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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    No bubba, pork reduces by 50%. 90 raw = 45 cooked. And that’s assuming you cook boneless. Luke is right. You need more like 120lbs
  2. ChampKind
    Houston Walmart has choice grade angus packers for $1.96/lb all-day, err-day. Used to buy my briskets there (and actually had to buy a dozen there two weekends ago bc....failed to plan ahead).
  3. ChampKind
    Nah bubba, that's a 5" chub cut from a 30" horseshoe. I'da thought you would recognize a 5" sausage
  4. ChampKind
    @talesfromthepits Texas BBQ Treasure Hunt @thesmokingho @TXAg86 (twitter and insta) @bbqsnob (Daniel Vaughn's twitter and insta handle, where he chronicles his bbq stops) @costofgoodstold That will get you quite aways down the road
  5. ChampKind
    Pulled it out the napkin dispenser on my way out the men’s room. Saw no need to dirty a plate.
  6. ChampKind
    Speaking of suggestions... If you’re down near Bayou Vista, stop in to Smokin Z’s BBQ. Really good shit. He’s making his own sausages and boudin, and his brisket is very solid.
  7. ChampKind
    Brefest
  8. ChampKind
    Everyone has their favorites. And most “bloggers/influencers” tend not to venture far from their own list. Pay attention to what they post and you’ll soon figure out who is on those lists.
  9. ChampKind
    You realize that Feges BBQ, as an actual operating restaurant, has only been in existence since March of 2018, do you not? So the fact that Patrick did baby backs or beef ribs at a pop-up in 2015 or 2016 isn’t really relevant to this conversation. The chicken thing I’ll own. Never seen it on their menu. And I go there fairly often. So I’ll stand corrected. Guess you showed me.
  10. ChampKind
    Its funny, bc sausage is actually just filler
  11. ChampKind
    They do st louis spares, not baby backs. Hence my query. And I don’t recall seeing chicken on the menu, but that may be bc I don’t order chicken at bbq joints.
  12. ChampKind
    You sure you’re thinking of the right place? Buncha stuff you mentioned isn’t even on their menu
  13. ChampKind
    Table 57
  14. ChampKind
    They’re giving that food away at those prices. Hence my earlier comment
  15. ChampKind
    Mmhmm, mmhmm. This tastes good. Finished with an apple-cranberry bbq sauce and a light dusting of crunch berries
  16. ChampKind
    I cook butterfinger briskets at 350 for 7 hours without burning them. Suspect the crunch berry will be fine. Been on at 350 for almost 4 hours and still a nice golden brown color
  17. ChampKind
    Nah...ran them through the food processor. Added paprika, cayenne, and kosher salt to balance it out. I hope.
  18. ChampKind
    You didn’t have a happy childhood, did you? Crunch Berries are sweet. Pork is sweet. Most pork rubs are sweet. What’s the issue?
  19. ChampKind
    If you're in the H tomorrow, then you should probably make plans to hit Buck's right about 1100hrs. Doing butterfinger briskets, and trying something else a little off the beaten path. I've concocted a pork rub that uses crushed Cap'n Crunch Crunch Berries as the base. That's going on pork shoulder for some crunch berry pulled pork. I've never tried this before, and it may be horrible. But I have a hunch it will be pretty damned delicious. These won't last long, so arrive early or leave disappointed.
  20. ChampKind
    So they’re independently wealthy and just doing it for a hobby, eh? Just me, but I’d prob put pics of my product on my website
  21. ChampKind
    Where did you find a 4lb brisket?
  22. ChampKind
    All over. I don’t care what the temp is, just how it feels. But I do look at the temp while probing
  23. ChampKind
    If that flat was dry I’d suggest it wasn’t quite done cooking. It seems counter-intuitive but the number one reason for dry flats is being underdone. My flats typically probe much closer to 210 (upper choice angus). That looks like a select, which should finish upwards of 210 in the flat.
  24. ChampKind
    What was temp in the flat when you probed for doneness?
  25. ChampKind
    Warm and brown? Wrong thread bro

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