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First We Feast and Brooklyn Brewery bring you an insider's view of craft beer as it spreads its influence from New Orleans to Stockholm, and London to Chicago. Following the stops of the Brooklyn Brewery Mash Festival, we'll feature discussions between Brooklyn Brewery founder Steve Hindy and boldface names from the local scene about what brewers are excited about, what challenges the industry faces, and what you need to be drinking. Subscribe for a front row seat to the craft-beer revolution.
 
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show series
 
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 t…
 
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 por…
 
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 tra…
 
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 dish…
 
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.hous…
 
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=podcast See omnystudio.com/listener for …
 
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…
 
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 t…
 
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 featuri…
 
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 Fo…
 
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=new…
 
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…
 
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=podcast See omnystudio.com/listener for privacy infor…
 
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&…
 
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=podcast See 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=podcast See 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=podcast See omnystudio.com/listener for privacy i…
 
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://…
 
Brett’s Barbecue Shop has Katy all fired up.Chris, Alison and Greg chat with owner and pit boss Brett Jackson about his newfound barbecue stardom, and his path that includes a rare apprenticeship at the famed Louie Mueller Barbecue. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/li…
 
The competition route is how a good number of amateur barbecue enthusiasts wind up smoking meat for a living. Joey Victorian is among those who made that transition. He shares his story with Chris, Alison and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy…
 
Brothers Robin and Terry Wong, with partner Quy Hoang, grew a following by smoking meat at a karaoke bar. Now they’re opening their own restaurant. In the new Bellaire digs, the trio discusses their path with Chris and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener f…
 
Chris, Alison and Greg are back, and ventured one (big) block away from the office to interview David and Kurt Craig at one of the longest-running smoked meat operations in Houston. Part saloon and part barbecue joint, Luling City Market was birthed during a 1980's oil boom and continues to thrive thanks to a loyal clientele, an overall interest in…
 
Owner-pitmaster Wayne Mueller continues his conversation with Chris, Alison and Greg, delving into the history of Louie Mueller Barbecue and Texas barbecue at large; brisket technology; his time in Houston, including what he learned from working with Jim "Mattress Mac" McIngvale; and his plans to open a Louie Mueller Barbecue outpost outside of Tay…
 
Originally posted Aug. 4, 2017 — Texas barbecue royalty and third-generation owner-pitmaster Wayne Mueller joins Chris, Alison and Greg in the studio. A fount of knowledge about Texas barbecue and its history, Wayne talks about improvements he’s making at Louie Mueller, his siblings, why he doesn’t like the term pitmaster, and the weight of taking …
 
The Chronicle crew hit the road last year to chat with chef/pitmaster Ronnie Killen. From the dining room at his acclaimed Killen's Barbecue in Pearland, he shares his thoughts about Texas Monthly's best barbecue joints list (hint: he wasn't thrilled about not making the top 10), cooking perfect brisket and possible expansion plans. We hope you enj…
 
For nearly 18 years, Tin Roof BBQ has been a stronghold for barbecue in north Houston. Owner/pitmaster Ronnie Webber, a 31-year Houston Police Department veteran, and his protégé son, Brek, discuss risk and longevity with Alison, Chris and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omny…
 
Willow Villarreal had many friends in both his professional (working for Fox Sports) and personal life (as a promoter and booker of punk and heavy metal music). But he found a new community – just as caring, equally passionate – when he decided to switch careers to pursue barbecue. The proof is the people’s choice Golden Cleaver award he’s snared t…
 
The veteran owner/pitmaster at Roegels Barbecue Co. discusses the trials and tribulations of his barbecue career with Chris, Alison and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.저자 Houston Chronicle
 
Vaughn, one of the most prominent barbecue voices in America, discusses the problem with plant-based “meat,” Houston’s Top 100 Restaurants list and other Texas barbecue matters with Chris, Greg and Alison. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy informat…
 
The Brooklyn barbecue king and Tennessee whole hog master, in Houston for the star-studded Southern Smoke fundraiser, have stories for Chris and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.저자 Houston Chronicle
 
It’s the most wonderful time of the year: barbecue festival season! Chris (who organizes a festival himself)and Greg discuss upcoming events with Will and Nichole Buckman of CorkScrew BBQ, who promise a surprise. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy i…
 
Lance and Boo Eaker worked in IT consulting and fashion design respectively, but now they’re trying to make a go of it in the barbecue world. They join Chris and Greg in the studio to discuss food-truck life and their mesquite-smoked dreams. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystud…
 
In two short years, The Pit Room in Houston has become one of Texas’ top barbecue joints. Owner Michael Sambrooks tells Chris and Greg how he did it. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.저자 Houston Chronicle
 
Committee chairman David Stone and division chairman Jimmy Shuford join Chris, Alison and Greg to shed light on what makes one of the country’s biggest barbecue cook-offs tick. They also share details about what will change for the 2019 event. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnyst…
 
Chris and Greg travel to Henderson & Kane, a general store in Houston’s most historic neighborhood, to visit with owners John and Veronica Avila. The Avilas are known for the craft barbecue they serve at a food hall downtown; now they’re adding a second outlet. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=…
 
Ray Busch and Herb Taylor, owners of the old-school Third Ward barbecue joint, share their story – and their new seafood sausage – with Chris, Alison and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.…
 
What goes into producing a barbecue event that 2,300 smoked-meat lovers attend? Chris, and his Houston Barbecue Festival co-founder Michael Fulmer, discuss the details with Alison and Greg. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.…
 
CorkScrew owners Will and Nichole Buckman tell Chris and Greg how they took their business in Spring from cult trailer truck to brick-and-mortar in the elite realm of top Texas barbecue joints. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.…
 
How does the barbecue operation work at Minute Maid Park, home of the World Series-winning Houston Astros? Chris, Alison and Greg sit down with the crew of Jackson Street BBQ to find out what it takes to bring one of the city’s best barbecue experiences to the ballpark. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsr…
 
Gatlin’s BBQ in Houston puts its name on airport dining as IAH opens Q, a first-of-its-kind barbecue restaurant in Terminal E. World-class barbecue takes flight at George Bush International Airport. Gatlin talks about Q ‘cue with BBQ State of Mind hosts J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago during a busy afternoon at …
 
The co-owner of Caboose BBQ in Alvin, Texas, discusses the role of women in barbecue with Chris and Greg. Timmons is a former pitmaster who has spent many nights tending a firebox, but now creates new dishes at the barbecue joint she co-owns. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystu…
 
Hurricane Harvey hit on the exact day Jim Buchanan was set to start serving his barbecue to customers at Lucky’s Pub in the Heights. Lucky’s wound up taking on 15 feet of water, and Jim had to recalibrate. Chris and Greg chat with him about Harvey, his Central Texas-style barbecue and how he got into smoking meats, from backyard warrior to competit…
 
Chris, Alison and Greg hit the road to visit with the co-owner of the highly regarded business that’s an unlikely merger of chocolate shop and barbecue joint. They discuss some of the inventive menu items (barbecue soups!) coming out of the Tejas kitchen, and Moore’s new Moberg smoker, “The Dude.” Support the show: https://offers.houstonchronicle.c…
 
Chris, Alison and Greg continue their conversation about their year in barbecue, exploring up-and-coming pitmasters and restaurants in Austin and Houston – and the burgeoning “underground” scene in Los Angeles. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy inf…
 
It’s been a blockbuster year for Texas barbecue, and Houston is staking its claim as a smoked-meat mecca. Alison, Chris and Greg discuss the highs and lows. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.…
 
Ryan Zboril of Pitts & Spitts, one of Texas’ leading makers of custom smokers and grills, schools Chris and Greg on pellet smokers. Pitts & Spitts is rolling out next-gen high-tech pellet smokers that will appeal to backyard barbecue warriors’ mad scientist side. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipi…
 
Chris and Greg visit with the young owner of Pinkerton’s Barbecue, a Texas Monthly Top 50 barbecue joint. Pinkerton, who cut his teeth as a weekend cook-off warrior (including smoking meats in his parents’ driveway), discusses how he cooked for and fed nearby residents and first responders during Hurricane Harvey; his pits and mesquite wood; and wh…
 
Chris, Alison and Greg talk about the influence of the Pappas restaurants in Houston, especially the brand that started it all: Pappas Bar-B-Q. Pappas chef Michael Verlardi and beverage concept director join them in the studio. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listene…
 
One smokes the best Central Texas-style brisket on Planet Earth. The other is the country's foremost practitioner of whole hog barbecue. Both deal with fire, day through night. And, wouldn't you know it, they're buddies who were in Houston recently to cook up their respective specialties at Southern Smoke to raise money for hospitality industry wor…
 
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