Bbq State Of Mind

Austin American-Statesman restaurant critic Matthew Odam calls in to chat with Chris and Alison. They discuss his recent skirmish with a Washington Post food writer who claims that a D.C. barbecue joint has better brisket than Austin’s revered Franklin Barbecue, and exciting smoked-meat happenings in Austin. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Restaurateur Lee Ellis, owner of Cherry Pie Hospitality, is entering thebusy Houston barbecue scene with a new business, Ellis Brothers Barbecue.Operating first as a pop-up at his Lee's Fried Chicken & Donuts shop, thebarbecue soon will make its debut as a separate smoked meats menu atCherry Pie's State Fare Kitchen & Bar in Memorial. Ellis, a longtimefixture on the Houston restaurant scene and a lifelong barbecue fan, saidthe time was right to bring his brand of barbecue to the market. Can theman who has launched a number of popular Houston restaurants make it inthe competitive local barbecue landscape?In this week's podcast, Ellis discusses his plans with Chris, Greg and Chron.com¹er (and mediaman-about-town) Craig Hlavaty.Subscribe (it's free!) to BBQ State of Mind on the Apple Podcasts app, orlisten on Stitcher and houstonchronicle.com/podcasts. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chef/pitmaster Patrick Feges, previously of Southern Goods and Killen’s Barbecue, and his wife, classically trained chef and sommelier Erin Feges, join Chris and Greg in the studio to talk about their plans to open a barbecue joint. Feges explains how he got into whole-hog barbecue, and what’s involved in the process. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Alison, Chris and Greg discuss their favorite barbecue sandwiches in Houston, from classic chopped beef varieties to newfangled, macho monstrosities. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Chef Adam Dorris joins Chris, Alison and Greg in the studio. Over brisket sandwiches (and wine) from his Presidio restaurant, Adam shares how he makes smoked butter and his cult-hit nine-spice brisket. Conversation turns to his time as a hot tub salesman, “secret hot sauce” and smoked ice cream. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

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

Fresh off a weekend at Texas A&M University participating in Foodways Texas’ sold-out Barbecue Summer Camp, Greg fills Alison and Chris in on what he learned, from anatomy and “harvesting” to rubs and cook-offs. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Waiting in a long line for great barbecue – nuisance, or part of the fun? Are pitmasters rock stars? Why is being active on social media so crucial to a barbecue joint’s business? Chris, Alison and Greg delve into the zany world of present-day barbecue culture. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.

Everyone seems to have an opinion about Texas Monthly’s 2017 list of “The Top 50 Barbecue Joints in Texas,” and members of the Houston Chronicle food team are no different. In their first podcast, Chris, Alison and Greg dissect the rankings, offering their own colorful takes – including Austin’s barbecue scene versus Houston’s. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.