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re: Good article on Central City BBQ.-- now open
Posted on 12/29/16 at 12:51 pm to lsuwontonwrap
Posted on 12/29/16 at 12:51 pm to lsuwontonwrap
But seriously, with all of the hardware he has over there, he isn't cooking more? If I cooked for 24 hours and was sold out in an hour and a half, I would tweak the process a bit, but what do I know? Unless this is his way of building hype. Who knows. I would also be pissed if I was a bartender over there. I hope they have other gigs, considering they are only working an hour and a half at a time.
1
Posted on 12/29/16 at 1:02 pm to lsuwontonwrap
Well, as a hype method, it's working....two long and active threads on his place right now. But as I posted in the other thread, isn't the point to make money? And it's a mark of culinary intelligence/talent to repurpose leftovers & leavings into something new & saleable. Brisket tamales, pulled pork empanadas....just saying.
Posted on 12/29/16 at 1:07 pm to hungryone
quote:
Well, as a hype method, it's working
Most of the posts are not good for business
Posted on 12/29/16 at 1:10 pm to Thib-a-doe Tiger
I usually take lunch around 1 so I guess I won't be able to eat here for a while.
Posted on 12/29/16 at 1:10 pm to Thib-a-doe Tiger
I dunno, ppl love controversy and conflict. While the posts aren't going to entice an out of towner to make a special trip, there is a segment of NOLA food focused ppl who will check the place out simply because of the trash talk. I know a fair number of influential food folks in town who continue to be impressed by his products---in my (admittedly small) samplings, it hasn't been all that. Yet he seems to keep landing on his feet....someone's bankrolling the encore reappearances.
Posted on 12/29/16 at 1:13 pm to REG861
So I visited this shite show today. I sat at the bar at 1120am. Noticed they changed a menu around a bit. You can;t order burnt ends by the pound or as an add-on any longer. Only via a burnt end platter.
Unfortunately they don't offer any low carb sides like sprouts or green beans, so I would have rather ordered just the meat, but anyway, I ordered a burnt ends platter and added a rib.
Ordered at 1125am, Was served food at 1157am.
At 1150a I heard them tell the bartenders that were out of chicken and ribs. At 1155a I heard them say out of burnt ends. I was going to lose my mind if I ordered and waited 35 mins and didn't get served.
I'll admit, the burnt ends were good, but not good enough to endure that circus. There's enough other good BBQ competition in this city now.
How would you like to be an employee there? There were 4 people working the bar, so they get a 2 hour shift of making money? Then turn people away? If I want to drink, I'll get elsewhere. People only there for BBQ.
My friend got the brisket plate:
Unfortunately they don't offer any low carb sides like sprouts or green beans, so I would have rather ordered just the meat, but anyway, I ordered a burnt ends platter and added a rib.
Ordered at 1125am, Was served food at 1157am.
At 1150a I heard them tell the bartenders that were out of chicken and ribs. At 1155a I heard them say out of burnt ends. I was going to lose my mind if I ordered and waited 35 mins and didn't get served.
I'll admit, the burnt ends were good, but not good enough to endure that circus. There's enough other good BBQ competition in this city now.
How would you like to be an employee there? There were 4 people working the bar, so they get a 2 hour shift of making money? Then turn people away? If I want to drink, I'll get elsewhere. People only there for BBQ.
My friend got the brisket plate:
This post was edited on 12/29/16 at 1:24 pm
Posted on 12/29/16 at 1:13 pm to hungryone
I know he doesn't want to sell leftovers, but there are so many ways to repackage yesterday's meat that he is leaving a lot on the table.
Like you said tamales, empanadas, cheap sandwich specials. You can move yesterday's meat.
I think right now he is just getting a feel for everything and this is just a soft open. Patois' owner is backing this, and they know their shite there.
Plus Rob has BBQ down to a science. I just think he doesn't want to have leftovers.
When the Joint was new and fresh it sold out of brisket before noon almost every day.
Like you said tamales, empanadas, cheap sandwich specials. You can move yesterday's meat.
I think right now he is just getting a feel for everything and this is just a soft open. Patois' owner is backing this, and they know their shite there.
Plus Rob has BBQ down to a science. I just think he doesn't want to have leftovers.
When the Joint was new and fresh it sold out of brisket before noon almost every day.
Posted on 12/29/16 at 1:15 pm to REG861
quote:Like I mentioned last week, the worst part of them being sold out of different items is that there was no notifications anywhere. I had heard someone from kitchen come tell the bartender. Meanwhile, there's a line 20-30 people deep, so there are people who wait a long time to be told out of whatever they wanted.
Update: 12:30 and they are out of the entire menu.
Posted on 12/29/16 at 1:17 pm to busbeepbeep
You weren't alone. I sw five or six people at the bar walk out because of the delays. We didn't have any issues on that end. They were even nice but disorganized.
I will say they give a lot of meat per order, more than usual.
I will say they give a lot of meat per order, more than usual.
This post was edited on 12/29/16 at 2:15 pm
Posted on 12/29/16 at 1:18 pm to Napoleon
Seems like a lot of butthurt from posters here who have never ran a successful restaurant and/or have had this man's BBQ.
Posted on 12/29/16 at 1:19 pm to hungryone
quote:
Well, as a hype method, it's working....two long and active threads on his place right now.
Yeah I bit into the hype and had to check it out once. I had never tried Nola smokehouse. It was great BBQ, but I'll deal with less hassle and continue the enjoy Blue Oak and Frey.
quote:
But as I posted in the other thread, isn't the point to make money?
For both the business and the several employees in there. Can;'t imagine 2 hours of sales enough to pay the overhead in that place, but who knows.
Posted on 12/29/16 at 1:46 pm to TigerWise
quote:
Seems like a lot of butthurt from posters here who have never ran a successful restaurant and/or have had this man's BBQ.
Has rob ever ran a successful restaurant?
Knowing your way around a smoker doesn't equal success
Posted on 12/29/16 at 2:10 pm to TigerWise
Hey Rob
Posted on 12/29/16 at 2:12 pm to Thib-a-doe Tiger
Rob has an account on here, but whenever he posts from it tat thread disappears. That is what happens anytime a local business owner takes issue with a thread.
ie the Flirty Gal threads.
ie the Flirty Gal threads.
Posted on 12/29/16 at 2:13 pm to busbeepbeep
quote:
Ordered at 1125am, Was served food at 1157am.
Why in the hell would it take 30 minutes to serve food at a BBQ joint (where everything is pretty much already prepared)? Even at the more popular places around here like Pecan Lodge it would never take that long between ordering and serving. That place sounds like a disaster.
Posted on 12/29/16 at 2:15 pm to nerd guy
quote:I really didn't understand it. Not like the sides were made to order either. A spoon of beans and a spoon of slaw.
Why in the hell would it take 30 minutes to serve food at a BBQ joint (where everything is pretty much already prepared)?
Posted on 12/29/16 at 2:15 pm to nerd guy
I like The Joint a lot and will keep going there. I haven't been to McClure's since he moved. I like the Blue Oak place.
I haven't tried that guy that sells out of a trailer on Broad yet either but was going to the other day.
I haven't tried that guy that sells out of a trailer on Broad yet either but was going to the other day.
Posted on 12/29/16 at 2:16 pm to GynoSandberg
quote:
Knowing your way around a smoker doesn't equal success
That's why he is the pitmaster
Posted on 12/29/16 at 2:18 pm to Napoleon
quote:I haven't tried that one. I also want to check out that small place out in Belle Chasse one day.
I haven't tried that guy that sells out of a trailer on Broad yet either but was going to the other day.
Posted on 12/29/16 at 2:19 pm to busbeepbeep
quote:
I really didn't understand it. Not like the sides were made to order either. A spoon of beans and a spoon of slaw.
Right. That's insane. The longest step is pulling the meat, cutting it, then weighing it. Fill bowls with sides. Boom, done.
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