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7 hours ago, ChampKind said:

On account of knowing what’s in the gulf water here, bro. Certainly ain’t cause I’m fancy.

 

You piss in it too, huh?

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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

No way I’d put my pecker in that water

Would you rather get oysters from New England and PEI, where the waters are contaminated with the shithole outflow from places like New York and Boston?

 

2 minutes ago, Hank_Hill said:

I'm a PNW oyster guy myself. 

PEI for me.

Got to bring the family by Buck's today for a late lunch and was not disappointed. Jim is cranking out some great barbecue and was nice enough to bring us some Big Red ice cream for dessert. The picture doesn't do it justice. Also, I want to do some filthy things to that cheesy squash. 8633553d4f28163fad84926a6ef2beda.jpg

Edited by dcbc

  • Author

Thanks for coming, bud. Enjoyed meeting you and your clan and glad you enjoyed your meal

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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....


6 hours ago, ChampKind said:

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....
 

 

tenor.gif&f=1

12 hours ago, ChampKind said:

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....
 

 

chuck-norris-thumbs-up.jpg

And that’s how the bbq scene in Galveston was born 

praise baby Jesus !!!!

19 hours ago, ChampKind said:

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....
 

 

I must have been good luck.  You're welcome.

  • Author

You should visit more often

Congrats Champ! Good news indeed. 

 

We're all all counting on you. 

Edited by DoobieWah

Just got home from our trip and I have been wondering why I didn't order those damned espresso pork ribs.  Turns out my dumb ass didn't see the add 1/4 lb of pork ribs for $4.  @ChampKind, old farts like me need you to bold that important shit on the menu.  I've been thinking about those decaf ribs for a year.

Edited by dcbc

855c88b1e0a268d2aaa6e5aa196c8c86.jpg
5e4d660b456fbb41f9b423c2f02de84b.jpg

Brunch today was excellent.

  • Author

That pastrami hash was pretty darned good


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Watermelon radishes? Where in the heck did you score those? I've been unsuccessfully trying to grow some this year since I can't score any,

Am I gonna have to wear a tie when I finally get to visit?

Am I gonna have to wear a tie when I finally get to visit?


Pants too.
Just now, luke duke said:

 


Pants too.

 

dammit!

  • Author

Gonna start showing off some of the new menu items. Prepare for a photo dump.

I’d like to take the portobello sammich, sans bread added onto the burger. 

Signed - Call/lardass

Edited by Call

  • Author

I could make that happen. If you find yourself in my restaurant, ask for me

On 8/19/2019 at 3:33 PM, luke duke said:

 


Pants too.

 

Hell with that, I'm wearing a banana hammock... drive all the girls wild...or to suicide.

Edited by SHOOTER12

I know you're getting foodie cred, but have the locals accepted the changes? They're fools if they didn't. It looks amazing.

Pork belly burnt ends?

 

Sounds like porn you get to eat...like the really, really high end porn.  

  • Author
I know you're getting foodie cred, but have the locals accepted the changes? They're fools if they didn't. It looks amazing.


They have. The word is spreading that we’re putting out solid food. Not just bbq, we’re putting out solid food
1 minute ago, ChampKind said:

They have. The word is spreading that we’re putting out solid food. Not just bbq, we’re putting out solid food

 

That's awesome. You never know how the local gentry is going to react to ownership change, even when it's for the better.

Might hit you up before taking the Macanudo-ettes to the sand castle thing on the beach.   We'll see....

  • Author

Better take an umbrella!

On 8/23/2019 at 3:35 PM, ChampKind said:

 

Presentation and ingredients were slightly different but I had this for lunch today and it was damn good.   Overall, our table had the brisket hash, pit breakfast (pulled pork, brisket, potatoes and eggs), shrimp and grits and pancakes.   All of it was great.   As said several times, Jim has kept the FG brunch menu and added in some things.   Well worth the visit when in Galveston.   

Personally, I like the location rather than being either on the Seawall (traffic would suck), Broadway (parking and other concerns) or the Strand (parking and rent prices.)   Right by UTMB is a winner because a menu like his is going to really appeal to the hospital crowd, both employees and visitors.    We got there right around 1:30 and the initial brunch rush had slowed a little but he was still 35-40 full and people kept coming.   Even with that Jim took time out to talk about the business and menu.   Really enjoyed the trip.  

Buck's will be the go-to place to eat on the island from this point out.   

  • Author

Hey Mac, thanks for coming in bud! Really appreciate the support

19 minutes ago, ChampKind said:

 

 

 

 

Jeez that looks good. I finally made my first appearance yesterday with Dry Elbows. It was awesome. Had the brisket debris poboy and Champ hooked us up with a sampler of brisket, ribs, burnt ends and Big Red ice cream. My diet is shot. Can’t wait to get back. Thanks Champ!

Ya know for those of us that can't swing by and partake this is torture you magnificent bastard.

14 hours ago, ChampKind said:

https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/bbq-state-of-mind-podcast/article/Listen-How-Galveston-wound-up-with-one-of-14381778.php

 

Shout out to my bro [mention=1412]homesickhorn[/mention] in this one. Its been one long, strange ride. But damn its ended up in a really cool spot.

 

That’s a great interview.  Going to try to get down there last weekend in September. 

That shoutout was above and beyond. Appreciate that man.


Get a room.
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