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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Au contraire, mon frere!
  2. ChampKind
    Listen to this guy, he's pre-med. In a market that is very near peak saturation, everyone is looking for a way to differentiate their brand. Evan has found a way. His beef cheek is one of the very best bites of barbeque I've ever had. His brisket is finominal too, but everyone cooks brisket. Not everyone cooks beef cheek. And NOBODY cooks its as well as Evan does. It's that good. His sides and his dish presentation are very chef-ey, but it all fits together in a cohesive manner.
  3. ChampKind
    I agree with that. The phrase "bacon makes everything better" isn't really intended as a directive to add bacon to everything. In my kitchen, bacon is added to the collard greens and wrapped on top of the meatloaf. That's it. I don't regularly serve the bacon-bleu cheese potato salad because too many people find bleu cheese offensive. But the bacon content in it is slight, and the bacon is cooked to crunchy and then finely crumbled. The southern style pot salad that is always on the menu is very simple and very tasty. Red potatoes, heavy mayo, light on the mustard (for color and acidity), salt, pepper, granulated garlic, and a metric fuckton of diced dill pickle. A 20 lb batch of potatoes gets 2 lbs of diced pickle. Pro tip: boil your potatoes whole then mash them with your hands once they have cooled down (you'll add all your ingredients before mashing).
  4. ChampKind
    My bacon and bleu cheese potato salad says otherwise
  5. ChampKind
    In EaDo. Four blocks from my current location.
  6. ChampKind
    Evan has that beef cheek dialed in so well that he doesn't need to cook brisket every day. And he just made the top spot on the Texas Monthly Top 25 New and Improved list. If you are in Austin and haven't been to see him yet, you really should. Dude is a fantastic cook. https://www.texasmonthly.com/bbq/top-25-new-barbecue-joints-texas/?fbclid=IwAR2cKe8Fbl3G8pZQmNDZpUymrczUtLt6sytGpJcsGbNlwoK1Xr7DV3ot_28
  7. ChampKind
    Tl;dr. Leave it in paper until you’re ready to serve it. Good luck. We’re all counting on you
  8. ChampKind
    Not if you’re making jerky
  9. ChampKind
    For sure, man! Was nice to meet you and chat a bit. Sorry I had to run off, was a tad busy yesterday. Glad you enjoyed the grub. Post up that pic you took when you get a chance...that was a sexy platter.
  10. ChampKind
    That’s an awful long time at temp
  11. ChampKind
    Still doing R&D. Got the mustard down though
  12. ChampKind
    No thanks. I live in Houston so I’m all good on my recommended allowance of harmful chemicals.
  13. ChampKind
    Probably the only tacos they've ever had, ammirite?
  14. ChampKind
    I have a different mac recipe that I use, but I don't make it that often. Making the bechamel takes time (something I don't have much of) and it's difficult to hold the mac at temp during the day without it drying up.
  15. ChampKind
    Why do you say that, Pepper?
  16. ChampKind
    White sugar belongs in tea. And cookies. That’s it. Brown or turbinado FTMFW.
  17. ChampKind
    That is an astute observation
  18. ChampKind
    Yeah...and at almost $10/lb its easier to understand why market rate for brisket at a restaurant is $20/lb
  19. ChampKind
    From this morning: Pepper down, no spray After spraying it down I don’t remember if this is before or after. It was a couple hours ago and I’ve already done a bunch of other proteins. This is what a 14lber looks like after losing 3lbs during trim.
  20. ChampKind
    When ya use this much pepper it can be difficult to keep it all on the brisket when transporting to the pit. And that’s actually a light coat.
  21. ChampKind
    As does Willow, even though he no longer has regular hours
  22. ChampKind
    User error. Delete thread, ban user
  23. ChampKind
    You just made the list, pal. Also hate the term pitmaster. Nobody “masters” a pit. That bitch does what she wants most days. All you can do is finesse her into doing what you want
  24. ChampKind
    I trim very aggressively, so a great deal of that surface moisture gets trimmed off. And what little remains gets absorbed by the kosher when I lay that down. So there is very little moisture left for the pepper to adhere to and it requires a “spritz” (fucking hate that word). And I use a lot of pepper. If I didn’t hit it with moisture again, it would fall off. But yeah, the mustard/then spritz shit is retarded
  25. ChampKind
    Yes. After I trim I spray em down with 1:1 water:acv to help the salt and pepper adhere to the surface. Then I hit them again to make the pepper lay down. Don’t know that it has any affect on taste, but its my process. And it works.

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