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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    How many of the current TM Top 10 spots have you eaten at? This is a serious question
  2. ChampKind
    Only if you’re a communist
  3. ChampKind
    That brisket he posted was sliced from the side of the point (you can tell because its sliced against the grain). Every whole brisket has point layered on top of the flat. Most briskets have a thicker point on one side vs. the other. Depending on which edge of the point your moist brisket is being sliced from your slices may have mostly moist brisket, or close to a 50/50 mix of moist/lean. That isn’t controlled by how the brisket is sliced, its controlled by the brisket itself. caveat: unless you’re one of those neanderthals who separates the point from the flat before slicing
  4. ChampKind
    Southside Market. Skip Meyer’s
  5. ChampKind
    Fatty (moist) is almost always going to include a portion of the flat and the point. You got what you asked for.
  6. ChampKind
    You’re looking at 10 and 11-12 lbs after trim. If you’re running close to 300* and plan to wrap, then you are looking at a 6 hour cook (roughly). Allow an hour to rest before serving.
  7. ChampKind
    SHOCKING DEVELOPMENT!!!
  8. ChampKind
    That’s what we’re currently using. Heavy daily use for a couple months and we haven’t killed it yet. *knock wood
  9. ChampKind
    Or get the herp? Sounds like a win on your part
  10. ChampKind
    Moist but not overly fatty? Sounds like futureman’s mom
  11. ChampKind
    Undercooked and probably wrapped too soon would be my guess. Probably left an inexperienced guy in charge of that batch
  12. ChampKind
    Someone had to do the cooking
  13. ChampKind
    ahem...
  14. ChampKind
    Turkey is so incredibly easy to overcook. But if you go to a place where they actually care about the quality of their proteins and you’ll typically find some damned good turkey. Also, ain’t nothing wrong with a good chopped beef sammich from time to time
  15. ChampKind
    Wait...your wife come in late afternoon and call you while she was standing at the register?
  16. ChampKind
    Reheat instructions we give our customers: Leave it wrapped in paper and place (on a pan) in 250* oven until internal temp reaches 140*. If your brisket is already sliced then I’d suggest putting it in foil, adding stock, then placing in oven
  17. ChampKind
    More pub... https://www.msn.com/en-us/foodanddrink/foodnews/houston-barbecue-joints-offer-gumbo-on-the-menu/ar-BBWLiTc#image=BBWLhcO%7C4
  18. ChampKind
    Helberg
  19. ChampKind
    Its uh vurrry nice muhteriuhl
  20. ChampKind
    Here’s how the butterfinger brisket plate looked after my chef got his hands on it. I can cook, but I can’t plate worth a darn.
  21. ChampKind
    The rosemary in the mac n cheese was a great idea. It took that mac up a million notches. And I love Grant’s ribs (unglazed). Perfectly cooked.
  22. ChampKind
  23. ChampKind
    Thanks man. The event last night was a completely different one. So you have time to do some more of that aggy voting. Pretty sure voting is through 12/31
  24. ChampKind
    I always enjoyed Black Lab. But it was never busy. Ever.
  25. ChampKind
    Well that’s a pleasant surprise. We did pretty good at Galveston Epicurean Evening last night too.

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