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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    I always separate the point from the flat. Flat gets sliced along that separation line, point gets rotated 90* and sliced from the outside edge in. Stand by and I’ll post a video
  2. ChampKind
    That’s correct. Roughly 12 hours. They rest to 150-160* after coming off the pit, then go into the cabinet to hold. But let me clarify, they are pulled when they probe tender. That usually is around 206-210*.
  3. ChampKind
    I don’t serve brisket fresh off the pit unless I absolutely have to. My briskets are cooked a day ahead and then held overnight. My opinion is that they simply do not loosen up right otherwise. Even though my briskets are probe tender and typically 206-210* in the flat when pulled from the pit. That rest at temp is the key. Its also possible to cook, hold, refrigerate, and reheat brisket with no degradation. You just can’t reheat them past 150*, otherwise you cook all the rendered fat out of them. Ribs and the other small proteins can likewise be refrigerated and reheated to serving temp, but only one time. And when I say reheat, I’m talking about in an oven and properly wrapped to retain moisture. Any asshole that microwaves smoked meats to reheat them deserves to have all their fingernails ripped out with pliers. Hell, I don’t even have a microwave in my place. Bc its just an unacceptable practice in my view.
  4. ChampKind

    Barbeque

    ChampKind replied to ChampKind's topic in Houston

    I very rarely have a line. Neither does Willow. Line length from longest to shortest: Truth Pinkerton Roegels Feges Gatlin All of those are good. But, in my very humble opinion, none of those is putting out appreciably better barbeque than either Willow or me. So why wait in line somewhere
  5. ChampKind
    @futureman Hey man, why you gotta bring up Freddie?! He’s been dead for a minute!
  6. ChampKind
    I could be wrong on this, but I believe that is an allusion to the Pinkerton Detective Agency from the days of yore
  7. ChampKind
    He prefers the term “sanctimonious”
  8. ChampKind
    This shithole place called Buck’s Barbeque in Houston
  9. ChampKind
    You know what doesn’t look awful?
  10. ChampKind
    Photo dump. Was a busy week with a bunch of food writer/blogger types rolling through
  11. ChampKind
    Hi. I’ll just leave this here.
  12. ChampKind
    TQ all the fucking way
  13. ChampKind
    FIFY
  14. ChampKind
    Why would you put bean soup on your dogs? Shoulda just used chili.
  15. ChampKind
    March 6th was my birthday. You would have moved into my Top 5 had you delivered me one of these.
  16. ChampKind
    You new here or something?
  17. ChampKind
    Oh? Do tell. Make sure to include proper citations
  18. ChampKind
    Listen to this guy. He’s pre-med
  19. ChampKind
  20. ChampKind
    Figure 40% loss. And you’ll want to rest them before you cooler them, otherwise they’ll continue to cook. Were it me, I would let them come down to 180ish and then cooler them. They’ll hold for 4-5 hours as long as you don’t keep opening the cooler
  21. ChampKind
    What temp are they when you cooler them?
  22. ChampKind
    If you assume that he does everything himself. But its possible he has learned to lean on the strengths of people around him. And I’m done with this particular conversation. You may continue with your ritualistic flaying.
  23. ChampKind
    ISWYDT. Holding cabinet FTW Sent from my iPhone using Tapatalk
  24. ChampKind
    Good to know. I’ll need to sit on some meatloaf for you, that shit is usually gone by 1500
  25. ChampKind
    Will indeed

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