ChampKind

Well that depends on how many pellets he has programmed to drop every hour

Other than brisket and beef ribs I really don’t use much black pepper. And hardly any at all in my sides

Yeah, that should read 3tsp.

Pinto beans need beer. They require beer. Shiner Bock is the best for these purposes. 1lb pintos 3 cups pico (don't be a pussy, make your own. Roma tomato, white onion, jalapeno pepper, cilantro) 3 cloves garlic, minced 3 tbsp comino 2 tbsp coarse kosher 1 tbsp coarse ground black pepper unsalted beef stock (the unsalted part is important, sodium is not your friend here) water 2 bottles shiner bock 3 cups chopped brisket rinse beans then soak IN WATER overnight. Stock adds sodium content and makes for thick, soggy beans. Contrary to popular opinion here, good pintos (borrachos) should have a thin liquid. At cook time, drain and rinse beans again. Put beans in stock pot with unsalted beef stock (kitchen basics brand is inexpensive and pretty good) and water, 1:1 on the liquid. Liquid should cover beans by 3-4" (depends on dimensions of your pot). Bring beans to quick boil, then reduce to low heat and a slow boil. Cook beans until nearly tender then reduce heat to simmer. Add beer, garlic, and seasoning, continue cooking until beans are tender. Then add prepared pico and brisket and remove from heat. Rest the beans for 15 minutes before plating for judging. Pico should still be moderately al dente and the liquid clear. If you've had my beans before, that's the recipe (except I stopped putting brisket in them about a year ago).

The first thing you should have done was hire someone with a very particular set of skills. But you already missed your window

I actually wouldn’t be mad to win that. Lots of LGBT dollars on this island.

Y’all help a brother out, will ya? Made the final round of voting for Best New Restaurant and for Best Barbeque. Take a minute and throw us a vote, please and thank you. https://www.galveston.com/bestofgalveston/#//

Top 50 Goofyque Joints, for sure!

Russell is a hoot. He had another sign that said “save a plant, eat more meat”

He did a number on that shrimp and grits too! Thanks for coming by, was good to see you guys.

Let me provide some virtual comfort

Definitely both

I’d cross the bridge for you....

I’d cross the bridge for you....

This was fun. They shot about 3 hours of video to come up with this. https://www.facebook.com/345014130052/posts/10157495554820053?sfns=mo

Thank you for that

No ma’am! We season them with tenderquik before we put them in the oven

Yes, we still do actual bbq....

Easy there, Gene Simmons

I eat those cheeks with pride and hold my head high!

Only frowned upon if you do it in public. Those cheeks are legit one of the best bbq meats I’ve ever eaten

Preach!

I set that one on a tee and you completely whiffed. Good job, Rothlisberger

See, I feel like you ARE ready for that.

That’s fair. I have traditional bbq offerings (mainly because some customers demand it), but if you look at my menus its pretty clear that we’re a non-traditional bbq place. Same could be said for those other places I mentioned. That’s not to say that consumers are trending away from straight bbq. But the market-style bbq landscape is cluttered as shit. Some folks recognize that and are pushing the boundaries of traditionalism, and clearly there is a market for that.