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 3.4k
  • Views 297.3k
  • Created
  • Last Reply

Top Posters In This Topic

Most Popular Posts

  • 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

Posted Images

I couldn't bring myself to watch part 1 - it looks like he tore that brisket off the steer with a chainsaw.

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

1 hour ago, C-Man said:

This guy been posted yet?
 

What do you expect? That guy's an okie.

  • Author

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

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.

This guy been posted yet?



cc38a79899107ca87fc1f5a349039fa3.gif

I think that I made fun of him on the old site. If I didn’t, I should have.
This guy been posted yet?




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

This page needs a palate cleanser.

A4-F503-FC-1-D44-4759-9296-C979-F878663-

 

0305-A6-FA-6436-4-E97-90-F1-7-B14-CBF45-

Edited by Anastasis

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. 

3 minutes ago, ChampKind said:

 

fuck that looks good.

 

Where do you get your boudin from.

 

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
fuck that looks good.
 
Where do you get your boudin from.
 


Currently using DJ’s boudin out of Beaumont
18 hours ago, ChampKind said:

 

Cute?

spacer.png

That breakfast fucks!

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

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.

 

Just now, Anastasis said:

Looks like fancy BBQ. 

Those pickles better be house-made!

Looks like fancy BBQ. 


What dumbass decided to serve sit-down bbq on fancypants plates?!?!

Pretty hi falutin

My July 4th brisket. (One of them)


28345b8c2e807af5d627d2effda72166.jpg

dca915c6f1d90e78df0bf88eb90c737a.jpg

021894f336beebe7b1ed994450068ded.jpg

24f117b1cc84f0e7372c4d5020cfca6f.jpg


Sent from my iPhone using Tapatalk

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

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

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

Ooooohhhhhhh! Nevermind then. Tired Champ is tired and stupid

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.

I mean, it probably tastes ok as far as pot roast goes....

Ain’t nothing wrong with pot roast. Especially with mashed taters and gravy

Champ do you make/stuff your own sausage or do you outsource it?

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.

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. 

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. 

 

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

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


Yes. Word choice was quesrionable

I too would like to watch champ stuffing his mom.

 

 

NTTIAWWT

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.

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.
I too would like to watch champ stuffing boon’s mom.
 
 
NTTIAWWT


Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

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.