Jump to content

ChampKind

Legacy Members
  • Posts

    1,044
  • Joined

Everything posted by ChampKind

  1. Leave him alone, he's on a roll
  2. He is a little surly. Sanctimonious is the prefered nomenclature
  3. If you get a vertical, get one that is insulated. A bunch of brands on the market (Pitmaker, Backwoods, PitsbyJJ) but I prefer Pitmaker. Things are built like a tank and as long as you maintain them, they'll last forever. They make two models of vertical, the safe and the vault. The safe will hold 4 briskets, the vault will hold 10. The safe actually cooks a little more evenly than the vault does, the vault runs a little cooler on the middle rack than at the top or the bottom (maybe 10 degrees).
  4. Its a marketing scheme that has trained the consumer to believe that CAB is better. Which means restaurants can charge consumers more for the “higher quality” meat
  5. To be determined. Not a “space” thing so much as doing what makes the most sense for my business. We may be back in Cypress before too long
  6. Its actually Bramwell, which is kinda bad ass. I’ve met a buncha dudes named Jim. Only met one named Bramwell
  7. Lucky’s Pub is throwing a block party Monday through Wednesday for the Stros home opener. We’ll be slanging brisket and pulled pork sammiches and tacos all three days. I’ll be set up in the parking lot in front of Lucky’s Lodge starting at noon. There will be no regular lunch service on Wednesday (probably not on Thursday either...gotta do maintenance on the pit).
  8. Walmart sells briskets packaged by Excel, Swift, and IBP. You know who packages the briskets sold at Restaurant Depot and Costco (and those distributed by Ben E Keith, Sysco, Freedman, and Gordon's)? Excel, Swift, and IBP.
  9. Unless you're doing the whole rack, I wouldn't bother trying to smoke lamb chops. You get plenty of smoke on them if you grill them over a wood fire
  10. CAB is Certified Angus Beef. But honestly, any upper choice Angus product will be pretty good. I actually prefer briskets from 44 Farms but they can't supply me right now
  11. Are you drunk? Or just retarded?
  12. This thread reminds me of my contempt for the bastard that took our shaggy away from us. (Yes, Kevin. Shaggy belonged to WE, the PEOPLE). I'll earn my way in with 50 legit posts, not shitposts.
  13. Got dammit. Fucker won the thread before it even got started.
  14. Memorize this picture. Since you'll be assembling this bite
  15. That wasn't my point. The quality is more than sufficient. The price was the point of my post
  16. Cook, rest, wrap in paper, refrigerate. Next morning heat it (leave it in the paper) in a 300* oven to an internal temp of 140-150. Put it in a cooler and drive. It will still be serving temp when you arrive. No risk of it turning to mush just because you reheated and put in a cooler. That only happens if you put a 200* brisket in a cooler.
  17. Very little difference IMO. I prefer choice CAB because they cook more consistently from brisket to brisket. Again, IMO.
  18. Champ here. I'm all about having fun. You know, start a fire in someone's kitchen. Maybe go to SeaWorld and take my pants off. Anyway, I've become kind of famous for my signature catchphrase...WHAMMY! Like, Gene Tenace at the plate and...WHAMMY! WHHAAAMMMY!
  19. 325ish. All day, errday. Using choice grade CAB briskets in the 14-15lb range. They're about 12lbs when they hit the pit. No Wrapping At All until they're done, which is usually in about 6-7 hours. Everything gets cooked at 325
  20. Last one for today. Moist brisket is moist
  21. And some more porn. Did pastrami for St. Paddy's Day. It was good. Thinking about have a pastrami sammich one day a week with a coleslaw made with russian dressing. Not a reuben, Roegel's and Tejas do reubens. Just a pastrami sammich. Brisket game has been pretty strong. So has the prime rib game. And a steak from Monday night's steak night. I think this was the one I served McNelly (or some other dude that looked exactly like I imagine McNelly looking).
  22. Got invited to participate at Houston BBQ Festival on April 15th. Pretty excited about this development. Here's a sneak peek at one of the dishes we'll be serving out there. One of my favorite dishes off my lunch menu is the pork belly banh mi. Decided to present that at the festival, and have reduced it down to one bite. I'll likely also have a brisket station where I'm slicing on the fly. You should buy tickets and come see me. www.houbbq.com
  23. No hate here. Just don't start brining in french dressing or using metal turkey pans.
×
×
  • Create New...