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ChampKind

Buck's Barbeque Co.

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Well, just talked to my wife and apparently they both had some fucking salad so I'm not even sure who I'm married to anymore. She did bring me back some bbq though so I guess I can forgive her.

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2 hours ago, HoustonHorn said:

Well, just talked to my wife and apparently they both had some fucking salad so I'm not even sure who I'm married to anymore. She did bring me back some bbq though so I guess I can forgive her.

 

No, you really can't.

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3 minutes ago, ChampKind said:

Yes you can. And we would not be mad about that at all

 

3 minutes ago, ChampKind said:

Yes you can. And we would not be mad about that at all

 

11 minutes ago, ChampKind said:

Yes you can. And we would not be mad about that at all

Uh-oh.

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Still waiting for the news that Champ is accepting tamale orders for the Holidays...


He is. Got my first order yesterday.

Brisket w salsa roja
Pork with salsa verde
Chicken with salsa verde
Boudin with mustard
Spinach/cheese with salsa verde

Also offering whole briskets, prime rib roasts, pit hams, and a full compliment of sides

Tamales are $17.95/dozen. These aren’t wimpy tamales. Three of them is a meal for most folks.

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Still waiting for the news that Champ is accepting tamale orders for the Holidays...


He is. Got my first order yesterday.

Brisket w salsa roja
Pork with salsa verde
Chicken with salsa verde
Boudin with mustard
Spinach/cheese with salsa verde

Also offering whole briskets, prime rib roasts, pit hams, and a full compliment of sides

Tamales are $17.95/dozen. These aren’t wimpy tamales. Three of them is a meal for most folks.

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Coming Wed morning for the first time, super excite! On tamales how much lead time do you need on an order? Can you mix and match a dozen or must order full dozen of one kind?

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I expect that you announce your arrival in the customary manner.

We can split dozens into halves. Deadline for ordering will be the week before Christmas.

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I expect that you announce your arrival in the customary manner.

We can split dozens into halves. Deadline for ordering will be the week before Christmas.


Here’s a picture of him with his house.
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Champ, saw you sporting my buddy's Seven Acres Barbecue lid earlier today! Nice!


We’re all one big family and support each other. Well most of us do. There’s a couple jackwagons who could use a good tuneup.

#bbqfamily

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Is there a link to order tamales?

Do you send or is this pickup only?

 

Not yet. Order info will be posted by end of week. I can ship if need be.

 

Btw, these boudin tamales were ridiculously good.93ae17d6da273f46b0654a8ab0e6ad1d.jpg

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Photo dump94116cd765cebf224ce9d1833a774f2f.jpg

 

The Reuben

 

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Smoked prime rib special

 

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Peanut brittle rubbed pork belly on a ancho peanut butter PBJ with grape jelly gastrique

 

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Brisket loaded mac

 

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Cajun benedict we made as a one-off for ERhine. Boudin filling pressed into a patty and fried off on the flattop, with a cajun seasoned queso

 

 

 

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35 minutes ago, ChampKind said:

 


We’re all one big family and support each other. Well most of us do. There’s a couple jackwagons who could use a good tuneup.

#bbqfamily

 

Darrell is a good friend of mine. He was a photog at the Startlegram when I was a young sportswriter. He's been my cook partner in the TDC of Dallas Rib & Appetizer Cook-Off the last three years and we went to the Hico Steak Cook-Off in May. Sadly, I think he's ineligible this year since he's essentially cooking professionally now.

We won ribs two years ago and appetizer last spring. It's a cool deal. We had Tootsie as a celeb judge last March and she's committed to join us again next spring (hoping to lure Franklin too!) in addition to some other Dallas-area pit-masters.

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So Champ, with your plethora of "elevated" barbecue, y'all are clearly doing a lot of experimentation and obviously at some point or another a few of your creations must be utter flops.

Care to regale us with some missteps? Bonus internet points for pictures.

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Here’s the thing. We come up with these ideas and announce we’re gonna do them, never having tested them, and they all work. And seems like the crazier the idea, the better the dish.

Knock on wood, but not one flop

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Currently using a 48” magnum sniper from Pitmaker, and a double door contender from Pits by JJ. The contender is an insulated cabinet running on oak lump and post oak splits. Briskets get cooked on that. Small proteins on the sniper.

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1 hour ago, C-Man said:

Champ, what are you smoking on at the restaurant?

The crapper.  Where else can a grown-assed man smoke nowadays without someone getting up in his face?

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Great visit today. Champ hooked me up with some of the daily special, green chili pork stew. Was a bit hungover and that hit the spot.

Ordered the brisket grilled cheese with the blue cheese bacon potato salad. Got a link of sausage and a side of collards. Everything was great. The sausage was reminiscent of John M sausage, just less spicy. It came with some pickled onions and a mustard sauce. A bite of sausage, onion, sauce and greens all together was phenomenal.

Anyone in the Galveston area needs to hit this place up! 1fb2b0dfedab567d0f1fd331fb4b7918.jpg729c38eae1620a27fca06cdc5f19f7aa.jpg5585d6ca6489974d1e9516d5cda54709.jpg

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