Houston Chronicle barbecue columnist J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago – discuss the favors, personalities and barbecue culture in Houston, across Texas and anywhere the pit smoke leads them.Read more »
Houston Chronicle barbecue columnist J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago – discuss the favors, personalities and barbecue culture in Houston, across Texas and anywhere the pit smoke leads them.Read Less
Houston Chronicle barbecue columnist J.C. Reid says there’s much to love about the new frontier of smoked meat that he’s calling, “the capital of creative ‘cue.” In just two years the craft barbecue movement has found fertile ground in Katy and Richmond, that has quickly grown into a hotbed of creative Texas craft barbecue.
We’re talking about dishes such as smoked brisket and smoked turkey enchiladas as well as smoked bone marrow at Brett’s BBQ Shop in Katy. And smoked brisket lasagna from Daddy Duncan’s BBQ in Katy. And smoked octopus and smoked duck from Harlem Road Texas BBQ in Richmond.
Chris, Greg and Alison join Chef Ara Malekian of Harlem Road, chef Randy Duncan of Daddy Duncan’s, and pitmaster Brett Jackson of Brett’s BBQ – as they talk ‘cue over an abundant table at Harlem Road set out with Malekian’s superlative smoked meats.