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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Grilling=/=bbq
  2. ChampKind

    TexMex

    ChampKind replied to Smax's topic in Houston

    Endorsed
  3. ChampKind

    TexMex

    ChampKind replied to Smax's topic in Houston

    Why you no La Guadalupana?
  4. ChampKind
    Was helping out my bro Pat Feges at the The Windy City Smokeout. Three day bbq and country music festival that ended on Sunday. So yeah, you missed me. Bummer. Would have enjoyed meeting you.
  5. ChampKind
    Closed Mondays. A Man has to rest
  6. ChampKind
    2M is quite good
  7. ChampKind
    I predict that the next #1 will be someone you did not name.
  8. ChampKind
    Stay tuned for some interesting news later this week. Hint: it involves further expanding our operating hours at Lodge. Until then...I'm back from Chicago and am posted up at Lodge from 11am to 9pm every day for the remainder of this week (through Sunday).
  9. ChampKind
    Are you sure it's skin on? I'm old and can't tell from the pic if that's skin or a fat cap. All the ones I've seen at RD are skin-off. So check the label and see what it says. As mentioned above, you'll want to remove the skin if its a skin-on slab. I cut slabs into three portions because they cook faster that way. Light salt and pepper, put on pit, cook until probe tender. That's typically 202-206 for me but it will depend largely on how thick the slab is. Sliced pork belly is soooo fucking good when it is properly rendered.
  10. ChampKind
    For Saturdays, yes. He’s still at Big Star the other days. I’m at Lucky’s Lodge pretty much full time now
  11. ChampKind
    Especially since he’s now posting up in my old spot at 8th Wonder on Saturdays
  12. ChampKind
    Sorry bud. Tried to get the word out as best we could via social media. I’m back in action this Wednesday.
  13. ChampKind
    El Patio (club no minor) purchased all of Felix’s recipes and actually a section in their menu for the Felix items. The greasy cheese is on point
  14. ChampKind
    Alright alright alright!
  15. ChampKind
    50% yield on pork. 60% on pork ribs
  16. ChampKind
    Lando - no nerve struck here. Just explaining the process. Boon - three bone plate ribs are gonna be packaged two racks per pack
  17. ChampKind
    John is going in with his friend Tre Dotson to open Liberty. Tre was already doing bbq in Round Rock, but he and John concocted a plan to turn the existing business into Liberty Barbecue (so-named because John is from Liberty). Great move for Brotherton. A lot of the heavy lifting at Brotherton's Black Iron was already being done by his right hand man, so John will have the time necessary to tuning up the menu at Liberty.
  18. ChampKind
    $30-40k. If they're lucky
  19. ChampKind
    Chucks are a fair bit cheaper than 3 bone plates (123A). And customers seem less offended about paying for a 3/4 lb rib than a 1.5 lb rib.
  20. ChampKind
    Yeah cost and margin is an issue. But more than that is the pit space they take up. I can get 2-3 briskets on a rack that I can only get 4-5 racks of beefers on
  21. ChampKind

    Barbeque

    ChampKind replied to ChampKind's topic in Houston

    Whoa, high praise. And much appreciated. I think Pit Room has slipped a bit since Bram left for Loro. They've had a bunch of guys run through their pit room and seems like they're struggling to keep up consistency given the demand for their product. Just my .02. The chicken taco is good every time I have it. Everything is either hit or miss
  22. ChampKind
    Already open. Switch Dripping. They put together a solid back of house team in their pit room and several of my pals from the bbq world were effusive in their praise of the quality of food.
  23. ChampKind
    Your father in law was a hoot. And yeah, that rib I served you weighed in at 37.6 oz. Was a monster
  24. ChampKind
    If I wanted to maximize my margins I would exclusively serve proteins like prime rib, turkey, sausage, and tri tip. Because there is no weight loss when cooking. Beef plate ribs cost more than double what brisket does. And is nearly a 50% weight loss. Yet I sell it for the same price as brisket.
  25. ChampKind
    Thanks bro. I have some good sandwiches on the menu, but that banh mi is probably my best one. Even over the bird.

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