Buck's Barbeque Co.

[Neonmoon 38130]

45 minutes ago, ChampKind said:

We’re still rocking and rolling down here. Just not with smoked meats. I pushed out some pork belly and pulled pork yesterday for a private party. And rolled this out as a brunch special today.
 

You sexy son of a bitch. I want that Brisket Cheese now 

[GreenspointTexas 9933]

Damn that looks good

[ChampKind 1314]

Shit's about to get even more realer down here. We hired an executive chef to run the kitchen so that I can focus on other things that need my attention. Jaime Valencia joins our team on July 28th.

Jaime has some pretty serious chops and most recently has been the kitchen manager at Feges Barbecue (a job I helped him get). Prior to his stint at Feges, Jaime was sous chef at Ritual and at The Grove. Jaime worked with me briefly in between Ritual and Feges, and we have similar views on how to incorporate bbq into more traditional dishes. This is a huge get for Buck's. He's a guy I've wanted to cook with for some time, and a guy who can help us elevate our product. To say I'm ecstatic would be an understatement.

We'll roll out some menu changes and dinner service in August. I wanted these changes made sooner but timing did not permit.

 

[Anastasis 23699]

50 minutes ago, ChampKind said:

I wanted these changes made sooner but timing did not permit.

speaking of permits, did you clear the city yet?

[ChampKind 1314]

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for.

 

Gonna be a process. But we'll get there eventually.

[dcbc 14641]

5 minutes ago, ChampKind said:

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for.

 

Gonna be a process. But we'll get there eventually.

That sucks.  Hope you get it navigated soon.  For selfish reasons, if you could get it done in the next month, that'd be out of sigh.  Taking the family to Galveston for a few days in August and am looking forward to visiting your place, regardless of whether the pit room is operational, but "it'd be a lot cooler if it was."

[Hank Scorpio 17924]

What if you used the tar and seaweed that washes up on Galveston's pristine beaches to smoke the meat? Give it that real gulf coast flavor. 

[Landomatic 3813]

7 minutes ago, ChampKind said:

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for.

 

Gonna be a process. But we'll get there eventually.

Could always tell them both to go fuck themselves and do what these guys did.  Maybe since it's not considered a permanent structure, it doesn't fall under the same bullshit restrictions?   Plus, I think a shipping container would be a cool look and feel in Galveston.  You know...you'd have that whole shipping port vibe thing going on.

Quote

"I love the location," he says. "It's a small space, we have about 48 chairs. But it was too small to have seating and a kitchen, too. So we installed a cargo shipping container and attached it to the building, and made that our kitchen. I think that makes us the first shipping container restaurant in Dallas."

http://dallas.culturemap.com/news/restaurants-bars/07-08-19-blus-barbeque-shipping-container-kitchen/?fbclid=IwAR1LPBB5CEddpklET0fOBfRZl2XCA6s7KMTMgUcXn7QT9gu9VSSeDUSWles

[SydneyCarton 49325]

26 minutes ago, ChampKind said:

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for.

 

Gonna be a process. But we'll get there eventually.

Exciting news man! I'm bringing the family down to visit you next friday and possibly again next Sunday

[deadshank 24654]

1 hour ago, ChampKind said:

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for.

 

Gonna be a process. But we'll get there eventually.

Palms need grease.  

[Hank_Hill 19754]

3 hours ago, ChampKind said:

It's the county health department that is the obstacle. City has no issues with my building plans. The county disagrees with the state dept of health services on how an outdoor pit room should be constructed. Where the state says covered/screen windows/hard surface floors, the county says"nope, lol"...solid walls/FRP panels/full vent hoods/sinks. Basically constructed exactly like an indoor kitchen. That will make running an offset fun. And very, very expensive. Explain to me how cooking bbq in Galveston County is inherently more unsafe than say, Travis County, such that it necessitates these additional restrictions over what the state requires. Seagull shit? Thought that was what the roof was for.

 

Gonna be a process. But we'll get there eventually.

Jesus, that room would be fucking boiling.

[ChampKind 1314]

Precisely. I'd either die from heat stroke or asphyxiation. Or possibly both.

[Zepol87 9308]

Sounds sexy

[ChampKind 1314]

Michael Hutchence thought so

[Viper 12212]

If they won't see reason, and other bbq places aren't following the rules they're trying to make you follow, then it sounds like a protectionist racket. Maybe try contacting the Institute for Justice as this kind of situation is right up their alley. 

[dcbc 14641]

3 hours ago, ChampKind said:

Precisely. I'd either die from heat stroke or asphyxiation. Or possibly both.

What's a solid wall.  Would retractable hurricane type shutters over screens that could be lowered quick like a prohibition bar top do the trick?

[RPM 26559]

Sounds like you need to invite a County Commissioner or two down and host a fundraiser/charity event to display the magic that could be possible if those pesky anti-business roadblocks weren't in the way...

 

[Landomatic 3813]

54 minutes ago, RPM said:

Sounds like you need to invite a County Commissioner or two down and host a fundraiser/charity event to display the magic that could be possible if those pesky anti-business roadblocks weren't in the way...

And kinda do it quick, otherwise they may have to kick a kikes ass outa town.

[RPM 26559]

Don't forget to mention the onsite catering possibilities at, lets say private fundraiser/voter appreciation events.

[ChampKind 1314]

22 hours ago, Landomatic said:

Could always tell them both to go fuck themselves and do what these guys did.  Maybe since it's not considered a permanent structure, it doesn't fall under the same bullshit restrictions?   Plus, I think a shipping container would be a cool look and feel in Galveston.  You know...you'd have that whole shipping port vibe thing going on.

http://dallas.culturemap.com/news/restaurants-bars/07-08-19-blus-barbeque-shipping-container-kitchen/?fbclid=IwAR1LPBB5CEddpklET0fOBfRZl2XCA6s7KMTMgUcXn7QT9gu9VSSeDUSWles

Without seeing the interior construction, I have no idea if that would be an option for kitchen expansion. And room is not an issue, we have a massive parking lot with plenty of space to add on to the building. It's the construct of that space that is the issue. Running pipe smokers in a fully enclosed space seems a very aggy thing to require.

[Landomatic 3813]

1 hour ago, ChampKind said:

Without seeing the interior construction, I have no idea if that would be an option for kitchen expansion. And room is not an issue, we have a massive parking lot with plenty of space to add on to the building. It's the construct of that space that is the issue. Running pipe smokers in a fully enclosed space seems a very aggy thing to require.

I went yesterday for lunch for the first time (put a writeup on the Texas BBQ thread).  Didn't get a look at the interior of the shipping container, but no doubt it was a shipping container.  Just sitting on the ground snugged up to the main building.  It was painted to match the rest of the building and looked like it had some retrofitted ventilation, but other than that, it just looked like a shipping container.  I'll nose around a little more and try to get some pics of the setup next time I go.

[ChampKind 1314]

This may be relevant to some of y’alls interests

[Viper 12212]

are you seeing any push back or complaints about the changes you've made and/or are planning to make?

[ChampKind 1314]

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu.  Problem is.....that's not what my plan is.

 

We did this deal because we liked the restaurant as it was. Sure, there were areas that needed improvement (management, food quality, service) but I'm smart enough to know that you don't fix something that isn't really broken. I'm a bbq guy, not a chef. So of course I'm going to put bbq on the menu. But it was never my intention to take this fantastic cafe and turn it into a Rudy's. So when people come into the restaurant and tell me I shouldn't do this, or shouldn't do that, and don't take this off the menu, I calmly look them in the face and tell them to relax. That all I'm going to do is take something that was already good, and make it better. More protein offerings. More menu items. Some actual-by-God good barbeque (as a part of the menu, not as the only thing on the menu). Then they start to relax.

The funny thing is: every time I've done any kind of "bbq" special, even a goofyque special, it has sold like extremely well. I went through 6 briskets on Sunday alone doing nothing except brisket hash. People just need to relax and let me hit my stride before they grab their pitchforks and light their torches. What I have in mind for this place is going to make folks really, really happy

[Wally Fairway 5664]

15 minutes ago, ChampKind said:

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu.  Problem is.....that's not what my plan is.

Sounds like the public response to your statements can best be summarized as

[Dry Elbows 142]

56 minutes ago, ChampKind said:

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu.  Problem is.....that's not what my plan is.

 

We did this deal because we liked the restaurant as it was. Sure, there were areas that needed improvement (management, food quality, service) but I'm smart enough to know that you don't fix something that isn't really broken. I'm a bbq guy, not a chef. So of course I'm going to put bbq on the menu. But it was never my intention to take this fantastic cafe and turn it into a Rudy's. So when people come into the restaurant and tell me I shouldn't do this, or shouldn't do that, and don't take this off the menu, I calmly look them in the face and tell them to relax. That all I'm going to do is take something that was already good, and make it better. More protein offerings. More menu items. Some actual-by-God good barbeque (as a part of the menu, not as the only thing on the menu). Then they start to relax.

The funny thing is: every time I've done any kind of "bbq" special, even a goofyque special, it has sold like extremely well. I went through 6 briskets on Sunday alone doing nothing except brisket hash. People just need to relax and let me hit my stride before they grab their pitchforks and light their torches. What I have in mind for this place is going to make folks really, really happy

I think people are over-interpreting these sentences from the Houston Food Finder article: "Six months down the road, we'll start to transition to more of a Buck's Barbeque-branded operation and menu, ..."  "And 10 to 12 months down the road, the Farley Girls name will go away completely, and it will be Buck's Barbeque, all the time."

I've been a couple of times since you bought it.  Looking forward for dinner service and bbq being introduced. 

 

[Landomatic 3813]

1 hour ago, ChampKind said:

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu.  Problem is.....that's not what my plan is.

 

We did this deal because we liked the restaurant as it was. Sure, there were areas that needed improvement (management, food quality, service) but I'm smart enough to know that you don't fix something that isn't really broken. I'm a bbq guy, not a chef. So of course I'm going to put bbq on the menu. But it was never my intention to take this fantastic cafe and turn it into a Rudy's. So when people come into the restaurant and tell me I shouldn't do this, or shouldn't do that, and don't take this off the menu, I calmly look them in the face and tell them to relax. That all I'm going to do is take something that was already good, and make it better. More protein offerings. More menu items. Some actual-by-God good barbeque (as a part of the menu, not as the only thing on the menu). Then they start to relax.

The funny thing is: every time I've done any kind of "bbq" special, even a goofyque special, it has sold like extremely well. I went through 6 briskets on Sunday alone doing nothing except brisket hash. People just need to relax and let me hit my stride before they grab their pitchforks and light their torches. What I have in mind for this place is going to make folks really, really happy

Well, assuming you’ll be able to have a smoker, that is.  Pesky little detail.

[VABuckeye 2481]

Well, it looks like I need to fly down to fucking Houston to visit and eat, and eat, and eat.  Probably not when it's so fucking hot because it's going to be 99 in Virginia this week and I can only imagine what it's like down there.

[ChampKind 1314]

Well, assuming you’ll be able to have a smoker, that is.  Pesky little detail.

Shhhhhhh......

[ChampKind 1314]

I think people are over-interpreting these sentences from the Houston Food Finder article: "Six months down the road, we'll start to transition to more of a Buck's Barbeque-branded operation and menu, ..."  "And 10 to 12 months down the road, the Farley Girls name will go away completely, and it will be Buck's Barbeque, all the time."
I've been a couple of times since you bought it.  Looking forward for dinner service and bbq being introduced. 
 

Uhm...do I know who you are? Apologies if I do and am missing the connection here. If not, what the hell is wrong with you? Customary greeting is “I’m from the internet”. It will win you a free t-shirt

[VABuckeye 2481]

I'm from the internet.

[ChickenSandwich 9918]

3 hours ago, ChampKind said:

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu.  Problem is.....that's not what my plan is.

 

We did this deal because we liked the restaurant as it was. Sure, there were areas that needed improvement (management, food quality, service) but I'm smart enough to know that you don't fix something that isn't really broken. I'm a bbq guy, not a chef. So of course I'm going to put bbq on the menu. But it was never my intention to take this fantastic cafe and turn it into a Rudy's. So when people come into the restaurant and tell me I shouldn't do this, or shouldn't do that, and don't take this off the menu, I calmly look them in the face and tell them to relax. That all I'm going to do is take something that was already good, and make it better. More protein offerings. More menu items. Some actual-by-God good barbeque (as a part of the menu, not as the only thing on the menu). Then they start to relax.

The funny thing is: every time I've done any kind of "bbq" special, even a goofyque special, it has sold like extremely well. I went through 6 briskets on Sunday alone doing nothing except brisket hash. People just need to relax and let me hit my stride before they grab their pitchforks and light their torches. What I have in mind for this place is going to make folks really, really happy

Give em hell Champ. Spreading the word on Tiki already. Can’t wait to visit. 

Lol at don’t change Farley Girls. I mean... lmao. The food will change minds 

[baboso 6101]

2 hours ago, ChampKind said:

 

Uhm...do I know who you are? Apologies if I do and am missing the connection here. If not, what the hell is wrong with you? Customary greeting is “I’m from the internet”. It will win you a free t-shirt

I didn't get a fucking t-shirt, just a couple of stickers I had to beg for.  Fuck.  Asshole.  😊

And some awesome bbq.

[Anastasis 23699]

1 hour ago, VABuckeye said:

I'm from the internet.

I am Spartacus. 

[RollLeft 5088]

Muledick

[ChampKind 1314]

9 hours ago, baboso said:

I didn't get a fucking t-shirt, just a couple of stickers I had to beg for.  Fuck.  Asshole.  😊

And some awesome bbq.

Send me your address. I'll send you a game-worn and autographed t-shirt.

[tx 3 putt 78468]

This is why we need capes !

[ChampKind 1314]

[Dry Elbows 142]

May have to stop by this weekend.

[Lat22 4070]

Me too. I like what’s on the menu for Saturday. 

[Homesickhorn 2217]

Don't forget to mention the onsite catering possibilities at, lets say private fundraiser/voter appreciation events.

That’s how we got the King’s Bierhaus deal done at Ella and TC Jester.

 

Also, here’s a little sample of what we got into last Sunday courtesy of Champ.

 

 

Sent from my iPhone using Tapatalk

[Lat22 4070]

On 7/15/2019 at 3:43 PM, ChampKind said:

Rumors abound that Farley Girls is closed/is closing, and will become a bbq restaurant. And islanders are horrified about my plans to change the menu.  Problem is.....that's not what my plan is.

 

We did this deal because we liked the restaurant as it was. Sure, there were areas that needed improvement (management, food quality, service) but I'm smart enough to know that you don't fix something that isn't really broken. I'm a bbq guy, not a chef. So of course I'm going to put bbq on the menu. But it was never my intention to take this fantastic cafe and turn it into a Rudy's. So when people come into the restaurant and tell me I shouldn't do this, or shouldn't do that, and don't take this off the menu, I calmly look them in the face and tell them to relax. That all I'm going to do is take something that was already good, and make it better. More protein offerings. More menu items. Some actual-by-God good barbeque (as a part of the menu, not as the only thing on the menu). Then they start to relax.

The funny thing is: every time I've done any kind of "bbq" special, even a goofyque special, it has sold like extremely well. I went through 6 briskets on Sunday alone doing nothing except brisket hash. People just need to relax and let me hit my stride before they grab their pitchforks and light their torches. What I have in mind for this place is going to make folks really, really happy

This (weekend) islander is ready for Farley Girls to close (too bougie for me) and a BBQ restaurant to open.  So there's one.........

[SydneyCarton 49325]

Champ, what's going to be the Special for Friday?

[SydneyCarton 49325]

48 minutes ago, SydneyCarton said:

Champ, what's going to be the Special for Friday?

Also, I'm going to assume you have high chairs because if not, we're coming anyway and I won't be held responsible for my offpsring eluding by grasp and flipping tables before I can form tackle him. 

[ChampKind 1314]

Champ, what's going to be the Special for Friday?

Smoked meatloaf with gouda mac and collards. And possibly some smoked lamb chops. Like this....

 

 

That would be a thyme-dijon sauce, parmesan orzo, and fried brussells.

 

Also...plenty of high chairs. No tackling will be required

[ChickenSandwich 9918]

Champ, you guys do gift cards?

[ChampKind 1314]

Do not have gift cards yet. But can issue a gift certificate.

[GreenspointTexas 9933]

Jesus, im kicking myself for not having gone to Champs pop-ups when he was in Houston proper... 

 

The meatloaf and pulled pork I had today was incredible. On the non-bbq side, the shrimp and grits was also fantastic. The wife and I agreed, we will def. be back every time we hit the island. Personally, I think this place is gonna blow up once word gets out. Thanks again for the hospitality... cant wait till dinner service gets goin

[ChampKind 1314]

Thanks man! Was good to see you and enjoyed meeting your wife. Come see us again.

[PsychMike 1553]

Hot damn, Champ made my day! That pulled pork was wonderful, and I tried a bite of my son's pancake and it really is delicious and decidedly different than most pancakes I've had. FarleyBucks is the most genuinely fitting place for a group of folks to hit up when there are BBQ enthusiasts mixed in with people who like other things. Oh, it's also a fabulous feeling that I have one of those beef ribs and a pound of butterfinger brisket in the fridge to complete the smoked meat trifecta when I'm ready for it.

Surly, this place is legit!