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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    ISWYDT
  2. ChampKind
    And City Market still puts out some of the best sausage in the state. The rest of their product is pretty meh
  3. ChampKind
    Rudy’s is average at best. And it depends entirely upon which location you go to. To say they are wildly inconsistent from location to location would be a huge understatemenr
  4. ChampKind
    Yeah. Look for “Cost of Goods Told” wherever you find podcasts
  5. ChampKind
  6. ChampKind
    Well shit. Second effort. If this doesn’t work then I’ll go die in a fire
  7. ChampKind
    I generally confine my marketing efforts to the Buck’s thread, but have done a few pretty cool things the last few weeks and figured I’d share them here. I mean, I am in Texas. And I cook bbq. So.... https://www.instagram.com/p/Bu8xpr7g9u-/?utm_source=ig_share_sheet&igshid=1isxrq6q84a82 There’s a new podcast out today too. Look for Cost of Goods Told, its the episode with Buck’s Barbeque Co. Also, if you are in Houston and haven’t been to see me yet...maybe that video mashup will convince you. I’m told we’re pretty good. But don’t take my word for it. Read our review on tmbbq.com (and a few other places).
  8. ChampKind
    If you’re into podcasts and have 45 mins to spare. This is a good one. Goes pretty in depth about how I ended up slinging bbq for a living and how I approach what I do now. https://itunes.apple.com/us/podcast/cost-of-goods-told/id1440392209?mt=2&i=1000431641155 Same guys hacked together this little promo video from their visit last Saturday
  9. ChampKind
    You’re not wrong about the market opp out in West Houston. I’ve looked around out there. But I think you’d be surprised by the property rates out there. Hell, even Katy is almost $30/foot rental rates. That’s completely insane.
  10. ChampKind
    Except that STQ isn’t a barbeque joint. And point of clarification, STQ is next to Roegel’s. Russell was there loooong before Ronnie decided to open a place in the same parking lot. Jus sayin
  11. ChampKind
    Cosigned. Good food, good people. Except for Russell’s affinity for aggy culture. But for real, seriously good folks.
  12. ChampKind
    Thought they were 4, but that’s just splitting hairs. I thoroughly enjoyed my meal there last year. Plus Jordan and Bryan are really good dudes in addition to being very good chefs Sent from my iPhone using Tapatalk
  13. ChampKind
    John Nonmacher passed 5 years ago. Trudy Nonmacher shut the business down well over a year ago.
  14. ChampKind
    Worth eating? Brett’s Barbeque Shop (in the old Nonmacher’s spot on S Mason) Rudy’s Soon: Daddy Duncan’s BBQ Cooper’s
  15. ChampKind
    Smoked chicken wings with Alabama White Sauce. Its Bryan’s off-menu special today. How was it, er?
  16. ChampKind
    There are areas of Houston that are saturated (Heights/Washington/Montrose/Downtown, Katy, Spring/Cypress/Tomball). Then there areas that are not. Willow was in the Heights, where he had to compete with Pinkerton/Gatlin/Truth. All three of those are TM Top50. Is Willow their equal as far as product? I, and many food writers, would argue yes. But the average consumer is gonna go to the big name spots. Especially when they have their own building. Houston really hasn’t embraced food trucks like Austin has, so if you operate out of a truck in an already cluttered market then you are a distinct disadvantage.
  17. ChampKind
    That’s accurate. He published that on SM. Not the only factor tho. I really feel for him. Great guy, really good bbq. Its tough to see someone who pours so much of themself into have such difficulty
  18. ChampKind
    Meat
  19. ChampKind
    I’m not going to speak for Willow. But I know there were a number of factors that drove this.
  20. ChampKind
    He had a strong following. But the inner loop bbq market is pretty cluttered now and, despite the press and wide critical acclaim, its a tough business climate.
  21. ChampKind
    Welp, cross Willow off your “must eat” list. He called it quits this morning (at least temporarily). I hope he finds something that makes sense for him. He’s just way too talented to be sitting the bench.
  22. ChampKind
    I trim my briskets aggressively. As in that big vein of fat and the meat on top of it are taken off. Those trimmings are ground into my meatloaf grind. But I trim my briskets like that for two reasons: 1. To avoid having to deal with that vein of fat on the cutting block; and 2. To make the briskets very uniform and aerodynamic before they go on the pit. My pit draws very well. I don’t need a bunch of misshaped masses of beef disrupting the airflow
  23. ChampKind
    I know for fact that several of my close friends follow this practice (although length of hold varies from place to place). I’ve heard from a few guys that Franklin also holds overnight, but I can not absolutely confirm that since I’ve never worked there nor have I asked Aaron about it. Its a process that works for me, so don’t really care if anyone else does it. I do not hold pork ribs overnight. Only brisket and beef rib. Small cuts are always refrigerated, but I don’t usually cook those ahead. Just the large cuts of beef.
  24. ChampKind
    Yeah, you have it right
  25. ChampKind
    Hopefully that works. A fb live video shot on Friday.

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