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  • Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

  • solamente73
    solamente73

    19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

  • Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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#1103

That dude is a rascal.  But say what you correctly will about his methods, that dog loves him.

 

Also, he said "broth" way more than I would have expected from any BBQ video.

Edited by dcbc

#1106
9 minutes ago, kevwun said:

You could do a better job of slicing a brisket with a plastic butter knife.

Not easy to slice a braised potroast.  Folks usually just tear that stuff into chunks.

#1109
This guy been posted yet?




That’s a whole lot of creosote that came racing out when he opened the cook chamber.
#1110
11 minutes ago, ChampKind said:

 


That’s a whole lot of creosote that came racing out when he opened the cook chamber.

 

A lot of dirty, dirty looking mesquite smoke too. No wonder he foils the pan it sits in!

#1116

brisket and pico are a match made in heaven, especially when wrapped in a fresh cooked tortilla. I don't know about that waffle and queso business, but I'd be willing to give it a shot. 

#1119
brisket and pico are a match made in heaven, especially when wrapped in a fresh cooked tortilla. I don't know about that waffle and queso business, but I'd be willing to give it a shot. 


That dish is a bunch of things that seem like they don’t go together. Yet they do, in an amazing way. Ldogg can speak to that
#1123

Cross posted from the Buck's thread.  Champ is doing outstanding things down Galveston way.  The picture doesn't do the food justice.  That brisket a a nice bark with great flavor.   Sausage was delicious as well.  The cheesy squash, the greens (not pictured), the mac n cheese.  It's about nap time for me.

jpv-MGBMh6-wn6-Cnz-Fl-q-Lla-Ac4b-Ss-ORZd

Edited by dcbc

#1124
12 minutes ago, dcbc said:

Cross posted from the Buck's thread.  Champ is doing outstanding things down Galveston way.  The picture doesn't do the food justice.  That brisket a a nice bark with great flavor.   Sausage was delicious as well.  The cheesy squash, the greens (not pictured), the mac n cheese.  It's about nap time for me.

jpv-MGBMh6-wn6-Cnz-Fl-q-Lla-Ac4b-Ss-ORZd

Champ's greens are the best I've ever had from a restaurant.  Ever.  They rival my grandma's.

And then there's the rest of his kickass food.

 

#1130

Got two briskets for a big party this weekend. Will post. And will murder that cowboy hat fraud if I ever see him irl.

Edited by 'stache

#1131
Got two briskets for a big party this weekend. Will post. And will murder that cowboy hat fraud if I ever see him irl.


You should clarify that last sentence
#1134
2 hours ago, baboso said:

That Cowboy Kent Rollins vidja from up thread, I assume.

 

20 minutes ago, ChampKind said:

Ooooohhhhhhh! Nevermind then. Tired Champ is tired and stupid

Yes, I meant the asshole making 12 hour pot roast and calling it bbq.

#1138

I stuffed my sausage in your mom last night, does that count?

My sausage is currently being made by the butcher program at Heights Bier Garten in Houston. But we’ll be ramping up to do sausage in-house in the next 4-6 weeks.

#1139

Why the hell did that old cowboy waste a bunch of wood? He could have gotten the same thing just putting it in the oven and throwing some liquid smoke on it. Shit, liquid smoke probably would have actually helped it. 

#1143
20 hours ago, ChampKind said:

I stuffed my sausage in your mom last night, does that count?

My sausage is currently being made by the butcher program at Heights Bier Garten in Houston. But we’ll be ramping up to do sausage in-house in the next 4-6 weeks.

Hit me up when you do this if you don't mind. I would like to see pics of the stuffing equipment, details on what kind of casings you're using, tips, tricks, fat ratios, etc. 

 

#1144
4 minutes ago, Baboontyme said:

Hit me up when you do this if you don't mind. I would like to see pics of the stuffing equipment, details on what kind of casings you're using, tips, tricks, fat ratios, etc. 

 

This post his awesome levels when applied to Champ's first sentence.

NTTAWWT

Edited by Cajun

#1146
This post his awesome levels when applied to Champ's first sentence.
NTTAWWT


Yes. Word choice was quesrionable
#1148

Sorry no pics, brisket was a B- and not share worthy. I think I know where I was a little off, I plan to try again soon and get it right. I've made plenty of A and even A+, I had an off weekend.

#1149
Sorry no pics, brisket was a B- and not share worthy. I think I know where I was a little off, I plan to try again soon and get it right. I've made plenty of A and even A+, I had an off weekend.


I appreciate the honesty over the "man it was so awesome it was all gone before I could even get a pic" route.

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