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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    8th Wonder is not my place. But I popup there on Saturdays starting at noon. I will not be there (myself), because I’ll be setting up for Houston BBQ Festival. But my minions will be at 8th Wonder slanging meat
  2. ChampKind
    Do 8th Wonder on Saturday and you can get some pretty good bbq out in the back courtyard
  3. ChampKind
    If you use your knife with any regularity it should be sharpened once a year, and honed once a month
  4. ChampKind
    Huynh is the tits. Especially their spicy broth. Simply Pho is also very good.
  5. ChampKind
    Holding temp is 140-160. When I hold mine, its overnight. But always at proper temps
  6. ChampKind
    Bet you only end up using 3 of those blades. I've discovered the greatness that is Yaxell. I own Shun, Global, Miyabi, and Wusthoff and not a one of them arrived as sharp or holds an edge the way my Yaxell chef's knife does. I use an 8" chef for nearly all my prep, Mundial scalloped slicers for large meats, and mainly a Dexter 7" flexibile filet for meat trimming, and a Wusthoff boning knife for de-boning).
  7. ChampKind
    Go try the new and improved PCBBQ and tell us what you think
  8. ChampKind
    Willow is putting out solid product, you should definitely go see him. And tell him I sent you
  9. ChampKind
    You’re not crazy
  10. ChampKind
    Leave him alone, he's on a roll
  11. ChampKind
    He is a little surly. Sanctimonious is the prefered nomenclature
  12. ChampKind
    If you get a vertical, get one that is insulated. A bunch of brands on the market (Pitmaker, Backwoods, PitsbyJJ) but I prefer Pitmaker. Things are built like a tank and as long as you maintain them, they'll last forever. They make two models of vertical, the safe and the vault. The safe will hold 4 briskets, the vault will hold 10. The safe actually cooks a little more evenly than the vault does, the vault runs a little cooler on the middle rack than at the top or the bottom (maybe 10 degrees).
  13. ChampKind
    Its a marketing scheme that has trained the consumer to believe that CAB is better. Which means restaurants can charge consumers more for the “higher quality” meat
  14. ChampKind
    To be determined. Not a “space” thing so much as doing what makes the most sense for my business. We may be back in Cypress before too long
  15. ChampKind
    Its actually Bramwell, which is kinda bad ass. I’ve met a buncha dudes named Jim. Only met one named Bramwell
  16. ChampKind
    Lucky’s Pub is throwing a block party Monday through Wednesday for the Stros home opener. We’ll be slanging brisket and pulled pork sammiches and tacos all three days. I’ll be set up in the parking lot in front of Lucky’s Lodge starting at noon. There will be no regular lunch service on Wednesday (probably not on Thursday either...gotta do maintenance on the pit).
  17. ChampKind
    Walmart sells briskets packaged by Excel, Swift, and IBP. You know who packages the briskets sold at Restaurant Depot and Costco (and those distributed by Ben E Keith, Sysco, Freedman, and Gordon's)? Excel, Swift, and IBP.
  18. ChampKind
    Unless you're doing the whole rack, I wouldn't bother trying to smoke lamb chops. You get plenty of smoke on them if you grill them over a wood fire
  19. ChampKind
    CAB is Certified Angus Beef. But honestly, any upper choice Angus product will be pretty good. I actually prefer briskets from 44 Farms but they can't supply me right now
  20. ChampKind
    Are you drunk? Or just retarded?
  21. ChampKind
    This thread reminds me of my contempt for the bastard that took our shaggy away from us. (Yes, Kevin. Shaggy belonged to WE, the PEOPLE). I'll earn my way in with 50 legit posts, not shitposts.
  22. ChampKind
    Got dammit. Fucker won the thread before it even got started.
  23. ChampKind
    Memorize this picture. Since you'll be assembling this bite
  24. ChampKind
    That wasn't my point. The quality is more than sufficient. The price was the point of my post
  25. ChampKind
    Cook, rest, wrap in paper, refrigerate. Next morning heat it (leave it in the paper) in a 300* oven to an internal temp of 140-150. Put it in a cooler and drive. It will still be serving temp when you arrive. No risk of it turning to mush just because you reheated and put in a cooler. That only happens if you put a 200* brisket in a cooler.

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