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ChampKind

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Everything posted by ChampKind

  1. 2019 has been a pretty good year.... https://www.texasmonthly.com/bbq/the-best-texas-bbq-bites-of-2019/
  2. However...”best” is a term I could get used to. https://www.texasmonthly.com/bbq/the-best-texas-bbq-bites-of-2019/
  3. We have no chance of being labeled “great” down here. I steadfastly refuse to make tortillas in house. Instead, we focus on the ultimate breakfast food...the tamale.
  4. Why do you think she’s smiling?
  5. So@pops made friends in Utah who just happened to be coming to Galveston. He told them to come see me and issue the customary greeting. Which they did. These folks own a bar called Wingnuts in St George, Utah. Go see them if you find yourself in the AO. Thanks,@pops!
  6. I’ve had braised brisket cooked with grape jelly as an ingredient. It was delicious.
  7. The health department do what the health department do. And do on its own time, yo
  8. Yep. I know that space very well. Started eating there in the very early 80s. Parking is really his biggest issue. He could double to-go business were there more parking.
  9. Yep. I know that space very well. Started eating there in the very early 80s. Parking is really his biggest issue. He could double to-go business were there more parking.
  10. Brett is a pretty damned good cook. He’s gonna dominate Katy
  11. Thanks for rolling through. It was nice to meet you and glad you enjoyed the grub. Also appreciate the kind words.
  12. 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.
  13. 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
  14. Photo dump The Reuben Smoked prime rib special Peanut brittle rubbed pork belly on a ancho peanut butter PBJ with grape jelly gastrique Brisket loaded mac 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
  15. Not yet. Order info will be posted by end of week. I can ship if need be. Btw, these boudin tamales were ridiculously good.
  16. 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
  17. 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.
  18. No idea what’s up with the doubles. But I repeat myself
  19. 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.
  20. 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.
  21. Yes you can. And we would not be mad about that at all
  22. Yes you can. And we would not be mad about that at all
  23. Yes you can. And we would not be mad about that at all
  24. Nah man, not being defensive. Like I said...serious question. This is a non-sanctimonious question
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