-
Posts
1044 -
Joined
Content Type
Profiles
Forums
Store
Downloads
Recruiting - 2020
2019-2020 Football Season
Football
Entertainment
Sports
News and Business
Cloak Room
Transfer Portal
Recruiting
Events
Posts posted by ChampKind
-
-
-
No it was definitely you.
Me: That firebox is insulated so don't stuff a whole tree in it.
You: (stuffs whole tree in it)
Me (half hour later): you smell that? somethings on fire
You: (runs to open drain valve while I'm hastily shutting down intake and exhaust)
Me: man, this thing is only a week old. Guess its broken in now
Good times. Pretty sure that was the year that we drank the bar out of Lone Star and Bulleit.
- 1
-
I know.
Say, remember that time you caught my brand new pit on fire? That was fun -
Don’t listen to Champ. This is how he cooks brisket:
http://www.shaggytexas.com/board/showthread.php/28771-smoking-a-brisket
Yeah, I look back on all the shit I THOUGHT I knew and think to myself...Jesus, what a fucking idiot
- 2
-
I figure if one brisket runs about 14 hours typically, two and a shoulder ought to be good around 16 hours. In any event, the extra cooker can handle the overflow. I've had pretty good results with the PBC with ribs and chicken, and it cooks fast.
It doesn’t really work that way. Stuffing the pit full of meat will affect how long it takes to get the pit to cooking temp. But once its at temp, the amount of meat on the pit does not really affect cook time- 2
-
Some more stuff I made today.
Meatloaf sammich on garlic mash taters. On white toast
Go chu jang glazed smoked beef belly. Served on jasmine rice cooked with smoked chicken broth.- 5
-
That can probably be arranged
-
This may be the best thing I’ve ever cooked. Smoked beef belly that I glazed with go chu jang to finish. Served on jasmine rice cooked with smoked chicken broth
- 6
-
Any thoughts on Cypress Trail Hideout home of Pappa Charlies? We are going to be near there for a soccer tournament this weekend and wondering if anyone has been out there.
My former business partner. It will be the best barbeque in the Cypress area.
-
Other than to go see Derka? Yes
-
Yeah brotherton's needs more love.
This can not be overstated. John Brotherton is one of the nicest guys I’ve ever met and he is a very good bbq cook. He’s built a solid team and they are doing great things in Pville- 1
-
Yep, Pat and Erin are putting out some good stuff. Highly recommended
- 1
-
I dunno man...their chicken is pretty good
-
My pre-game plan was to serve lunch. And we served a ton of it. Place was packed for several hours
- 1
-
i do this a lot (out of necessity), and they turn out great (except for when people who don't know how to use a thermometer don't call to ask and things get overcooked). some people say you can't cook a brisket at high heat and we all know that's not true, right? so, maybe, just maybe, you can cook it until it's smoked but not done, and then finish the cook a day or two later.
I know its possible to do so; I’ve done it. But its not optimal- 1
-
1. As a general rule you assume 1/2 lb meat (plus sides) for each person;
2. Don't stop your briskets halfway through the cook process. Finish them, rest them, wrap them, refrigerate (or freeze) them;
3. If you're refrigerating brisket, you should do so in paper or foil. To reheat them do not remove them from the paper or foil, just stick them in the oven at 250-300* while still wrapped;
4. Adding beer to any meat that you are reheating will absolutely change the flavor profile. Use beef stock for brisket, chicken stock or apple juice for pork. HOWEVER, if you're reheating an entire cut of meat then don't unwrap it. Keeping it wrapped will help retain the juices and keep the meat from drying out. If the meat is already cut/pulled then you add liquid to reheat; and
5. If you're doing a big party then chopping brisket/shredding pork in advance is an easy way to handle service. Read number 4 on how to keep the meat from drying out.
- 3
-
13 hours ago, Ldogg53 said:
Will be there Wednesday before the Astros game. You better have you specials available this time!!
Oh I'll have something special for you, don't you worry bout it.
-
44 minutes ago, Baboontyme said:
We exchanged some messages just before he ventured into Bucks and got super busy. I'm probably good, just getting nervous as I am getting closer to this cookout. I'm mostly paranoid about holding temps and the risk of getting people sick. We had some discussion/PMs on the scat site about it. Sorry for the interruption, back to your regularly scheduled programming.
Check your email
- 1
-
Off is a relative term, my man. Just means I ain’t serving food
-
is that Monday night schedule still accurate?
Neil's Bahr at 6:00PM?
What is "steak night," and will regular Cue be offered?
i have an event downtown at 7 and was going to swing by.
No, I’m off on Mondays now -
You can get a decent kilt from sportkilt.com without paying an arm and leg. There are a number of higher-end kilt makers that will happily take your money, but unless you’re gonna wear your kilt more than just a few times a year then I’d suggest buying from these guys
- 1
-
Chuck ribs come from bones 1-5. Plate come from 6-9. They are both from the short plate primal cut. Chuck ribs cook just fine (that's actually the cut that some of the more well-known bbq joints use).
Fun fact: if you are cooking a traditional bbq cut and it comes out dry, it most likely means you didn't cook it long enough. Moisture comes from intramuscular fat is it breaks down.
Also, the texture and fat content of chuck and plate ribs is significantly different than brisket. And the meat has a much more rich flavor to it. I rarely offer beef ribs simply because they take up a ton of space on the pit. But given the choice between beefers and brisket, most folks will opt for the beefer.
- 3
-
I specify a 1/4” fat cap on trims. And it stays on. I want the customer to eat that because it adds flavor
-
Photo dump. These are from houbbq fest.
My crew of helpers:
All your pork belly are belong to us:
Pic taken by Chris Sexton of HooDoo Brown Barbecue in Connecticut:
Shrimp etoufee boudin that John Brotherton brought down:
Pic of my brisket taken by Jimmy Ho (@thesmokingho):- 4
Cleaning your pits
in Food and Travel
Posted
Where the fuck is Luke Duke when you need him. He's a pro at starting grease fires