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ChampKind

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Everything posted by ChampKind

  1. Wow, they crushed that brisket. That was 9lbs. Gone. Just like that.
  2. Who the fuck goes to Whataburger at 2300hrs and doesn’t order taquitos? Sent from my iPhone using Tapatalk
  3. Not his order, but cut from the same brisket.
  4. The one closest to my house (North Main and 45) is in danger of getting firebombed if they fuck up another one of my orders. The last three orders have been completely jacked up. The only thing worse than driving to Whataburger to pick up food to-go is...well, I can't think of anything worse. The one on Shepherd at Richmond (Houston) has always been solid.
  5. The fact that people choose to stand in line at places like La and Valentina's, yet LeRoy & Lewis nor Whitfield's have lines is ridiculous (and I mean no disrespect to La or Valentina's). But Evan LeRoy is putting out some of the best barbeque in the state right now. And the boys at Whitfield's are hitting on all cylinders too.
  6. I don't know any pitmasters
  7. Here ya go. Thank me later http://www.texasbbqrub.com/gc.htm
  8. 'Bout tree fiddy
  9. You're new here, huh?
  10. If you have a craving for good bbq, Killen’s is not where you should be heading
  11. Well if I give y’all the recipe then how the fuck I’m gonna sell sauce?
  12. *judgment
  13. That’s only bc you haven’t had mine. Obviously
  14. Pork has so much fat content you really need a sauce with a lot of acid content to balance it out. That means your sauce should be pretty darned thin and not very sweet
  15. Valid argument. Just my opinion here, but CM has only been worth visiting for the sausage for, oh..., the better part of the last decade. The issue is two-fold. One, the proliferation of quality que across the state. And two, well, see number one. Because we are all spoiled now.
  16. Yeah, that brisket didn't suck either. But I'm absolutely loving the ribs that are coming off this new pit.
  17. Lean brisket doesn’t have to be dry
  18. 11” roll. 8lb brisket
  19. That guy you just name dropped is one of the top 3 whole hog guys in the country. And a hell of a singer.
  20. You're in Carolina. Do NOT order brisket. Other than that, can't help you. And motherfucking text a brother next time
  21. Yes. Smoke it till it gets the color you want, then wrap it and transfer to the oven at the same temp your smoker was running. Cook till done. If in foil, open the foil to let the bark firm up once you pull it from the oven. If in paper, leave it wrapped and let it rest. Sent from my iPhone using Tapatalk
  22. Fucking name dropper. Go set a pit on fire or something
  23. He stripped the paint and then hit it with automotive clear. Oh wait, should I have shared that? Or is that name dropping or some other such stupid shit?
  24. First off, you can eat a bag. I engaged in a conversation about the quality of product at Stiles and specifically responded to a post that mentioned one of the pit guys I named. Knowing who is running the pits is kinda relevant
  25. Name dropping? Mmkk
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