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Posts posted by ChampKind
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Leave him alone, he's on a roll
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On 4/1/2018 at 10:27 PM, Both Tacos said:On 4/1/2018 at 8:56 PM, Steel Shank said:Always cracks me up when people talk shit to Champ.
He is a little surly.
Sanctimonious is the prefered nomenclature
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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).
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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
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Champ, are you coming back to Frio any time soon or are you staying away to give PC's room to establish itself in Cypress?
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 -
Does it bother you that his name is 'Bram?'
Its actually Bramwell, which is kinda bad ass. I’ve met a buncha dudes named Jim. Only met one named Bramwell -
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).
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1 hour ago, texhorn said:
walmart briskets?
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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.
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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
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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
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Who the hell asked you? Choice CAB is a good piece and I think is along the line of it being "graded" correctly as sometimes you are paying Prime prices without getting Prime quality. However, smoking up the right kind of Prime brisket is like a little piece of heaven.
Are you drunk? Or just retarded? -
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.
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Memorize this picture. Since you'll be assembling this bite
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On 3/27/2018 at 5:02 PM, LosIllini said:
Nothing wrong w/ WalMart choice packer briskets. Buy them there all the time.
That wasn't my point. The quality is more than sufficient. The price was the point of my post
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On 3/27/2018 at 6:09 PM, HouTex said:
I need to cook a brisket on Friday to bring to an early Easter celebration on Saturday at noon. I have an hour drive and it pretty much needs to be ready to eat when I get there. I have an egg smoker but I don't want to cook it all night Friday night. I'd prefer to finish cooking it by Friday evening, refrigerate it and then reheat it Sat. morning. Any suggestions on how to reheat it and then store it for the hour drive? I'm concerned that it will be overdone and falling apart when I serve it.
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.
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On 3/27/2018 at 5:09 PM, Braff Zacklin said:
That's a crazy good bargain. Wish Wally World sold them for that price here.
Champ, since you smoke about a million briskets a year, you seem like the ideal person to ask for this: do you notice much difference between Choice and Prime? I have not, but I smoke a half dozen or so a year, so ...
Very little difference IMO. I prefer choice CAB because they cook more consistently from brisket to brisket. Again, IMO.
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Mums the word
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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!
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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
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Last one for today. Moist brisket is moist
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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).
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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
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No hate here. Just don't start brining in french dressing or using metal turkey pans.
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All Things Brisket
in Food and Travel
Posted
You’re not crazy