BBQ State of Mind
Episodes
Episodes of BBQ State of Mind
Mark All
We hope you have found the series of Coronavirus Chronicle bonus episodes informative and entertaining. Follow the show on Apple Podcasts. Click subscribe — it's free — to receive fresh episodes daily. The Rev. Hannah Atkins Romero, rector of
Today, we're sharing an episode of "Coronavirus Chronicle" with listeners. Previous episodes at available on Apple Podcasts. Houston Chronicle photojournalist Marie De Jesús illuminates the balancing act between keeping a safe distance and cap
Today, we're sharing an episode of our new podcast "Coronavirus Chronicle" with BBQ State of Mind listeners. Listen to previous episodes here. Houstonians know all about hurricanes: Wind speed, the dirty side, the European models. But what do
In 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 Cond
As Houston Chronicle executive editor Steve Riley said recently in a letter to readers: Quite suddenly, your lives have changed. Your health, or the health of someone you love, could be at risk. Your job seems shakier than just days ago. Your c
Listen to the Houston Chronicle Editorial Board's impassioned plea to Houstonians coping with the coronavirus -- "Stay home!" -- as expressed by editorial board member Monica Rohr. https://www.houstonchronicle.com/coronavirus/
Barbecue 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 respec
Houston 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 and
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 plac
Chris 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.
Pitmaster 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 practitioner
Chef/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
Third-generation North Carolina barbecue pitmaster Sam Jones preaches the whole hog gospel; his family’s Skylight Inn is one of America’s great heritage barbecue institutions. Jones was among the pitmasters and chefs invited to cook at the 2019
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 All
The 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 t
Galveston island may not be known as a craft barbecue hotbed. But the opening of Buck’s Barbeque Co. – a Central Texas-style barbecue joint from a pitmaster who has built a considerable fan base in Houston -- may change that view. Housed in the
H-E-B’s director of culinary development, Randy Evans, and director of restaurants, Kristin Irvin, discuss how the beloved Texas supermarket chain developed its in-store barbecue business with Chris and Greg.
Jamie and Karen Fain, owners of beloved Meyerland barbecue joint Fainmous, talk with Chris and Greg about their Tennessee-style smoked meats (a rarity in Texas!) and how a slow-and-steady business plan has led them to a new project in Sawyer Ya
Dr. Stephen Pustilnik’s desire for better autopsy knives led to a side career as a knifemaker whose customers include top chefs and Texas pitmasters — and members of his own medical community.
Steve and Sherice Garner tell Chris and Greg how they built their business from a small trailer to two brick and mortar restaurants in a few short years.
Chris and Greg turn the tables on the host of Kevin's BBQ Joints podcasts and YouTube interviews, going deep into the country's growing appreciation of smoked meats.
Pitmasters Jim Buchanan of Buck's Barbeque Co., Arash Kharat of Beaver's and Ara Malekian of Harlem Road Texas BBQ discuss pairing barbecue and wine with Alison, Chris and Chronicle wine columnist Dale Robertson.
With solid restaurant experience and a hard-earned degree from University of Houston’s Hilton College, Randy Duncan decided to go all in on his own business. He got his start tent catering, feeding wrestling fans in Katy and now he’s about to b
Brett’s Barbecue Shop has Katy all fired up.Chris, Alison and Greg chat with owner and pit boss Brett Jackson about his newfound barbecue stardom, and his path that includes a rare apprenticeship at the famed Louie Mueller Barbecue.
The competition route is how a good number of amateur barbecue enthusiasts wind up smoking meat for a living. Joey Victorian is among those who made that transition. He shares his story with Chris, Alison and Greg.
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