ChampKind

I don’t think so. You can order some stuff directly through their website, but pretty sure that they are otherwise direct to food services or through BEK

Case in point

Not even close. Clod is very similar to the flat of a brisket in texture and fat content, though my palette says it tastes more gamey. Clod works great for product you would put shredded or chopped beef in. And some CenTex places use it as “lean brisket”. Cheek has the texture of beef plate rib, but the richness you might expect from beef that was dry aged for 21 days or so. When it has been braised or cooked at low temps by sous vide it is really spectacular.

You can find beef cheek at HEB, most WalMarts, and at Whole Foods. I haven’t looked, but I’d bet money that Michoacana also has it.

Yepper. And serving up debris poboys and black/bleu pizzas this week too.

Harlem Road is good stuff. Ara is a very talented chef. Try his off-the-beaten path stuff like the smoked octopus and duck. And if he has the polenta def get that.

Parking isn’t that bad. And you should use maximum effort to eat there. Its that good.

Parking isn’t that bad. And you should use maximum effort to eat there. Its that good.

Baby backs are meatier but have less fat content than spares. And spares are cheaper. And because this is Texas, not Kansas City

Tuning plates do the same thing as their design. But a well designed pit doesn’t need those devices to transfer heat and smoke efficiently from end to end.

I’l admit that my reading comprehension is often poor to quite poor, but I believe he means that his new residence is a half click from Valentina’s

Two Bros has the best looking pitmaster in the state.

Farley Girls is currently open from 10:30a to 3:00p Monday through Friday, and 8:30a to 3:00p on Saturday and Sunday. Those hours will not change. However, it should be noted that barbeque will not really make an appearance on the lunch menu for a while (for reasons I mentioned earlier). The brisket debris poboy, the black and bleu pizza, and an occasional daily special will make appearances but don't expect standard barbeque at lunch time. At the end of June we'll likely add dinner service Thursday through Saturday. That's almost certainly going to be straight barbeque, and hours will be 5:00p to 9:00p on Thursday, and 5:00p to 10:00p on Friday/Saturday.

I bet that set you back a few pennies

Galvestonian’s are about to be delivered from the bbq wastelands

I heard that same thing. What hubris!

It is. Right across the street from Rebecca Sealy

Agreed, Brotherton's is very legit. So is his second location (Liberty BBQ in Round Rock). And John is a hell of a guy and one of my close friends. Also agreed. I hate pickles.

2017 - present Buck's Barbeque Co. Consigliere, Pastry Chef, Director of Procurement-Brown Liquors That's a well rounded resume right there

I only handled the food side, not the bar side. But you'll be happy to know that I...uhm...re-homed all those aggy glasses before my departure. The homeless guy that dumpster dives out front was quite pleased with his find.

In response to @Shaddie At Lucky's Lodge, folks sat themselves at a table. A server would come take their drink and food order (menus were on the table), then a runner would drop the food once it had been cut/plated. Same rules applied as at a counter service place, ie., you specified lean or moist and that's what you got. If you don't specify then it is cutter's choice. At my new spot, folks order at the counter then seat themselves. Food is dropped off by a runner once it has been plated. And again, the same rules will apply. You can specify lean or moist but if you don't specify then its cutter's choice. And, no disrespect intended, I don't understand the need to see the meat before you order. It's already cooked, and they are almost certainly not going to grab a different brisket just because you don't like how the one already on the block looks. If you're eating at places with that much inconsistency in quality day-to-day, you should find one with proven consistency.

Sorry, but no. Our last day of service at Lodge was the 11th

Table service works just fine for bbq. My earlier comment about it not working was facetious. I'd suggest that the reason your wife's coworker failed was because his food sucked, or else he had no clue how to run a table service restaurant. It is highly unlikely that he failed solely because he chose to run table service in his bbq restaurant.

That's simply not true, but you can certainly choose to believe it.

Highly unlikely that any current kitchen guys get training on the pits. I've already received inquiries from several people on the island about joining the team at Buck's. They all have experience running pits. And there is another guy who has offered his help, and he's a guy that I already have experience with and that I trust. The current menu will be trimmed down first. Then we'll add smoked proteins to some of the remaining menu items. Then the bbq menu will be folded in, but probably as my dinner menu (when we add dinner service). That way we're exposing the locals to the smoked meats side of the menu without them feeling like we're becoming a bbq-only restaurant (which we never will). Spirits will come into play at some point, but I don't want to rush that. And yes, we'll have a solid brown liquor collection once we get to that point.