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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Needs more smoke? Interesting, seeing how they cook on Moberg stick burners. Not sure how you get more smoke than by using straight wood. Or did you mean more creosote flavor?
  2. ChampKind
    Yeah, its an off-menu special. You have to ask for it Sent from my iPhone using Tapatalk
  3. ChampKind
    Don’t you worry about that special. I got what you wanr
  4. ChampKind
    Decaf espresso base rub with my proprietary rib rub over the top. No.Glaze.At.All.
  5. ChampKind
  6. ChampKind
    Porn dump
  7. ChampKind
    Hey man, gremolata is serious bidness
  8. ChampKind
    You’re not going to render fat at 155. Serving temp is 140*-150*. If the brisket is already in a foil pan there is no need for a sheet pan. Put it in the oven at 250* until it hits serving temp
  9. ChampKind
    You ain’t been to see me yet? You’re probably missing out.
  10. ChampKind
    I feel like you spelled gremolata wrong
  11. ChampKind
    That was a solid dish. Gonna serve it as my dinner special this Wednesday.
  12. ChampKind
    Not nearly good looking enough
  13. ChampKind
    It was you birthday? I would have served you my special sauce!!!
  14. ChampKind
    You also ain’t quite 7’ Sent from my iPhone using Tapatalk
  15. ChampKind
    True Sent from my iPhone using Tapatalk
  16. ChampKind
    Or don’t turn it upside down. Wrap the paper around the brisket. You ever seen a baby swaddled? They don’t turn the fucking kid upside down, they wrap the blanket around the kid. Sent from my iPhone using Tapatalk
  17. ChampKind
    Well aware. I've used just about every method there is, and it ain't the equipment that matters. It's the skill of the guy employing it. I'm just jerking your chain, don't mind me.
  18. ChampKind
    I don’t use prime or wagyu, or a remote temp gauge, or a pellet cooker. I don’t spend all night cooking briskets and tending pits, and I guess I cook a decent brisket. Sent from my iPhone using Tapatalk
  19. ChampKind
    I move to disqualify this poster from future barbeque-related discussions. Traeger? A fucking pellet cooker?
  20. ChampKind
    I thought it was cute
  21. ChampKind
    Yes. You can almost always find choice grade CAB briskets at Wally for $1.99/lb
  22. ChampKind
    The boys at Mill Scale are building me a 500gal pit with an insulated box
  23. ChampKind
    Bodacious on Mobberly. Jordan and Bryan cook at very low temps. And yeah, their briskets go for about 24 hours. I really enjoyed my meal there when we stopped in last month. Very strong brisket game
  24. ChampKind
    Daniel has eaten a lot of brisket so I think its safe to say he has a solid base of experience. And I’ll agree, there is a difference in how fat breaks down at low heat vs high heat. IMO, brisket cooked to the same doneness at lower heat will have a softer texture (vs one cooked to same doneness at high heat). And its simply not to my liking. I eat at Pinkerton’s a fair bit. Grant runs his pits low and slow. And while his brisket is cooked very, very well, I just prefer a little less spongeyness. Taste is so subjective and some folks like brisket one way over another. I prefer to blast them with heat and get a nice tight bark on them. The meat is still very tender and moist, but its not spongey at all. I’ll be cooking a little closer to 300* when I pick up my new pit. Or at least that’s the plan. I may not have the patience for it though
  25. ChampKind
    It goes up and down. Obviously deflated at the moment

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