Jump to content

ChampKind

Legacy Members
  • Posts

    1044
  • Joined

Everything posted by ChampKind

  1. You say you’re hungry, eh? We can damn sure fix that. Photo cred: Hirotoshi Mugen
  2. Thanks for coming in! Shoulda introduced yourself. And I’m gonna have to chunk all those damned glasses in the dumpster and get a beer rep to replace em.
  3. As in today and tomorrow? Full menu. Blasted bird today. Pork belly banh mi tomorrow.
  4. No, that phrase will still be recognized. Our bar staff has been properly briefed.
  5. Welp, this is Champ’s wedding week. I’ll be on the helm through Thursday this week, then handing the reins to Jared Jurena starting Friday the 7th. He’ll be running my regular lunch service through Friday the 14th, and I’ll back in action on Saturday the 15th. Y’all go see him and spend money.
  6. Yeah, saw that review. Its perfectly acceptable to ask for more sauce one of the many times we check on your table. I don’t even charge for extra sauce.
  7. Pepper ate well today
  8. Also, make sure you identify yourself with the customary “I’m from the internet”
  9. And the tortillas
  10. Scott Sandlin. He’s a food writer for Houston Food Finder. He broke the news of my departure from PC. And, his aggie background notwithstanding, he’s a fucking outstanding human being.
  11. Just a little sumpin sumpin. We’re still here, and still turning some damned good que on a daily basis. Barbacoa tacos Brisket tacos Ribs and boudin And some more press http://voyagehouston.com/interview/meet-jim-buchanan-bucks-barbeque-co-east-downtown-eado/ If ya live in Houston and haven’t been to see me yet, you really should
  12. Needs some cranberry sauce
  13. That would have been hilarious. But you missed your shot
  14. I was just funning, that’s all. Its like you guys don’t even know me
  15. How’s that gas station working out for ya?
  16. I have. Care to put your money where your mouth is? Cause I will.
  17. My b. Yeah, meant to quote the post about the best non-brisket sammich in Texas. And I’m sure the guy that made that comment has eaten every non-brisket in the state. Since he stated it was THE best non-brisket sammich in the state. How else would he know?
  18. Brotherton has some solid non-brisket sammiches. So do I. Jimmy hasn’t tried mine. Nor do I think he has tried Brotherton’s. So...best in Texas? I’d bet that it isn’t.
  19. Meller? Never heard of ‘em. *that’s a joke.
  20. What Franklin did started this new age of “craft” barbeque. Justin and his crew at Pecan Lodge came after that. Aaron was the first bbq guy to win a James Beard. And it inspired chef-types across the country to start doing bbq, where before it was just a bunch of jackwagons with no formal culinary training. Barbeque is the new “it” thing. But for how long? Those chef-types will go back to fine dining, and us jackwagons will be left to continue burning meat, one brisket at a time
  21. Luis is doing good work up there in Austin, and he’s a good dude. Won’t be long before he’s out of that trailer and in a permanent location. So much good barbeque being cooked around the state these days. Its amazing to think how far the craft has come in the last 5-6 years.
  22. ChampKind

    TexMex

    Pics of wife?
  23. Yeah? I’ve had the ribs at Joe’s. They aren’t as good as Grant’s. Or mine. Or about a half dozen other places I can think of. Broad statements like “best ever” are fucking dumb. Unless you’ve eaten at every place that serves that particular item.
  24. Little bitty baby beef chuck ribs. One of my coolers froze over last night so damn near all my raw proteins are frozen like ice cubes
  25. I do not. I salt and pepper them and put it on the pit
×
×
  • Create New...