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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Did a spot with Houston Live TV Network. I can’t figure out the direct link to it, but its the top video on their website at houstonlivetv.com. If you want a good laugh, you should watch.
  2. ChampKind
    0800. That puts you at my location about noon. It will take about 40 mins to get back up to the woodlands.
  3. ChampKind
    Accurate. I can be found inside Lucky’s Lodge just two blocks behind GRB at the corner of Rusk and St. Emmanuel
  4. ChampKind
    I suspect Grant will reside in Houston, but will spend a fair amount of time in SA too. Great deal for him, and I’m really happy for him
  5. ChampKind
    My opinion, which is worth roughly two pennies. Chuck ribs are going be tighter and more like lean brisket with much less fat content. They’re also much less expensive than plates and have a higher yield. I cook plates. Bc when done properly its like meat flavored butter on a bone. They are roughly twice the cost of chucks and yield about 30% less. Hence the $22/lb cost.
  6. ChampKind
    Yep. My new bride’s mother does a roasted brisket with onion and grape jelly. She’s a talented cook so, while I was skeptical, I ate it. And it was pretty damned good.
  7. ChampKind
    That brisket ain’t done. And its sliced wrong.
  8. ChampKind
    Going whole hog next weekend. More info on my FB page. Also, listen to ESPN Radio on Thursday morning at 10:30ish. I’ll be feeding the crew and talking bbq.
  9. ChampKind
    I was really confused that Mez insisted on a broad beer selection. That dude loves his Lone Star
  10. ChampKind
    Yes, the uncut ones are referred to as gentile. Jk. Plate ribs have more fat content and the meat fibers are not as dense.
  11. ChampKind
    I get your point, but I have no problem claiming John as a friend. I accept John for who he is. The squash recipe is his, I’m simply giving credit where it is due. Could I come up with my own recipe? Sure. But I see no reason to.
  12. ChampKind
    New menu
  13. ChampKind
    Thanks, Pepper. Always good to see you. The Brussels slaw is available on Tue and Wed right now. Might become a staple in the future.
  14. ChampKind
    That’s not enough for the 3-4 happy hours a year?
  15. ChampKind
    While the guys that own Heights Bier Garten are friends of mine, not a one of them is a Surlyster. Seems like we should be supporting our own. Jus saying.
  16. ChampKind
    Did lamb ribs multiple different ways at PC. My fave treatment is a masala rub. I have a list of things I’ll bust out as specials at some point in the future. Honestly, my favorite #bbqrazy thing I’ve done the past couple years was the go chu jang beef belly I did early last summer. Might have been the best thing I’ve ever cooked
  17. ChampKind
    I work 16+ hour days and don’t get much sleep. And I have a cook who handles service during evening hours. But still, its really long days
  18. ChampKind
    New menu drops this week. The biggest change is that we’ll now be serving the full bbq menu from 11am until 10pm, Tuesday through Sunday. Some of the specials will change, and we’ll be adding some new proteins and sides. Teasers: Lamb souvlaki with mint/basil yogurt sauce Smoked chicken salad sammich Altered alpine reuben with turkey and cole slaw. Smoked chicken enchiladas with house made verde sauce.
  19. ChampKind
    Flores is very legit. Who is this friend you speak of?
  20. ChampKind
    Blanch them first, then pat them dry before frying. You’re welcome.
  21. ChampKind

    Barbeque

    ChampKind replied to ChampKind's topic in Houston

    Cool. Another place to go stand in line at
  22. ChampKind
    Color me disagreed. Keep that pan hot, toast the outside, the the inside, build yo sammich, then finish the outside.
  23. ChampKind
    They’re putting out some really good stuff over there.
  24. ChampKind
    Si si
  25. ChampKind
    You know Brett, I see

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