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Posted

Would you rather get oysters from New England and PEI, where the waters are contaminated with the shithole outflow from places like New York and Boston?

 

  • Like 1
Posted (edited)

Got to bring the family by Buck's today for a late lunch and was not disappointed. Jim is cranking out some great barbecue and was nice enough to bring us some Big Red ice cream for dessert. The picture doesn't do it justice. Also, I want to do some filthy things to that cheesy squash. 8633553d4f28163fad84926a6ef2beda.jpg

Edited by dcbc
  • Like 4
Posted
6 hours ago, ChampKind said:

Praise be! The local regulatory body has relented and I have been green-lighted to build my pit room. Shits about to get even realer down here on the island.

Also....
 

 

tenor.gif&f=1

  • Like 2
  • Haha 1
Posted
12 hours ago, ChampKind said:

Praise be! The local regulatory body has relented and I have been green-lighted to build my pit room. Shits about to get even realer down here on the island.

Also....
 

 

chuck-norris-thumbs-up.jpg

Posted
19 hours ago, ChampKind said:

Praise be! The local regulatory body has relented and I have been green-lighted to build my pit room. Shits about to get even realer down here on the island.

Also....
 

 

I must have been good luck.  You're welcome.

Posted (edited)

Just got home from our trip and I have been wondering why I didn't order those damned espresso pork ribs.  Turns out my dumb ass didn't see the add 1/4 lb of pork ribs for $4.  @ChampKind, old farts like me need you to bold that important shit on the menu.  I've been thinking about those decaf ribs for a year.

Edited by dcbc
Posted (edited)

I’d like to take the portobello sammich, sans bread added onto the burger. 

Signed - Call/lardass

Edited by Call
Posted (edited)
On 8/19/2019 at 3:33 PM, luke duke said:

 


Pants too.

 

Hell with that, I'm wearing a banana hammock... drive all the girls wild...or to suicide.

Edited by SHOOTER12
Posted

I know you're getting foodie cred, but have the locals accepted the changes? They're fools if they didn't. It looks amazing.

Posted
I know you're getting foodie cred, but have the locals accepted the changes? They're fools if they didn't. It looks amazing.


They have. The word is spreading that we’re putting out solid food. Not just bbq, we’re putting out solid food
Posted
1 minute ago, ChampKind said:

They have. The word is spreading that we’re putting out solid food. Not just bbq, we’re putting out solid food

 

That's awesome. You never know how the local gentry is going to react to ownership change, even when it's for the better.

Posted
On 8/23/2019 at 3:35 PM, ChampKind said:

 

Presentation and ingredients were slightly different but I had this for lunch today and it was damn good.   Overall, our table had the brisket hash, pit breakfast (pulled pork, brisket, potatoes and eggs), shrimp and grits and pancakes.   All of it was great.   As said several times, Jim has kept the FG brunch menu and added in some things.   Well worth the visit when in Galveston.   

Personally, I like the location rather than being either on the Seawall (traffic would suck), Broadway (parking and other concerns) or the Strand (parking and rent prices.)   Right by UTMB is a winner because a menu like his is going to really appeal to the hospital crowd, both employees and visitors.    We got there right around 1:30 and the initial brunch rush had slowed a little but he was still 35-40 full and people kept coming.   Even with that Jim took time out to talk about the business and menu.   Really enjoyed the trip.  

Buck's will be the go-to place to eat on the island from this point out.   

  • Like 3
Posted
19 minutes ago, ChampKind said:

 

 

 

 

Jeez that looks good. I finally made my first appearance yesterday with Dry Elbows. It was awesome. Had the brisket debris poboy and Champ hooked us up with a sampler of brisket, ribs, burnt ends and Big Red ice cream. My diet is shot. Can’t wait to get back. Thanks Champ!

  • Like 1
Posted
14 hours ago, ChampKind said:

https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/bbq-state-of-mind-podcast/article/Listen-How-Galveston-wound-up-with-one-of-14381778.php

 

Shout out to my bro [mention=1412]homesickhorn[/mention] in this one. Its been one long, strange ride. But damn its ended up in a really cool spot.

 

That’s a great interview.  Going to try to get down there last weekend in September. 

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