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ChampKind

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Everything posted by ChampKind

  1. $23/lb for brisket is reasonable as fuck. Especially for some exceptional chopped brisket with a compliment of homemade pickles and onions.
  2. I served 1855 tenderloin to Alison Cook and watched while she pulled it apart with her fingers. It was that tender
  3. 1855 is not CAB. Its just black angus. And its not worth the premium over IBP upper choice. I use 1855 for beef ribs, ribeyes, and tenderloin. But having cooked a fair number of both the 1855 brisket and IBP upper choice, there isn't a noticeable difference. Certainly not one that is worth the extra cost. And $4/lb is highway robbery. You can get 44Farms or Creekstone Prime for that price.
  4. Yeah if they’re still $1.96 a lb that is basically stealing. Wholesale price on upper choice angus is mid $3 per lb
  5. Not sure. Been buying through wholesalers for about the last year
  6. You’ll be fine. #teamhotandfast
  7. Ace Mart has it. Or you can run by my shop and I’ll hook you up
  8. Ara is a classically trained chef with tons of fine dining experience and has owned a few restaurants. Super nice guy, and some of the stuff he cooks is fantastic. I have not made it out to his place yet (most of us are closed on the same days), but I’ll get out there some day. I’ll probably be next to him at HouBBQ Fest again this year.
  9. It's a good one. Ara Malekian (Harlem Road BBQ) and I sat in on this one and the second and third segments are kind of a round table. The first segment is all Blood Bros. and gives a really nice glimpse into their backstory. There will be another round table podcast at Houston Barbecue Festival that should be a hoot.
  10. Was a big day for the Blood Bros. Alison gave them a pretty solid writeup. So did Daniel Vaughn and some dude with Houston Press. I'm happy for them to have seen such enormous success right out of the gate.
  11. Well see, what had happened was... During the set up for St Pat’s the crew fenced in my wood racks. 0400 that morning I was trying to get more wood and leaned over a 2”x4” hand rail using my rib cage to balance my body. That was a poor strategy. Sucked it up and dealt with all week and finally had to go to the ER this past Saturday. I’ve been instructed to take a few days off and try to heal up some. So we won’t be running lunch service on Tue or Wed this week.
  12. Quy is a good cook, and he’ll only get better as he cooks every day. I enjoyed the meal we had there. If he has the thai curry boudin in the menu definitely get that. It is outfuckingstanding.
  13. Oh hey, Laz...Becky Mason is hot for your noodle
  14. You wouldn't believe how many people in this group recommend Red River. Mind bottling. My wife is from League City (home of Red River). When we started dating she told me repeatedly how Red River made the best ribs she'd ever had, and how her parents swore by the bbq at RR. None of them have been back to RR for several years, and probably won't be again. Their eyes have been opened and they now see the barbeque world as it was intended.
  15. Thought for sure you would comment on the kilt. But the (nonexistent) smoke ring?
  16. About that pastrami tho... Thinking this might need to be a weekly special. Its that good.
  17. Glad you liked it bud. Sorry for the wait on your order, we got slammed all at once. And it was like that till 10:00pm.
  18. I know they use butter with their turkey. Would be surprised to learn they do it with brisket. Brisket has plenty of fat, and once you wrap, they pretty much self baste.
  19. We have a compound in the parking lot in front of Lodge, which is part of the festivities. I’ll prob sell 300+ pastrami sammiches.
  20. I’ve been hanging out with Stabby too much (apparently).
  21. Easy there, hoss. I’m a happily married man
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