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ChampKind

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Everything posted by ChampKind

  1. Are you sure it's skin on? I'm old and can't tell from the pic if that's skin or a fat cap. All the ones I've seen at RD are skin-off. So check the label and see what it says. As mentioned above, you'll want to remove the skin if its a skin-on slab. I cut slabs into three portions because they cook faster that way. Light salt and pepper, put on pit, cook until probe tender. That's typically 202-206 for me but it will depend largely on how thick the slab is. Sliced pork belly is soooo fucking good when it is properly rendered.
  2. For Saturdays, yes. He’s still at Big Star the other days. I’m at Lucky’s Lodge pretty much full time now
  3. Especially since he’s now posting up in my old spot at 8th Wonder on Saturdays
  4. Sorry bud. Tried to get the word out as best we could via social media. I’m back in action this Wednesday.
  5. El Patio (club no minor) purchased all of Felix’s recipes and actually a section in their menu for the Felix items. The greasy cheese is on point
  6. 50% yield on pork. 60% on pork ribs
  7. Lando - no nerve struck here. Just explaining the process. Boon - three bone plate ribs are gonna be packaged two racks per pack
  8. John is going in with his friend Tre Dotson to open Liberty. Tre was already doing bbq in Round Rock, but he and John concocted a plan to turn the existing business into Liberty Barbecue (so-named because John is from Liberty). Great move for Brotherton. A lot of the heavy lifting at Brotherton's Black Iron was already being done by his right hand man, so John will have the time necessary to tuning up the menu at Liberty.
  9. $30-40k. If they're lucky
  10. Chucks are a fair bit cheaper than 3 bone plates (123A). And customers seem less offended about paying for a 3/4 lb rib than a 1.5 lb rib.
  11. Yeah cost and margin is an issue. But more than that is the pit space they take up. I can get 2-3 briskets on a rack that I can only get 4-5 racks of beefers on
  12. ChampKind

    Barbeque

    Whoa, high praise. And much appreciated. I think Pit Room has slipped a bit since Bram left for Loro. They've had a bunch of guys run through their pit room and seems like they're struggling to keep up consistency given the demand for their product. Just my .02. The chicken taco is good every time I have it. Everything is either hit or miss
  13. Already open. Switch Dripping. They put together a solid back of house team in their pit room and several of my pals from the bbq world were effusive in their praise of the quality of food.
  14. Your father in law was a hoot. And yeah, that rib I served you weighed in at 37.6 oz. Was a monster
  15. If I wanted to maximize my margins I would exclusively serve proteins like prime rib, turkey, sausage, and tri tip. Because there is no weight loss when cooking. Beef plate ribs cost more than double what brisket does. And is nearly a 50% weight loss. Yet I sell it for the same price as brisket.
  16. Thanks bro. I have some good sandwiches on the menu, but that banh mi is probably my best one. Even over the bird.
  17. What day is that? So I can alert the authorities
  18. It probably was by the time he took this pic. He walked around the whole damned place trying to find just the right spot for picture taking
  19. Article about the schedule change finally came out. I'll be open for lunch tomorrow, closed on July 4th, and open again on the 5th. We'll be closed the entire week of July 9th as I'm travelling to Chicago to help my friends from Feges Barbeque at The Windy City Smokeout.
  20. Was waiting for the article to come out before I announced it but.... Our schedule changes effective today. We will no longer be at 8th Wonder on Saturdays (we WILL be there on July 4th though). And no longer popping up at Holman Draft Hall. Our schedule at Lucky’s Lodge will be expanded. Tue-Thur from 11am to 3pm Fri from 11am to 9pm Sat from 11am to 5pm Saturday will be Butterfinger brisket and beef rib day. Come get some.
  21. ChampKind

    Barbeque

    Nah, there’s a lot of really solid bbq in Houston now. And I eat it regularly. I like eating stuff other folks cook and seeing the varying influences in style. Its really cool.
  22. I've had several volitans in an aquarium in the past and can attest to the fact that getting stuck hurts like a mother. Ain't fun. And I'd go spear fishing just to exact my revenge on a couple hundred more of those motherfuckers. Fun fact: some of the fish in the OP's video were actually scorpion fish, not lionfish
  23. ChampKind

    Barbeque

    And that's a fair point
  24. ChampKind

    Barbeque

    I can't believe nobody has started a barbeque thread for Houston yet. The hell is wrong with you guys? Houston is bursting at the seams with new options to the point that some of the recent additions to the TM Top 50 are getting left in the dust. Most of these guys are friends of mine so I won't rank them, but I'll group my favorites together. Corkscrew Tejas Pinkerton's Roegels Feges Willow's Gatlin's
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