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Posts posted by ChampKind
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Here’s a couple pics taken by Scott Sandlin (he writes for Houston Food Finder).
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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.
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Let’s see if this works...
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Was there a few weeks ago. He’s on his game
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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 -
ah yes, the elusive 1" thick brisket slice.
Pork belly. Cut to a 1” bite. But it was a good try, nice effort, attaboy, what have you. -
Its not just John. Its the whole family
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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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Same. I don’t weigh or measure my salt or pepper. I know when it looks right. Salt first, then pepper
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Bowties, homie. The bride will not approve kilts (even though she’s Irish)
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Castle Buchanan, Loch Lomond, and the clan crest are tattooed on my right arm. I’ll be wearing the hunting tartan at my wedding this winter.
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And I could cook you a brisket in the oven using TenderQwik in my rub and it would have the most amazing smoke ring ever. Without a hint of smoke flavor
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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.-
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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. -
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
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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.
John uses Bewley pits. They are wood fired, with no gas.
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He says “no”
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Aaron Franklin says "Hello".
Stand by. I’ll txt Aaron and ask him if that’s all he puts in his beans. That should solve this dispute, no? -
Boon, got your email. Will respond Monday when I’m not cooking. Stand by for further traffic
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Beans look weak. Comino, black pepper and and chili powder. How do it work?
Awww, that’s cute -
Ask Ms. Tootsie.
Snow’s only serves one day a week. But that crew actually cooks several days a week -
I wonder what its like to only have to cook two days a week
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Buncha ruddy Scots on this thread. Clan Buchanan, ho
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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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Buck's Barbeque Co.
in Food and Travel
Posted