Buck's Barbeque Co.

[ChampKind 1314]

Got dam, get a room!


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[deadshank 24654]

10 hours ago, Homesickhorn said:

Holler at me. I’ll have my fishing gear as well. Let’s hook up.

Fishing gear?  Let's hook  up?

Code words.....

[elfenix 34658]

bbq and rockets tonight, right?

[Homesickhorn 2217]

Fishing gear?  Let's hook  up?
Code words.....

[huge 3824]

Some of the usual suspect assholes there today.

But also a couple of rays of sunshine (Erhines better half and daughter).

Gonna miss the grub on the mainland Champ...

[luke duke 6445]

Holler at me. I’ll have my fishing gear as well. Let’s hook up.

[ERhine 1937]

Also had a side of meatloaf. Because why not.

[DCA_HORN 725]

Also had a side of meatloaf. Because why not.

Three sauces seems a bit much. Otherwise looks glorious.

[ERhine 1937]

I think Champ puts that much out solely to troll me.

[Zepol87 9308]

Champ didn't get to say thanks for hosting us before the soccer game. Everyone had a blast and enjoyed the food. Hope everyone spent well. I will be seeing you at the new spot soon

[pepper brooks 580]

well. @ChampKind it was another glorious bbq day.  Thanks for the great que and beverages.  I am going to miss the weekly (almost) trips over there.  Good luck, and I will be down there soon.  

[Neonmoon 38130]

Congrats Champ.

 

[ChampKind 1314]

23 minutes ago, ERhine said:

I think Champ puts that much out solely to troll me.

Partially, but you did have your daughter and wife with you. I thought perhaps they might want sauce

[ChampKind 1314]

5 hours ago, elfenix said:

bbq and rockets tonight, right?

Rockets, yes. Not much que left. Got crushed today.  But they DO have $2.99/lb crawfish tonight

[elfenix 34658]

well, shit.

[Victor Franko 39]

Come get it while you can!

[tx 3 putt 78469]

Best of luck at the new place !!!!!!!

[DoobieWah 1528]

So Buck's is dead.

Long live...

Farley Girls???

At least we now know where to go for cucumber sandwiches and afternoon tea. 

😉

[ChampKind 1314]

Buck's at Lucky's Lodge no longer exists. But Buck's is not dead. We'll hang our "Home of Buck's" sign on the wall at Farley Girls after we take over on June 1. However, the inclusion of barbeque to their existing menu will take a bit of time. Farley Girls is a successful restaurant with a very loyal following. The last thing we want to do is alienate the locals by immediately changing up a menu that they are fond of. So we'll add smoked proteins to some of the menu items and replace a few others, but a full barbeque menu as a part of the regular lunch service will take 30 days or so. And at some point later this year the Farley Girls name will go away and the restaurant will be known simply as "Buck's".

I'll say this though...I sampled brisket on Mother's Day to a few of their longtime regulars, and it got them pretty excited about barbeque as part of the menu.

[DoobieWah 1528]

Yeah I'd read that on another thread, but just had to bust yer chops.

npi

[Anastasis 23699]

23 minutes ago, ChampKind said:

Buck's at Lucky's Lodge no longer exists. But Buck's is not dead. We'll hang our "Home of Buck's" sign on the wall at Farley Girls after we take over on June 1. However, the inclusion of barbeque to their existing menu will take a bit of time. Farley Girls is a successful restaurant with a very loyal following. The last thing we want to do is alienate the locals by immediately changing up a menu that they are fond of. So we'll add smoked proteins to some of the menu items and replace a few others, but a full barbeque menu as a part of the regular lunch service will take 30 days or so. And at some point later this year the Farley Girls name will go away and the restaurant will be known simply as "Buck's".

I'll say this though...I sampled brisket on Mother's Day to a few of their longtime regulars, and it got them pretty excited about barbeque as part of the menu.

So you're keeping the kitchen staff and front end team?  Seems like quite the undertaking to transition.  Would seem more manageable if most of the staff is coming with the joint? 

[ChampKind 1314]

Yes, keeping the bulk of the existing BOH and FOH staff. There will be subtle changes to the menu and service model, but the only significant change right out of the gate is who owns and operates the place.

[utee94 16065]

Two words:

Sit down service BBQ

Boom.

[thunderlounge 8318]

1 hour ago, ChampKind said:

Yes, keeping the bulk of the existing BOH and FOH staff. There will be subtle changes to the menu and service model, but the only significant change right out of the gate is who owns and operates the place.

 

Just out of curiosity and genuine interest, will any current BOH get pit training? Once you slide actual bbq options onto the menu, will you start trimming the previous menu items that no longer sell well?

Woodford on the bar, yes?

[ChampKind 1314]

45 minutes ago, utee94 said:

Two words:

Sit down service BBQ

Boom.

That service model will never work. It's been proven.

Edited May 16, 2019 by ChampKind

[Shaddie 1684]

40 minutes ago, utee94 said:

Two words:

Sit down service BBQ

Boom.

What? Surely (haha) not serious. I want to see what i am getting. Had a wife's coworker open a que place once with sit down service. (Oklahoma idjit) and it failed spectacularly. BBQ in Texas means get in line and choose your cuts. 

[ChampKind 1314]

33 minutes ago, thunderlounge said:

 

Just out of curiosity and genuine interest, will any current BOH get pit training? Once you slide actual bbq options onto the menu, will you start trimming the previous menu items that no longer sell well?

Woodford on the bar, yes?

Highly unlikely that any current kitchen guys get training on the pits. I've already received inquiries from several people on the island about joining the team at Buck's. They all have experience running pits. And there is another guy who has offered his help, and he's a guy that I already have experience with and that I trust.

The current menu will be trimmed down first. Then we'll add smoked proteins to some of the remaining menu items. Then the bbq menu will be folded in, but probably as my dinner menu (when we add dinner service). That way we're exposing the locals to the smoked meats side of the menu without them feeling like we're becoming a bbq-only restaurant (which we never will).

Spirits will come into play at some point, but I don't want to rush that. And yes, we'll have a solid brown liquor collection once we get to that point.

[ChampKind 1314]

7 minutes ago, Shaddie said:

What? Surely (haha) not serious. I want to see what i am getting. Had a wife's coworker open a que place once with sit down service. (Oklahoma idjit) and it failed spectacularly. BBQ in Texas means get in line and choose your cuts. 

That's simply not true, but you can certainly choose to believe it.

[Shaddie 1684]

1 minute ago, ChampKind said:

That's simply not true, but you can certainly choose to believe it.

Huh? My post agreed that sit down service won't work. I am confused. Are you saying it will or won't? 

[kevwun 16269]

Champ, are you going to have your regular hours next week?  I have Jury duty downtown starting on Monday and if I get picked for it, I am gonna come by at least once. 

Damn it, just caught up to the thread. Foiled again.  I'll have to go drown my sorrows at 8th Wonder instead.

Edited May 16, 2019 by kevwun

[elfenix 34658]

i assume the collards will be added to the menu day 1

[kevwun 16269]

Just now, Shaddie said:

Huh? My post agreed that sit down service won't work. I am confused. Are you saying it will or won't? 

He's saying it will because he does it.

[Hank Scorpio 17924]

A sit down restaurant that only serves collard greens? I am so confused.

[utee94 16065]

I'd much rather go to a BBQ restaurant, sit down in air conditioning, order my drinks, order my food, enjoy my meal, and be on my way.

My waiting in a line certainly makes it easier on the restaurant operator, but it doesn't make it easier on me.  And I care way, WAY more about myself, the customer, than I do about the restaurant owner (no offense, Champ ).

It can be done, it has been done many many times before, and it will be done again.  Given the same quality of food, I'd pick the nice, comfortable sit-down service, over waiting in line, exactly 100% of the time.

 

[ChampKind 1314]

2 minutes ago, Shaddie said:

Huh? My post agreed that sit down service won't work. I am confused. Are you saying it will or won't? 

Table service works just fine for bbq.  My earlier comment about it not working was facetious.

I'd suggest that the reason your wife's coworker failed was because his food sucked, or else he had no clue how to run a table service restaurant. It is highly unlikely that he failed solely because he chose to run table service in his bbq restaurant.

 

 

[ChampKind 1314]

9 minutes ago, kevwun said:

Champ, are you going to have your regular hours next week?  I have Jury duty downtown starting on Monday and if I get picked for it, I am gonna come by at least once.

Sorry, but no. Our last day of service at Lodge was the 11th

[Shaddie 1684]

2 minutes ago, ChampKind said:

Table service works just fine for bbq.  My earlier comment about it not working was facetious.

I'd suggest that the reason your wife's coworker failed was because his food sucked, or else he had no clue how to run a table service restaurant. It is highly unlikely that he failed solely because he chose to run table service in his bbq restaurant.

 

Having never been to your place how does it work?

Do you seat your customer and bring them a menu? Obviously your que is awesome and I can't judge. Personally I like to look at my meat before ordering. 

The wife's coworker had decent que but I took customer's there once and they were weirded out. They were all Texans.

 

 

[Eastwood 4394]

Now I'll have to find an excuse to go to Galveston every once and a while.

[ChampKind 1314]

In response to @Shaddie

 

At Lucky's Lodge, folks sat themselves at a table. A server would come take their drink and food order (menus were on the table), then a runner would drop the food once it had been cut/plated. Same rules applied as at a counter service place, ie., you specified lean or moist and that's what you got. If you don't specify then it is cutter's choice.

At my new spot, folks order at the counter then seat themselves. Food is dropped off by a runner once it has been plated. And again, the same rules will apply. You can specify lean or moist but if you don't specify then its cutter's choice.

And, no disrespect intended, I don't understand the need to see the meat before you order. It's already cooked, and they are almost certainly not going to grab a different brisket just because you don't like how the one already on the block looks. If you're eating at places with that much inconsistency in quality day-to-day, you should find one with proven consistency.

Edited May 16, 2019 by ChampKind

[elfenix 34658]

7 minutes ago, Eastwood said:

Now I'll have to find an excuse to go to Galveston every once and a while.

well there's the glittering beaches, surfing, coeds in bikinis, clean ocean breeze, clear blue water, vibrant nightlife, quaint, old world charm, casinos, and champ's bbq.

Edited May 16, 2019 by elfenix

[Shaddie 1684]

5 minutes ago, ChampKind said:

In response to @Shaddie

 

At Lucky's Lodge, folks sat themselves at a table. A server would come take their drink and food order (menus were on the table), then a runner would drop the food once it had been cut/plated. Same rules applied as at a counter service place, ie., you specified lean or moist and that's what you got. If you don't specify then it is cutter's choice.

At my new spot, folks order at the counter then seat themselves. Food is dropped off by a runner once it has been plated. And again, the same rules will apply. You can specify lean or moist but if you don't specify then its cutter's choice.

And, no disrespect intended, I don't understand the need to see the meat before you order. It's already cooked, and they are almost certainly not going to grab a different brisket just because you don't like how the one already on the block looks. If you're eating at places with that much inconsistency in quality day-to-day, you should find one with proven consistency.

I was just confused by your sit down service statements. Personally I feel like I'm in bbq joint when standing in line to order. After all the reviews here next time I am in Houston area I will try to make a "3 martini" lunch foray to Galveston.

[Errestaurants 2570]

Champ

Make sure you leave those Aggie Beer Pint Glasses at lucky's

Signed,

Lover of your Q

[kevwun 16269]

1 hour ago, elfenix said:

well there's the glittering beaches, surfing, coeds in bikinis, clean ocean breeze, clear blue water, vibrant nightlife, quaint, old world charm, casinos, and champ's bbq.

Don't forget the occasional Mardis Gras riot.

[ERhine 1937]

Spirits will come into play at some point, but I don't want to rush that. And yes, we'll have a solid brown liquor collection once we get to that point.

 

Can’t wait to add Bucks Barbeque - Bourbon Curator to my resume.

[Patricio Swayze 17058]

Champ
Make sure you leave those Aggie Beer Pint Glasses at lucky's
Signed,
Lover of your Q

Yeah, fuck that goddamn glass. Seems like I got it almost every time I went. Lucky I didn’t make a glass shank and slice your throat and steal all the food.

[RPM 26560]

2 hours ago, ChampKind said:

And, no disrespect intended, I don't understand the need to see the meat before you order.

 

[ChampKind 1314]

12 hours ago, Patricio Swayze said:

Yeah, fuck that goddamn glass. Seems like I got it almost every time I went. Lucky I didn’t make a glass shank and slice your throat and steal all the food.

I only handled the food side, not the bar side. But you'll be happy to know that I...uhm...re-homed all those aggy glasses before my departure. The homeless guy that dumpster dives out front was quite pleased with his find.

[ChampKind 1314]

12 hours ago, ERhine said:

 

Can’t wait to add Bucks Barbeque - Bourbon Curator to my resume.

2017 - present     Buck's Barbeque Co.    Consigliere, Pastry Chef, Director of Procurement-Brown Liquors

That's a well rounded resume right there

[Eastwood 4394]

I only handled the food side, not the bar side. But you'll be happy to know that I...uhm...re-homed all those aggy glasses before my departure. The homeless guy that dumpster dives out front was quite pleased with his find.

As an Aggy grad, I'm sure he truly appreciated it.

[Reagan1k 3040]

Champ - If that's the place I'm thinking of, you are going to kill it there.

Ton's of folks sitting at their desk within smelling distance of your pit will be drawn like flies to just walk over.

Good luck.