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Go west, barbecue fans! Craft ‘cue thrives west of Houston
저장한 시리즈 ("피드 비활성화" status)
When? This feed was archived on November 18, 2022 13:10 (). Last successful fetch was on March 08, 2022 18:39 ()
Why? 피드 비활성화 status. 잠시 서버에 문제가 발생해 팟캐스트를 불러오지 못합니다.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 252342410 series 1456133
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=podcast
See omnystudio.com/listener for privacy information.
70 에피소드
저장한 시리즈 ("피드 비활성화" status)
When? This feed was archived on November 18, 2022 13:10 (). Last successful fetch was on March 08, 2022 18:39 ()
Why? 피드 비활성화 status. 잠시 서버에 문제가 발생해 팟캐스트를 불러오지 못합니다.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 252342410 series 1456133
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=podcast
See omnystudio.com/listener for privacy information.
70 에피소드
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