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Posted
  On 6/6/2019 at 11:34 PM, PantsTent said:
I'm just curious...do you form it free hand on flat trays and place on smoker or have a bunch of bread/meatloaf pans lined up on smoker?
 


Free formed in full size foil pans
  • Like 2
Posted
  On 6/6/2019 at 10:24 PM, Hank Scorpio said:
If I was from Australia and you tried to take me to Galveston I would probably stop being friends with you. 
I agree, but as I noted in my post, he's from Austin. He knows what he's getting into, we used to go to the beach together as kids. Texas beaches. Which obviously don't compare. That said, your dick doesn't shrivel in the gulf and we don't have Box Jellyfish that can kill you. Or Great Whites.

So a loss on beauty, a win on usability.

Having spent enough time at both, I'll take usability and visit beauty.
Posted
  On 6/7/2019 at 7:44 PM, ChampKind said:

Yeah that meatloaf was pretty damned good. 25lbs of it out the door in an hour and a half.

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So Champ, I realize it's a limited sample size, but so far how do you think that the locals and regulars are taking to your specials? How're the crowds?

Posted
  On 6/7/2019 at 8:24 PM, ChampKind said:

We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

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This is terrific news. Hey, you were respectful to the loyal customers, but G-Town has been void of great BBQ. And your focus on a short time from order to food arrival doesn't hurt at all. As I said to you, the Island Time culture is pervasive here, and this will stand out as a breath of fresh saltwater air, especially for those UTMB folks who punch time clock for lunch.

Posted
  On 6/7/2019 at 8:24 PM, ChampKind said:
We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

This is good news.
  • Like 1
Posted
  On 6/7/2019 at 8:24 PM, ChampKind said:

We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

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I’m shocked, SHOCKED i tell ya. 

Posted

I seriously love watching this thread, a man who loves his craft, doing things the right way, facing adversity and staring down hurricanes and shit, just fucking cooking BBQ that makes people happy. /nohomodoyourthingchamp. 

 

I haven't been to galveston in two decades but might consider it only to work in a pit stop at Bucks. 

  • Like 7
Posted
  On 6/8/2019 at 4:29 AM, Anastasis said:
I seriously love watching this thread, a man who loves his craft, doing things the right way, facing adversity and staring down hurricanes and shit, just fucking cooking BBQ that makes people happy. /nohomodoyourthingchamp. 
 
I haven't been to galveston in two decades but might consider it only to work in a pit stop at Bucks. 


Thank you for that. I’m fortunate to that I was able to turn my passion into a profession
  • Like 1
Posted
  On 6/8/2019 at 5:24 AM, Viper said:
When will you serve alcohol? Is it BYOB till then or is that wishful thinking?


We serve beer and wine now. Full liquor license is a few months down the road.
Posted

I was doing smoked burgers at Pappa Charlies 5 years ago. So yes, I got permission

Funny thing about having been around for a minute. Folks think they’re inventing shit that was already invented. And not saying I invented the smoked burger. More a general comment

Posted

I was doing smoked burgers at Pappa Charlies 5 years ago. So yes, I got permission

Funny thing about having been around for a minute. Folks think they’re inventing shit that was already invented. And not saying I invented the smoked burger. More a general comment

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