ChampKind

Thanks bud. Some days are just a little bit better than the rest. Today was that day. And I was glad for that since Captain Stabby was rolling through for some grub. This is what I served him. It did not suck.

Wouldn’t be proper to serve food to a customer on a paper plate

I’ll just leave this here. Any of you Houston assholes want this in your mouth, its on my nighttime menu. You can get it Tuesday through Sunday. Texas toast, yellow mustard on both slices, two slices american cheese, smoked spam, pork n beans.

16 mesh

:guilty:

Well, Buck’s is barbeque...elevated. And I was determined to prove that bbq can be served in a seated restaurant environment without any degradation of product. It was so effective that some other bbq dude in the Houston area now does table service at dinner time

Or how about brisket chili frito pie? Sent from my iPhone using Tapatalk

Oh snap. Smoked spam sammich on white toast with mustard, american cheese, and pork n beans.

Or people who don’t feel like spelling it out all the way Sent from my iPhone using Tapatalk

Its not hearsay, per se. Its also not a news story. Its their speculation about what might be happening based on several recent events. Bryan is a good dude (and posts on this board from time to time), and wouldn’t speak out of turn. They did some digging and this piece is their interpretation of what might be going on. Give it a listen. Then go listen to the podcast they did with me back in Feb’ish.

Nobody cares what you ate. All we care about is what you were wearing.

You can do woosty and cider 50/50 too

Buy a spray bottle and fill it 50/50 with woosty and water

I’ll sometimes hit the brisket with a little woosty just to make sure the pepper lays down. But mustard and all that other shit is unnecessary. My opinion, your results may vary

Unfortunately not Sent from my iPhone using Tapatalk

A little R&D today. Ordered a case of beef cheek to mess around with. Gave this an adobo seasoning, smoked it, then braised it in beef stock to finish. It fell apart just like I wanted it to. So, beef cheek tacos.

I do too. That’s why I go eat bbq at other shops. I can’t change what I do, but I enjoy different flavor profiles

Careful. Pickle juice has a ton of sodium content

I celebrate the entire menu at SV. In particular the margs.

Talked to Joey this morning. I was incorrect. Victorian’s is popping up tonight at the East End Farmer’s Market. He’ll popup periodically. If you want to know when/where then follow him on social media at @victoriansbarbecue

Am indeed! Sent from my iPhone using Tapatalk

Early 2019. And he has already vacated Heights and sold his trailer and his pit

Is Joey even serving food right now? Sold his trailer and his pit and is trying to build out his highly anticipated spot in East End (expected to open sometime in early 2019).

Well since my line cook is Mexican, prob pretty good

We've re-traded our deal with the folks at Lucky's Lodge and Buck's Barbeque is going to take over all food service at Lodge. This gives me a platform to roll out my bar menu incorporating smoked meats and provides our guests a comfortable environment with air conditioning. So beginning July 31st, you'll be able to get my #bbqrazy foods from 11:00 a.m. until midnight-ish, Tuesday through Sunday. I'll be doing the smoking and running lunch service, and I have a cook who will run evening service. Make note, and come see us. What's on the bar menu you ask? Things like: Smoked spam sammich on white toast with pork n beans Black and bleu flatbread with brisket and bleu cheese Brisket chili frito pie Chopped brisket sammich with slaw Smoked brats Brisket/turkey tacos Possibly a sausage and cheese board Possibly the pork belly banh mi Tater salad Pork n beans Slaw Additionally: I'll start popping up a couple of Sundays every month at VooDoo Hut in Kemah. We're going to test the Clear Lake-area market a bit. First popup will be this Sunday, July 29th, starting at noon.