Chris, Alison and Greg discuss how the Houston barbecue community helped feed the city in the aftermath of the storm. Ara Malekian of Harlem Road Texas BBQ in Richmond, who smoked meats for first responders and others, joins them in the studio.

Barbecue fans have plenty to be happy about as barbecue festival season heats up. Starting in September Texas’ best ’cue festivals kick off with some of the state’s most popular pitmasters smoking up a storm. BBQ State of Mind hosts J.C. (Chris)...

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...

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 making at Louie Mueller, his...

With decades of experience between them, Alison, Chris and Greg trace the roots of the city’s barbecue scene, remembering their first encounters and some of the late, great local joints that whet their smoky tastebuds.

Austin American-Statesman restaurant critic Matthew Odam calls in to chat with Chris and Alison. They discuss his recent skirmish with a Washington Post food writer who claims that a D.C. barbecue joint has better brisket than Austin’s revered...

Restaurateur Lee Ellis, owner of Cherry Pie Hospitality, is entering the busy Houston barbecue scene with a new business, Ellis Brothers Barbecue. Operating first as a pop-up at his Lee's Fried Chicken & Donuts shop, the barbecue soon will make...

Chef/pitmaster Patrick Feges, previously of Southern Goods and Killen’s Barbecue, and his wife, classically trained chef and sommelier Erin Feges, join Chris and Greg in the studio to talk about their plans to open a barbecue joint. Feges explains...

Alison, Chris and Greg discuss their favorite barbecue sandwiches in Houston, from classic chopped beef varieties to newfangled, macho monstrosities.

Chef Adam Dorris joins Chris, Alison and Greg in the studio. Over brisket sandwiches (and wine) from his Presidio restaurant, Adam shares how he makes smoked butter and his cult-hit nine-spice brisket. Conversation turns to his time as a hot tub...