ChampKind

He says “no”

Stand by. I’ll txt Aaron and ask him if that’s all he puts in his beans. That should solve this dispute, no?

Boon, got your email. Will respond Monday when I’m not cooking. Stand by for further traffic

Awww, that’s cute

Snow’s only serves one day a week. But that crew actually cooks several days a week

I wonder what its like to only have to cook two days a week

Buncha ruddy Scots on this thread. Clan Buchanan, ho

I haven't updated this thread in a while mostly because tapa noworky and I'm always too busy to sit down and get on my laptop. We're still around, and still putting out some pretty darned good barbeque. If you haven't been in to try my brisket then you're missing out. I haven't figured out how to post pics now that imgur has been declared verboten (and photobucket haven gone all communist). But you can follow me on social media (@bucksbbqco) for pics of the product I'm putting out. We've added housemade beef sausage to the menu, and an 80/20 beef and pork sausage with pepper jack cheese. I've also started using Duroc pork again. It makes a big difference with the spares because Duroc simply tastes better than commodity pork. Still doing the same daily specials and sides, but likely about to bring the smoked meatloaf back to East Downtown. My schedule has not changed, but we have started adding some festivals to the schedule. In addition to the usual spots (posted below), you will be able to find us at TXFest in downtown Houston this weekend. We're the only barbeque vendor at this event, so follow the smoke and look for the big ass BARBEQUE flag. Regular schedule: Wed/Thur/Fri - Lucky's Lodge from 11:00 am to 3:00 pm Thur/Fri/Sat - Holman Draft Hall from 6:00 pm to 11:00pm(sometimes to midnight) Sat - 8th Wonder Brewing from noon to 6:00 pm

If your visit to Pinkerton's was this weekend then I'll encourage you to go back and try it again. Grant was in Tyler all weekend at the Red Dirt BBQ Fest. Its possible that things slipped a bit with him not being around to ride herd. Give him another shot because his product is usually very good.

Which tartan?

Best post on this page (other than the pic of Leo's brisket).

There’s probably a Franklin video that addresses this. I’m just spitballing here, but maybe leave it in the foil and stick it in the oven at 250* until it hits 140* internal

See the meat clearly through the rub? Mmmmk. 1:1 salt to pepper? Sure thing

Bro, always go by feel. Always. I give fuckall about what temp the probe says when we’re talking brisket

Well....dammit! How the hell am I supposed to post pics now?

Houston BBQ Festival was a blast. It was my 5th year doing this event, but the first under my own banner. We had a solid lineup of bites, and I had a really solid crew helping me out. I need to give major props to ERhine here. He and his bride have helped out at this event for the last 3-4 years, and because they had that experience I leaned on him pretty heavily to manage workflow. He nailed it, and it freed me up to slice brisket on the fly. Two of our dishes were pretty much his creation (a saltine with a slice of boudin and a spoonful of his crawfish gravy, then the Big Red ice cream that he makes for me). We were on the same row as Corkscrew, Blood Bros., Harlem Road, Roegel's, Spring Creek, and Killen's. I was right smack dab in the middle of the row. Our line was longer than everyone on the row except for Corkscrew, and there seemed to be some pretty good buzz about us. Anywho...pics (to prove it happened). Shirts I had printed for the event. Loved the design, and wanted something that made my crew standout.

Yes. Lunch at Lucky's Lodge Wednesday through Friday from 11:00 am to 3:00 pm. Thursday-Saturday at Holman Draft Hall from 6:00 to 10:30ish. Saturday at 8th Wonder from noon to about 5:00.

The Lone Star looks good tho

Correct. Until about 10:30pm

Yes, until 3:00 pm. Then at Holman Draft Hall at 5:00

I only do prime rib on Friday. Most popups are limited to brisket, ribs, sausage, boudin, and a poultry, with tater salad as the side

Wait, you’re not showing up to run the popup for me?

Do it. Or buy a used vault

Lol. They expect a price increase because demand is so high for their product that they can increase prices. In fairness to them, they have maintained pricing for years