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Started By
Message
re: Central City BBQ - Review
Posted on 4/12/17 at 7:49 pm to cgrand
Posted on 4/12/17 at 7:49 pm to cgrand
quote:
I know that's not what I meant I just think that the fetishization of #STICKBURN is funny (or whatever the hell chef rob was saying) when he's failed at every try he's made at this. You either want to make money serving people food or you want to be a martyr that smells like smoke.
You gonna let this man talk to you like that Rob?
0
Posted on 4/12/17 at 7:50 pm to cgrand
I don't think Rob's failure at CCBBQ is his fault. The typical American whore wants to haul arse and get paid. That's why we're animals. Murrica.
If Rob had tried setting up shop in a place like Mandeville or Bay St. Louis where he could have grown, and created more brand awarness, the business would have had time to expand when it was appropriate.
It's a crying shame a place like the Shed off I-10 is open, and Rob is thinking about his next pop up.
If Rob had tried setting up shop in a place like Mandeville or Bay St. Louis where he could have grown, and created more brand awarness, the business would have had time to expand when it was appropriate.
It's a crying shame a place like the Shed off I-10 is open, and Rob is thinking about his next pop up.
Posted on 4/12/17 at 7:50 pm to cgrand
quote:
I just think that the fetishization of #STICKBURN is funny (or whatever the hell chef rob was saying) when he's failed at every try he's made at this. You either want to make money serving people food or you want to be a martyr that smells like smoke.
Aaron Franklin may disagree with you. Nola just isn't a "true" BBQ town. Took me 7 years to understand that.
Posted on 4/12/17 at 7:57 pm to BRgetthenet
quote:
If Rob had tried setting up shop in a place like Mandeville or Bay St. Louis where he could have grown, and created more brand awarness, the business would have had time to expand when it was appropriate.
Agreed!
Posted on 4/12/17 at 7:57 pm to TheChefRob
Aaron franklin built his business the hard way and still cooks his meat the hard way
he also doesn't have a 200 seat full service dining room
I doubt that the meat eaters in Austin are any different than the meat eaters in New Orleans. blaming "electric smoker BBQ" preference in Nola for a bad business plan is pretty rich
he also doesn't have a 200 seat full service dining room
I doubt that the meat eaters in Austin are any different than the meat eaters in New Orleans. blaming "electric smoker BBQ" preference in Nola for a bad business plan is pretty rich
Posted on 4/12/17 at 8:12 pm to cgrand
quote:I 100% disagree with you
I doubt that the meat eaters in Austin are any different than the meat eaters in New Orleans. blaming "electric smoker BBQ" preference in Nola for a bad business plan is pretty rich
Texans will appreciate true BBQ more than Louisianans would
Just like Louisianans would appreciate true cajun and creole seafood dishes more
This post was edited on 4/12/17 at 8:16 pm
Posted on 4/12/17 at 8:20 pm to TheChefRob
quote:
Aaron Franklin may disagree with you. Nola just isn't a "true" BBQ town. Took me 7 years to understand that.
I don't know man, I have always said that and this board has too. I think we just feel lucky it's gotten better.
Posted on 4/12/17 at 9:25 pm to t00f
Blue oak didn't have a smoker like that out there.
Posted on 4/12/17 at 10:08 pm to cgrand
quote:
I doubt that the meat eaters in Austin are any different than the meat eaters in New Orleans. blaming "electric smoker BBQ" preference in Nola for a bad business plan is pretty rich
Couldn't disagree more
Posted on 4/12/17 at 10:13 pm to arseinclarse
BOB has always delivered no matter what they were using, We would go listen to music at Chickie Wah Wah and I would leave the wife and go get BBQ and eat outside. Always a hit.
Posted on 4/13/17 at 1:45 am to cgrand
quote:
Aaron franklin built his business the hard way and still cooks his meat the hard way
he also doesn't have a 200 seat full service dining room
I doubt that the meat eaters in Austin are any different than the meat eaters in New Orleans. blaming "electric smoker BBQ" preference in Nola for a bad business plan is pretty rich
This seems right, to me. Chef Rob made some bad arse Q at one point in time. And then it wasn't as bad arse. I think at NOLA Smokehouse it was better than CCBBQ, but that's subjective. I just don't think that the model was sustainable. If Aaron Franklin had tried to grow his model into that scale of a space instantaneously, he would have been unsuccessful. I feel like it's one of those things that takes time. And going in with an investor/money person that wants immediate dividends probably will not contribute to that.
No disrespect to Chef Rob. But home boy wasn't set up to be successful. And that sucks.
Posted on 4/13/17 at 5:55 am to lsupride87
quote:
Texans will appreciate true BBQ more than Louisianans would
You consider Austininte real Texans? 50% of the people in this town are from states that touch the Mason Dixon line or California.
This all stems from a bad business plan, nothing more.
This post was edited on 4/13/17 at 6:03 am
Posted on 4/13/17 at 7:36 am to cgrand
We used a traditional offset smoker for Hogs.
This post was edited on 4/13/17 at 7:38 am
Posted on 4/13/17 at 7:42 am to thegreatboudini
quote:At the time Franklin BBQ, Salt lick, etc etc were established and made popular, it was well before the mass influx of out of towners had taken over Austin.....
You consider Austininte real Texans? 50% of the people in this town are from states that touch the Mason Dixon line or California.
In Louisiana, you make it in BBQ with a "good atmosphere" and service. Most people here, wouldn't know good BBQ if it slapped them in the mouth.
Same way a "cajun restaurant" in Texas depends more on atmosphere and service than authentic taste.
This post was edited on 4/13/17 at 7:43 am
Posted on 4/13/17 at 7:55 am to rjevans123
Too many tards trying to ruin your shine.
Sucks you have to come in here and straighten the record.
I designed a sexy shirt. Let's see how it comes out.
Sucks you have to come in here and straighten the record.
I designed a sexy shirt. Let's see how it comes out.
This post was edited on 4/13/17 at 7:56 am
Posted on 4/13/17 at 7:58 am to cgrand
quote:
they had two of them side by side behind the booth
Wrong.
They had a traditional smoker and their trailer. You must have been drunk. They had two portolets whose red shine may have distracted you,
You must be confused with pigglesworth.
This post was edited on 4/13/17 at 7:59 am
Posted on 4/13/17 at 8:03 am to arseinclarse
CaptinPorkenHeimer had a southern pride out there too.
Posted on 4/13/17 at 8:18 am to arseinclarse
I saw Blue Oak using a traditional smoker at Hogs
Posted on 4/13/17 at 8:51 am to cgrand
quote:
Aaron franklin built his business the hard way and still cooks his meat the hard way he also doesn't have a 200 seat full service dining room I doubt that the meat eaters in Austin are any different than the meat eaters in New Orleans. blaming "electric smoker BBQ" preference in Nola for a bad business plan is pretty rich
New Orleans doesn't have a BBQ restaurant as good as Austin's 10th best BBQ restaurant. Fact. #STICKBURN
Posted on 4/13/17 at 8:56 am to Burt Reynolds
quote:And we never will. Because our popular BBQ restaurants will always depend on who has the best feel, cool eclectic items on the wall, and good blues music in the background.
New Orleans doesn't have a BBQ restaurant as good as Austin's 10th best BBQ restaurant. Fact. #STICKBURN
For example, Blue Oak is the tits for wings and sprouts. But, their BBQ in my opinion is not that special. CCBBQ was better with Rob. But Blue Oak is a cool place, and the guys that run it are cool guys that everyone on here likes/is friends with, so it will be popular.
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