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) Reid and Greg Morago are joined by barbecue enthusiast Craig Hlavaty to run down the best fests for smoked meat aficionados. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..read more

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 Jim "Mattress Mac" McIngvale; and his plans to open a Louie Mueller Barbecue outpost outside of Taylor. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..read more

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 siblings, why he doesn’t like the term pitmaster, and the weight of taking over the “cathedral of smoke.” Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..read more

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. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..read more

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 restau ..read more

Dear BBQ SOM listeners: Co-host Greg Morago is alive and well, hunkered down at home, and itching for Houston's BBQ joints to get back to (a new) normal as the next few weeks unfold. Until then, enjoy this interview with Greg from our Coronavirus Chronicle podcast. Follow on Apple Podcasts, Spotify and other podcast apps.  Recorded before the unveiling of Gov. Abbott's plan to gradually reopen the Texas economy, Ferrill's chat with the Chronicle food editor highlights the need for a safe re-emergence of Houston's restaurant and bar scene and how chefs and owners might pull it off. Support ..read more

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. Support the show ..read more

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 build a big new barbecue joint. He shares his story with Chris, Alison and Greg. Support the show ..read more

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.  Support the show ..read more

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. Support the show ..read more