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BBQ State of Mind
BBQ State of Mind episodes
- How Blood Bros. BBQ grew to be a major player in the Houston barbecue sceneBrothers Robin and Terry Wong, with partner Quy Hoang, grew a following by smoking meat at a karaoke bar. Now they’re opening their own restaurant. In the new Bellaire digs, the trio discusses their path with Chris and Greg.25 min
- Ep44: At 37, Luling City Market barbecue still going strongChris, Alison and Greg are back, and ventured one (big) block away from the office to interview David and Kurt Craig at one of the longest-running smoked meat operations in Houston. Part saloon and part barbecue joint, Luling City Market...26 min
- THIRDS: The conversation with Wayne Mueller of Louie Mueller Barbecue continues. (Part 2 of 2, first posted Aug. 8, 2017) — Chris, Alison and Greg will be back next week.Owner-pitmaster Wayne Mueller continues his conversation with Chris, Alison and Greg, delving into the history of Louie Mueller Barbecue and Texas barbecue at large; brisket technology; his time in Houston, including what he learned from working with...35 min
- ANOTHER SECOND HELPING: The hosts are still away so here's another episode from the archive — Ep11: Wayne Mueller of Louie Mueller Barbecue (Part 1 of 2)Originally posted Aug. 4, 2017 — Texas barbecue royalty and third-generation owner-pitmaster Wayne Mueller joins Chris, Alison and Greg in the studio. A fount of knowledge about Texas barbecue and its history, Wayne talks about improvements he’s...33 min
- SECOND HELPING: While hosts vacation, we’re serving up this popular BBQ State of Mind episode— Breakfast at Killen's, from June 2017The Chronicle crew hit the road last year to chat with chef/pitmaster Ronnie Killen. From the dining room at his acclaimed Killen's Barbecue in Pearland, he shares his thoughts about Texas Monthly's best barbecue joints list (hint: he wasn't thrilled...31 min
- Ep43: Tin Roof BBQ’s low and slow riseFor nearly 18 years, has been a stronghold for barbecue in north Houston. Owner/pitmaster Ronnie Webber, a 31-year Houston Police Department veteran, and his protégé son, Brek, discuss risk and longevity with Alison, Chris and Greg.35 min
- Ep42: How Willow’s Texas BBQ quickly became a Houston barbecue cult favoriteWillow Villarreal had many friends in both his professional (working for Fox Sports) and personal life (as a promoter and booker of punk and heavy metal music). But he found a new community – just as caring, equally passionate – when he decided to...25 min
- Ep41: Chewing the fat with Russell RoegelsThe veteran owner/pitmaster at Roegels Barbecue Co. discusses the trials and tribulations of his barbecue career with Chris, Alison and Greg.25 min
- Ep40: Texas Monthly barbecue editor Daniel Vaughn’s smoked meat life — and why he’s visiting Houston so oftenVaughn, one of the most prominent barbecue voices in America, discusses the problem with plant-based “meat,” Houston’s Top 100 Restaurants list and other Texas barbecue matters with Chris, Greg and Alison.29 min
- Ep39: Good times with Billy Durney and Pat MartinThe Brooklyn barbecue king and Tennessee whole hog master, in Houston for the star-studded Southern Smoke fundraiser, have stories for Chris and Greg.41 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.