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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    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.
  2. ChampKind
    Meller? Never heard of ‘em. *that’s a joke.
  3. ChampKind
    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
  4. ChampKind
    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.
  5. ChampKind

    TexMex

    ChampKind replied to Smax's topic in Houston

    Pics of wife?
  6. ChampKind
    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.
  7. ChampKind
    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
  8. ChampKind
    I do not. I salt and pepper them and put it on the pit
  9. ChampKind
    They say everyone gets their 15 minutes of fame. I got 3
  10. ChampKind
    Plates have 3 bones. Chucks have 4
  11. ChampKind
    We are taking orders for Thanksgiving meats. Whole turkey breasts for $55, whole briskets for $125, and ribeye rolls cut to weight at $18/lb
  12. ChampKind
    Don’t think I’ever known a dude who likes sausage as much as you do. NTTIAWT
  13. ChampKind
  14. ChampKind
    2M and Two Brothers. That’s two Sent from my iPhone using Tapatalk
  15. ChampKind
    That’s a solid bucket list. LeRoy is a fucking wizard
  16. ChampKind
    Lists of the “bests” are usually a joke. Because I know for a fact they haven’t hit all the highly ranked spots in (whatever) town. Taste is subjective. And everyone has their favorites.
  17. ChampKind
    You in Houston today?! Best bring yo ass to see me. Dino ribs, butterfinger brisket, AND butterfinger pork ribs. Get at me
  18. ChampKind
    Carry on, soldier
  19. ChampKind
    Two days before? Want my advice? Good, here ya go. Cook that bitch, wrap it in paper, rest it to room temp’ish, then refrigerate. On Turkey Day, remove from fridge and carefully drive it to Dad’s. Then stick it in the oven at 250* and heat to an internal of 140*, no more, no less. Leave it wrapped until you’re ready to slice it. You’re over-engineering your process. This ain’t rocket surgery. Its two days.
  20. ChampKind
    Valid argument. However, he SV’ed it just to retherm. Therefore, I’ll allow it. Proceed.
  21. ChampKind
    True story. And very, very accurate (literally)
  22. ChampKind
    Butterfinger pork ribs? Why not
  23. ChampKind

    TexMex

    ChampKind replied to Smax's topic in Houston

    El Tiempo. Any place that has an $18 shrimp taco on their menu will always win this battle
  24. ChampKind
    Where’s the firebox on that thing? Sent from my iPhone using Tapatalk
  25. ChampKind
    That looks pretty tasty Sent from my iPhone using Tapatalk

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