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#351

Meatloaf yesterday:
2016b367dbecd37267561ccc27ab5524.jpg

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.
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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....

#353
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!

#354
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.

  • Author
#355

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.

  • Author
#356

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.

  • 4 weeks later...
#360

Helped out Champkind this weekend at the Houston BBQ Throwdown. Champ made a great dish:

4d1cec2db55cf4356a27a2708aad3a34.jpg
27a198848970d85d81f1bc6473123d1c.jpg

  • Author
#361

That was a solid dish. Gonna serve it as my dinner special this Wednesday.88c85f1d2e516a4644d9bfe21b482e46.jpg

#363

So what did the cheaters serve to beat that bastard there

#364

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.

#365
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.  

#366
On 9/18/2018 at 1:40 PM, ChampKind said:

That was a solid dish. Gonna serve it as my dinner special this Wednesday.88c85f1d2e516a4644d9bfe21b482e46.jpg

That's a heck of a salad...

  • Author
#369
That's a heck of a salad...


I feel like you spelled gremolata wrong
#370
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. 😉

  • Author
#375

Decaf espresso base rub with my proprietary rib rub over the top. No.Glaze.At.All.

#376

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

#380

Prodigy HH at Bucks/Lucky's Lodge tonight for those of you who cant/wont read the other thread

#381

What's the Thursday lunch special?  Anything of note?  Not that I don't like the regular offerings.  Just curious.

#383
33 minutes ago, ChampKind said:

Don’t you worry about that special. I got what you wanr

Wow - If that's the way you two roll......NTTAWWT

  • Author
#385

Yeah, its an off-menu special. You have to ask for it


Sent from my iPhone using Tapatalk

#386
Just now, ChampKind said:

Yeah, its an off-menu special. You have to ask for it


Sent from my iPhone using Tapatalk

Thanks for the wanr at the Surly HH last night. 

#388

Firewater is good. I’m an idiot

Edited by Neonmoon

#389

Is it wrong cheap 70's porn music was playing in my head looking at these last several pics?

Bow chicka wow wow.

  • Author
#390
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.
#391
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, 

#393

You have that rascal built or find it out and about? Should hold a bunch of meat.

hurry up and fire that thang up.

  • Author
#394

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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