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ChampKind

Buck's Barbeque Co.

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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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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


Sent from my iPhone using Tapatalk

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54 minutes ago, ChickenSandwich said:

What if it’s a Vic  Mackey style brood?

two 8 ounce carb-laden sides per person

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2 hours ago, elfenix said:

two 8 ounce carb-laden sides per person

And one entire beef short rib per chola.

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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. 

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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.  

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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

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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?

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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.

 

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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.  

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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

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

 

 

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

 

 

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

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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.

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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.

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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.

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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

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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.

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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

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