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Tag: Houston BBQ

These Are The Houston-Area Barbecue Joints Open For The Fourth Of July

Posted: July 4, 2017 at 7:50 am   /   Barbecue, News

If your backyard barbecue skills leave much to be desired, there’s no need to fret. There are several quality Houston-area barbecue joints that have their pits loaded up and are ready to serve you this Independence Day. Whether dining in or looking for takeout for a gathering with family and friends, Houston pitmasters are available […]

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Killen’s Barbecue Elevates Their Brisket Game

Posted: June 19, 2017 at 8:41 am   /   Barbecue, News

Chef Ronnie Killen of Killen’s Barbecue in Pearland has changed the type of beef being used for brisket, upgrading to the higher-than-prime American Wagyu Black Grade from Snake River Farms in Boise, Idaho. The per pound price will be $22, a $2 increase from the previous brisket sourced from Creekstone Farms, which supplies meat to other popular Texas […]

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Incredible Feasts On Buns: The Houston Area’s Best Stacked Barbecue Sandwiches

Posted: April 24, 2017 at 9:31 am   /   Barbecue, Featured, Food Finds, Houston's Best

Texans like things big—big trucks, big business, big hair, and big food. There’s some evidence of our fondness for bigness in the roots of Texas barbecue, too. Large community barbecue gatherings first started around the state in the early 1800s. Long pits were dug in the ground, and a large wood fire was built in […]

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brisket at the Houston BBQ Festival

The 5th Annual Houston Barbecue Festival Is Just Around The Corner

Posted: April 3, 2017 at 7:58 am   /   Barbecue, News

One of the city’s most meaty all-you-can-eat events, the 5th Annual Houston Barbecue Festival will be Sunday, April 9, 2017, from 1 to 4 p.m. at the Green Lot at NRG Park (same venue as the past few years). General admission tickets are available for $60 each at Eventbrite, and on-site parking is available for an additional […]

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Housemade Sausage May Be Rare in Houston Barbecue, but Deserves More Attention

Posted: February 10, 2017 at 12:41 pm   /   Barbecue, Food Finds

American poet John Godfrey Saxe wrote in 1869, “Laws, like sausages, cease to inspire respect in proportion as we know how they are made.” Fast forward to 2017, and you might question whether or not this still holds true. Maybe for the “lawmaking” part, but sausage-making has been experiencing a renaissance in the Texas barbecue […]

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