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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Did a cool little event this past Monday for Taste of Italy. They did a wine tasting and paired it with Texas Barbeque. It was me, Harlem Road, and Beaver’s. My dish was smoked beef tenderloin with a white bean puree and balsamic reduction. Garnished it chopped italian parsley and basil chiffonade. Got rave reviews about it. No garnish in this pic
  2. ChampKind
    We’ll be open and slinging que. What time of day you thinking?
  3. ChampKind
    Georgetown is taking the Houston approach to food trucks. That is nein, nein, nein! JSM is having to pull new permits for every day he’s going to be open. So for the time being, that is going to be Saturdays and Sundays.
  4. ChampKind
    Well...I use a metric fuckton, so...
  5. ChampKind
    “a minimum of 7:1” Reading is fun
  6. ChampKind
    By weight. And you want to do a minimum of 7:1 pepper:salt (coarse kosher)
  7. ChampKind
    Only on brisket and pork ribs. Don’t care for butterfinger on beefers
  8. ChampKind
    Looks good, would bang. Some constructive criticism if I may. Less salt, and spread more evenly. Moar pepper. Much more pepper.
  9. ChampKind
    Uber in, rail out. Unless you don't mind waiting an hour in the uber line to get out. And paying a 5x surge charge. That's real talk right there. ZaZa is a nice hotel. Your lady friend will love it, which means you'll probably love it. And they have a pretty good Sunday brunch if you're staying over a weekend (I'm not looking to see what date Luke Bryan is playing, cuz don't care). ICON is also a nice hotel, and it too is on the rail line. Bonus is that it is located downtown and makes it pretty easy to get this barbeque place over in East Downtown that you may be interested in checking out.
  10. ChampKind
    Might wanna go see an oncologist. On account of all the liquid smoke in that spam.
  11. ChampKind
    I haven’t heard of them. And I’m fairly tapped in to the Texas bbq scene
  12. ChampKind
    I steel them about every other day of use, and put them on a stone when they need it (typically every three months or so)
  13. ChampKind
    It doesn’t affect me one bit bc I use a pinch grip. The hilt is just an extension of the blade Sent from my iPhone using Tapatalk
  14. ChampKind
    Yoshihiro
  15. ChampKind
    Shun's generally have a hrc of 61-63, and the edge profile is very thin. They can be stoned to scalpel sharpness, but they are easy to chip. I use Global and Shun at home (The Shun Kanso 210mm chef is a bad mofo). My work knives are Yaxell and Yoshihiro. The Yaxell 210mm chef is my workhorse for hard vegetables, the Yoshihiro 210mm gets most use for prep on pretty much everything else. Will add pics in a minute. The Yoshi is a VG10 Gold core with hammered damascus cladding, and it sharp as fuuuuck.
  16. ChampKind
    Gotta pay for that Ferrari somehow
  17. ChampKind
    That’s just plain stupid money. I wouldn’t pay that even if I hit the mega tonight. And to answer your question: a hurricane?
  18. ChampKind
    Yep
  19. ChampKind
    $2.4mm. I inquired the day after LKGO shuttered.
  20. ChampKind
    Meh. “Homemade chili”. I laft Sent from my iPhone using Tapatalk
  21. ChampKind
    What’s sad is that HBC has old school brick pits like those used at Louie Mueller’s. There shit oughta be at least passable
  22. ChampKind
    What’s wrong with Brookstreet and Houston Barbecue Co?
  23. ChampKind
    Bust out yo checkbook and I’m all in. Might need to take out a second mortgage tho, cause that space ain’t cheap
  24. ChampKind
    I’ll let Miguel and Modesty know your thoughts on this topic *next week or so we should see smoked gringo tacos on the menu at Valentina’s
  25. ChampKind
    Working on it

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