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ChampKind

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Everything posted by ChampKind

  1. You ain’t been to see me yet? You’re probably missing out.
  2. I feel like you spelled gremolata wrong
  3. That was a solid dish. Gonna serve it as my dinner special this Wednesday.
  4. Not nearly good looking enough
  5. It was you birthday? I would have served you my special sauce!!!
  6. You also ain’t quite 7’ Sent from my iPhone using Tapatalk
  7. True Sent from my iPhone using Tapatalk
  8. 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
  9. 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.
  10. 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
  11. I move to disqualify this poster from future barbeque-related discussions. Traeger? A fucking pellet cooker?
  12. I thought it was cute
  13. Yes. You can almost always find choice grade CAB briskets at Wally for $1.99/lb
  14. The boys at Mill Scale are building me a 500gal pit with an insulated box
  15. 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
  16. 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
  17. It goes up and down. Obviously deflated at the moment
  18. You fuckers ever heard of bandanas? They work great for filtering dust
  19. Point of order: "marinade" is a noun; "marinate" is a verb. You don't fucking marinade something. You marinate it...in a marinade. Also, if Ninfa's on Nav can call chicken and shrimp a fajita, then it's a motherfucking fajita. Since Mama Ninfa created the fajita (allegedly)
  20. At 7:30 you’ll be about 80th in line
  21. Met jt at Valentina’s on Sunday. I’ll let him handle the review
  22. Fee-jis
  23. Attention Houston peeps: Wild Game Wednesday commences this Wednesday at 1700hrs. This week will feature a 10oz smoked Rohan duck breast glazed with an apple-cranberry-habanero sauce. Will be paired with rice and a Brussells sprouts casserole. Plenty of good wines, beers, and whisky to pair with your meal. I'm only cooking 30 breasts. Show up late and you'll leave disappointed.
  24. I'm going for more of an old-school white trash sammich. Plus my Puerto Rican friend for whom this is named is averse to spicy foods. Bastardizing a creation that he inspired just seems...wrong.
  25. Because they buy their suits at Kingsman Tailors
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