ChampKind

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu. Problem is.....that's not what my plan is. We did this deal because we liked the restaurant as it was. Sure, there were areas that needed improvement (management, food quality, service) but I'm smart enough to know that you don't fix something that isn't really broken. I'm a bbq guy, not a chef. So of course I'm going to put bbq on the menu. But it was never my intention to take this fantastic cafe and turn it into a Rudy's. So when people come into the restaurant and tell me I shouldn't do this, or shouldn't do that, and don't take this off the menu, I calmly look them in the face and tell them to relax. That all I'm going to do is take something that was already good, and make it better. More protein offerings. More menu items. Some actual-by-God good barbeque (as a part of the menu, not as the only thing on the menu). Then they start to relax. The funny thing is: every time I've done any kind of "bbq" special, even a goofyque special, it has sold like extremely well. I went through 6 briskets on Sunday alone doing nothing except brisket hash. People just need to relax and let me hit my stride before they grab their pitchforks and light their torches. What I have in mind for this place is going to make folks really, really happy

This may be relevant to some of y’alls interests

Man, putt. You look damned good in a tanktop!

He’s having to cook offsite at an “approved” facility. All is well in SJJ land and tasty meats (and frequent stabbings) are still available.

I didn’t say which side of the border tho Sent from my iPhone using Tapatalk

Probably true. But that is a cardinal sin in this industry, and the guy running their pits has been around long enough to know it. When I started Buck's, I didn't use pics from Pappa Charlies (even though a bunch of the stuff we had pics of was food I cooked). I took my own damn pics of my own damn food and had those posted to my site and sm platforms. And as our business has matured, we've updated the food pics a number of times. About to do it again, too. Ain't hard. Hell, I'm borderline retarded and even I could figure that out.

Without seeing the interior construction, I have no idea if that would be an option for kitchen expansion. And room is not an issue, we have a massive parking lot with plenty of space to add on to the building. It's the construct of that space that is the issue. Running pipe smokers in a fully enclosed space seems a very aggy thing to require.

Blu's got torched by DV for using on their website a photo of another joint's food

Michael Hutchence thought so

Precisely. I'd either die from heat stroke or asphyxiation. Or possibly both.

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for. Gonna be a process. But we'll get there eventually.

Shit's about to get even more realer down here. We hired an executive chef to run the kitchen so that I can focus on other things that need my attention. Jaime Valencia joins our team on July 28th. Jaime has some pretty serious chops and most recently has been the kitchen manager at Feges Barbecue (a job I helped him get). Prior to his stint at Feges, Jaime was sous chef at Ritual and at The Grove. Jaime worked with me briefly in between Ritual and Feges, and we have similar views on how to incorporate bbq into more traditional dishes. This is a huge get for Buck's. He's a guy I've wanted to cook with for some time, and a guy who can help us elevate our product. To say I'm ecstatic would be an understatement. We'll roll out some menu changes and dinner service in August. I wanted these changes made sooner but timing did not permit.

Psst. Hey you. Look over here. https://www.lavatools.co/products/javelin Long a thermapen fanboi, I am now a convert. Good friend of mine who also owns a bbq spot turned me on to these. I can buy 3-4 for the cost of one thermapen. They're smaller and work just as well. You're welcome, shaggy surly

One man's humble opinion.... A grilled cheese should be predominantly cheese and bread. Adding stuff to it should not disqualify the sammich from being called a grilled cheese. Unless said additions serve to overpower the cheese, in which case it is nothing more than a grilled sammich containing cheese. The cheese should be the star of the show, always and forever.

Came here to post that. It was a really damned good sammich and I went through 4 briskets making those things on Sunday.

I don’t believe Aaron subscribes to the 9:1 philosophy espoused by the Louie Mueller camp. My personal belief is that 7:1 is the right mix. But what the fuck do I know...the James Beard Foundation doesn’t even know who I am.

We’re still rocking and rolling down here. Just not with smoked meats. I pushed out some pork belly and pulled pork yesterday for a private party. And rolled this out as a brunch special today.

I don't think he went to aggy. Every aggy I've ever known was very proud of their aggyness. Brett has never said or done anything that makes me think aggy. He's a good dude. The kind of guy who shows up to run your smoker for you in the middle of a festival so you can focus on something on everything else.

The hat is from Camp Brisket. I’m anti-aggy, but their Meat Science Dept knows what’s up. And the instructors they bring in have next-level credentials. Also...I’m pissed that my hat isn’t in that pic

Quoted for emphasis

I’m no expert, but I did stay at a Holiday Inn last night. There is a noticeable difference. I prefer to cook/serve upper choice. But a well-cooked prime is really damned good

Were they some folks from Tomball?

Wholesale brisket prices are well over $2. Upper choice and CAB brisket is in the $3.50 range

Brett’s is legit and he has caught lightning in a bottle out there in Rockdale. Brett is a really good dude and has a massive following. I’m not really surprised that he’s made it to the the final four. Polls like this are a popularity contest (seriously, most people who vote haven’t eaten at all these places) and Brett’s following is vocal. And that is not a slight on his cooking skill, because he is a solid cook.

Nah, they’re not hard to take care of. Just wash it and dry it after you use it. High carbon blades are amazing. But if you’re one of those folks who use a knife then throw it in the sink without cleaning, then you should prob exchange that blade for a stainless clad one.