BBQ State of Mind

It’s the most wonderful time of the year: barbecue festival season! Chris (who organizes a festival himself)and Greg discuss upcoming events with Will and Nichole Buckman of CorkScrew BBQ, who promise a surprise.

Ray Busch and Herb Taylor, owners of the old-school Third Ward barbecue joint, share their story – and their new seafood sausage – with Chris, Alison and Greg.

What goes into producing a barbecue event that 2,300 smoked-meat lovers attend? Chris, and his Houston Barbecue Festival co-founder Michael Fulmer, discuss the details with Alison and Greg.

CorkScrew owners Will and Nichole Buckman tell Chris and Greg how they took their business in Spring from cult trailer truck to brick-and-mortar in the elite realm of top Texas barbecue joints.

How does the barbecue operation work at Minute Maid Park, home of the World Series-winning Houston Astros? Chris, Alison and Greg sit down with the crew of Jackson Street BBQ to find out what it takes to bring one of the city’s best barbecue...

Gatlin’s BBQ in Houston puts its name on airport dining as IAH opens Q, a first-of-its-kind barbecue restaurant in Terminal E. World-class barbecue takes flight at George Bush International Airport. Gatlin talks about Q ‘cue with BBQ State of...

The co-owner of Caboose BBQ in Alvin, Texas, discusses the role of women in barbecue with Chris and Greg. Timmons is a former pitmaster who has spent many nights tending a firebox, but now creates new dishes at the barbecue joint she co-owns.

Hurricane Harvey hit on the exact day Jim Buchanan was set to start serving his barbecue to customers at Lucky’s Pub in the Heights. Lucky’s wound up taking on 15 feet of water, and Jim had to recalibrate. Chris and Greg chat with him about...

Chris, Alison and Greg hit the road to visit with the co-owner of the highly regarded business that’s an unlikely merger of chocolate shop and barbecue joint. They discuss some of the inventive menu items (barbecue soups!) coming out of the Tejas...

Chris, Alison and Greg continue their conversation about their year in barbecue, exploring up-and-coming pitmasters and restaurants in Austin and Houston – and the burgeoning “underground” scene in Los Angeles.