Bbq State Of Mind

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

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.

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 information.

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.

Originally posted Aug. 4, 2017 — 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.

The Chronicle crew hit the road last year to chat with chef/pitmaster Ronnie Killen. From the dining room at his acclaimed Killen's Barbecue in Pearland, he shares his thoughts about Texas Monthly's best barbecue joints list (hint: he wasn't thrilled about not making the top 10), cooking perfect brisket and possible expansion plans. We hope you enjoy this replay. Chris, Alison and Greg will be back together in a couple weeks.  Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

For nearly 18 years, Tin Roof BBQ has been a stronghold for barbecue in north Houston. Owner/pitmaster Ronnie Webber, a 31-year Houston Police Department veteran, and his protégé son, Brek, discuss risk and longevity with Alison, Chris and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Willow Villarreal had many friends in both his professional (working for Fox Sports) and personal life (as a promoter and booker of punk and heavy metal music). But he found a new community – just as caring, equally passionate – when he decided to switch careers to pursue barbecue. The proof is the people’s choice Golden Cleaver award he’s snared twice in a row at the Butcher’s Ball, the festival that showcases local farmers and ranchers who uphold ethical and sustainable practices and the chefs and pitmasters who use those products.  Villarreal’s got a new barbecue food truck – Willow’s Texas BBQ -- and is making his home at Shady Acres Saloon, 1115 W. 19th, a rambling bar and backyard party space that fits well with his casual barbecue menu he executes with his fiancée, Jasmine Barela.  Houston Chronicle BBQ State of Mind hosts (barbecue columnist J.C. “Chris” Reid, restaurant critic Alison Cook and food editor Greg Morago) talk to Villarreal about his quick, determined rise in the Houston barbecue commu

The veteran owner/pitmaster at Roegels Barbecue Co. discusses the trials and tribulations of his barbecue career 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.

Vaughn, one of the most prominent barbecue voices in America, discusses the problem with plant-based “meat,” Houston’s Top 100 Restaurants list and other Texas barbecue matters with Chris, Greg and Alison. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

The Brooklyn barbecue king and Tennessee whole hog master, in Houston for the star-studded Southern Smoke fundraiser, have stories for Chris and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

It’s the most wonderful time of the year: barbecue festival season! Chris (who organizes a festival himself)and Greg discuss upcoming events with Will and Nichole Buckman of CorkScrew BBQ, who promise a surprise. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Lance and Boo Eaker worked in IT consulting and fashion design respectively, but now they’re trying to make a go of it in the barbecue world. They join Chris and Greg in the studio to discuss food-truck life and their mesquite-smoked dreams. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

In two short years, The Pit Room in Houston has become one of Texas’ top barbecue joints. Owner Michael Sambrooks tells Chris and Greg how he did it. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Committee chairman David Stone and division chairman Jimmy Shuford join Chris, Alison and Greg to shed light on what makes one of the country’s biggest barbecue cook-offs tick. They also share details about what will change for the 2019 event. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chris and Greg travel to Henderson & Kane, a general store in Houston’s most historic neighborhood, to visit with owners John and Veronica Avila. The Avilas are known for the craft barbecue they serve at a food hall downtown; now they’re adding a second outlet. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Ray Busch and Herb Taylor, owners of the old-school Third Ward barbecue joint, share their story – and their new seafood sausage – 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.

What goes into producing a barbecue event that 2,300 smoked-meat lovers attend? Chris, and his Houston Barbecue Festival co-founder Michael Fulmer, discuss the details with Alison and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

CorkScrew owners Will and Nichole Buckman tell Chris and Greg how they took their business in Spring from cult trailer truck to brick-and-mortar in the elite realm of top Texas barbecue joints. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

How does the barbecue operation work at Minute Maid Park, home of the World Series-winning Houston Astros? Chris, Alison and Greg sit down with the crew of Jackson Street BBQ to find out what it takes to bring one of the city’s best barbecue experiences to the ballpark. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.