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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    That service model will never work. It's been proven.
  2. ChampKind
    Yes, keeping the bulk of the existing BOH and FOH staff. There will be subtle changes to the menu and service model, but the only significant change right out of the gate is who owns and operates the place.
  3. ChampKind
    Buck's at Lucky's Lodge no longer exists. But Buck's is not dead. We'll hang our "Home of Buck's" sign on the wall at Farley Girls after we take over on June 1. However, the inclusion of barbeque to their existing menu will take a bit of time. Farley Girls is a successful restaurant with a very loyal following. The last thing we want to do is alienate the locals by immediately changing up a menu that they are fond of. So we'll add smoked proteins to some of the menu items and replace a few others, but a full barbeque menu as a part of the regular lunch service will take 30 days or so. And at some point later this year the Farley Girls name will go away and the restaurant will be known simply as "Buck's". I'll say this though...I sampled brisket on Mother's Day to a few of their longtime regulars, and it got them pretty excited about barbeque as part of the menu.
  4. ChampKind
    The inclusion of full bbq to the existing cafe menu will take a bit of time. The new place is functioning pretty well and has solid business. The last thing we want to do is alienate the regulars by immediately changing up a menu they are familiar with. So it may be 30 days or so before all our stuff is integrated
  5. ChampKind
    Looks like buttah!
  6. ChampKind
    FW is about to have a plethora of good bbq options. Craft bbq has absolutely blown up across the state. Errybody wants to play bbq cook these days
  7. ChampKind
    Some folks say salting that far in advance draws out moisture. There’s some that say it doesn’t. Who really knows. I’ve done it both ways and honestly can’t tell a difference
  8. ChampKind
    Rockets, yes. Not much que left. Got crushed today. But they DO have $2.99/lb crawfish tonight
  9. ChampKind
    Partially, but you did have your daughter and wife with you. I thought perhaps they might want sauce
  10. ChampKind
    Got dam, get a room! Sent from my iPhone using Tapatalk
  11. ChampKind
    We seldom have a line, and the longest tick time I’ve ever had was 17 minutes. That was on a day when we had 46 people all walk in at the same time. My ticket times are typically about 5 mins
  12. ChampKind
    Damn, what time were you in?
  13. ChampKind
    The relleno sausage is really, really good. Zaid at Smokin Z’s down in Bayou Vista makes some pretty damned good sausage too. His chorizo breakfast sausage is mind blowing. It has chorizo and egg in it
  14. ChampKind
    Oh look, a hurricane funny. I laughed
  15. ChampKind
    Don't mind me...just strolling through to drop some sweet instagram posts on ya. https://houstonfoodfinder.com/2019/05/06/houston-barbecue-business-moves-to-brick-and-mortar-in-galveston/?fbclid=IwAR2ftS40UlVnKA_T2iod9NC2Fh9xJCdIwzM5ejPGjoPKsrLeBQSGvhPsQ2M
  16. ChampKind
    Thanks, fellas. We've been working on this deal since November. A shoutout to my bro @Homesickhorn for grinding through this. Dude has been busting his ass for a year trying to find me the right spot, and then cobbling this deal together for me. We'll have to put together some kind of party bus trip down to the island so you degenerates can come see me.
  17. ChampKind
    Your lips, Champ’s ears
  18. ChampKind
    We're going balls to the wall this week. The Crunch Berries pork is making an appearance, and gonna do some Fruity Pebbles pork ribs (never done them, no clue if it will work out). And any other crazy shit I can come up with.
  19. ChampKind
    Nah man, I wanna be an innovator not an imitator.
  20. ChampKind
    We get a lot of bbq fanatics coming through to eat. This guys is one of the most active aficionados out there, and getting love from him carries some weight. I was humbled by his comments about his last visit.
  21. ChampKind
    He’s not wrong. Some big news dropping this week. Probably tomorrow. Its gonna be YUGE
  22. ChampKind
    Thanks for the kind words. That brisket would have been infinitely better were we slicing to order. But with 80 people in the door all at once, serving it pre-sliced from a serving line was the only way to pull it off. Nice to have met you. Come back and see us again sometime.
  23. ChampKind
    55lbs x 16oz = 880oz Divided by 150 = 5.86oz Recommend you add the extra 10lbs
  24. ChampKind
    You should be able to for 3 deep, and I would think 4-5 rows, possibly six. You only need a 1” gap between them because they’ll shrink quickly.
  25. ChampKind
    Pork ribs about 20%. Beef ribs about 50%

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