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Featured Replies

Everyone knows that I invented Butterfinger brisket. Here’s proof:
7282fdbc511cea94388f89406c99712c.jpg

And here’s proof that I invented Butterfinger barbacoa
353223c0b2305a6958d53c00be8f9d2d.jpg

  • Replies 1.6k
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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....

Been busy the past 10 days and just seeing this. Congrats Champ, that's fucking awesome!

Just read it.  Very good write up!  Congrats.  Any critic has to think of something to say that isn't absolutely glowing.  Bet that fatty brisket is tits!

On 6/19/2018 at 3:14 AM, ChampKind said:

 


Daniel is known to prefer lean brisket.

 

 

He should be impeached.

Everyone knows that I invented Butterfinger brisket. Here’s proof:
7282fdbc511cea94388f89406c99712c.jpg

And here’s proof that I invented Butterfinger barbacoa
353223c0b2305a6958d53c00be8f9d2d.jpg

This makes me laugh and laugh and laugh.

But seriously we won brisket at the stock grill challenge. Jim was there.

Damn, that was almost 10 years ago.

Report:
The Butterfinger brisket was good.  Definitely not what I expected.

The pork ribs were my favorite, and the folks I was with commented that the smoked meatloaf "was the star of the show."

 

23 hours ago, luke duke said:

Everyone knows that I invented Butterfinger brisket. Here’s proof:
7282fdbc511cea94388f89406c99712c.jpg

And here’s proof that I invented Butterfinger barbacoa
353223c0b2305a6958d53c00be8f9d2d.jpg

That goddamn pig's head makes me furious.

9 minutes ago, luke duke said:

What pig’s head?

The goddamned one.

7 hours ago, Katfid54 said:

The goddamned one.

Yeah.

Ok fine. That goddamn cow's head makes me think of a certain pig's head that was placed in my pit by some shit head and that's makes me even furiouser. 

.

Edited by RPM
nvrmnd

  • Author
Report:
The Butterfinger brisket was good.  Definitely not what I expected.
The pork ribs were my favorite, and the folks I was with commented that the smoked meatloaf "was the star of the show."
 


Hey, thanks for coming in. Which group were you with?

Not with Dickhead McGee

Also it’s great that I am going to turn in that receipt with that name on it.

  • Author

That was hilarious. I didn’t think Jean would actually open your tab under that name.

17 minutes ago, ChampKind said:

That was hilarious. I didn’t think Jean would actually open your tab under that name.

Now me on the other hand....

6180aa658750ca5c4cffedea0d34dd45.jpg

If the shoe fits...

On 6/19/2018 at 3:14 AM, ChampKind said:

 


Daniel is known to prefer lean brisket. And even with the diss on my moist brisket, he came with a strong take on the lean (and everything else in general). I’m pleased with this piece.

You want I should kick Daniels' ass for you?? lulz..

  • Author

Was waiting for the article to come out before I announced it but....

Our schedule changes effective today. We will no longer be at 8th Wonder on Saturdays (we WILL be there on July 4th though). And no longer popping up at Holman Draft Hall.

Our schedule at Lucky’s Lodge will be expanded.

Tue-Thur from 11am to 3pm
Fri from 11am to 9pm
Sat from 11am to 5pm

Saturday will be Butterfinger brisket and beef rib day. Come get some.

 I see that dickheads chip in his Amex doesn’t work either.

  • Author

Article about the schedule change finally came out.  I'll be open for lunch tomorrow, closed on July 4th, and open again on the 5th.  We'll be closed the entire week of July 9th as I'm travelling to Chicago to help my friends from Feges Barbeque at The Windy City Smokeout.

 

Good lord that looks good. Champ - you should move to New Braunfels so I can eat that more often.

Edited by relapse98

That pork belly banh mi is the fucking truth.  Anyone that has not tried that yet is just dumb as hell.

5 hours ago, huge said:

That pork belly banh mi is the fucking truth.  Anyone that has not tried that yet is just dumb as hell.

I haven’t tried it but in my defense I live thousands of miles away and have never heard of this place. Am I still dumb as hell?  I need a ruling. 

 

I haven’t tried it but in my defense I live thousands of miles away and have never heard of this place. Am I still dumb as hell?  I need a ruling. 
 


You’ve heard of it you moron

Champ I'm coming down in a few weeks with Dallas guys for the FCD Dynamo game. Have my shirt ready asshole

  • Author
On 7/2/2018 at 4:49 PM, Anastasis said:

LDAF.

 

IMAG1604_HFF.jpg?w=1200&ssl=1

It probably was by the time he took this pic. He walked around the whole damned place trying to find just the right spot for picture taking

  • Author
8 hours ago, Zepol87 said:

Champ I'm coming down in a few weeks with Dallas guys for the FCD Dynamo game. Have my shirt ready asshole

What day is that? So I can alert the authorities

  • Author
23 hours ago, huge said:

That pork belly banh mi is the fucking truth.  Anyone that has not tried that yet is just dumb as hell.

Thanks bro. I have some good sandwiches on the menu, but that banh mi is probably my best one. Even over the bird.

7 minutes ago, ChampKind said:

What day is that? So I can alert the cholas

Fixed

What day is that? So I can alert the authorities


Lol not going down like last time although it was fun. July 21st

Brought all of my wife's family Saturday before an Astros game. Afterwards, they were raving about it being the best BBQ they'd ever eaten.

Champ served me possibly the biggest beef rib either of us had ever laid eyes on. The bone that came out of it was roughly the size of an axe handle.

10/10 trip.

18 minutes ago, Storm the Field said:

Champ served me possibly the biggest beef rib either of us had ever laid eyes on. The bone that came out of it was roughly the size of an axe handle.

An axe is cheaper, albeit a little less tasty.

 

That's my biggest gripe with beef ribs - they are so damn expensive. And then if you get one that's not done right, that's just money out the window.

12 minutes ago, relapse98 said:

An axe is cheaper, albeit a little less tasty.

 

That's my biggest gripe with beef ribs - they are so damn expensive. And then if you get one that's not done right, that's just money out the window.

The difference in taste between a beef rib and a few slices of brisket is negligible.  The difference in price...not so negligible.  I assume that's one of those BBQ biz higher margin tricks of the trade.

I think the raw meat cost for beef ribs is also a lot higher. And the cook and customer both pay for a bone that just doesn't serve any edible purpose, whereas the only waste on a brisket is any trimmed fat and shrinkage.

23 minutes ago, Landomatic said:

The difference in taste between a beef rib and a few slices of brisket is negligible.

giphy.gif

32 minutes ago, Landomatic said:

The difference in taste between a beef rib and a few slices of brisket is negligible.  The difference in price...not so negligible.  I assume that's one of those BBQ biz higher margin tricks of the trade.

Nope, they are usually a loss leader or very little margin. 

  • Author
The difference in taste between a beef rib and a few slices of brisket is negligible.  The difference in price...not so negligible.  I assume that's one of those BBQ biz higher margin tricks of the trade.


If I wanted to maximize my margins I would exclusively serve proteins like prime rib, turkey, sausage, and tri tip. Because there is no weight loss when cooking.

Beef plate ribs cost more than double what brisket does. And is nearly a 50% weight loss. Yet I sell it for the same price as brisket.
  • Author
Brought all of my wife's family Saturday before an Astros game. Afterwards, they were raving about it being the best BBQ they'd ever eaten.
Champ served me possibly the biggest beef rib either of us had ever laid eyes on. The bone that came out of it was roughly the size of an axe handle.
10/10 trip.


Your father in law was a hoot. And yeah, that rib I served you weighed in at 37.6 oz. Was a monster

e0dd6ef8e5b7ed044c67de0ee86c8546.jpg
The difference in taste between a beef rib and a few slices of brisket is negligible.  The difference in price...not so negligible.  I assume that's one of those BBQ biz higher margin tricks of the trade.

 

lol4

Please show me your math on that one.

11 minutes ago, luke duke said:

 

lol4

Please show me your math on that one.

No kidding.  If that were the case, then every BBQ joint in Texas would be selling the heck out of beef ribs morning noon and night, instead of limiting them to once or twice per week like a lot of places do.

  • Author
41 minutes ago, utee94 said:

No kidding.  If that were the case, then every BBQ joint in Texas would be selling the heck out of beef ribs morning noon and night, instead of limiting them to once or twice per week like a lot of places do.

Yeah cost and margin is an issue. But more than that is the pit space they take up. I can get 2-3 briskets on a rack that I can only get 4-5 racks of beefers on

1 minute ago, ChampKind said:

Yeah cost and margin is an issue. But more than that is the pit space they take up. I can get 2-3 briskets on a rack that I can only get 4-5 racks of beefers on

Yup, that's the opportunity cost portion of the total cost.   Suffice to say, there's no math that works in favor of beef ribs.  But I am always grateful to the restaurants/pit masters that continue to cook them for my enjoyment.

That TM article is good stuff. I didn't realize that John Mueller served chuck instead of plate short ribs. I always loved his beef ribs at the old location.

  • Author
13 minutes ago, relapse98 said:

That TM article is good stuff. I didn't realize that John Mueller served chuck instead of plate short ribs. I always loved his beef ribs at the old location.

Chucks are a fair bit cheaper than 3 bone plates (123A). And customers seem less offended about paying for a 3/4 lb rib than a 1.5 lb rib.

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