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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Hit me up a couple days before and let me know when you are coming. I’ll do some butterfinger brisket
  2. ChampKind
    Buck’s Barbeque Co. I’m a pop-up operation currently. Schedule posted at www.bucksbbqco.com
  3. ChampKind
    2M is Esaul Ramos’ place. Former pit guy from La Barbeque
  4. ChampKind
    Make your way to Asheville sometime and eat at Buxton Hall. Elliot Moss is a bad ass on the pit
  5. ChampKind
    This should be an interesting week. I have reason to believe that Buck’s will be the subject of a texasmonthly.com article sometime this week. I have a photo shoot with them this afternoon. So there’s that. Friday this week will be butterfinger brisket day (in addition to meatloaf and all the other good shit I cook). I may even do some beef ribs to celebrate. Celebrate what, you ask? Oh...just me being the awesome guy I am. (Totally joking...I just feel like cooking beefers)
  6. ChampKind
    My lunch did not suck. Sorry, no paper plates handy
  7. ChampKind
    Y’all are over thinking this. 1. Go to meat counter 2. Ring bell for service 3. Tell butcher you need a rack of beef ribs, either chuck or plate, that you don’t care which. But that you need the whole rack 4..... 5. Profit
  8. ChampKind
    Any Friday that someone asks for it. Meatloaf is Friday only
  9. ChampKind
    I’ll be popped up at both 8th Wonder and at Lucky’s Pub. Team USA v Team Scotland rugby match at BBVA. It’ll be cuhraaazy down here
  10. ChampKind
    Mama’s Cafe served the best meatloaf in town. And the broccoli rice casserole and fried okra were the tits. Add the margarita with sangria topper and you have a case of pure win. I lament its passing.
  11. ChampKind
    Fun fact: you can get the Felix greasy cheese at El Patio, neh, Club No Minor. The entire Felix menu actually
  12. ChampKind
    Was your waitresses name Erica, per chance?
  13. ChampKind
    I had the Shun Kanso version of that knife. Hated it. I love my Kanso chef’s though.
  14. ChampKind
    Right?! I guess my cooking would best be described as warp speed then
  15. ChampKind
    (obligatory) looks dry af That's a nice bark and that brisket looks to be properly cooked. +taparep
  16. ChampKind
    Because I don't miss that place
  17. ChampKind
    in Houston: B&B Butchers TruLite Grillshop (Heights) He also sells through Amazon If there is enough interest I can arrange to have him drop product off with me and you fellas can pick some up when you visit me for lunch.
  18. ChampKind
    Felix Mama's Cafe Texadelphia (Westheimer) La Strada Los Tios (yeah, still around but under the new owners the place sucks) Cafe Adobe (Westheimer) Ruggles (the original one on Westheimer) San Jacinto Inn
  19. ChampKind
    Can't speak to B&D, but 2M is legit. Esaul Ramos used to run the pits at La Barbecue before opening 2M. Two Bro's is also good. Laura Loomis runs their pits and she is a rising star.
  20. ChampKind
    You need to check it out. Willow is a good dude and a damned fine bbq cook
  21. ChampKind
    I've been hearing for almost a year that they are "about to open". Yet they just started actual construction at that site two weeks ago. And as to your proclamation that they'll be the best inside the loop, well, they'll be cooking on different style pits, in a different environment, with new guys running said pits, with an entirely different level of demand. Might wanna slow your role until they've had the doors open for, I dunno, a day or two. Meanwhile there are already three guys inside the loop turning out que that has been lauded by more than a few bbq experts
  22. ChampKind
    That Wusthoff is a nice blade. But I prefer scalloped edges like on the Ikon Classic super slicer. The serrations are very useful when you have a dense bark. Mundial and Dexter also make great scalloped slicers that are cost-efficient.
  23. ChampKind
    Three 1/4” slices typically gets you to 1/2lb
  24. ChampKind
    There is no way that 67 lbs of raw brisket yielded only 20.5 lbs of cooked product. Your math is wron somewhere. That should have yielded about 50lbs cooked
  25. ChampKind
    A place for chefed up bbq already exists. Its called Loro

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