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

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 Conde has distinguished itself by the depth of flavor and authentic technique they bring to dishes such as pork carnitas, brisket, barbacoa, costra tacos, arroz con pollo and carne guisada. Hosts J.C. Reid, Alison Cook and Greg Morago discuss the JQ’s Tex Mex BBQ game plan. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroo ..read more

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 respective countries, the growing international interest in U.S. barbecue traditions, and their own barbecue traditions and foodways.  Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..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: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..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: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..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: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..read more

    Brothers Robin and Terry Wong, with partner Quy Hoang, grew a following by smoking meat at a karaoke bar. Now they’re opening their own restaurant. In the new Bellaire digs, the trio discusses their path with Chris and Greg.   Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information ..read more

Chris, Alison and Greg are back, and ventured one (big) block away from the office to interview David and Kurt Craig at one of the longest-running smoked meat operations in Houston. Part saloon and part barbecue joint, Luling City Market was birthed during a 1980's oil boom and continues to thrive thanks to a loyal clientele, an overall interest in Texas barbecue, and an adherence to a simple menu based on the barbecue trinity and key sides. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy ..read more

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