Chris, Alison and Greg talk about the influence of the Pappas restaurants in Houston, especially the brand that started it all: Pappas Bar-B-Q. Pappas chef Michael Verlardi and beverage concept director join them in the studio.

Ep21: How Pappas is rethinking barbecue

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.

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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.
 
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Ep21: How Pappas is rethinking barbecue

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