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Message
re: Central City BBQ - Review
Posted on 4/13/17 at 9:00 am to Burt Reynolds
Posted on 4/13/17 at 9:00 am to Burt Reynolds
quote:
New Orleans doesn't have a BBQ restaurant as good as Austin's 10th best BBQ restaurant. Fact. #STICKBURN
You are correct...now. My brisket came damn close most days. Great BBQ is SO hard to do without shortcuts. All of the things you have to keep in mind is maddening. Was the hardest cuisines I ever cooked hands down. I respect anybody that makes a living doing this, Southern Pride or not.
0
Posted on 4/13/17 at 9:06 am to lsupride87
There is plenty of shite BBQ in Texas.
Posted on 4/13/17 at 9:15 am to BRgetthenet
If chef rob was so great why couldn't he supply BBQ past 2pm?
Posted on 4/13/17 at 9:17 am to arseinclarse
I stand corrected about blue oak then
there were plenty of southern pride smokers out there though
there were plenty of southern pride smokers out there though
Posted on 4/13/17 at 9:18 am to Geauxld Finger
quote:
If chef rob was so great why couldn't he supply BBQ past 2pm?
I think that question depends on what you are saying he was "so great" at.
If it is running a business and turning a profit, you are probably right. He wasn't so great at that.
His brisket was so great. I got it many times before it sold out and it was the best bite of bbq around.
Posted on 4/13/17 at 9:22 am to tigersfirst
my wife is an expert sandwich maker
she can make sandwiches that will make your neck hair stand on end
she's always had a dream of opening a sandwich shop
her problem is that while she seriously can make a perfect sandwich she can only make one at a time and it takes her an hour to produce. not a good model for a successful business. some talents are best enjoyed for what they are and are not good candidates to be monetized
she can make sandwiches that will make your neck hair stand on end
she's always had a dream of opening a sandwich shop
her problem is that while she seriously can make a perfect sandwich she can only make one at a time and it takes her an hour to produce. not a good model for a successful business. some talents are best enjoyed for what they are and are not good candidates to be monetized
Posted on 4/13/17 at 9:27 am to Geauxld Finger
quote:
chef rob was so great why couldn't he supply BBQ past 2pm?
Well, duh, might as, might as well ask why is a tree good? Why is the sunset good? Why are boobs good?
Posted on 4/13/17 at 9:28 am to LSUZombie
quote:
I'm done with BBQ in NOLA. They like that electric gas type BBQ here.
What does The Joint use? They are open Monday-Saturday 11:30am - 10pm.
This post was edited on 4/13/17 at 9:29 am
Posted on 4/13/17 at 9:32 am to TigerWise
quote:And there is plenty of shite seafood in a louisiana
There is plenty of shite BBQ in Texas.
Posted on 4/13/17 at 9:35 am to TigerWise
Because he couldn't hack working in a place that size. This is a business. He doesn't have the credit level Aaron Franklin does. Selling out at 2pm is unacceptable for a place with as much invested in it as CCBBQ has.
I'm not saying his BBQ wasn't good but it's not a break even business. Cook more, train more staff to do what you would do. Trust people. Grow a business. You can't run a successful restaurant with a giant bar in it that runs out of food by 3pm. It's unacceptable
So while rob can make a good brisket, so can a lot of other people. But to be great he's gotta be able to do that in a restaurant setting. It's as arbitrary as saying my neighbor makes great brisket or shoulder. Doesn't mean he's fit to run a BBQ restaurant
I'm not saying his BBQ wasn't good but it's not a break even business. Cook more, train more staff to do what you would do. Trust people. Grow a business. You can't run a successful restaurant with a giant bar in it that runs out of food by 3pm. It's unacceptable
So while rob can make a good brisket, so can a lot of other people. But to be great he's gotta be able to do that in a restaurant setting. It's as arbitrary as saying my neighbor makes great brisket or shoulder. Doesn't mean he's fit to run a BBQ restaurant
Posted on 4/13/17 at 9:36 am to lsupride87
correct on both which is why using a generalization (ie NOLA is not a BBQ town, or NOLA prefers inferior BBQ) as an excuse for repeated failure to launch is such a cop out. I've got nothing against rob or anyone else but blaming the customers for why he couldn't make it work is comical
Posted on 4/13/17 at 9:40 am to Geauxld Finger
quote:
If chef rob was so great why couldn't he supply BBQ past 2pm?
When I was at CCBBQ we only "Sold Out" of all of our meats 6 times...We might have run out of specific items but we had food until 5pm. If I had it my way we would have sold out of everything every day. It wasn't about the money for me, evidently, tho
Posted on 4/13/17 at 9:46 am to TheChefRob
Typically for the chef it never is. Maybe that's why most BBQ places start small and go bigger. Victim of over expansive operation.
I did try to go into the place several times in which I called ahead to check availability only to be told y'all were closing by like 5-6 due to lack of supply left. I made it in one afternoon and was able to get a few things which were indeed tasty, but also in short supply.
I did try to go into the place several times in which I called ahead to check availability only to be told y'all were closing by like 5-6 due to lack of supply left. I made it in one afternoon and was able to get a few things which were indeed tasty, but also in short supply.
Posted on 4/13/17 at 9:49 am to Geauxld Finger
quote:
Cook more, train more staff to do what you would do. Trust people. Grow a business.
I was only there 3 frickin months, I got the pits 3 weeks before we opened. I got 3 days to train the staff. I love how some people understand all aspects of what went down and have the answers. It wasn't I couldn't "Hack" it. I ran Oceanaire in DC after Katrina and it pulled 11m a year. A lot bigger than CCBBQ, but you just sound like a hater. I get my share of those too. #NamasteBrah
Posted on 4/13/17 at 9:49 am to cgrand
quote:I get what your saying. My point is, if I was starting a BBQ restaurant here in Louisiana, I would worry about atmosphere first, and food second. Same couldnt be said for seafood though for the most part.
correct on both which is why using a generalization (ie NOLA is not a BBQ town, or NOLA prefers inferior BBQ) as an excuse for repeated failure to launch is such a cop out. I've got nothing against rob or anyone else but blaming the customers for why he couldn't make it work is comical
Posted on 4/13/17 at 9:50 am to Geauxld Finger
quote:
5-6
Yeah we closed at 5....
Posted on 4/13/17 at 9:52 am to lsupride87
Well that is what you have now at CCBBQ, atmosphere. Place will make its name as an event space and not for its food.
Posted on 4/13/17 at 9:55 am to TigerWise
quote:NEXT IN LINE!!!!
There is plenty of shite BBQ in Texas.
Posted on 4/13/17 at 10:08 am to rjevans123
quote:
We used a traditional offset smoker for Hogs.
the secret to winning competition BBQ...human incubation
Posted on 4/13/17 at 10:31 am to TheChefRob
Why would you close a restaurant with a bar at 5pm? THat part of a business model in Nola was never going to work. Not a hater at all. I just can't understand how you would model a business like that.
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