Everything posted by ChampKind
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All Things Brisket
Well that depends on how many pellets he has programmed to drop every hour
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Pinto Beans
Other than brisket and beef ribs I really don’t use much black pepper. And hardly any at all in my sides
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Pinto Beans
Yeah, that should read 3tsp.
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Pinto Beans
Pinto beans need beer. They require beer. Shiner Bock is the best for these purposes. 1lb pintos 3 cups pico (don't be a pussy, make your own. Roma tomato, white onion, jalapeno pepper, cilantro) 3 cloves garlic, minced 3 tbsp comino 2 tbsp coarse kosher 1 tbsp coarse ground black pepper unsalted beef stock (the unsalted part is important, sodium is not your friend here) water 2 bottles shiner bock 3 cups chopped brisket rinse beans then soak IN WATER overnight. Stock adds sodium content and makes for thick, soggy beans. Contrary to popular opinion here, good pintos (borrachos) should have a thin liquid. At cook time, drain and rinse beans again. Put beans in stock pot with unsalted beef stock (kitchen basics brand is inexpensive and pretty good) and water, 1:1 on the liquid. Liquid should cover beans by 3-4" (depends on dimensions of your pot). Bring beans to quick boil, then reduce to low heat and a slow boil. Cook beans until nearly tender then reduce heat to simmer. Add beer, garlic, and seasoning, continue cooking until beans are tender. Then add prepared pico and brisket and remove from heat. Rest the beans for 15 minutes before plating for judging. Pico should still be moderately al dente and the liquid clear. If you've had my beans before, that's the recipe (except I stopped putting brisket in them about a year ago).
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Just got robbed question
The first thing you should have done was hire someone with a very particular set of skills. But you already missed your window
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Buck's Barbeque Co.
I actually wouldn’t be mad to win that. Lots of LGBT dollars on this island.
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Buck's Barbeque Co.
Y’all help a brother out, will ya? Made the final round of voting for Best New Restaurant and for Best Barbeque. Take a minute and throw us a vote, please and thank you. https://www.galveston.com/bestofgalveston/#//
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Texas BBQ
Top 50 Goofyque Joints, for sure!
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Texas BBQ
Russell is a hoot. He had another sign that said “save a plant, eat more meat”
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Buck's Barbeque Co.
He did a number on that shrimp and grits too! Thanks for coming by, was good to see you guys.
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Buck's Barbeque Co.
Let me provide some virtual comfort
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Buck's Barbeque Co.
Definitely both
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Buck's Barbeque Co.
I’d cross the bridge for you....
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Buck's Barbeque Co.
I’d cross the bridge for you....
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Buck's Barbeque Co.
This was fun. They shot about 3 hours of video to come up with this. https://www.facebook.com/345014130052/posts/10157495554820053?sfns=mo
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Buck's Barbeque Co.
Thank you for that
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Buck's Barbeque Co.
No ma’am! We season them with tenderquik before we put them in the oven
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Buck's Barbeque Co.
Yes, we still do actual bbq....
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Texas BBQ
Easy there, Gene Simmons
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Texas BBQ
I eat those cheeks with pride and hold my head high!
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Texas BBQ
Only frowned upon if you do it in public. Those cheeks are legit one of the best bbq meats I’ve ever eaten
- Texas BBQ
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Texas BBQ
I set that one on a tee and you completely whiffed. Good job, Rothlisberger
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Texas BBQ
See, I feel like you ARE ready for that.
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Texas BBQ
That’s fair. I have traditional bbq offerings (mainly because some customers demand it), but if you look at my menus its pretty clear that we’re a non-traditional bbq place. Same could be said for those other places I mentioned. That’s not to say that consumers are trending away from straight bbq. But the market-style bbq landscape is cluttered as shit. Some folks recognize that and are pushing the boundaries of traditionalism, and clearly there is a market for that.