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ChampKind

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Posts posted by ChampKind

  1. 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.

    • Like 2
  2. 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
  3. 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
  4. 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.
    • Like 3
  5. 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.

  6. 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.

    70fa4e9b1123c596bc30b2ea3f0deea8.jpg

    • Like 2
  7. 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).
  8. 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.

     

    • Like 1
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