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Posts posted by ChampKind
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Thu - Sat, 5:30 to 9:00
Sent from my iPhone using Tapatalk- 1
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Indeed! Barbeque is an incredibly easy way to make money. Find spot where people will love your que. Find physical location to house restaurant. Open doors. Ring the cash register....profit!
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On account of knowing what’s in the gulf water here, bro. Certainly ain’t cause I’m fancy.
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I live in Galveston. I only eat oysters flown in from other places.
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Its apparently quite delicious. Been our number one seller all week since we unveiled it.
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Does this go here? (that’s what he said)
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- Popular Post
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New lunch menu dropped today. Shuffling things up just a tad.
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Hey man, I’m a bbq cook. Not an engrish perfesser
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Was this open to the public or more of an invitation only type deal?
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Invite only. But some of the food writer types we invited made an event out of it and brought other people. Not mad about it, just more folks to share the good news for us- 1
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Dude. Why the hell did you wear a Roegel’s shirt at your first ever dinner opening?!?
Uhm...I’m the guy wearing a plain black pearl snap bro. You’ve met me once or twice -
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Had our soft open for dinner service last night. It went....well. We served everything family style and sampled out the main items from the menu. We’ll also be serving bbq at dinner, but the menu was really designed to offer east-enders dishes that are not available anywhere else on the island.
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We mix sauce in with the shredded chicken, and then add more sauce when forming the tamale
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Yes. Brisket with a guajillo chili sauce, and chicken with a verde sauce
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New chef, who dis?
Plating really is an art form. And one I’m not very good at. But my new chef excels at it. He’s also a pretty damned good cook. Can not wait to drop pics from our new dinner menu- 3
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Soon
Beef rib tartare?- 1
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Glad you enjoyed your meal, and it was nice to meet you and the fam. It was cool of you to identify yourself when I came by to check on y’all. Hope to see you guys again.
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48 will be fine since Its smoked. If it was raw you’d be fucked.
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I did about 30 minutes and it was fine.
And Champ has his opinions, but I doubt he has re-heated a cryovac brisket in a Traeger,. So while I will admit he knows a lot more than me about BBQ, I do know something about manipulating a brisket on a Traeger, which was what was asked.
Oh, and he's needlessly snarky about it as well.
*sanctimonious- 3
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Nope. Would not. I have no problem steering a client away from the wrong path. Do it multiple times per week.
Good luck with unFranklining your Franklin brisket. -
If Aaron Franklin wanted you to firm up the bark on his brisket, his reheat instructions would say that
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John Brotherton says you are wrong, but it’s ok. Sammiches defy rules.
So does ChampKind- 4
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Now you’re just talking nonsense
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Buck's Barbeque Co.
in Food and Travel
Posted
No way I’d put my pecker in that water