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  • Thanks. Just a clarification...I didn’t take over anything except assuming the role as GM and pitmaster. There are new owners (as of April 2019), and I’m just a hired gun who was brought in to get the

  • ChampKind
    ChampKind

    https://www.texasmonthly.com/bbq/bucks-barbeque-co-2018/

  • 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....

  • Author
#953
I'm just curious...do you form it free hand on flat trays and place on smoker or have a bunch of bread/meatloaf pans lined up on smoker?
 


Free formed in full size foil pans
#954
If I was from Australia and you tried to take me to Galveston I would probably stop being friends with you. 
I agree, but as I noted in my post, he's from Austin. He knows what he's getting into, we used to go to the beach together as kids. Texas beaches. Which obviously don't compare. That said, your dick doesn't shrivel in the gulf and we don't have Box Jellyfish that can kill you. Or Great Whites.

So a loss on beauty, a win on usability.

Having spent enough time at both, I'll take usability and visit beauty.
#957
2 minutes ago, Landomatic said:

What is “Get at us!”?

Code word for "his meat is soon to be in your mouth."

#958
6 hours ago, deadshank said:

Code word for "his meat is soon to be in your mouth."

You can't beat his meat.

 

  • Author
#960

In Galveston, right? Because if you’re heading to EaDo you’ll be disappointed

  • Author
#962

Yeah that meatloaf was pretty damned good. 25lbs of it out the door in an hour and a half.

#963
13 minutes ago, ChampKind said:

Yeah that meatloaf was pretty damned good. 25lbs of it out the door in an hour and a half.

So Champ, I realize it's a limited sample size, but so far how do you think that the locals and regulars are taking to your specials? How're the crowds?

  • Author
  • Popular Post
#964

We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

#965
3 hours ago, ChampKind said:

Yeah that meatloaf was pretty damned good. 25lbs of it out the door in an hour and a half.

It was seriously delicious. SMU, sorry I missed you this time.

#966
2 hours ago, ChampKind said:

We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

This is terrific news. Hey, you were respectful to the loyal customers, but G-Town has been void of great BBQ. And your focus on a short time from order to food arrival doesn't hurt at all. As I said to you, the Island Time culture is pervasive here, and this will stand out as a breath of fresh saltwater air, especially for those UTMB folks who punch time clock for lunch.

#967
We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

This is good news.
#968
7 hours ago, ChampKind said:

We’re busy from open to close. And the demand for our bbq is so high that I’m going to be forced to roll out more bbq options sooner rather than later. The word is out, and people don’t want to be patient for me to phase it in slowly.

I’m shocked, SHOCKED i tell ya. 

#969

I seriously love watching this thread, a man who loves his craft, doing things the right way, facing adversity and staring down hurricanes and shit, just fucking cooking BBQ that makes people happy. /nohomodoyourthingchamp. 

 

I haven't been to galveston in two decades but might consider it only to work in a pit stop at Bucks. 

  • Author
#974
I seriously love watching this thread, a man who loves his craft, doing things the right way, facing adversity and staring down hurricanes and shit, just fucking cooking BBQ that makes people happy. /nohomodoyourthingchamp. 
 
I haven't been to galveston in two decades but might consider it only to work in a pit stop at Bucks. 


Thank you for that. I’m fortunate to that I was able to turn my passion into a profession
  • Author
#975
When will you serve alcohol? Is it BYOB till then or is that wishful thinking?


We serve beer and wine now. Full liquor license is a few months down the road.
#978
54 minutes ago, HenryJames said:

Do you serve Mexicans?

Wouldn't the marbling be too heavy?

  • Author
#981

I did two pans. About 12.5lbs each. At 375* they took about 1.5 hours to get to 160*


Sent from my iPhone using Tapatalk

#983
13 hours ago, thunderlounge said:

Thanks, I’m thinking of doing one up for the ol homestead since you’re so far away. 

Did you get permission?

#985
On 6/8/2019 at 6:23 AM, HenryJames said:

Do you serve Mexicans?

On the menu look for the Don Juan Jose.  Northerners on flour and southerners on corn.  

#987
On 6/8/2019 at 5:38 PM, thunderlounge said:

Nice. Thanks, I’m thinking of doing one up for the ol homestead since you’re so far away. 

I have done them in cast iron on a smoker, works great.

#988
1 hour ago, huge said:

I have done them in cast iron on a smoker, works great.

 

Thanks. I’ll have to give it a shot. Maybe next weekend I’ll do one and some ribs. 

#992
9 hours ago, elfenix said:

MV5BOTQ2N2I5MDgtODA0NC00M2NmLWIyNzAtNjNl

How could that possibly sound bad?

#994

Sounds awesome to me.  I sure wish someone in the Austin area would make some crazyque like that.

#995
Sounds awesome to me.  I sure wish someone in the Austin area would make some crazyque like that.

I’m pretty sure Valentina’s does some burgers from time to time.
  • Author
#997

Valentina’s and Brotherton both do smoked burgers


Sent from my iPhone using Tapatalk

#998
2 minutes ago, ChampKind said:

Valentina’s and Brotherton both do smoked burgers

 

On 6/9/2019 at 7:12 AM, DoobieWah said:

Did you get permission?

😉

Edited by DoobieWah

  • Author
#999

I was doing smoked burgers at Pappa Charlies 5 years ago. So yes, I got permission

Funny thing about having been around for a minute. Folks think they’re inventing shit that was already invented. And not saying I invented the smoked burger. More a general comment

  • Author
#1000

I was doing smoked burgers at Pappa Charlies 5 years ago. So yes, I got permission

Funny thing about having been around for a minute. Folks think they’re inventing shit that was already invented. And not saying I invented the smoked burger. More a general comment

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