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Posts posted by ChampKind
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Mama’s Cafe served the best meatloaf in town. And the broccoli rice casserole and fried okra were the tits. Add the margarita with sangria topper and you have a case of pure win. I lament its passing.
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Fun fact: you can get the Felix greasy cheese at El Patio, neh, Club No Minor. The entire Felix menu actually
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Was your waitresses name Erica, per chance?
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This is what I use — Shun. it is very sturdy:
http://www.cutleryandmore.com/shun-classic/hollow-edge-brisket-knife-saya-p136860?gclid=EAIaIQobChMIrqyi5fW92wIVCz5pCh3jiwiPEAQYASABEgK6N_D_BwE
I had the Shun Kanso version of that knife. Hated it. I love my Kanso chef’s though.
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18 hours is fast?
Right?! I guess my cooking would best be described as warp speed then -
(obligatory) looks dry af
That's a nice bark and that brisket looks to be properly cooked. +taparep
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Because I don't miss that place
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On 6/1/2018 at 2:32 PM, Mack Tripper said:
Where does one procure this Texas Premium Charcoal?
in Houston:
B&B Butchers
TruLite Grillshop (Heights)
He also sells through Amazon
If there is enough interest I can arrange to have him drop product off with me and you fellas can pick some up when you visit me for lunch.
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Felix
Mama's Cafe
Texadelphia (Westheimer)
La Strada
Los Tios (yeah, still around but under the new owners the place sucks)
Cafe Adobe (Westheimer)
Ruggles (the original one on Westheimer)
San Jacinto Inn
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Can't speak to B&D, but 2M is legit. Esaul Ramos used to run the pits at La Barbecue before opening 2M. Two Bro's is also good. Laura Loomis runs their pits and she is a rising star.
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37 minutes ago, SydneyCarton said:
Can't speak to that place, I haven't been yet, which is dumb considering Big Star Bar is a mile from my house.
You need to check it out. Willow is a good dude and a damned fine bbq cook
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21 hours ago, billfromlaketravis said:
Truth BBQ is worth the drive from Houston. The owner told me they're opening a new location in Houston at the site of the old J. Black's on Washington and Waugh. They appear to be taking their time, but it'll be the best BBQ spot Inside the Loop.
I've been hearing for almost a year that they are "about to open". Yet they just started actual construction at that site two weeks ago. And as to your proclamation that they'll be the best inside the loop, well, they'll be cooking on different style pits, in a different environment, with new guys running said pits, with an entirely different level of demand. Might wanna slow your role until they've had the doors open for, I dunno, a day or two. Meanwhile there are already three guys inside the loop turning out que that has been lauded by more than a few bbq experts
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That Wusthoff is a nice blade. But I prefer scalloped edges like on the Ikon Classic super slicer. The serrations are very useful when you have a dense bark.
Mundial and Dexter also make great scalloped slicers that are cost-efficient.
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Three 1/4” slices typically gets you to 1/2lb
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Seems like I grossly over-estimated how many servings we would produce. 67 lbs of raw brisket yielded 41 1/2 lb servings according to what we have on paper. I spent about $900 on everything. Right now it looks like we made about $500 for the PTO. I was estimating about $700. Lots of water, chips and pulled pork left over and way less brisket serving volume than I thought.
There is no way that 67 lbs of raw brisket yielded only 20.5 lbs of cooked product. Your math is wron somewhere. That should have yielded about 50lbs cooked -
A place for chefed up bbq already exists. Its called Loro
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Notice any difference in the bark at the higher temp?
Yep. Much more dense bark than at lower temps- 1
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https://m.chron.com/life/food/article/The-best-brisket-in-Houston-12943326.php#item-85307-tbla-44
I must be doing something right- 3
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I'm a proponent of Craig's Sauce from Texas Pepper Jelly, and FUBAR from WarPig BBQ. Both are available at HEB. Both are made by friends of mine here in Houston.
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2 hours ago, Incredulity said:
Chunky. Getting the chop and boil right are key. just enough to know there is potato there, but still soft.
This might be helpful (or maybe not). Leave the potatoes whole when you boil them. They're done when they start to split open. Drain the water, let them cool, then break them apart with your hands. Much quicker than chopping them before boiling, and you have better control over the consistency of your salad.
I prefer reds or whites. Idaho and other types potatoes don't hold up as well to boiling, IMO
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On 5/26/2018 at 10:42 AM, utee94 said:
Brisket's been on the smoker since 6:00, pit's at 300, brisket is holding at 160, about a half-hour into the stall. Should be good to go at final temp by 4:00 or so, I'll rest it and serve around 6.
Beef short ribs have also been on since about 9:30, they'll be good to go at 5:30 I'd guess.
Pork spare ribs will go on at 1. Sausage will go on ~5.Oh and based on comments and recommendations here on the Surl, I'm gonna smoke some Brussels sprouts, too. I'll be sure to let you know how it goes.
6:00pm to 4:00a? That's 10 hours. You cook a 20lb hunk of meat?
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There is nothing wrong with KBB. The guys that won Memphis this year use it. Apparently the judges did not detect any unusual tastes.
I've been using Texas Premium Charcoal for several months. He's based in Waller and I buy both oak lump and oak splits from him. Lights quickly, and burns a long time. Really good stuff
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1 hour ago, luke duke said:
I never shut my valve. I keep a bucket under it and dump it in the field behind my house every once in a while.
The grates get pressure washed.
The bottom of the pit (and tuning plates) gets scraped with a putty knife. Wear gloves.This is bullshit. LD just catches the motherfucker on fire and lets it burn off all the grease.
1 hour ago, luke duke said:
Buck's Barbeque Co.
in Food and Travel
Posted
I’ll be popped up at both 8th Wonder and at Lucky’s Pub. Team USA v Team Scotland rugby match at BBVA. It’ll be cuhraaazy down here