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A lot of things went away in our daily lives since the coronavirus pandemic took hold. A craving for barbecue was not among them.Smoked meat fans have been thinking about their favorite barbecue joints since we’ve been living stay-at-home lives – hungry for fatty brisket, pull-apart pork ribs and slick, peppery sausage. J.C. Reid and Greg Morago talk about the struggles of barbecue operators during the pandemic. We also touch on rising beef prices and what that means for your two-meat plate; vacuum-sealed barbecue to-go; and how barbecue dining will change as Texas moves to reopen restaurants.    Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

In the realm of Mexican-infused Texas barbecue, JQ’s Tex Mex BBQ has managed to make a name for itself, even without an official brick and mortar location. The pop-up restaurant run by pitmaster/taquero Joseph Quellar and his partner Cindy Conde has distinguished itself by the depth of flavor and authentic technique they bring to dishes such as pork carnitas, brisket, barbacoa, costra tacos, arroz con pollo and carne guisada. Hosts J.C. Reid, Alison Cook and Greg Morago discuss the JQ’s Tex Mex BBQ game plan.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Barbecue teams from across the globe provide international flair and stature to the Houston Rodeo's Championship Bar-B-Que Contest. The crew sat down with smokers from Australia, Canada and England to talk about barbecue culture in their respective countries, the growing international interest in U.S. barbecue traditions, and their own barbecue traditions and foodways. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

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

With apologies to Fats Domino, they've got a crazy way of BBQ'ing there. Chris and Greg chat with Tyler Harp, who is Kansas City’s premier (and perhaps only professional) practitioner of Central Texas-style barbecue. He made pilgrimages to places like Franklin and Snow’s and taught himself how to smoke brisket. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Chris and Alison sit down with Buffalo Bayou Brewery owner Rassul Zarinfar and chef Arash Kharat to discuss how they infuse the flavors of Texas barbecue, and specifically Houston barbecue, into their beer and food menus. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Pitmaster Eddie Ortiz details his story of an energy sector worker whose weekend barbecue passions turned into a regular gig. Founded in 2017, Eddie O’s is now a staple for craft barbecue aficionados and among the top-tier barbecue practitioners in Houston’s growing craft barbecue movement. He’s known as much for his brisket, ribs and sausage as he is for his barbacoa tacos (on tortillas handmade by his grandmother) served with a side of his famous “magic beans.”Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Chef/owner of the El Topo food truck, Tony Luhrman, and Culinary Director Mike Serva chat with Chris and Greg in about how the duo moved into the Houston food truck scene having met while working at P.F. Chang's in San Antonio. The conversation turns to The Butcher's Ball, a charity event benefitting Urban Harvest. (October 20th, y'all.) Tony was the Golden Cleaver winner last year serving El Topo's signature barbacoa taco. The pair are opening a restaurant of the same name in December.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Third-generation North Carolina barbecue pitmaster Sam Jones preaches the whole hog gospel; his family’s Skylight Inn is one of America’s great heritage barbecue institutions. Jones was among the pitmasters and chefs invited to cook at the 2019 Southern Smoke food festival, his second time appearing at Chris Shepherd’s culinary extravaganza featuring smoked, wood-fired and Southern-infused foods, where he joined Chris and Greg for a chat.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

The proliferation of food halls in Houston is being framed as a new phenomenon. But, as food writer David Leftwich told Chris and Greg, innovative culinary enterprises — flavored by immigrant cultures —have marked downtown Houston since the Allen brothers first pitched their tent on the bayou. Leftwich, who is president of the advisory board for Foodways Texas, also talks about how dining halls, butchers and barbecue have tended to become synonymous with emerging urban marketplaces.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

The owners of Roegels Barbecue recently went on a pilgrimage in the American South seeking knowledge about cooking whole hogs. They share their favorite spots from the trip with Chris and Alison – and their plan to offer whole-hog specials at their Houston barbecue joint.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Galveston island may not be known as a craft barbecue hotbed. But the opening of Buck’s Barbeque Co. – a Central Texas-style barbecue joint from a pitmaster who has built a considerable fan base in Houston -- may change that view. Housed in the former Farley Girls Café on the east end of the Island, Buck’s is the culmination of Jim Buchanan’s quest to land his own brick-and-mortar restaurant after years of pop-ups and running food services out of someone else’s kitchen.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

H-E-B’s director of culinary development, Randy Evans, and director of restaurants, Kristin Irvin, discuss how the beloved Texas supermarket chain developed its in-store barbecue business with Chris and Greg.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Jamie and Karen Fain, owners of beloved Meyerland barbecue joint Fainmous, talk with Chris and Greg about their Tennessee-style smoked meats (a rarity in Texas!) and how a slow-and-steady business plan has led them to a new project in Sawyer Yards opening this fall.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Dr. Stephen Pustilnik’s desire for better autopsy knives led to a side career as a knifemaker whose customers include top chefs and Texas pitmasters — and members of his own medical community. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Steve and Sherice Garner tell Chris and Greg how they built their business from a small trailer to two brick and mortar restaurants in a few short years.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Chris and Greg turn the tables on the host of Kevin's BBQ Joints podcasts and YouTube interviews, going deep into the country's growing appreciation of smoked meats.  Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

Pitmasters Jim Buchanan of Buck's Barbeque Co., Arash Kharat of Beaver's and Ara Malekian of Harlem Road Texas BBQ discuss pairing barbecue and wine with Alison, Chris and Chronicle wine columnist Dale Robertson.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.

With solid restaurant experience and a hard-earned degree from University of Houston’s Hilton College, Randy Duncan decided to go all in on his own business. He got his start tent catering, feeding wrestling fans in Katy and now he’s about to build a big new barbecue joint. He shares his story with Chris, Alison and Greg.Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcastSee omnystudio.com/listener for privacy information.