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Posted

Meatloaf yesterday:
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Stopped by this morning to pick up a to go order.
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That meatloaf is the God's honest truth. The brisket taste comes through just enough to make it unique, but not so much that you feel like you are just eating ground brisket. That's pretty impressive.
Posted
On 8/13/2018 at 9:43 AM, ChampKind said:

Been getting a lot of pub lately, including this from this past Friday. If you haven’t been in to see me you should find the time for a visit. And don’t sleep on the nighttime menu. The spam sammich, frito pie, tacos, and black and bleu flat bread are all selling well.
 

Looks amazing.  Keep up the good work, Champ!

Posted
On 7/31/2018 at 8:21 PM, ChampKind said:

Oh snap. Smoked spam sammich on white toast with mustard, american cheese, and pork n beans.0e68412ed1a72f89de9d5b61ecbc8371.jpg

Champ, have you considered using jalapeno Spam? Could be a game changer.

Posted

I'm going for more of an old-school white trash sammich. Plus my Puerto Rican friend for whom this is named is averse to spicy foods. Bastardizing a creation that he inspired just seems...wrong.

  • Like 2
Posted

Attention Houston peeps:

Wild Game Wednesday commences this Wednesday at 1700hrs. This week will feature a 10oz smoked Rohan duck breast glazed with an apple-cranberry-habanero sauce. Will be paired with rice and a Brussells sprouts casserole.  Plenty of good wines, beers, and whisky to pair with your meal.

I'm only cooking 30 breasts. Show up late and you'll leave disappointed.

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  • 4 weeks later...
Posted

I wasn’t able to try and of the dishes that placed. Feges made an excellent head cheese, but he didn’t place either.

All I remember is quail eggs are apparently the new pastrami in the BBQ world.

Posted
10 hours ago, ERhine said:

I wasn’t able to try and of the dishes that placed. Feges made an excellent head cheese, but he didn’t place either.

All I remember is quail eggs are apparently the new pastrami in the BBQ world.

I will be glad when the whole "fried egg" on everything fad dies.  it is the new "truffle oil" of the culinary world.  I like fired eggs and truffle oil, but it's become such a cliché to put either of those on damn near everything these days.  

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Posted
11 hours ago, ChampKind said:

 


I feel like you spelled gremolata wrong

 

Which as everyone knows is second only to tortillas as the main criteria for judging a BBQ joint. 😉

Posted

Blasted bird

So good, turkey's moist like your mom, cranberries are well balanced, and the Gouda just beings the whole thing together. Excellent as always, Champ840d519bdab3a7822d1fc6c22441a457.jpg

Posted
Ate at Style Switch a coupe times over the past month. They have stepped up their brisket game. So much better than had previously here. 
This is our go to at work because of proximity but damn, the quality is has gotten more consistent lately. 


You should post this in the Stiles Switch thread.
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Posted
41 minutes ago, ChampKind said:

 


You should post this in the Stiles Switch thread.

 

Sorry man, drank too much, meant to post in Texas BBQ thread. I’m an idiot, 

Posted

Built by the boys at Mill Scale in Lockhart. Rumor has it they used to build pits exclusively for some James Beard Award winner up in Austin. Allegedly. Or so I hear.

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