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ChampKind

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Posts posted by ChampKind

  1. Yep, had a visit from Daniel Vaughn yesterday. He was with one of his colleagues from TM, Chris Reid from Houston Chronicle, and Michael Fulmer from Houston Barbecue Festival. I served them everything on the menu and, after they ate, did an interview with DV. He took a bunch of pics and I suspect I’ll get a writeup sometime soon.



    eb04dcd00e6902aef795314fa2ed04ec.jpg

    • Like 9
  2. I’m still cooking good food. Still the same schedule. Fridays now features smoked meatloaf instead of prime rib. Still can’t figure how to get pics uploaded.

    We’ll be at Great Texas Barbecue Festival this weekend in addition to our regular spots. Get your butts out to see us

  3. It is equal parts by volume in Franklin's coobook and everywhere else I've read about a 1:1 ratio.


    Understanding that it is Aaron byGod Franklin we are talking about, he doesn’t use near enough pepper IMO. I subscribe to the Mueller theory of 1:powerofininity salt to pepper. Personal preference and all (and my customers apparently like it)
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  4. There is a reason that KCBS and most other competition organizations instruct judges that they are not to consider smoke ring. It has no affect on taste, nor is it an indication of “how well” a brisket was cooked.

    The best smoke ring I ever got was on a bag of Kingsford Blue with absolutely no wood added. But there are times when I get little to no smoke ring on a brisket when using oak lump and oak splits. Nothing else in my process varied.

    • Like 1
  5. What is the significance of that?

    Sent from my SM-G892A using Tapatalk



    It relates directly to your comment on lack of smoke ring (which is purely cosmetic and has no affect on taste whatsoever). Gas fired pits don’t typically produce a smoke ring. John is not using gas. All wood, low temps.
  6. 2 hours ago, Baboontyme said:

    Done around 3:45. I pulled it and let it rest until it got down to about 175. I heated a cooler upside down over a vent in my house (yes the heat is still on here, it's 50 and rainy today) and then wrapped the brisket tighter in more butcher paper and then 2 towels that had been in the dryer. I'm going to see how long I can keep it above 140. If this doesn't work I'm going to try fire bricks next. 

    Note - for personal consumption or among friends I normally wouldn't care about keeping it >140 but I'm really paranoid that I'm going to make a 200+ people sick. 

    Long as you don't get down to 100* then you'll be fine

    • Like 1
  7. 3 hours ago, Jerry Callo said:

    Brotherton's Black Iron Barbecue in Pflugerville.

    Two meat plate with brisket and jalapeno sausage, green chile mac & cheese, bacon/jalapeno cabbage.  I made the rookie mistake of not specifying moist over lean.  Although it was leaner than I prefer, the brisket was well seasoned and juicier than it appears in the picture.  Not much by way of a smoke ring, but it tasted fine.  Sausage and sides were very good.  I would recommend.  

    They had several sandwiches on the menu, including a Banh Mi brisket sandwich, a Texas reuben, and a brisket philly.  Next time, I'm going to try one of the sandwiches.

    If they're still around and doing what they are doing now, they should be on the TM Top 50 next time around.  There are several current Top 50 that I would replace with Brotherton's.

    dcd93b61cb21998a7c67a3154d2afb57.jpg


     

    John uses Bewley pits. They are wood fired, with no gas.

  8. I haven't updated this thread in a while mostly because tapa noworky and I'm always too busy to sit down and get on my laptop.

     

    We're still around, and still putting out some pretty darned good barbeque. If you haven't been in to try my brisket then you're missing out. I haven't figured out how to post pics now that imgur has been declared verboten (and photobucket haven gone all communist). But you can follow me on social media (@bucksbbqco) for pics of the product I'm putting out. 

     

    We've added housemade beef sausage to the menu, and an 80/20 beef and pork sausage with pepper jack cheese. I've also started using Duroc pork again. It makes a big difference with the spares because Duroc simply tastes better than commodity pork. Still doing the same daily specials and sides, but likely about to bring the smoked meatloaf back to East Downtown.

     

    My schedule has not changed, but we have started adding some festivals to the schedule. In addition to the usual spots (posted below), you will be able to find us at TXFest in downtown Houston this weekend. We're the only barbeque vendor at this event, so follow the smoke and look for the big ass BARBEQUE flag.

     

    Regular schedule:

    Wed/Thur/Fri - Lucky's Lodge from 11:00 am to 3:00 pm

    Thur/Fri/Sat - Holman Draft Hall from 6:00 pm to 11:00pm(sometimes to midnight)

    Sat - 8th Wonder Brewing from noon to 6:00 pm

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