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ChampKind

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Everything posted by ChampKind

  1. No way I’d put my pecker in that water
  2. Thu - Sat, 5:30 to 9:00 Sent from my iPhone using Tapatalk
  3. Indeed! Barbeque is an incredibly easy way to make money. Find spot where people will love your que. Find physical location to house restaurant. Open doors. Ring the cash register....profit!
  4. On account of knowing what’s in the gulf water here, bro. Certainly ain’t cause I’m fancy.
  5. I live in Galveston. I only eat oysters flown in from other places.
  6. Its apparently quite delicious. Been our number one seller all week since we unveiled it.
  7. Does this go here? (that’s what he said)
  8. New lunch menu dropped today. Shuffling things up just a tad.
  9. Hey man, I’m a bbq cook. Not an engrish perfesser
  10. Invite only. But some of the food writer types we invited made an event out of it and brought other people. Not mad about it, just more folks to share the good news for us
  11. Uhm...I’m the guy wearing a plain black pearl snap bro. You’ve met me once or twice
  12. Had our soft open for dinner service last night. It went....well. We served everything family style and sampled out the main items from the menu. We’ll also be serving bbq at dinner, but the menu was really designed to offer east-enders dishes that are not available anywhere else on the island.
  13. We mix sauce in with the shredded chicken, and then add more sauce when forming the tamale
  14. Yes. Brisket with a guajillo chili sauce, and chicken with a verde sauce
  15. New chef, who dis? Plating really is an art form. And one I’m not very good at. But my new chef excels at it. He’s also a pretty damned good cook. Can not wait to drop pics from our new dinner menu
  16. Beef rib tartare?
  17. ChampKind replied to ChampKind's topic in Houston
    Yet another reason that Champ took his show to Galveston instead of his hometown of Katy
  18. Glad you enjoyed your meal, and it was nice to meet you and the fam. It was cool of you to identify yourself when I came by to check on y’all. Hope to see you guys again.
  19. 48 will be fine since Its smoked. If it was raw you’d be fucked.
  20. *sanctimonious
  21. Nope. Would not. I have no problem steering a client away from the wrong path. Do it multiple times per week. Good luck with unFranklining your Franklin brisket.
  22. If Aaron Franklin wanted you to firm up the bark on his brisket, his reheat instructions would say that
  23. https://giphy.com/gifs/hello-hi-wave-xT9IgG50Fb7Mi0prBC
  24. Now you’re just talking nonsense
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