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ChampKind

Buck's Barbeque Co.

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Dear Eight Pound, Six Ounce, Newborn Baby Jesus, in your golden, fleece diapers, with your curled-up, fat, balled-up little fists pawin' at the air, that meat loaf looks incredible.

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I just scarfed down a hunk of that meatloaf with the horseradish mashed potatoes. If you haven’t been over to bucks yet, please kick yourself in the nuts.  That meatloaf was special, but then champ was kind enough throw in a couple of pieces of brisket.  I’ve had the brisket there a number of times now, and I’ve said bucks is top 3 for me in the city, and I can say this was the best brisket yet.  I didn’t think that was possible to outdo what he’s been doing, but he has found a way.  Little known secret is you can wash this deliciousness down with a few fingers of rip van winkle 12 year lot b for a totally reasonable price as well.   Makes having to go to the tax office to pay taxes on a new car seem like not such a bad thing.  

Edited by pepper brooks

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31 minutes ago, SizzleChest said:

So, Tip Can Winkle, eh?  Sounds interesting.

The bastard cousin of rip van winkle. Fucking iPhone autocorrect. Good grief. 

Edited by pepper brooks

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Yep, had a visit from Daniel Vaughn yesterday. He was with one of his colleagues from TM, Chris Reid from Houston Chronicle, and Michael Fulmer from Houston Barbecue Festival. I served them everything on the menu and, after they ate, did an interview with DV. He took a bunch of pics and I suspect I’ll get a writeup sometime soon.



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Photo dump. These are from houbbq fest.

My crew of helpers:

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All your pork belly are belong to us:

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Pic taken by Chris Sexton of HooDoo Brown Barbecue in Connecticut:

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Shrimp etoufee boudin that John Brotherton brought down:

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Pic of my brisket taken by Jimmy Ho (@thesmokingho):

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ugh, I am searching for brisket nirvana and can't quite find it at home. 

Champ it looks like you left a decent amount of the cap on over the flat - does that help in your opinion? 

Do you cook or rest it with the cap on top? I never do but starting to wonder if that's a variable. 

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23 hours ago, ChampKind said:



My crew of helpers:

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So one aggy "I got my thumb up my ass" handsign and no Hook'em Horns?

 

Where was this? Nam?

 

 

Edited by DoobieWah
Food looks great tho'.

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is that Monday night schedule still accurate?

Neil's Bahr at 6:00PM?

What is "steak night," and will regular Cue be offered?

 

i have an event downtown at 7 and was going to swing by.

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is that Monday night schedule still accurate?
Neil's Bahr at 6:00PM?
What is "steak night," and will regular Cue be offered?
 
i have an event downtown at 7 and was going to swing by.


No, I’m off on Mondays now

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15 minutes ago, ChampKind said:

 


No, I’m off on Mondays now

 

Quitter.  Like you're a damned barber or some shit. LOL

Dude at Neil's gave me the intel. 

I will find another time to get some high quality 'cue.  Enjoy your time off. 

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3 hours ago, ChampKind said:

 


No, I’m off on Mondays now

 

Doing a loop at Memorial Park GC with the barbers.  How's the short game coming around?

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Champ I hate to bug you....starting to panic as my date is closing in. Any chance we can hook up for a couple minutes on phone/email/surly/text before next week? Sorry bud. Never done this before and I need to stick the landing. 

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We exchanged some messages just before he ventured into Bucks and got super busy. I'm probably good, just getting nervous as I am getting closer to this cookout. I'm mostly paranoid about holding temps and the risk of getting people sick. We had some discussion/PMs on the scat site about it. Sorry for the interruption, back to your regularly scheduled programming. 

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Depending on how long you are planning on keeping it warm before serving, my anecdotal evidence leads me to conclude that it is highly unlikely that you will get anyone sick. 

So how long of a post cook to plate time are you looking at?

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44 minutes ago, Baboontyme said:

We exchanged some messages just before he ventured into Bucks and got super busy. I'm probably good, just getting nervous as I am getting closer to this cookout. I'm mostly paranoid about holding temps and the risk of getting people sick. We had some discussion/PMs on the scat site about it. Sorry for the interruption, back to your regularly scheduled programming. 

Check your email

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13 hours ago, Ldogg53 said:

Will be there Wednesday before the Astros game.  You better have you specials available this time!!

Oh I'll have something special for you, don't you worry bout it.

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6 hours ago, Baboontyme said:

I'm mostly paranoid about holding temps and the risk of getting people sick.

Pro Tip: Put Immodium in the slaw and potato salad. 

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I can attest.

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Pork belly bahn mi. Cheesy squash. And whatever Korean setup he does on the burnt ends.

A+++

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Some more stuff I made today.

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Meatloaf sammich on garlic mash taters. On white toast

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Go chu jang glazed smoked beef belly. Served on jasmine rice cooked with smoked chicken broth.

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On 3/28/2018 at 10:07 PM, ChampKind said:

325ish. All day, errday. Using choice grade CAB briskets in the 14-15lb range. They're about 12lbs when they hit the pit. No Wrapping At All until they're done, which is usually in about 6-7 hours. Everything gets cooked at 325

Notice any difference in the bark at the higher temp?

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I’ve only been to Houston once and never really had any interest in going back.

Until now. Looks awesome Champ.

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2 hours ago, Buzzrock said:

I’ve only been to Houston once and never really had any interest in going back.

 

We have a pool and a pond.

The pond would be good for you.

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