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ChampKind

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Everything posted by ChampKind

  1. Or people who don’t feel like spelling it out all the way Sent from my iPhone using Tapatalk
  2. Its not hearsay, per se. Its also not a news story. Its their speculation about what might be happening based on several recent events. Bryan is a good dude (and posts on this board from time to time), and wouldn’t speak out of turn. They did some digging and this piece is their interpretation of what might be going on. Give it a listen. Then go listen to the podcast they did with me back in Feb’ish.
  3. Nobody cares what you ate. All we care about is what you were wearing.
  4. You can do woosty and cider 50/50 too
  5. Buy a spray bottle and fill it 50/50 with woosty and water
  6. I’ll sometimes hit the brisket with a little woosty just to make sure the pepper lays down. But mustard and all that other shit is unnecessary. My opinion, your results may vary
  7. Unfortunately not Sent from my iPhone using Tapatalk
  8. A little R&D today. Ordered a case of beef cheek to mess around with. Gave this an adobo seasoning, smoked it, then braised it in beef stock to finish. It fell apart just like I wanted it to. So, beef cheek tacos.
  9. I do too. That’s why I go eat bbq at other shops. I can’t change what I do, but I enjoy different flavor profiles
  10. Careful. Pickle juice has a ton of sodium content
  11. ChampKind

    TexMex

    I celebrate the entire menu at SV. In particular the margs.
  12. ChampKind

    Barbeque

    Talked to Joey this morning. I was incorrect. Victorian’s is popping up tonight at the East End Farmer’s Market. He’ll popup periodically. If you want to know when/where then follow him on social media at @victoriansbarbecue
  13. Am indeed! Sent from my iPhone using Tapatalk
  14. ChampKind

    Barbeque

    Early 2019. And he has already vacated Heights and sold his trailer and his pit
  15. ChampKind

    Barbeque

    Is Joey even serving food right now? Sold his trailer and his pit and is trying to build out his highly anticipated spot in East End (expected to open sometime in early 2019).
  16. Well since my line cook is Mexican, prob pretty good
  17. We've re-traded our deal with the folks at Lucky's Lodge and Buck's Barbeque is going to take over all food service at Lodge. This gives me a platform to roll out my bar menu incorporating smoked meats and provides our guests a comfortable environment with air conditioning. So beginning July 31st, you'll be able to get my #bbqrazy foods from 11:00 a.m. until midnight-ish, Tuesday through Sunday. I'll be doing the smoking and running lunch service, and I have a cook who will run evening service. Make note, and come see us. What's on the bar menu you ask? Things like: Smoked spam sammich on white toast with pork n beans Black and bleu flatbread with brisket and bleu cheese Brisket chili frito pie Chopped brisket sammich with slaw Smoked brats Brisket/turkey tacos Possibly a sausage and cheese board Possibly the pork belly banh mi Tater salad Pork n beans Slaw Additionally: I'll start popping up a couple of Sundays every month at VooDoo Hut in Kemah. We're going to test the Clear Lake-area market a bit. First popup will be this Sunday, July 29th, starting at noon.
  18. ChampKind

    TexMex

    Why you no La Guadalupana?
  19. Was helping out my bro Pat Feges at the The Windy City Smokeout. Three day bbq and country music festival that ended on Sunday. So yeah, you missed me. Bummer. Would have enjoyed meeting you.
  20. Closed Mondays. A Man has to rest
  21. I predict that the next #1 will be someone you did not name.
  22. Stay tuned for some interesting news later this week. Hint: it involves further expanding our operating hours at Lodge. Until then...I'm back from Chicago and am posted up at Lodge from 11am to 9pm every day for the remainder of this week (through Sunday).
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