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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    I don’t care for your tone. I mean, you’re not wrong. I just don’t care for your tone.
  2. ChampKind
    I know. Its a major character flaw. And I find it strange that people rave about pickles made by a guy who doesn’t like pickles.
  3. ChampKind
    It ain’t hard. You know how many of the good bbq places in Houston make their own pickles and onions? All of them. I do, and it is known that I detest pickles. They also all do turkey breasts (I’m the only one who’s turkey breast was specifically keyed on by DV). And you know how many of the owners are usually at the block or on the line? All of them (except Killen). It cracks me up the things that people focus on. Don’t be a follower. Get out, experience what the bbq world has to offer. There’s a lot of really good bbq out there that’s not on the TM Top 50. Don’t believe me? Try this... https://www.texasmonthly.com/bbq/houston-bbq-guide/
  4. ChampKind
    Homemade pickles and onions!!111!!! And turkey breast!!11!! And the owner is usually there!!1! Dammit, I’m definitely going now!
  5. ChampKind
    Health dept has been creating issues for him. Where there was no issue with cooking in a trailer before, there suddenly is. Thus the unexpected “not open”s. And a brick/mortar is in the works.
  6. ChampKind
  7. ChampKind
    Vegalene is the tits.
  8. ChampKind
    This will be our Wednesday dinner special going forward (since wild game never took off). And this thing is quite good. 1/3 lb burger on a sweet sourdough bun
  9. ChampKind
    Someone mentioned it up above. And ain’t nothing wrong with an AARP card. I save a lot of money with mine
  10. ChampKind
    Also, don't use PAM on your non-stick/enamel/cast iron
  11. ChampKind
    I'm sure they are doing an after-action from their soft and applying fixes wherever they may be needed. An aside, but the day that Truth opened their doors in Houston was my best revenue day in nearly a year. Must have been that $25 beef plate rib special*. Or else people didn't care to stand in a long ass line. *follow me on social media at @bucksbbqco to stay abreast of periodic specials
  12. ChampKind
    Muzzle sweeping your partner is negligent, reckless, AND careless. Failing to exercise trigger discipline with a man at your three o'clock and twelve o'clock is negligent, reckless, AND careless. Jus sayin
  13. ChampKind
    Demeyere is really good shit. Le Creuset makes a really good nonstick pan too.
  14. ChampKind
    Yeah, Evan’s beef cheek is one of the best bites of bbq that I’ve ever had. Its prob one of the most memorable bites I’ve had, regardless of cuisine
  15. ChampKind
    You’re entitled to your opinion, no matter how wrong it is
  16. ChampKind
    Yep. But he does beef cheek every day. That shit is ridiculously good
  17. ChampKind
    And no offense to Miguel, but my last trip to Valentina’s was not good. There was so much sodium on everything that there was not enough water to drink.
  18. ChampKind
    Your list is missing the best bbq spot in Austin...LeRoy and Lewis. What Evan LeRoy is doing with bbq is absolutely mind-blowing
  19. ChampKind
    Bodacious on Mobberly is number 4 ranked spot in Texas. And its not a 3 hour wait like some other places. I’d go there. Tell Bryan Bingham and Jordan Jackson that Buchanan sent you. Its really good stuff
  20. ChampKind
    Thursday night is steak night. Menu options are limited on steak night. And the debris poboy rarely lasts past 4:00 pm.
  21. ChampKind
  22. ChampKind
    Actually, aggy figured it out. Their Meat Science Dept has done several comparison tests at Camp Brisket with bbq guys from across the state. So even though I already knew that from my competition/Pappa Charlies days, it has now been scientifically proven. And yeah, I know. Aggy. But still
  23. ChampKind
    Thanks to Lobwedge for the assist. He turned the mic on and I did a “syphilis....syphilis” mic check. Isn’t that what you’re supposed to do? Anywho, was a good time
  24. ChampKind
    Fun fact: if you wrap in foil, and them open that foil up during your post-cook rest, that bark will tighten right back up. Its science. Literally.
  25. ChampKind
    No doubt. Grant found some talented people and its afforded him the ability to focus on building his business instead of being chained to the pit room or cutting block. He's a smart guy and has surrounded himself with good folks.

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