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ChampKind

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Everything posted by ChampKind

  1. Yep. Much more dense bark than at lower temps
  2. https://m.chron.com/life/food/article/The-best-brisket-in-Houston-12943326.php#item-85307-tbla-44 I must be doing something right
  3. 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.
  4. 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
  5. 6:00pm to 4:00a? That's 10 hours. You cook a 20lb hunk of meat?
  6. 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
  7. Y'all may laugh, but this is actually a really solid method of cleaning your pit. Burn off the grease the scrape the creosote.
  8. This is bullshit. LD just catches the motherfucker on fire and lets it burn off all the grease.
  9. Where the fuck is Luke Duke when you need him. He's a pro at starting grease fires
  10. No it was definitely you. Me: That firebox is insulated so don't stuff a whole tree in it. You: (stuffs whole tree in it) Me (half hour later): you smell that? somethings on fire You: (runs to open drain valve while I'm hastily shutting down intake and exhaust) Me: man, this thing is only a week old. Guess its broken in now Good times. Pretty sure that was the year that we drank the bar out of Lone Star and Bulleit.
  11. I know. Say, remember that time you caught my brand new pit on fire? That was fun
  12. Yeah, I look back on all the shit I THOUGHT I knew and think to myself...Jesus, what a fucking idiot
  13. It doesn’t really work that way. Stuffing the pit full of meat will affect how long it takes to get the pit to cooking temp. But once its at temp, the amount of meat on the pit does not really affect cook time
  14. Some more stuff I made today. Meatloaf sammich on garlic mash taters. On white toast Go chu jang glazed smoked beef belly. Served on jasmine rice cooked with smoked chicken broth.
  15. That can probably be arranged
  16. This may be the best thing I’ve ever cooked. Smoked beef belly that I glazed with go chu jang to finish. Served on jasmine rice cooked with smoked chicken broth
  17. My former business partner. It will be the best barbeque in the Cypress area.
  18. Other than to go see Derka? Yes
  19. This can not be overstated. John Brotherton is one of the nicest guys I’ve ever met and he is a very good bbq cook. He’s built a solid team and they are doing great things in Pville
  20. Yep, Pat and Erin are putting out some good stuff. Highly recommended
  21. I dunno man...their chicken is pretty good
  22. My pre-game plan was to serve lunch. And we served a ton of it. Place was packed for several hours
  23. I know its possible to do so; I’ve done it. But its not optimal
  24. 1. As a general rule you assume 1/2 lb meat (plus sides) for each person; 2. Don't stop your briskets halfway through the cook process. Finish them, rest them, wrap them, refrigerate (or freeze) them; 3. If you're refrigerating brisket, you should do so in paper or foil. To reheat them do not remove them from the paper or foil, just stick them in the oven at 250-300* while still wrapped; 4. Adding beer to any meat that you are reheating will absolutely change the flavor profile. Use beef stock for brisket, chicken stock or apple juice for pork. HOWEVER, if you're reheating an entire cut of meat then don't unwrap it. Keeping it wrapped will help retain the juices and keep the meat from drying out. If the meat is already cut/pulled then you add liquid to reheat; and 5. If you're doing a big party then chopping brisket/shredding pork in advance is an easy way to handle service. Read number 4 on how to keep the meat from drying out.
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