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BBQ State of Mind
BBQ State of Mind episodes
- Houston barbecue shoulders through pandemic
A lot of things went away in our daily lives since the coronavirus pandemic took hold. A craving for barbecue was not among them.
Smoked meat fans have been thinking about their favorite barbecue joints since we’ve been living stay-at-home lives – hungry for fatty brisket, pull-apart pork ribs and slick, peppery sausage. J.C. Reid and Greg Morago talk about the struggles of barbecue operators during the pandemic. We also touch on rising beef prices and what that means for your two-meat plate; vacuum-sealed barbecue to-go; and how barbecue dining will change as Texas moves to reopen restaurants.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast
See omnystudio.com/listener for privacy information.
35 min - JQ’s Tex Mex BBQ is flexing its birria muscleIn the realm of Mexican-infused Texas barbecue, JQ’s Tex Mex BBQ has managed to make a name for itself, even without an official brick and mortar location. The pop-up restaurant run by pitmaster/taquero Joseph Quellar and his partner Cindy Conde has...29 min
- International smoke flavors RodeoHouston cook-offBarbecue teams from across the globe provide international flair and stature to the Houston Rodeo's Championship Bar-B-Que Contest. The crew sat down with smokers from Australia, Canada and England to talk about barbecue culture in their respective...29 min
- Go west, barbecue fans! Craft ‘cue thrives west of HoustonHouston Chronicle barbecue columnist J.C. Reid says there’s much to love about the new frontier of smoked meat that he’s calling, “the capital of creative ‘cue.” In just two years the craft barbecue movement has found fertile ground in Katy...25 min
- Going to Kansas City?With apologies to Fats Domino, they've got a crazy way of BBQ'ing there. Chris and Greg chat with Tyler Harp, who is Kansas City’s premier (and perhaps only professional) practitioner of Central Texas-style barbecue. He made pilgrimages to places...25 min
- A new amusement park for beer and barbecue nerdsChris and Alison sit down with Buffalo Bayou Brewery owner Rassul Zarinfar and chef Arash Kharat to discuss how they infuse the flavors of Texas barbecue, and specifically Houston barbecue, into their beer and food menus.28 min
- Eddie O’s BBQ: a merger of Texas craft barbecue and Mexican food culturesPitmaster Eddie Ortiz details his story of an energy sector worker whose weekend barbecue passions turned into a regular gig. Founded in 2017, Eddie O’s is now a staple for craft barbecue aficionados and among the top-tier barbecue practitioners in...28 min
- Ep59: El Topo: From barbacoa tacos to brick and mortarChef/owner of the El Topo food truck, Tony Luhrman, and Culinary Director Mike Serva chat with Chris and Greg in about how the duo moved into the Houston food truck scene having met while working at P.F. Chang's in San Antonio. The conversation...22 min
- “Every food story in Houston is an immigrant story”The proliferation of food halls in Houston is being framed as a new phenomenon. But, as food writer David Leftwich told Chris and Greg, innovative culinary enterprises — flavored by immigrant cultures —have marked downtown Houston since the Allen...28 min
- Russell and Misty Roegels dig into whole-hog barbecueThe owners of Roegels Barbecue recently went on a pilgrimage in the American South seeking knowledge about cooking whole hogs. They share their favorite spots from the trip with Chris and Alison – and their plan to offer whole-hog specials at their...35 min
About BBQ State of Mind
From the publisher's feed
Houston Chronicle barbecue columnist J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago – discuss the favors, personalities and barbecue culture in Houston, across Texas and anywhere…
the pit smoke leads them.