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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....

20 hours ago, ChampKind said:

Thanks to Lobwedge for the assist. He turned the mic on and I did a “syphilis....syphilis” mic check. Isn’t that what you’re supposed to do?

Anywho, was a good time

wasthatwrong.jpg

19 hours ago, Anastasis said:

good interview. now i am hungry. 

Same. Very jelly. You need to open a DFW location for us poor, unwashed souls.

I'm coming in about 6:30 this evening.  I've got to try the Thursday special.  

  • Author

Thursday night is steak night. Menu options are limited on steak night. And the debris poboy rarely lasts past 4:00 pm.

Thanks for the heads up, I was wondering if they would be available.  By the looks of all your pics I'm sure I can find something else to make it worth the trip.

 

50428455_808328032847511_879786710139928

Quote

Starting at 6:00 pm tomorrow night we will debut The Brotherton Burger. Named after our good friend John Brotherton, this is a house-ground brisket burger that is smoked and then finished on the grill. Served with potato salad. Get at us! #houbbq #bbqrazy #goodafbarbeque

Huh...using John Brotherton's name on the menu seems like an odd choice.  I'm sure there's some kind of back story here and you know a lot more about all this shit than me, but that's certainly not the one name I'd choose to be associated with.

 

Btw, that thing looks fucking good.

 

insert "Oh boy. here we go" gif. 

Edited by pepper brooks

Damn you Champkind. I am scheduled to be in Sugarland sometime in the next few weeks. Lucky for me the stuff I will be working on takes a 3 hour test. I will start it at 11am and go to “lunch”.  If I die before making it back you will be responsible to finish for me. 

  • Author

This will be our Wednesday dinner special going forward (since wild game never took off). And this thing is quite good. 1/3 lb burger on a sweet sourdough bun

3 hours ago, relapse98 said:

50428455_808328032847511_879786710139928

Huh...using John Brotherton's name on the menu seems like an odd choice.  I'm sure there's some kind of back story here and you know a lot more about all this shit than me, but that's certainly not the one name I'd choose to be associated with.

 

Btw, that thing looks fucking good.

 

He's got a crush and Stamos is taken.

https://www.imdb.com/name/nm1383586/

that ribs deal is crazy.  I must have had well over a pound of meat (not including the bone) on that rib I had today.  it was so damn good too.  tender, marbled, good god almighty that thing was awesome.  

  • Author
18 hours ago, pepper brooks said:

that ribs deal is crazy.  I must have had well over a pound of meat (not including the bone) on that rib I had today.  it was so damn good too.  tender, marbled, good god almighty that thing was awesome.  

It was. Your rib weighed in just over 2 lbs. Oh...I might have encouraged your boy to put that Buck's sticker on the back window of your shiny, high dollar roller. He might have done so. Sorry, not sorry.

 

 

11 hours ago, ChampKind said:

It was. Your rib weighed in just over 2 lbs. Oh...I might have encouraged your boy to put that Buck's sticker on the back window of your shiny, high dollar roller. He might have done so. Sorry, not sorry.

 

 

can you believe his little buddy ate virtually his whole rib AND damn near all of that turkey baked potato?  that little dude can eat.  my kiddo doesn't eat much, but he did like both brisket and turkey, and really liked the flat bread. 

  • Author

Cut? How about I just slide the bone right out for ya?  And to answer your question...$25

it can't be overstated what a hellaciously good deal that is.  That damn rib I had was crazy.  Granted, I clearly got an extra choice cut being "from the internet" and such, but it wasn't just a monstrous rib, it was an impeccably well smoked, marbled, and tasty one.  That thing was like A5 marbling, and all that marbling absorbed a ton of smoke.  ive had countless beef ribs in my day, but that one on Saturday was absolutely the best one ive ever had. and it's not even close.    

11 hours ago, ChampKind said:

How about I just slide the bone right out for ya?

Phrasing.

  • Author
it can't be overstated what a hellaciously good deal that is.  That damn rib I had was crazy.  Granted, I clearly got an extra choice cut being "from the internet" and such, but it wasn't just a monstrous rib, it was an impeccably well smoked, marbled, and tasty one.  That thing was like A5 marbling, and all that marbling absorbed a ton of smoke.  ive had countless beef ribs in my day, but that one on Saturday was absolutely the best one ive ever had. and it's not even close.    


Whoa! Thank you for that. Very humbled.
  • Author
Phrasing.


Hey, at least I didn’t offer to slide it in


Hey, at least I didn’t offer to slide it in


We still talking about pickles?


We still talking about pickles?

I think they moved on to bones.
  • 2 weeks later...

@ChampKind The family and I are planning to drive down from Kyle and eat lunch at your place on Saturday. Do I need to get there early to be sure I get a rib? Any chance you might have some Spam?

  • Author

I usually have beef ribs until 3:00pm

On 1/28/2019 at 12:56 PM, PantsTent said:

We still talking about pickles?

 

Avatar and user name both check out.

Champ ever thought about doing Red Beans and Rice with Brisket. Had this at someplace when I was a kid and still remember them.

  • Author

I’d so that. But someone else would just copy the idea and then have an article written about them and how creative their ideas are.

Crawfish? Now that's what I call BBQ!

 

 

Crawfish? Now that's what I call BBQ!
 
 


It goes great with pickles

Great smoke ring on the etouffee. 

Edited by slorch

6 minutes ago, luke duke said:

 


It goes great with pickles

 

Better have some damn good tortillas to go along with the pickled crawfish, I'm just sayin'.

 

 

  • Author

The crawfish are Lodge, not me. I’m just smart enough not to compete with it

New bride complaining she's not getting enough Champ lately?

I get into town on a Sunday so now I have to wait until Tuesday to get my BBQ on? What kind of shit is this?

  • Author

Sorry bud. This is what happens when you operate out of someone else’s establishment.

Sorry bud. This is what happens when you operate out of someone else’s establishment.
When are you going to fix said issue?

the old jerry bilt burger space is still available on Holcombe just begging for you to move some good bbq into it.  

  • Author
the old jerry bilt burger space is still available on Holcombe just begging for you to move some good bbq into it.  


Bust out yo checkbook and I’m all in. Might need to take out a second mortgage tho, cause that space ain’t cheap
  • Author
The Energy Corridor desperately needs some legitimate BBQ.


What’s wrong with Brookstreet and Houston Barbecue Co?
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