Bbq State Of Mind

Gatlin’s BBQ in Houston puts its name on airport dining as IAH opens Q, a first-of-its-kind barbecue restaurant in Terminal E. World-class barbecue takes flight at George Bush International Airport. Gatlin talks about Q ‘cue with BBQ State of Mind hosts J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago during a busy afternoon at Gatlin's Ella Blvd. location. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

The co-owner of Caboose BBQ in Alvin, Texas, discusses the role of women in barbecue with Chris and Greg. Timmons is a former pitmaster who has spent many nights tending a firebox, but now creates new dishes at the barbecue joint she co-owns. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Hurricane Harvey hit on the exact day Jim Buchanan was set to start serving his barbecue to customers at Lucky’s Pub in the Heights. Lucky’s wound up taking on 15 feet of water, and Jim had to recalibrate. Chris and Greg chat with him about Harvey, his Central Texas-style barbecue and how he got into smoking meats, from backyard warrior to competition cooker to pop-up pitmaster to, hopefully one day, opening his own joint. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chris, Alison and Greg hit the road to visit with the co-owner of the highly regarded business that’s an unlikely merger of chocolate shop and barbecue joint. They discuss some of the inventive menu items (barbecue soups!) coming out of the Tejas kitchen, and Moore’s new Moberg smoker, “The Dude.” Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chris, Alison and Greg continue their conversation about their year in barbecue, exploring up-and-coming pitmasters and restaurants in Austin and Houston – and the burgeoning “underground” scene in Los Angeles. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

It’s been a blockbuster year for Texas barbecue, and Houston is staking its claim as a smoked-meat mecca. Alison, Chris and Greg discuss the highs and lows. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Ryan Zboril of Pitts & Spitts, one of Texas’ leading makers of custom smokers and grills, schools Chris and Greg on pellet smokers. Pitts & Spitts is rolling out next-gen high-tech pellet smokers that will appeal to backyard barbecue warriors’ mad scientist side. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chris and Greg visit with the young owner of Pinkerton’s Barbecue, a Texas Monthly Top 50 barbecue joint. Pinkerton, who cut his teeth as a weekend cook-off warrior (including smoking meats in his parents’ driveway), discusses how he cooked for and fed nearby residents and first responders during Hurricane Harvey; his pits and mesquite wood; and why he won’t serve a baked potato, among other topics. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

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

One smokes the best Central Texas-style brisket on Planet Earth. The other is the country's foremost practitioner of whole hog barbecue. Both deal with fire, day through night. And, wouldn't you know it, they're buddies who were in Houston recently to cook up their respective specialties at Southern Smoke to raise money for hospitality industry workers affected by Hurricane Harvey. Austin-based brisket king Aaron Franklin and South Carolina's pulled pork superstar Rodney Scottreally need no introduction, but there you go. On this week's episode of BBQ State of Mind, recorded at Underbelly restaurant, they shoot the breeze with Chronicle crew J.C. Reid, Alison Cook and Greg Morago in a wide-ranging conversation that kicks off with Franklin cracking a beer and wraps up with geeky chatter about different types of wood. In between they discuss the silver lining of having your barbecue joint burn down, what music they listen to while they work and other pressing subjects. Bonus: In a second episode, Southern Smo

Before Southern Smoke in Houston, which gathers some of America’s best chefs and pitmasters, event founder/James Beard Award winner Shepherd sits down at his Underbelly restaurant with the Chronicle crew and his visiting barbecue pals from Austin and South Carolina to discuss what’s on tap in 2017, the hurricane and their bromance.  Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Jim Goode was an avid backyard barbecue enthusiast before he got the chance in 1977 to be an honest-to-goodness pitmaster when he purchased the former Red Barn on Kirby. From those humble beginnings he fashioned a culinary legacy that has spawned some of Houston’s most beloved culinary brands. Today Jim’s son, Levi Goode, oversees the Goode Company restaurants that include Goode Co. Taqueria, Goode Co. Seafood, Armadillo Palace, and his new baby, Goode Co. Kitchen & Cantina. But it all began with Goode Co. But it all began with Goode Co. Barbecue on Kirby. Hear Levi Goode reminisce about the barbecue business with J.C. Reid, Greg Morago and Alison Cook on this week’s episode of BBQ State of Mind. And if you ever wondered how the company achieves the distinctive smoke flavor you might be surprised to learn mesquite – specifically green mesquite – is responsible for a unique taste that for many in Houston is as Goode as barbecue gets. Give it a listen by using the player above, or even better search for "BBQ

Wesley Jurena, who worked the barbecue competition circuit before opening his Pappa Charlies Barbeque near downtown Houston, joins Chris, Greg and Alison in the studio. He also discusses his plans to relocate his restaurant. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

One of the last of Houston’s old-school barbecue barons, Felix Powell talks about the Southeast Texas-style barbecue he smokes at Powell Bar-B-Q in Sunnyside, where you can still get the iconic, heavily spiced, fat-dripping beef sausages he grew up with in Beaumont, Texas. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Live from Beaver’s on Westheimer, which since it opened earlier this year has been making waves in Houston’s craft barbecue scene. Chef/pitmaster Arash Kharat joins Greg and Alison to chat about his background, barbecue techniques and his plans for the original Beaver’s location, set to reopen soon. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chris, Alison and Greg discuss how the Houston barbecue community helped feed the city in the aftermath of the storm. Ara Malekian of Harlem Road Texas BBQ in Richmond, who smoked meats for first responders and others, joins them in the studio. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

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.

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.

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.

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.