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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

Shit, just being on the list is flattering. And I’m kinda partial to the name

2 hours ago, ChampKind said:

New shirts!
 

I'm looking as hard as I can, and I still can't find Bert. 

1 hour ago, Gil Bang said:

I'm looking as hard as I can, and I still can't find Bert. 

No cartoon penis either.  Very unsurly 

On 3/10/2019 at 10:25 PM, ChampKind said:

That’s correct. Roughly 12 hours. They rest to 150-160* after coming off the pit, then go into the cabinet to hold.

 

But let me clarify, they are pulled when they probe tender. That usually is around 206-210*.

Follow up. I've got one holding in the oven now. Do you rest cap up or down, and does it matter? I've got it in there cap down in an aluminum pan, wrapped, holding steady around 140 meat temp.

  • Author

The fat cap should ALWAYS be up when resting/holding/slicing.

9 hours ago, Baboontyme said:

Follow up. I've got one holding in the oven now. Do you rest cap up or down, and does it matter? I've got it in there cap down in an aluminum pan, wrapped, holding steady around 140 meat temp.

Is that a turkey pan by chance?

  • Author

Another cool instagram post for you fellas. If you live in Houston you should plan on attending Houston Barbecue Fest this Sunday.


Gonna be in da 'tine next Friday and Saturday - you gonna be at Lucky's Lodge those days?

  • Author

The 19th and 20th? Yes.

2 hours ago, baboso said:

Gonna be in da 'tine next Friday and Saturday - you gonna be at Lucky's Lodge those days?

Ok, I'll bite, what's da 'tine?

10 hours ago, Hanrahan said:


Truth didn’t make that list?

they don't belong on that list.  neither does gatlins or blood brothers.  

Edited by pepper brooks

14 hours ago, ChampKind said:

The 19th and 20th? Yes.

Simpsons Mr Burns GIF - Simpsons MrBurns Excellent GIFs

6 hours ago, pepper brooks said:

they don't belong on that list.  neither does gatlins or blood brothers.

 

But Roegels does, I think.

 

  • Author

As does Willow, even though he no longer has regular hours

4 hours ago, DoobieWah said:

 

But Roegels does, I think.

 

I would agree with you on that, and I would offer a list of 12 is too many.  There aren't 12 places worth spending money at IMO.  The roster is deeper than it has ever been for places that have brought great que to a city that was sorely lacking it 10 years ago.  that said, there aren't 12 I would patronize happily.  there are about 7.  

Edited by pepper brooks

I noticed PC isn’t on that list.

  • Author

That is an astute observation

might be time to go ahead and take back ownership of your mac and cheese too.

  • Author

Why do you say that, Pepper?

4 minutes ago, ChampKind said:

Why do you say that, Pepper?

because it is delicious!

  • Author

I have a different mac recipe that I use, but I don't make it that often. Making the bechamel takes time (something I don't have much of) and it's difficult to hold the mac at temp during the day without it drying up.

3 hours ago, ChampKind said:

I have a different mac recipe that I use, but I don't make it that often. Making the bechamel takes time (something I don't have much of) and it's difficult to hold the mac at temp during the day without it drying up.

yeah.  I figured that was the case.  any progress on the sauerkraut situation?

  • Author

Still doing R&D. Got the mustard down though

Champ, great to meet you today.  Thanks for the OUTSTANDING 'cue.

  • Author

For sure, man! Was nice to meet you and chat a bit. Sorry I had to run off, was a tad busy yesterday. Glad you enjoyed the grub. Post up that pic you took when you get a chance...that was a sexy platter.

  • Author

If you're in the H tomorrow, then you should probably make plans to hit Buck's right about 1100hrs. Doing butterfinger briskets, and trying something else a little off the beaten path. I've concocted a pork rub that uses crushed Cap'n Crunch Crunch Berries as the base. That's going on pork shoulder for some crunch berry pulled pork.  I've never tried this before, and it may be horrible. But I have a hunch it will be pretty damned delicious.  These won't last long, so arrive early or leave disappointed.  

  • Author
Negged.


You didn’t have a happy childhood, did you?

Crunch Berries are sweet. Pork is sweet. Most pork rubs are sweet. What’s the issue?
42 minutes ago, ChampKind said:

 


You didn’t have a happy childhood, did you?

Crunch Berries are sweet. Pork is sweet. Most pork rubs are sweet. What’s the issue?

 

Maybe he is gluten intolerant?

Will it make the roof of my mouth sore?

  • Author

Nah...ran them through the food processor. Added paprika, cayenne, and kosher salt to balance it out. I hope.

ecc87a155ee0f531bb7aa02cbf1772fc.jpg

1 hour ago, ChampKind said:

Nah...ran them through the food processor. Added paprika, cayenne, and kosher salt to balance it out. I hope.

ecc87a155ee0f531bb7aa02cbf1772fc.jpg

Genius idea, Champ.  My concern would be the low burn temp/time of that much sugar.  Everything I ever try to experiment with that is heavy in sugar usually ends up burnt to hell.  But that’s usually on a grill or stove which would be higher temps and more direct heat so I’m sure you’re fine.  Report back

  • Author

I cook butterfinger briskets at 350 for 7 hours without burning them. Suspect the crunch berry will be fine. Been on at 350 for almost 4 hours and still a nice golden brown color

  • Author
  • Popular Post

d9949578452b32de8d0134420ece8cbb.jpg

Mmhmm, mmhmm. This tastes good. Finished with an apple-cranberry bbq sauce and a light dusting of crunch berries

3 hours ago, ChampKind said:

d9949578452b32de8d0134420ece8cbb.jpg

Mmhmm, mmhmm. This tastes good. Finished with an apple-cranberry bbq sauce and a light dusting of crunch berries

I moseyed down to LL for lunch today and had this. Champ is a stinking genius.  Very moist and tender pulled pork with a bark that offered the perfect tensile strength to provide a slightly resistive and manageable crunch without being an over-cooked titanium shell.  The bark was sweet but not saccharine with just the right amount of “other stuff” that prevented it from tasting candied. 

Did I say Champ is a stinking genius?  If I didn’t then Champ is a stinking genius. 

4 hours ago, ChampKind said:

d9949578452b32de8d0134420ece8cbb.jpg

Mmhmm, mmhmm. This tastes good. Finished with an apple-cranberry bbq sauce and a light dusting of crunch berries

excellent..EXCELLENT

  • Author




He’s not wrong. Some big news dropping this week. Probably tomorrow. Its gonna be YUGE
  • Author

We get a lot of bbq fanatics coming through to eat. This guys is one of the most active aficionados out there, and getting love from him carries some weight. I was humbled by his comments about his last visit.





He’s not wrong. Some big news dropping this week. Probably tomorrow. Its gonna be YUGE

Are you going to start making your own tortillas/pickles?!?!
  • Author

Nah man, I wanna be an innovator not an imitator.

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