/can't they be in the building? TIA

 
soothsayer said:
Going to be in New Orleans in early August! So pumped to enjoy Tipsy's grub for the first time. If my 11/13 year old boys are with me, what time can/can't they be in the building? TIA
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Kids can be here whenever as long as they are a parent.    Holler at me when its closer to the trip.

 
tipsy mcstagger said:
Unleashed my fried chicken on the world yesterday.....it went over really well.    Fried Chicken was going to be one of the pillars of the restaurant concept I have been gnawing on since the mid 80's when I first got in the industry.    I have been practicing for the better part of 30 years.....always had good chicken but yesterday was the first time I charged money for it.    Yesterday was the best stuff I have made in my opinion.   Buttermilk soaked is fairly new to me as I have always just dusted raw chicken with seasoned flour.    I let the yard birds soak all night in buttermilk and hot sauce and ended up with a new dust as well....not just seasoned flour but also corn starch.  The chicken was the best crust I've ever made.   Never thought to use corn starch until a friend asked for some gluten free and suggested I try just corn starch.

So....when I do go with my next brick & mortar place, you can bet your #### it will have fried chicken as well as the bbq.     As it is now, I will run the fried chicken either monthly or possibly weekly.  

The concept I always dreamed of would absolutely kill it in this market right now.   Oh to have money or access to it....    I'd share the details with y'all, but don't want any of the spies here stealing my shtick before I can do it.   Maybe later :)
Click to expand...
This guy is a Memphis native Howlin Ray's that is absolutely killing it in Los Angeles.  I have waited 2-3 hours every time i eat here.  Different than Gus's but equally as good. In fact i actually may like it better than Gus's chicken.  You should go for it, everyone loves fried chicken. 

 
sbonomo said:
This guy is a Memphis native Howlin Ray's that is absolutely killing it in Los Angeles.  I have waited 2-3 hours every time i eat here.  Different than Gus's but equally as good. In fact i actually may like it better than Gus's chicken.  You should go for it, everyone loves fried chicken. 
Click to expand...
taking investor money now :)

 
tipsy mcstagger said:
deep.   i like pan fried but it takes longer and requires a much bigger kitchen than I have currently.     The deep fryer did a GREAT job.
Click to expand...
Brine the chicken and use a pressurized deep fryer. This keep the chicken moist... EVERY... SINGLE.... TIME! 

You'll want that for consistency. 

 
Just ate at Mcclures in N.O. Some of the best Bbq I have ever had. Huge plates of food too. My wife said it was great also. Good stuff. 

 
Politician Spock said:
Brine the chicken and use a pressurized deep fryer. This keep the chicken moist... EVERY... SINGLE.... TIME! 

You'll want that for consistency. 
Click to expand...
The brine in the buttermilk solves any issues with moisture.

Pressure cooking chicken is not my thing...i'll let KFC do that. Plus I don't have any room for more equipment.  I have deep fryers and they produce a very consistent product....a product I am confident is good enough to be the centerpiece of an all chicken joint if I was headed that way.    I look at pressure cooking chicken the same way as I look at using charcoal or gas to assist my bbq smoking....not going to happen.

Having just said that....I need to admit I might be a snob.

 
tipsy mcstagger said:
The brine in the buttermilk solves any issues with moisture.

Pressure cooking chicken is not my thing...i'll let KFC do that. Plus I don't have any room for more equipment.  I have deep fryers and they produce a very consistent product....a product I am confident is good enough to be the centerpiece of an all chicken joint if I was headed that way.    I look at pressure cooking chicken the same way as I look at using charcoal or gas to assist my bbq smoking....not going to happen.

Having just said that....I need to admit I might be a snob.
Click to expand...
No problem. 

Pressure cooking also cooks the chicken nearly twice as fast, making it easier to match supply with demand. It's not a bad idea to give it a second consideration.... or third or fourth....

 
tipsy mcstagger said:
The brine in the buttermilk solves any issues with moisture.

Pressure cooking chicken is not my thing...i'll let KFC do that. Plus I don't have any room for more equipment.  I have deep fryers and they produce a very consistent product....a product I am confident is good enough to be the centerpiece of an all chicken joint if I was headed that way.    I look at pressure cooking chicken the same way as I look at using charcoal or gas to assist my bbq smoking....not going to happen.

Having just said that....I need to admit I might be a snob.
Click to expand...
Preach on, brother.

 
Foosball God said:
Will the All Meats All Sides include fried chicken?  Asking for a friend...
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I'd be surprised. Unrelated product and already is a flat out mountain of food that's probably borderline on profitability to begin with :lol:  

However, If I know @tipsy mcstagger at all (and I've met the fella once or twice) I'm guessing that if an FBG made it known they were coming in town and wanted an All Meats platter, but were also excited to try the chicken... I'd imagine there's a chance you might find a stray thigh on said platter*... because that's the kind of dude he is. 

*Disclaimer: That he's actually already cooking chicken that day. 

 
Last edited by a moderator:
@tipsy mcstagger My fam and I have lunch at McClure's on the docket next Saturday, August 12th. As with any family vacation, dates and times subject to change, but that's the current plan. Will ping you again late next week to confirm. We are so looking forward to the 'cue.

While not designed as a BBQ-themed trip, I'll get to enjoy Joe's KC, Rendezvous and McClure's next Tuesday, Thursday, and Saturday if our schedule holds. That's quite a run. Then heading north to Nashville - am now accepting BBQ recommendations for Tuscaloosa or Birmingham as a great lunch stop en route. :thumbup: I'd also take any downtown STL recommendations if anyone has any. TIA.

 
soothsayer said:
@tipsy mcstagger My fam and I have lunch at McClure's on the docket next Saturday, August 12th. As with any family vacation, dates and times subject to change, but that's the current plan. Will ping you again late next week to confirm. We are so looking forward to the 'cue.

While not designed as a BBQ-themed trip, I'll get to enjoy Joe's KC, Rendezvous and McClure's next Tuesday, Thursday, and Saturday if our schedule holds. That's quite a run. Then heading north to Nashville - am now accepting BBQ recommendations for Tuscaloosa or Birmingham as a great lunch stop en route. :thumbup: I'd also take any downtown STL recommendations if anyone has any. TIA.
Click to expand...
For STL, go to Bogart's in Soulard. There are a couple other options, but I think they are easily the best and most consistent. You'll hear Pappy's too but I'm not a big fan.

 
Politician Spock said:
Sorry to hear it Tipsy.

I opened a restaurant seven months ago. We have over 11,000 likes on Facebook and a 4.8 rating from 59 reviews. We've also been profitable from day 1. After seeing the first three months of revenue I quit my corporate job and only work at the restaurant about 20 hours a week. I feel like I am semi-retired. I guess I am now that I think about it. It's a very low labor operation, and a well oiled machine. I'm going to see what next summer brings revenue wise. If it meets my expectations, I'm not going to hesitate in opening up a 2nd location. I've got the time to manage both. If I got really efficient, I could probably manage 3 or 4. 
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Following up to this post from 11 months ago.... We are over 19,000 Facebook likes now. Rating is at 4.7 from over 200 reviews. In the past 12 months our EBITDA is just under $130K. I work around 10 hours a week now, sometimes 15. My wife works 10 hours a week at most. I used to have a salary of $160K and benefits from the corporate job I left, but that was 50 hours a week plus being on the road 50% of the time. The additional $30K and benefits were NOT worth working four times as much and traveling. We are home with our three kids (14, 12, and 9) a lot now. 

A business just closed down about 5 miles away from us in an area we'd like to open in. With a vanilla box, it takes about $250K to build out our business, but we could flip the closed business and be open for $50K to $100K. I'm having my realtor inquire as to what they plan to do with the location. If we get it, by the end of 2018 we could be making $250Kyr in EBITDA, and only working 20 to 30 hours per week, with my wife working maybe 20. 

 
gianmarco said:
For STL, go to Bogart's in Soulard. There are a couple other options, but I think they are easily the best and most consistent. You'll hear Pappy's too but I'm not a big fan.
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Except now they are both run by the same guy. Mike Emerson has stepped down from Pappy's and Skip Steele from Bogart's has taken over. 

That being said, I prefer Bogart's to Pappy's too. Those beans push it over the top. They're almost as good as mine  :yes:

 
Politician Spock said:
Following up to this post from 11 months ago.... We are over 19,000 Facebook likes now. Rating is at 4.7 from over 200 reviews. In the past 12 months our EBITDA is just under $130K. I work around 10 hours a week now, sometimes 15. My wife works 10 hours a week at most. I used to have a salary of $160K and benefits from the corporate job I left, but that was 50 hours a week plus being on the road 50% of the time. The additional $30K and benefits were NOT worth working four times as much and traveling. We are home with our three kids (14, 12, and 9) a lot now. 

A business just closed down about 5 miles away from us in an area we'd like to open in. With a vanilla box, it takes about $250K to build out our business, but we could flip the closed business and be open for $50K to $100K. I'm having my realtor inquire as to what they plan to do with the location. If we get it, by the end of 2018 we could be making $250Kyr in EBITDA, and only working 20 to 30 hours per week, with my wife working maybe 20. 
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great job man.   opening a bbq joint is not the brightest idea compared to that.  i am foing ok but my food and labor are the worst ive ever managed.   i understand a little better why so many bbq joints use a southern pride for smoking and canned sides....still.,..not for me.   If i were just getting started I would definitely rethink some things.

 
tipsy mcstagger said:
great job man.   opening a bbq joint is not the brightest idea compared to that.  i am foing ok but my food and labor are the worst ive ever managed.   i understand a little better why so many bbq joints use a southern pride for smoking and canned sides....still.,..not for me.   If i were just getting started I would definitely rethink some things.
Click to expand...
I couldn't imagine you being a set it and forget Ron Popeil type of guy Tipsy :)

 
soothsayer said:
@tipsy mcstagger My fam and I have lunch at McClure's on the docket next Saturday, August 12th. As with any family vacation, dates and times subject to change, but that's the current plan. Will ping you again late next week to confirm. We are so looking forward to the 'cue.

While not designed as a BBQ-themed trip, I'll get to enjoy Joe's KC, Rendezvous and McClure's next Tuesday, Thursday, and Saturday if our schedule holds. That's quite a run. Then heading north to Nashville - am now accepting BBQ recommendations for Tuscaloosa or Birmingham as a great lunch stop en route. :thumbup: I'd also take any downtown STL recommendations if anyone has any. TIA.
Click to expand...
Am on track for lunch at McClure's on Saturday - so pumped. So far on this trip I've enjoyed Oklahoma Joe's (an unexpected surprise in Lincoln), Joe's KC BBQ, and today I had chicken at Gus' in Memphis. My word have I eaten amazing food this week. The hits just keep on coming!!! :NomNomNom:

 
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