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ChampKind

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Everything posted by ChampKind

  1. 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
  2. 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.
  3. Fun fact: you can get the Felix greasy cheese at El Patio, neh, Club No Minor. The entire Felix menu actually
  4. Was your waitresses name Erica, per chance?
  5. I had the Shun Kanso version of that knife. Hated it. I love my Kanso chef’s though.
  6. Right?! I guess my cooking would best be described as warp speed then
  7. (obligatory) looks dry af That's a nice bark and that brisket looks to be properly cooked. +taparep
  8. Because I don't miss that place
  9. 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.
  10. 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
  11. 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.
  12. You need to check it out. Willow is a good dude and a damned fine bbq cook
  13. 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
  14. 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.
  15. Three 1/4” slices typically gets you to 1/2lb
  16. 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
  17. A place for chefed up bbq already exists. Its called Loro
  18. Yep. Much more dense bark than at lower temps
  19. https://m.chron.com/life/food/article/The-best-brisket-in-Houston-12943326.php#item-85307-tbla-44 I must be doing something right
  20. I'm a proponent of Craig's Sauce from Texas Pepper Jelly, and FUBAR from WarPig BBQ. Both are available at HEB. Both are made by friends of mine here in Houston.
  21. This might be helpful (or maybe not). Leave the potatoes whole when you boil them. They're done when they start to split open. Drain the water, let them cool, then break them apart with your hands. Much quicker than chopping them before boiling, and you have better control over the consistency of your salad. I prefer reds or whites. Idaho and other types potatoes don't hold up as well to boiling, IMO
  22. 6:00pm to 4:00a? That's 10 hours. You cook a 20lb hunk of meat?
  23. There is nothing wrong with KBB. The guys that won Memphis this year use it. Apparently the judges did not detect any unusual tastes. I've been using Texas Premium Charcoal for several months. He's based in Waller and I buy both oak lump and oak splits from him. Lights quickly, and burns a long time. Really good stuff
  24. Y'all may laugh, but this is actually a really solid method of cleaning your pit. Burn off the grease the scrape the creosote.
  25. This is bullshit. LD just catches the motherfucker on fire and lets it burn off all the grease.
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