Jump to content
View in the app

A better way to browse. Learn more.

Surly Horns

A full-screen app on your home screen with push notifications, badges and more.

To install this app on iOS and iPadOS
  1. Tap the Share icon in Safari
  2. Scroll the menu and tap Add to Home Screen.
  3. Tap Add in the top-right corner.
To install this app on Android
  1. Tap the 3-dot menu (⋮) in the top-right corner of the browser.
  2. Tap Add to Home screen or Install app.
  3. Confirm by tapping Install.

Featured Replies

  • Replies 1.6k
  • Views 152.2k
  • Created
  • Last Reply

Top Posters In This Topic

Most Popular Posts

  • 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....

Dear Eight Pound, Six Ounce, Newborn Baby Jesus, in your golden, fleece diapers, with your curled-up, fat, balled-up little fists pawin' at the air, that meat loaf looks incredible.

I just scarfed down a hunk of that meatloaf with the horseradish mashed potatoes. If you haven’t been over to bucks yet, please kick yourself in the nuts.  That meatloaf was special, but then champ was kind enough throw in a couple of pieces of brisket.  I’ve had the brisket there a number of times now, and I’ve said bucks is top 3 for me in the city, and I can say this was the best brisket yet.  I didn’t think that was possible to outdo what he’s been doing, but he has found a way.  Little known secret is you can wash this deliciousness down with a few fingers of rip van winkle 12 year lot b for a totally reasonable price as well.   Makes having to go to the tax office to pay taxes on a new car seem like not such a bad thing.  

Edited by pepper brooks

31 minutes ago, SizzleChest said:

So, Tip Can Winkle, eh?  Sounds interesting.

The bastard cousin of rip van winkle. Fucking iPhone autocorrect. Good grief. 

Edited by pepper brooks

  • Author

Yep, had a visit from Daniel Vaughn yesterday. He was with one of his colleagues from TM, Chris Reid from Houston Chronicle, and Michael Fulmer from Houston Barbecue Festival. I served them everything on the menu and, after they ate, did an interview with DV. He took a bunch of pics and I suspect I’ll get a writeup sometime soon.



eb04dcd00e6902aef795314fa2ed04ec.jpg

  • Author

Here’s a couple pics taken by Scott Sandlin (he writes for Houston Food Finder).

 

 

 

21 hours ago, SizzleChest said:

So, Tip Can Winkle, eh?  Sounds interesting.

That's a good porn name.  

Never thought I'd want to move to Houston, but........damn!

  • Author

Photo dump. These are from houbbq fest.

My crew of helpers:

3ead4b2beb197deb329f8efd92ea593b.jpg

All your pork belly are belong to us:

464807f8dca3eeba2092b3381e8a0589.jpg

Pic taken by Chris Sexton of HooDoo Brown Barbecue in Connecticut:

0c567001db2882f8d32cda4b17fe2ece.jpg

Shrimp etoufee boudin that John Brotherton brought down:

bc4b387e03b31465344a04ebb016720f.jpg

Pic of my brisket taken by Jimmy Ho (@thesmokingho):

28b3c61e19f23c2f2697d0dde7d651e8.jpg

dat brisket do.

 

Oh and,

"Shrimp etoufee boudin"

 

mog1.gif

Edited by Anastasis

2 hours ago, ChampKind said:

Photo dump. These are from houbbq fest.

My crew of helpers:

3ead4b2beb197deb329f8efd92ea593b.jpg

x,x,3,x,1,x,2,x

Ummmmmmmm


Sent from my iPhone using Tapatalk Pro

ugh, I am searching for brisket nirvana and can't quite find it at home. 

Champ it looks like you left a decent amount of the cap on over the flat - does that help in your opinion? 

Do you cook or rest it with the cap on top? I never do but starting to wonder if that's a variable. 

  • Author

I specify a 1/4” fat cap on trims. And it stays on. I want the customer to eat that because it adds flavor

23 hours ago, ChampKind said:



My crew of helpers:

3ead4b2beb197deb329f8efd92ea593b.jpg



 

 

So one aggy "I got my thumb up my ass" handsign and no Hook'em Horns?

 

Where was this? Nam?

 

 

Edited by DoobieWah
Food looks great tho'.

is that Monday night schedule still accurate?

Neil's Bahr at 6:00PM?

What is "steak night," and will regular Cue be offered?

 

i have an event downtown at 7 and was going to swing by.

id like to try the horseradish mashed potatoes.  damn that sounds good.

  • Author
is that Monday night schedule still accurate?
Neil's Bahr at 6:00PM?
What is "steak night," and will regular Cue be offered?
 
i have an event downtown at 7 and was going to swing by.


No, I’m off on Mondays now
15 minutes ago, ChampKind said:

 


No, I’m off on Mondays now

 

Quitter.  Like you're a damned barber or some shit. LOL

Dude at Neil's gave me the intel. 

I will find another time to get some high quality 'cue.  Enjoy your time off. 

Will be there Wednesday before the Astros game.  You better have you specials available this time!!

3 hours ago, ChampKind said:

 


No, I’m off on Mondays now

 

Doing a loop at Memorial Park GC with the barbers.  How's the short game coming around?

  • Author

Off is a relative term, my man. Just means I ain’t serving food

Champ I hate to bug you....starting to panic as my date is closing in. Any chance we can hook up for a couple minutes on phone/email/surly/text before next week? Sorry bud. Never done this before and I need to stick the landing. 

Is baboon trying to hook up with champ?   Interesting...

Baboon is thirsty because his brisket is dry as fuck.

We exchanged some messages just before he ventured into Bucks and got super busy. I'm probably good, just getting nervous as I am getting closer to this cookout. I'm mostly paranoid about holding temps and the risk of getting people sick. We had some discussion/PMs on the scat site about it. Sorry for the interruption, back to your regularly scheduled programming. 

Depending on how long you are planning on keeping it warm before serving, my anecdotal evidence leads me to conclude that it is highly unlikely that you will get anyone sick. 

So how long of a post cook to plate time are you looking at?

  • Author
44 minutes ago, Baboontyme said:

We exchanged some messages just before he ventured into Bucks and got super busy. I'm probably good, just getting nervous as I am getting closer to this cookout. I'm mostly paranoid about holding temps and the risk of getting people sick. We had some discussion/PMs on the scat site about it. Sorry for the interruption, back to your regularly scheduled programming. 

Check your email

  • Author
13 hours ago, Ldogg53 said:

Will be there Wednesday before the Astros game.  You better have you specials available this time!!

Oh I'll have something special for you, don't you worry bout it.

Thanks man. Appreciate it. I am overthinking this whole damn thing. 

6 hours ago, Baboontyme said:

I'm mostly paranoid about holding temps and the risk of getting people sick.

Pro Tip: Put Immodium in the slaw and potato salad. 

Speaking of slaw, I made a bleu cheese slaw Saturday that was fire. Last 3 days the leftover was lunch on its own. 

  • Author

My pre-game plan was to serve lunch. And we served a ton of it. Place was packed for several hours

I can attest.

4494591e64fd58cd79eedde605e26771.jpg

Pork belly bahn mi. Cheesy squash. And whatever Korean setup he does on the burnt ends.

A+++

  • Author

Some more stuff I made today.

0004fc28c75e68fed910209bea8645ce.jpg

Meatloaf sammich on garlic mash taters. On white toast

9b51a823faa8fe0aeadade97ad203ff3.jpg

Go chu jang glazed smoked beef belly. Served on jasmine rice cooked with smoked chicken broth.

On 3/28/2018 at 10:07 PM, ChampKind said:

325ish. All day, errday. Using choice grade CAB briskets in the 14-15lb range. They're about 12lbs when they hit the pit. No Wrapping At All until they're done, which is usually in about 6-7 hours. Everything gets cooked at 325

Notice any difference in the bark at the higher temp?

I’ve only been to Houston once and never really had any interest in going back.

Until now. Looks awesome Champ.

  • Author
Notice any difference in the bark at the higher temp?


Yep. Much more dense bark than at lower temps
2 hours ago, Buzzrock said:

I’ve only been to Houston once and never really had any interest in going back.

 

We have a pool and a pond.

The pond would be good for you.

Guest
This topic is now closed to further replies.

Configure browser push notifications

Chrome (Android)
  1. Tap the lock icon next to the address bar.
  2. Tap Permissions → Notifications.
  3. Adjust your preference.
Chrome (Desktop)
  1. Click the padlock icon in the address bar.
  2. Select Site settings.
  3. Find Notifications and adjust your preference.