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Started By
Message
re: Chef Rob OUT at CCBBQ
Posted on 3/27/17 at 1:35 pm to TigerWise
Posted on 3/27/17 at 1:35 pm to TigerWise
quote:
The criticism started when he was in a small location brah. Just pointing out the facts.
His small location wasn't exactly cheap on the pocketbook either though with it's location. LA23 was barely anything in a cheap location. Got to be able to pay the bills, some of those were legitimate back then too.
I will give you that some of them weren't fair though. Franklin gets shite for selling out still and having #linesformiles. Just part of being a popular restaurant.
This post was edited on 3/27/17 at 1:35 pm
1
Posted on 3/27/17 at 2:01 pm to Dam Guide
If LSUCreoles post is accurate earlier in this thread, it's fairly clean that Rob was told to make more meat and he failed to do that. Then refused to serve reheated stuff. I'm sure that pissed off the people that mattered. He has enough smokers to make 5 thousand lbs of que a day
Posted on 3/27/17 at 2:30 pm to Lester Earl
Eater says Bechtold is also out for Hogs with Burgau.
LINK
LINK
quote:
Bechtold and Burgau had planned to compete together for Hogs for the Cause this weekend. According to a Becker Hall, co-founder of Hogs for the Cause, Burgau’s team will still compete without Bechtold.
Also today, Central City BBQ’s social media accounts were pulled and re-established, though there was no immediate information on why that happened.
Posted on 3/27/17 at 2:32 pm to TigerWise
quote:
I agree. With an event space like that you need food. But I also respect the fact he doesn't want to serve reheated BBQ.
As I have said many times before, BBQ restaurants are difficult. Your product costs are so high that you have three options for the long cooking meats:
(1) Cook a lot, serve meat right off the pit, but toss a lot of product if you don't have the crowds that day:
(2) Cook a lot and have meat available, but reheat the meat you don't sell;
(3) Cook small amount, serve only meat fresh off the pit, but run out early more often than not.
1 and 3 are not really sustainable for an operation that size with inconsistent crowds. I think the sweet spot for them would be t serve only fresh brisket and err on the conservative on the amount cooked. They would run out of brisket, but they could still have quicker cooking stuff (sausage, chicken) availabel fresh and reheat pork butt which if cooked right should be alright.
Places like Franklins have such a huge following/crowd that they can cook massive amounts and always serve fresh meat, but you have to start small, build your following and learn your crowd.
Posted on 3/27/17 at 2:33 pm to Gris Gris
quote:
Eater says Bechtold is also out for Hogs with Burgau.
I think it was pretty obvious after he was fired that Bart and Aaron would be back primarily doing Hogs. Rob would have been a mess on their team anyhow.
This post was edited on 3/27/17 at 2:36 pm
Posted on 3/27/17 at 3:00 pm to NOFOX
quote:
Cook a lot and have meat available, but reheat the meat you don't sell;
I don't have a problem with this. You can make nachos, chili, pork and beans, etc...
shite. Throw some brisket on a scoop of ice cream and call it a sundae.
Posted on 3/27/17 at 3:06 pm to arseinclarse
quote:
I don't have a problem with this. You can make nachos, chili, pork and beans, etc...
shite. Throw some brisket on a scoop of ice cream and call it a sundae.
jokes aside, yea, there is a way to be open later into dinner consistently even if you dont make it the whole night.
Even if, as someone mentioned, you can keep brisket a little conservative but have a little wider leeway of pulled pork or something and then repurpose.
This post was edited on 3/27/17 at 3:13 pm
Posted on 3/27/17 at 3:08 pm to TigerWise
Man I really want to try la23. I'm rarely out in belle chase but the last two times I was they were closed already.
Posted on 3/27/17 at 3:22 pm to LSUrme
quote:
If this actually played out like you said it did and I was in there, I'd probably piss my pants from laughing so hard.
That's exactly how it went down, I was sitting at the bar when it happened.
Although they told us all they had left was pork before anyone was fired.
Posted on 3/27/17 at 3:26 pm to RedFoxx
Did he try to take other employees with him?
Would have been cool if he drew a "line in the sand."
Would have been cool if he drew a "line in the sand."
Posted on 3/27/17 at 3:30 pm to arseinclarse
quote:
Did he try to take other employees with him?
Would have been cool if he drew a "line in the sand."
No. but if the restaurant wants to make money they should stay open past 5pm. I was happy spending money there until they told me at 4:45 they were about to close.
Posted on 3/27/17 at 3:40 pm to RedFoxx
We were one week away from opening at night FYI
Posted on 3/27/17 at 3:41 pm to arseinclarse
Trained a great crew there
Posted on 3/27/17 at 3:43 pm to TheChefRob
holy shite no way this is real
Posted on 3/27/17 at 3:48 pm to TheChefRob
What it do? Any plans with your bbq?
Posted on 3/27/17 at 3:51 pm to TheChefRob
I would like to say that someone who wasn't me said some bad things on here a long time ago and I've been beat up on here ever since. I'm just a chef trying to take care of my family with the cooking talent I have. I've never been on here but I am now so hit me with your best shot.
Posted on 3/27/17 at 3:52 pm to TheChefRob
I always wanted to know why CCBBQ didn't offer any green sides. Thanks.
This post was edited on 3/27/17 at 3:54 pm
Posted on 3/27/17 at 3:53 pm to TheChefRob
What's the longest you've ever stayed at one place?
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