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Food & Culture
Barbecue
Meet the unsung heroes of the Texas barbecue industry
Here are a few of the back-of-house jobs that don’t always see the light of day when food writers and barbecue aficionados wax poetic about the smoked meats.
By J.C. Reid
Reveille Barbecue Co. finds a niche in beef ribs
By J.C. Reid
You can tell a lot about a barbecue joint by the knives they use
By J.C. Reid
Boudin rouge is a rare find in Louisiana's Cajun country
By J.C. Reid
Bar-A-BBQ in Montgomery is a leap of faith for young Abercrombie
By J.C. Reid
Barbecue
These Houston barbecue tacos will satisfy your cravings
Houston Chronicle barbecue columnist J.C. Reid says ordering barbecue tacos can be a great way to save money and get your smoked meat fix.
By J.C. Reid
Barbecue
Couple flew from Australia to compete in rodeo BBQ competition
Rob and Randi Thraves' team, Smokin Hot 'n Saucy Barbecue, was one of more than 250 that competed in the Houston Livestock Show and Rodeo World’s Championship Bar-B-Que Contest
By Jon Shapley, Yi-Chin Lee
Barbecue
Tomball barbecue joint Tejas partners with NYC delivery company
Unlike DoorDash or Uber Eats, which are essentially middlemen matching up independent restaurants with freelance delivery drivers, Wonder controls the whole process from cooking the food to delivering it to the doorstep.
By J.C. Reid
Barbecue
Louisiana started boudin, but does Texas do it better?
Henderson & Kane General Store in Houston’s Sixth Ward makes classic Texas boudin.
By J.C. Reid
Barbecue
Yes, you can get great pork chops at a Texas barbecue joint
Don't believe it? Head to Seguin's Burnt Bean Co. where chef Ernest Servantes is known for taking mundane or forgotten cuts of meat and giving them the craft barbecue treatment.
By J.C. Reid
Barbecue
Round Top smokehouse offers Central Texas barbecue with a twist
Round Top Smokehouse is a newish barbecue joint that’s the brainchild of veteran Houston restaurateur and current Round Top resident Lee Ellis.
By J.C. Reid
Barbecue
Black’s in Lockhart stays true to traditional Texas barbecue
Black’s in Lockhart is proof that many Americans can’t get enough of traditional, old-school, Central Texas-style barbecue.
By J.C. Reid
Barbecue
Why did Texas barbecue cooks implement the offset style of pit?
Sounds like the firebox was offset in order to control the grease produced by the cooking meat, which in a direct heat pit would drop onto the coals, producing ashes and smoke that, at the time, may have been considered unsanitary.
By J.C. Reid
Barbecue
How Heffernan Barbecue trailer is building on family tradition
The Heffernan Barbecue trailer is building on the family’s legacy with excellent pecan-smoked meats and banana pudding.
By J.C. Reid
Barbecue
For Interstellar BBQ, business is skyrocketing
Having too many customers is certainly a good problem to have, especially for a barbecue joint. Fortunately, Interstellar BBQ has grown along with its well-deserved accolades.
By J.C. Reid
Barbecue
J.C. Reid's best barbecue bites of 2022
Though the Texas trinity of brisket, pork ribs and sausage will always be the touchstone of our state’s culinary birthright, the real action is happening on the specials menu.
By J.C. Reid
Barbecue
How semiconductors could help sustain Central Texas barbecue
In the past it was cotton, now it’s semiconductors that will sustain the economy, and barbecue culture, of small-town Central Texas.
By J.C. Reid
Barbecue
At Kreuz Market in Lockhart, barbecue is as big as Texas
Lockhart is known as the Barbecue Capital of Texas. Fittingly, the cathedral-like building you encounter driving into town is not a church, but a barbecue joint. Everything about Kreuz Market — physically, spiritually, historically — is big.
By J.C. Reid
Barbecue
Houston pop-up events bring Texas barbecue to new audiences
Like any industry that aspires to stay relevant, casting a wide net in the barbecue world is crucial to engaging new, and especially younger, audiences.
By J.C. Reid
Barbecue
Pit rooms bring an entertainment factor to Texas barbecue
If you squint your eyes, you might think the new pit building at Terry Black’s Barbecue in Lockhart is a stage set for a local community theater.
By J.C. Reid
Restaurants & Bars
Burns Original BBQ marks its anniversary with annual Burns Day...
The beloved Acres Homes barbecue joint rolls back prices on Burns Day marking the legacy of founder Roy Burns Sr.
By J.C. Reid
Barbecue
The legend of Texas barbecue is alive and well in Lockhart
I am often asked why Texas barbecue is so popular. From my experience, it comes down to authenticity.
By J.C. Reid
Barbecue
Why there’s less Prime beef on Texas barbecue menus
One of the “inside baseball” secrets of the barbecue business is that a typical diner cannot tell the difference between upper two-thirds Choice and Prime grade brisket.
By J.C. Reid
Barbecue
Uncured meat products are popping up in stores. What gives?
If you’ve spent much time in the hot dog aisle of your local supermarket, you may have noticed more choices labeled “uncured.” What does this mean, and should you buy “uncured” instead of “cured” meat products?
By J.C. Reid
Barbecue
Deer season means venison sausage is on Texas barbecue menus
Bellville Meat Market, Prasek’s in Sealy and El Campo, Vincek’s in East Bernard, and Dozier’s in Fulshear are some of the deer-processing facilities in our area.
By J.C. Reid