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ChampKind

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Everything posted by ChampKind

  1. ChampKind
    Very little difference IMO. I prefer choice CAB because they cook more consistently from brisket to brisket. Again, IMO.
  2. ChampKind
    Mums the word
  3. ChampKind
    Champ here. I'm all about having fun. You know, start a fire in someone's kitchen. Maybe go to SeaWorld and take my pants off. Anyway, I've become kind of famous for my signature catchphrase...WHAMMY! Like, Gene Tenace at the plate and...WHAMMY! WHHAAAMMMY!
  4. ChampKind
    325ish. All day, errday. Using choice grade CAB briskets in the 14-15lb range. They're about 12lbs when they hit the pit. No Wrapping At All until they're done, which is usually in about 6-7 hours. Everything gets cooked at 325
  5. ChampKind
    Last one for today. Moist brisket is moist
  6. ChampKind
    And some more porn. Did pastrami for St. Paddy's Day. It was good. Thinking about have a pastrami sammich one day a week with a coleslaw made with russian dressing. Not a reuben, Roegel's and Tejas do reubens. Just a pastrami sammich. Brisket game has been pretty strong. So has the prime rib game. And a steak from Monday night's steak night. I think this was the one I served McNelly (or some other dude that looked exactly like I imagine McNelly looking).
  7. ChampKind
    Got invited to participate at Houston BBQ Festival on April 15th. Pretty excited about this development. Here's a sneak peek at one of the dishes we'll be serving out there. One of my favorite dishes off my lunch menu is the pork belly banh mi. Decided to present that at the festival, and have reduced it down to one bite. I'll likely also have a brisket station where I'm slicing on the fly. You should buy tickets and come see me. www.houbbq.com
  8. ChampKind
    No hate here. Just don't start brining in french dressing or using metal turkey pans.
  9. ChampKind
    I feel ya. I thought their brisket was undercooked and underseasoned (both times) and had a distinct gas taste. The ribs were tough and the sausage was unremarkable. The porkbelly deviled eggs were off the hook, but the Dr. Pepper glazed burnt ends were wayyyyy too sweet and not cooked through. Collards had no depth of flavor, cream corn was sweet with no balance, beans were also very sweet. Not even in the same league as what Grant is putting out, let alone what Will and Nicole are putting out. Pit Room has fallen off since Bram left, and Tejas has been inconsistent (probably a result of the turnover in the pit room). I haven't had a single bite of Killen's barbeque that I was impressed with. Just being honest about it.
  10. ChampKind
    Bram Tripp is the Executive there. Bram has some serious chops and was most recently the Executive at Pit Room in Houston. He helped open Pit Room and is largely responsible for their TM Top 50 ranking. I'll be making a trip to Austin to check out his work at Loro very soon.
  11. ChampKind
    Este. The Bahr is a nerd bar popular with gamers and comic fans. There are several actual rocket surgeons that are regulars there.
  12. ChampKind
    In fairness to said (former) poster, damned near everything he posted on shaggy was a bit. And he has since met Grant on a number of occasions and has a different perspective on things now. Grant is good people and I consider him a friend.
  13. ChampKind
    Yes. Lucky's is having a massive block party for the opening homestand. I'll be posted up in the Lucky's Lodge parking lot selling dogs/chili dogs/old school frito pies, and brisket sammiches. No lunch service at Lodge on Wednesday since the parking lot will be fenced in...but I'll be out in the lot slanging meat.
  14. ChampKind
    Fun fact: Savannah (home of 1st Battalion, 75th Ranger Regiment) hosts the largest St. Paddy's Day celebration in the United States. It's also one of the badassest cities in the country. Cuz...Rangers
  15. ChampKind
    I will probably regret posting this, but "greater good" and all.... Walmart regularly has choice grade CAB briskets for, wait for it, $1.96/lb. That's a solid dollar cheaper than RD or any of the wholesalers that I buy from. Wally is getting a ton of money from me lately because of that. Its hilarious to see their faces when I'm rolling out a basket full of briskets at 0400.
  16. ChampKind
    If you think that's some of the best barbeque in Houston, then you really need to come see me for lunch. I've eaten at Delta Blues twice. And was not impressed. At all.
  17. ChampKind
    2M is absolutely legit. Esaul is doing tremendous work over there, and its a great representation of new age barbeque. Now that classically trained chef's have embraced the culture, we're seeing some fantastic adaptations of traditional barbeque in more "haute" dishes. I love it.
  18. ChampKind
    He's just jealous because I'm actually good at what I do for a living. And his opinion means absolutely jack to me. Especially since he's never had my product. He'd rather hide behind his keyboard and run smack than make an appearance, identify himself, and try my food. Its cool. I'm pretty happy with my life, and very proud of what I produce. Fat Bastard? Well....
  19. ChampKind
    Thanks for posting. Come see me some day. And please identify yourself so I can thank you for your support, Doctor.
  20. ChampKind
    I have some rod iron stuff my sister is trying to sell
  21. ChampKind
    How many people you anticipate? First comment, do not use waxed paper. You can get unwaxed white butcher paper at RD. For your purposes, that will work fine. As for holding... Either get your pit temp down to 140-150, or use a couple of coolers (something like a Yeti will hold temps much better). You'll need an order taker/cashier, a cutter, and someone to run the pass (from cutting block to serving/order taking table). Buy #300 paper boats at RD. You can serve in that. For sauce you'll need souffle cups, and you'll need cutlery packets. All that is available at RD. Shoot me a PM and I'll give you my cell. You can txt me any other questions.
  22. ChampKind
    1.8 million reps? That's cute
  23. ChampKind
    ERhine with this assist! +taparep? Its better than Brooklyn BBQ. Because its in The Great State of Texas, not in Brooklyn. That said, Billy Durney is doing solid work at Hometown Barbecue in Brooklyn. I'll be paying him a visit in December.
  24. ChampKind
    Phew, made it in one piece. New schedule: Wed - Fri: 11:00 - 3:00 at Lucky's Lodge (2024 Rusk St, Houston) Thur-Sat: 6:00 - 10:30ish at Holman Draft Hall (802 Holman, Houston) Sat: noon - 5:00 at 8th Wonder Brewing Mon: 6:00 - 9:00 at Neil's Bahr (steak night) Soon as I figure out picture posting I'll resume food pron posts
  25. ChampKind
    Thank Gawd the metal turkey pan post made it over here.

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