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  • Author
Champ (and anyone else),
I am doing a pre-game lunch party in Fort Worth on saturday with about 30 guests and I don't know how much bbq to get.  We are thinking brisket, pork ribs, and sausage/hot link with cole slaw, potato salad and beans.  Thoughts on amounts?  These are normal people 1/3 girls, 2/3 guys and no one has even gotten a free steak by finishing it in under an hour that I am aware of.


As a general rule you allot 1/2lb meat and two 4oz sides per person


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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
Champ (and anyone else),
I am doing a pre-game lunch party in Fort Worth on saturday with about 30 guests and I don't know how much bbq to get.  We are thinking brisket, pork ribs, and sausage/hot link with cole slaw, potato salad and beans.  Thoughts on amounts?  These are normal people 1/3 girls, 2/3 guys and no one has even gotten a free steak by finishing it in under an hour that I am aware of.


As a general rule you allot 1/2lb meat and two 4oz sides per person


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54 minutes ago, ChickenSandwich said:

What if it’s a Vic  Mackey style brood?

two 8 ounce carb-laden sides per person

2 hours ago, elfenix said:

two 8 ounce carb-laden sides per person

And one entire beef short rib per chola.

Rule of thumb is 1/2 lb. for each guest.  If you want leftovers, I'd do 20 lbs. total.

  • Author

Yes, we still do actual bbq....

bdc89e5529d044e152fcf9f7fe2ec12a.jpg

4 hours ago, ChampKind said:

Yes, we still do actual bbq....

bdc89e5529d044e152fcf9f7fe2ec12a.jpg

It’s too pink on the outside, looks undercooked*.
 

*I’ve gotten this feedback before, please tell me I’m not the only one. 

4 minutes ago, hornian said:

It’s too pink on the outside, looks undercooked*.
 

*I’ve gotten this feedback before, please tell me I’m not the only one. 

Nope.  I have that asked as well.  My favorite was doing one in Washington 10+ years ago and had maybe 15 family members over who had never had a charcoal cooked one.  They'd only had gas grilled.  I had to pull up pictures from the interweb and show them for proof.  

  • Author
It’s too pink on the outside, looks undercooked*.
 
*I’ve gotten this feedback before, please tell me I’m not the only one. 


No ma’am! We season them with tenderquik before we put them in the oven
13 hours ago, ChampKind said:

 


No ma’am! We season them with tenderquik before we put them in the oven

 

When in the process do you pour on the Liquid Smoke?

19 hours ago, ChampKind said:

Yes, we still do actual bbq....

 

 

I'd eat that.

It’s too pink on the outside, looks undercooked*.

 

*I’ve gotten this feedback before, please tell me I’m not the only one. 

Sister dragged me to a shitty bbq place in Georgetown last year. One bite and I knew it was way undercooked. You could barely pull the brisket apart with your hands. Sister left a review that the brisket was undercooked. Got a response back from the owner that the pink was just the smoke ring.

 

Champ - Everything is great as always but damn those collard greens are better than any I've ever had and that's saying a lot coming from someone whose grandmother was called MaMou.

I pondered how I could get a gallon to go and pass that through TSA at Hobby on my way out of town.

Those are the real deal my friend and I wish you continued success.  

Agreed, Champ's greens are just amazing. 

  • Author
Champ - Everything is great as always but damn those collard greens are better than any I've ever had and that's saying a lot coming from someone whose grandmother was called MaMou.
I pondered how I could get a gallon to go and pass that through TSA at Hobby on my way out of town.
Those are the real deal my friend and I wish you continued success.  


Thank you for that
  • Author

This was fun. They shot about 3 hours of video to come up with this.

 

 

 https://www.facebook.com/345014130052/posts/10157495554820053?sfns=mo

 

 

  • Author

I’d cross the bridge for you....

  • Author

I’d cross the bridge for you....

I'd Cross The Bridge For You: A Surly Love Story of One Man's Meat and Another Man's Passion

and then it got weird, or heated, maybe both

On 10/28/2019 at 3:23 PM, elfenix said:

Sister dragged me to a shitty bbq place in Georgetown last year. One bite and I knew it was way undercooked. You could barely pull the brisket apart with your hands. Sister left a review that the brisket was undercooked. Got a response back from the owner that the pink was just the smoke ring.

 

Ah, the elusive "internal" smoke ring.  Only for the advanced pitmasters.

On 10/30/2019 at 9:02 AM, utee94 said:

Agreed, Champ's greens are just amazing. 

It was 17 in Amarillo this morning.  I just finished a plate of ( 2 out of 10) brisket, okra, and beans. Then I clicked on this thread.

 

Champ’s gumbo and rice would be straight up comfort food on such a cold day.

  • Author

Let me provide some virtual comfort8ac4f82f331a6710fec3ef8fc9309f33.jpg

Everything was on point tonight! My son ate the hell out of some brisket, and I think has claimed the hat for himself.

  • Author

He did a number on that shrimp and grits too! Thanks for coming by, was good to see you guys.

Voted. 
 

I also added you as a write in for best gay bar 

Done. Are you going to sue Leon for false advertising?

  • Author
Voted. 
 
I also added you as a write in for best gay bar 


I actually wouldn’t be mad to win that. Lots of LGBT dollars on this island.
  • Author
  • Popular Post

Well that’s a pleasant surprise.

We did pretty good at Galveston Epicurean Evening last night too.0b9fd9123040524f78620b68ca91d337.jpg

  • Author
Congrats! Did some Fightin' Texas Aggie style voting in the online poll. 


Thanks man. The event last night was a completely different one. So you have time to do some more of that aggy voting. Pretty sure voting is through 12/31

I’ve never had your food, but congrats. You’re in a tough industry and just killing it. That’s all about passion and creativity. Hope to be down there next summer.

 

 

This was totally legit. Y'all degenerates need to make it down here for some Goofy Q.

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Also, I voted for Bucks early and will continue often.

 

  • Author

Here’s how the butterfinger brisket plate looked after my chef got his hands on it. I can cook, but I can’t plate worth a darn.bf7b4e784ef7400188bcbe20e3afb24e.jpg

On 10/8/2019 at 2:50 AM, ChampKind said:

Buncha folks have inquired about swag. This is what I have in stock right now. $20 for either the shirt or hat, plus $5.95 for shipping. The shirt is a 60/40 poly/cotton blend from NextLevel. The hat is a snapback from Richardson.

70fa4e9b1123c596bc30b2ea3f0deea8.jpg

I'd buy one, but I'm straight-cotton, Homie.  Fuck that polyester shit. 

  • Author

Its uh vurrry nice muhteriuhl

  • 2 weeks later...

Been pimping the hat.

Also, my wife and her friend got some of Champ's meat earlier today. Waiting to see what they bring back for me.

hmmm...is phrasing still a thing?

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