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ChampKind

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Everything posted by ChampKind

  1. If your visit to Pinkerton's was this weekend then I'll encourage you to go back and try it again. Grant was in Tyler all weekend at the Red Dirt BBQ Fest. Its possible that things slipped a bit with him not being around to ride herd. Give him another shot because his product is usually very good.
  2. Best post on this page (other than the pic of Leo's brisket).
  3. There’s probably a Franklin video that addresses this. I’m just spitballing here, but maybe leave it in the foil and stick it in the oven at 250* until it hits 140* internal
  4. See the meat clearly through the rub? Mmmmk. 1:1 salt to pepper? Sure thing
  5. Bro, always go by feel. Always. I give fuckall about what temp the probe says when we’re talking brisket
  6. Well....dammit! How the hell am I supposed to post pics now?
  7. Houston BBQ Festival was a blast. It was my 5th year doing this event, but the first under my own banner. We had a solid lineup of bites, and I had a really solid crew helping me out. I need to give major props to ERhine here. He and his bride have helped out at this event for the last 3-4 years, and because they had that experience I leaned on him pretty heavily to manage workflow. He nailed it, and it freed me up to slice brisket on the fly. Two of our dishes were pretty much his creation (a saltine with a slice of boudin and a spoonful of his crawfish gravy, then the Big Red ice cream that he makes for me). We were on the same row as Corkscrew, Blood Bros., Harlem Road, Roegel's, Spring Creek, and Killen's. I was right smack dab in the middle of the row. Our line was longer than everyone on the row except for Corkscrew, and there seemed to be some pretty good buzz about us. Anywho...pics (to prove it happened). Shirts I had printed for the event. Loved the design, and wanted something that made my crew standout.
  8. Yes. Lunch at Lucky's Lodge Wednesday through Friday from 11:00 am to 3:00 pm. Thursday-Saturday at Holman Draft Hall from 6:00 to 10:30ish. Saturday at 8th Wonder from noon to about 5:00.
  9. Yes, until 3:00 pm. Then at Holman Draft Hall at 5:00
  10. I only do prime rib on Friday. Most popups are limited to brisket, ribs, sausage, boudin, and a poultry, with tater salad as the side
  11. Wait, you’re not showing up to run the popup for me?
  12. Lol. They expect a price increase because demand is so high for their product that they can increase prices. In fairness to them, they have maintained pricing for years
  13. 8th Wonder is not my place. But I popup there on Saturdays starting at noon. I will not be there (myself), because I’ll be setting up for Houston BBQ Festival. But my minions will be at 8th Wonder slanging meat
  14. Do 8th Wonder on Saturday and you can get some pretty good bbq out in the back courtyard
  15. If you use your knife with any regularity it should be sharpened once a year, and honed once a month
  16. Huynh is the tits. Especially their spicy broth. Simply Pho is also very good.
  17. Holding temp is 140-160. When I hold mine, its overnight. But always at proper temps
  18. Bet you only end up using 3 of those blades. I've discovered the greatness that is Yaxell. I own Shun, Global, Miyabi, and Wusthoff and not a one of them arrived as sharp or holds an edge the way my Yaxell chef's knife does. I use an 8" chef for nearly all my prep, Mundial scalloped slicers for large meats, and mainly a Dexter 7" flexibile filet for meat trimming, and a Wusthoff boning knife for de-boning).
  19. Go try the new and improved PCBBQ and tell us what you think
  20. Willow is putting out solid product, you should definitely go see him. And tell him I sent you
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