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ChampKind

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Everything posted by ChampKind

  1. Where the hell is huge at? He’s an expert at cooking brisket on a weber kettle. Or is that nomaaaaaaaaaaaa Sent from my iPhone using Tapatalk
  2. This building has been here since 1898. Its been a store, bar, gambling house, apartments, liquor store, and three restaurants
  3. The tweet you quoted was a bit different than the first one quoted
  4. Funny. But it wasn’t the taxman. Was the health inspector. One in particular
  5. That part of the message was not relayed. Simply that “a guy from the internet” had come by. I applaud you, oh unnamed guy, for at least announcing your presence thusly
  6. HenryJames posting up before I even knew the article was out. Thanks for the assist. Had a really nice visit with DV when he rolled through a few weeks back. And we’re flattered by his comments. Just keeping our heads down and cooking the best food we’re capable of.
  7. Pretty happy for him with this move. The health dept was doing their damndest to make life difficult in Gtown. This deal in Pville is good for him and gets him back in Travis County.
  8. I’ve owned my own businesses for better than a decade. But no other industry I have experience in has the wild swings in product pricing like this one does. Makes me thankful that sammiches are my leading sellers. Better margins on them
  9. Yes. Wholesale brisket rose from low $2 range to mid $3 range from the beginning of 2017 to mid 2018. Its now back to low $3 range. That’s for upper 2/3 choice. No clue what select is bc I don’t buy it. Drought conditions, run on the market bc of new national entrants (Arby’s), other factors. Subway is a massive operation. If they buy up large chunks of the market, the little guys are fuuuuucked. Yet retail price of brisket at restaurants has remained largely stable for the past 5 years.
  10. Don’t get too excited. With Subway deciding to join the brisket sammich game we can expect to see an increase in brisket prices. Demand will outpace supply and us bbq guys will take it up the arse so a sub sammich shop can play at bbq. I’m gonna stop doing brisket and start doing top round and clod
  11. Which one of you goons came by today while I was taking a nap?
  12. Go to Pflugerville and eat at Brotherton’s Black Iron. Thank me later
  13. https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/Central-Texas-style-craft-barbecue-comes-to-14402165.php
  14. Glad they enjoyed their meal. Tell moms to introduce herself by shouting “mule dick” when entering dining area. Paint is from Sherwin Williams. Its called “grasslands”
  15. Flash fried julienne leeks. Provides texture change
  16. Are you bbq’ing it? Or grilling it? Asking for a friend
  17. If all you’re doing is chix and pot salad, and everyone will be drinking, then you need to allow 3/4 lb of boneless chicken or 1lb of bone-in chicken per person.
  18. 10 years ago, Klose was the biggest name in pit building. Those days are over. And no need to wait for Aaron’s pits to become available. Millscale.co. They build a 94gallon backyard model that may look familiar. And these boys are the best in the game right now.
  19. I admit to low level retardation, but what the fuck am I missing here?
  20. Where the hell is deadshank when we need him
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