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  • Author
#1301
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
#1302
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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#1304
54 minutes ago, ChickenSandwich said:

What if it’s a Vic  Mackey style brood?

two 8 ounce carb-laden sides per person

#1305
2 hours ago, elfenix said:

two 8 ounce carb-laden sides per person

And one entire beef short rib per chola.

#1306

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

#1308
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. 

#1309
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
#1310
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
#1312
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?

#1314
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.

 

#1315

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.  

  • Author
#1317
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
#1318

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

 

 

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

 

 

#1322

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

#1326
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.

#1327
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
#1330

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

#1336

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

  • Author
#1337
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
#1340

Well that’s a pleasant surprise.

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

  • Author
#1342
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
#1344

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.

#1345

 

 

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
#1346

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

#1347
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. 

  • 2 weeks later...
#1350

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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