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ChampKind

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Posts posted by ChampKind

  1. 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).

    • Like 1

  2. I never ate there but I recall folks around here and the old site not giving positive reviews.

    Champ, does that mean Buck’s is in the top 50 now?


    Top 50 Goofyque Joints, for sure!
    • Like 2
  3. Champ - Everything is great as always but damn those collard greens are better than any I've ever had and that's saying a lot coming from someone whose grandmother was called MaMou.
    I pondered how I could get a gallon to go and pass that through TSA at Hobby on my way out of town.
    Those are the real deal my friend and I wish you continued success.  


    Thank you for that
  4. Okay then one must ask what is your definition of “straight bbq” that this “trend” is “moving away from”?
    In looking at their menus, I’ll give you Loro as a place with some definite variety outside of most bbq joints.
    The rest look to have smoked meat by the pound, some platters of pick 2 or 3 or so said meats, some sandwiches comprised of said meat, some sides and a desert or 2.  Seems about as straight BBQ as it gets.
    Then of course, one would have to argue whether one could really consider a couple places in the most heavily saturated bbq town in Texas (arguably the world) trying to differentiate themselves with some variety a “trend”?
    I know North Texas doesn’t count for much, but certainly not a “trend” we’re seeing up here.  In fact, there’s one place In Dallas that I think might be categorized as what you’re talking about, place called 18th & Vine, and...It. Is. Dog. Shit.


    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.
    • Like 2
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