Houston

Ray's BBQ Shack 02

Ray’s BBQ Shack

In a gas station just south of the University of Houston campus you’ll find some of the best fried catfish you’ll ever eat and some great barbecue to go along with it. The barbecue comes from the experienced hands of co-owner Ray Busch who has been serving smoked meat to the public via a food truck since 1985. He didn’t settle down here until he made his good friend Maxine Davis his business partner three years…

Killens BBQ 09

Killen’s Barbecue

“The Best Barbecue, Period.” That’s the motto Ronnie Killen has printed on the shirts that he and his staff wear, putting a daily target on every one of their backs. Making that declaration even after a good run of success toes the line between confidence and arrogance, but Killen had them printed while still serving his pop-up customers, five months before he opened the doors of his new restaurant. It was just plain cocky. I admire…

A Tour of Houston Sausages

As one third of the Texas barbecue trinity, smoked sausage has important stature in Texas. Central Texas has its beef sausages, East Texas has got hot links, and you’ll find plenty of smoked boudin along the Louisiana border. In Houston, they have it all as J.C. Reid and Michael Fulmer showed me in a guided tour last week through the south side of town. There are still plenty out there still left to try, but…

New BBQ Columnist at Houston Chronicle

The Houston Chronicle has hired a weekly Barbecue Columnist. Food writer J. C. Reid has posted his first article Love of Barbecue Starts Early which will appear in tomorrow’s print edition. You might remember Reid from the Houston Barbecue Festival which he co-founded with Michael Fulmer, and for which planning has already started for the third annual event. The opening column provides some personal background on Reid and a bit about his mission. He plans…

A Few Discoveries in Houston

Amidst the rain and overcast skies in Houston yesterday, there was a barbecue festival. The second year for the Houston Barbecue Festival was held at Reliant Park, and twenty local pitmasters gathered to share their barbecue bounty with an estimated two thousand guests. The rain came in waves, but I had plenty of time between the downpours to try every one of the restaurants in attendance. I was already familiar with the excellent brisket at…

HLSR 21

World’s Championship Bar-B-Que

For what is called the World’s Championship Bar-B-Que cook off, the event at the Houston Livestock Show and Rodeo (HSLR) is more spectacle than barbecue holy grail. Most of the quarter million visitors look longingly into private parties from the wrong side of the ropes. There’s a public food tent called the Chuck Wagon where visitors can get a complimentary chopped brisket sandwich, and a few vendors are set up around the park, but these…