Bbq State Of Mind

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.