Category Archives: 29-95

Writing I have done for 29-95, the Houston Chronicle’s web and print entertainment section.

A Tale of Two Enchiladas

Posted on October 25, 2012 by J.C. Reid

Borunda’s Bar & Grill in Marfa, TX I was in Marfa, that West Texas town where Austin hipsters go to retire and the East Coast jet-set-art-set fly their private planes in for cocktail parties in rundown adobe houses. I pulled … Continue reading →

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Ronnie Killen Bets Big on Barbecue

Posted on October 24, 2012 by J.C. Reid

Barbecue at Killen’s You might call Chef Ronnie Killen an outlier. He’s a classically-trained chef who graduated from Le Cordon Bleu Culinary Institute in London and chose to skip the high-end dining tradition of opening a stuffy French restaurant or … Continue reading →

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The Character and Soul of Barbecue

Posted on August 3, 2012 by J.C. Reid

Patillo’s Bar-B-Q – Beaumont TX When I sit down in front of a plate of barbecue, I often ask myself, “How did this get here?” Meaning, what were the techniques, traditions, beliefs, personalities, rituals, superstitions and hardships that resulted in … Continue reading →

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Ocean-to-Table Seafood with Gulf Wild

Posted on March 5, 2012 by J.C. Reid

Red Snapper. Photo: Gulf Wild Can you taste the difference between red snapper and tilapia? For the average diner, probably not. And given the traditionally exotic preparations of some seafood dishes in Southeast Texas and Southwest Louisiana – snapper pontchartrain, … Continue reading →

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Traditional East Texas barbecue links in Houston

Posted on February 24, 2012 by J.C. Reid

Broussard’s Links + Ribs If an enterprising food historian ever decided to do a definitive history of Texas barbecue, the subject of sausage links would undoubtedly fill a whole volume. Unlike other barbecue staples like beef brisket and pork ribs … Continue reading →

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