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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Oh I'll have something special for you, don't you worry bout it.
  2. ChampKind
    Check your email
  3. ChampKind
    Off is a relative term, my man. Just means I ain’t serving food
  4. ChampKind
    No, I’m off on Mondays now
  5. ChampKind
    You can get a decent kilt from sportkilt.com without paying an arm and leg. There are a number of higher-end kilt makers that will happily take your money, but unless you’re gonna wear your kilt more than just a few times a year then I’d suggest buying from these guys
  6. ChampKind
    Chuck ribs come from bones 1-5. Plate come from 6-9. They are both from the short plate primal cut. Chuck ribs cook just fine (that's actually the cut that some of the more well-known bbq joints use). Fun fact: if you are cooking a traditional bbq cut and it comes out dry, it most likely means you didn't cook it long enough. Moisture comes from intramuscular fat is it breaks down. Also, the texture and fat content of chuck and plate ribs is significantly different than brisket. And the meat has a much more rich flavor to it. I rarely offer beef ribs simply because they take up a ton of space on the pit. But given the choice between beefers and brisket, most folks will opt for the beefer.
  7. ChampKind
    I specify a 1/4” fat cap on trims. And it stays on. I want the customer to eat that because it adds flavor
  8. ChampKind
    Photo dump. These are from houbbq fest. My crew of helpers: All your pork belly are belong to us: Pic taken by Chris Sexton of HooDoo Brown Barbecue in Connecticut: Shrimp etoufee boudin that John Brotherton brought down: Pic of my brisket taken by Jimmy Ho (@thesmokingho):
  9. ChampKind
  10. ChampKind
    Here’s a couple pics taken by Scott Sandlin (he writes for Houston Food Finder).
  11. ChampKind
    Yep, had a visit from Daniel Vaughn yesterday. He was with one of his colleagues from TM, Chris Reid from Houston Chronicle, and Michael Fulmer from Houston Barbecue Festival. I served them everything on the menu and, after they ate, did an interview with DV. He took a bunch of pics and I suspect I’ll get a writeup sometime soon.
  12. ChampKind
    Let’s see if this works...
  13. ChampKind
    Was there a few weeks ago. He’s on his game
  14. ChampKind
    I’m still cooking good food. Still the same schedule. Fridays now features smoked meatloaf instead of prime rib. Still can’t figure how to get pics uploaded. We’ll be at Great Texas Barbecue Festival this weekend in addition to our regular spots. Get your butts out to see us
  15. ChampKind
    Pork belly. Cut to a 1” bite. But it was a good try, nice effort, attaboy, what have you.
  16. ChampKind
    Its not just John. Its the whole family
  17. ChampKind
    Understanding that it is Aaron byGod Franklin we are talking about, he doesn’t use near enough pepper IMO. I subscribe to the Mueller theory of 1:powerofininity salt to pepper. Personal preference and all (and my customers apparently like it)
  18. ChampKind
    Same. I don’t weigh or measure my salt or pepper. I know when it looks right. Salt first, then pepper
  19. ChampKind
    Bowties, homie. The bride will not approve kilts (even though she’s Irish)
  20. ChampKind
    Castle Buchanan, Loch Lomond, and the clan crest are tattooed on my right arm. I’ll be wearing the hunting tartan at my wedding this winter.
  21. ChampKind
    And I could cook you a brisket in the oven using TenderQwik in my rub and it would have the most amazing smoke ring ever. Without a hint of smoke flavor
  22. ChampKind
    There is a reason that KCBS and most other competition organizations instruct judges that they are not to consider smoke ring. It has no affect on taste, nor is it an indication of “how well” a brisket was cooked. The best smoke ring I ever got was on a bag of Kingsford Blue with absolutely no wood added. But there are times when I get little to no smoke ring on a brisket when using oak lump and oak splits. Nothing else in my process varied.
  23. ChampKind
    It relates directly to your comment on lack of smoke ring (which is purely cosmetic and has no affect on taste whatsoever). Gas fired pits don’t typically produce a smoke ring. John is not using gas. All wood, low temps.
  24. ChampKind
    Long as you don't get down to 100* then you'll be fine
  25. ChampKind
    John uses Bewley pits. They are wood fired, with no gas.

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