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Posts posted by ChampKind
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One need look no further than Austin. Loro, Brotherton, LeRoy, Micklethwaite, et al.
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Quy does good work. And Robbie and Terry are really good at marketing. They developed a niche in the market and they have a great concept. The trend is moving away from straight bbq, and these guys were smart enough to see that on the front end.
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Blood Bros and Feges both run daily specials.
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Champ (and anyone else),
I am doing a pre-game lunch party in Fort Worth on saturday with about 30 guests and I don't know how much bbq to get. We are thinking brisket, pork ribs, and sausage/hot link with cole slaw, potato salad and beans. Thoughts on amounts? These are normal people 1/3 girls, 2/3 guys and no one has even gotten a free steak by finishing it in under an hour that I am aware of.
As a general rule you allot 1/2lb meat and two 4oz sides per person
Sent from my iPhone using Tapatalk -
Champ (and anyone else),
I am doing a pre-game lunch party in Fort Worth on saturday with about 30 guests and I don't know how much bbq to get. We are thinking brisket, pork ribs, and sausage/hot link with cole slaw, potato salad and beans. Thoughts on amounts? These are normal people 1/3 girls, 2/3 guys and no one has even gotten a free steak by finishing it in under an hour that I am aware of.
As a general rule you allot 1/2lb meat and two 4oz sides per person
Sent from my iPhone using Tapatalk -
Fresh made batch of “home sauce”, huh?
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Why you no pepper?
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This is how it was actually plated for service today. The one last night was the one I ate- 4
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If you’re in the ‘hood tomorrow, we’re serving this up.
Cap’n Crunch Crunch Berries pulled pork, on a sweet cream and Crunch Berries waffle, a fried egg, and blueberry bbq syrup.- 2
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You folks that asked about merch, here you go. The missus got merch ordering up and running on our website.
https://www.bucksbbqco.com/shop- 1
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I never wrap during the cook. And I cook at nuclear-level temps. Turns out just fine
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BBQ elevated, huh? Sound fancy schmancy.
Here's your theme song:
Daniel Vaughn addressed this in his most recent piece about us when he said “this was “elevated” barbecue without the condescension usually implied by that description”.
From the very beginning of this journey my vision has been to create something that wasn’t a cookie-cutter bbq place. Something that allowed me to be creative while still applying traditional bbq concepts. I feel like we’ve achieved that. And like I said earlier, we’re really just getting started with some of the stuff I want to do.- 3
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Get at us!
That’s not really a slogan. Its just how I sign off on SM posts where we are announcing specials.
The tagline has always been “barbeque...elevated”. And it has become a running joke because of our propensity to have a flooded restaurant. -
Buncha folks have inquired about swag. This is what I have in stock right now. $20 for either the shirt or hat, plus $5.95 for shipping. The shirt is a 60/40 poly/cotton blend from NextLevel. The hat is a snapback from Richardson.
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Thanksgiving pre-orders can be placed through our website now. Not listed but also available, ribeye rolls (prime rib).
https://www.bucksbbqco.com/thanksgiving-pre-order -
Jesus, Champ. You should be on Food Network or something. That's artsy fartsy stuff right there.
Appreciate the sentiment, but I can’t take all the credit. Most all of these new dishes are a collaboration between my chef, Jaime Valencia, and me. I come up with the over the top ideas and the two of us figure out how to execute them together. Its great having a classically trained guy with his level of fine dining experience to work with. Because the result is always next-level over what I would do by myself.
We’re doing big things down here on the island. And we’re just getting started (this absurdity notwithstanding). -
Pfft...she’s just a diva
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Traegers are just fine for guys who are too lazy to stay up feeding trees to an offset for 24 hours. /haggis
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No. Pumpkin spice brisket, sweet cream waffle, pumpkin butter cream, sweet potato bbq sauce, turmeric spiced egg, raw pumpkin seeds.
We have a brisket benedict on the brunch menu. English muffin, brisket, fried egg, poblano hollandaise. Its the tits.
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Yep. Have definitely lost my mind. This is completely absurd, but good lawd is it delicious. One time only. I’ll never make this after this Sunday.
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First CenTex bbq experience? Louie Mueller is the right call
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You’re got dam right I’m the most sanctimonious!
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Nah...I’m perfectly content dropping by all y’alls threads and dropping more cool insta pics.
Obligatory: EABOD and GDIAF- 2
Texas BBQ
in Food and Travel
Posted
Getting ready for his pending nuptials and trying to improve his health, IMO. I’m proud of him and very happy for him