List of My Houston Chronicle Barbecue Columns

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09-03-2023 – Barbecue pit rooms can get as hot as 150 degrees Fahrenheit, but AC is a luxury few can afford

08-27-2023 – Is Texas barbecue really that expensive? Not compared to fajitas

08-20-2023 – Founded by three Houston natives, Curry Boys BBQ in San Antonio expands in size and notoriety

08-13-2023 – How beef brands stand out at your local barbecue joint

08-06-2023 – How Houston entrepreneur Frank Joffrion popularized Texas barbecue in the early 1900s

07-30-2023 – These impresarios set the stage for Houston’s barbecue renaissance

07-23-2023 – Barbecue breakfast tacos are showing up on more menus in Houston

07-16-2023 – Rice is a unique Southeast Texas barbecue side dish. Here’s where to find it in Houston

07-09-2023 – Summer can be feast or famine for Houston barbecue joints

07-02-2023 – Texas road trip? Try authentic South Texas-style barbecue at El Monte in San Antonio

06-25-2023 – Beaumont-style beef links are making a comeback in Houston at Guillory’s

06-18-2023 – From Attica prison to offset smokers, this Houston pitmaster has paid his dues

06-11-2023 – What is a Texas barbecue fold-over? A tasty throwback to state history

05-28-2023 – Family succession is assured at Tin Roof BBQ in Atascocita

05-21-2023 – Tomball pitmaster re-imagines how we buy beef due to high prices and availability

05-14-2023 – In Texas cuisine, brisket has been around for ages

05-07-2023 – Daddy Duncan’s food truck brings creative barbecue to historic Katy

04-30-2023 – La Cruda in Crosby is leading a barbecue migration to Houston’s eastern suburbs

04-23-2023 – Flossie’s is serving some of Houston’s best East Texas-style barbecue

04-16-2023 – How 2 Guys 1 Pit BBQ in Tomball adapted, thrived and expanded in the pandemic

04-09-2023 – Pitmasters get all the glory, but these are the unsung heroes of Texas barbecue

04-02-2023 – Reveille Barbecue Co. finds a niche in beef ribs

03-26-2023 – Chopped and sliced: Here’s a look at the knives on your favorite barbecue joint’s cutting board

03-19-2023 – Boudin rouge is a rare find in Louisiana’s Cajun country

03-12-2023 – New Bar-A-BBQ in Montgomery is a leap of faith for young Abercrombie family

03-05-2023 – These Houston barbecue tacos will satisfy your cravings

02-26-2023 – Tejas takes Manhattan: Tomball barbecue joint partners with East Coast delivery company

02-19-2023 – Louisiana started boudin, but does Texas do it better? Inside the rivalry straddling the Sabine River

02-12-2023 – Yes, you can get great pork chops at a Texas barbecue joint

02-05-2023 – Round Top smokehouse offers Central Texas barbecue with Asian twists from Houston partners

01-29-2023 – Black’s in Lockhart stays true to traditional Texas-style barbecue

01-22-2023 – How food safety helped push Texas barbecue cooks to use offset pits

01-15-2023 – Passed down from late father to son, Heffernan Barbecue trailer builds on family tradition

01-08-2023 – How Interstellar BBQ handled the crowds after being named one of Texas’ top barbecue joints

01-01-2023 – J.C. Reid’s picks for the best Texas barbecue he ate in 2022

12-25-2022 – How semiconductors will help sustain small-town Central Texas barbecue

12-18-2022 – The barbecue experience is as big as Texas at Kreuz Market in Lockhart

12-11-2022 – Houston pop-up events bring Texas barbecue to new audiences

12-04-2022 – Pit rooms bring an entertainment factor to Texas barbecue

11-20-2022 – Burns Original BBQ marks its anniversary with annual Burns Day celebration

11-13-2022 – The legend of Texas barbecue is alive and well in Lockhart

11-06-2022 – Why there’s less Prime beef on Texas barbecue menus

10-30-2022 – What’s the difference between cured and uncured meats?

10-23-2022 – Deer season means venison sausage is on Texas barbecue menus

10-16-2022 – Houston’s Coffee-Q food truck pairs coffee with barbecue

10-09-2022 – Why turkey will be in short supply at barbecue joints this fall

10-02-2022 – Moo’s sets the standard for Texas-style barbecue in Los Angeles

09-18-2022 – Move over, chopped beef sandwich. Texas needs more barbecue po-boys

09-11-2022 – Here is where you can find Chicago-style rib tips in Houston

09-04-2022 – Hot dogs are finding a home on Texas barbecue-joint menus

08-28-2022 – How ‘low and slow’ became the standard in cooking Texas barbecue

08-21-2022 – We found authentic, Central Texas hot guts-style sausage served in Houston

08-14-2022 – BBQ shrimp isn’t really barbecue, but it is delicious and worth the try

08-07-2022 – Famous wrestler brings Memphis-style barbecue to Houston

07-31-2022 – Enchiladas are merging with Texas barbecue. Here’s where to find them in Houston

07-24-2022 – The rise and fall of political barbecue

07-17-2022 – Thanks to inflation, look for more burgers on Houston barbecue menus

07-10-2022 – Nomad Barbecue puts down roots at Misfit Outpost in Cypress

06-26-2022 – The Link Link is a new generation of Beaumont-style barbecue

06-19-2022 – New Brisket & Rice is worth checking out at northwest Houston gas station

06-12-2022 – This Beaumont barbecue trailer serves some of the Texas’ best breakfast tacos

06-05-2022 – Texas’ history of gas station barbecue goes back way before Buc-ee’s took it national

05-29-2022 – Is it ‘barbecuing’ or is it ‘grilling’? The debate rages on

05-22-2022 – At Lonestar Sausage & BBQ, success means knowing your customers

05-15-2022 – Bigger cows mean more beef rib options in Houston

05-08-2022 – Texas and Louisiana barbecue joints worth a summer road trip

05-01-2022 – Craft-barbecue pioneer Gatlin’s continues to expand and experiment with its extensive breakfast menu

04-24-2022 – Changes in the meat industry are factoring into higher brisket prices

04-17-2022 – Chicken-fried steak could be a new staple at Houston barbecue joints

04-10-2022 – Is Lockhart re-staking its claim as the capital of Texas barbecue?

04-03-2022 – Why Texas barbecue joints are decorated with bumper stickers

03-27-2022 – Here is why brisket prices are so high at your local Texas barbecue joint

03-20-2022 – Roegels adds to Katy’s status as growing barbecue destination

03-13-2022 – Bar-A-BBQ pop-up in Montgomery gets the details right

03-06-2022 – Houston’s Blood Bros. represents the new ‘fourth’ era of Texas barbecue

02-27-2022 – Despite COVID, rising meat prices and a nearby explosion, Virgie’s BBQ is getting back to normal

02-20-2022 – This Houston-area barbecue joint’s wildly inventive sausages push the envelope

02-13-2022 – Is craft barbecue really more expensive?

02-06-2022 – Move over brisket, ribs and sausage. Barbecue’s ‘Texas Trinity’ is evolving.

01-30-2022 – Smoke Sheet shines national spotlight on Houston barbecue in video series

01-23-2022 – When it comes to cuts of beef in barbecue, there are winners and losers

01-16-2022 – ‘Barbecue bowls’ could be the answer to challenging socioeconomic times

01-09-2022 – Texas Q brings craft barbecue to Kingwood

12-26-2021 – John Mueller, the ‘dark prince’ of Texas barbecue, dead at 52

12-19-2021 – Reveille Barbecue Co. reinvents itself as a brick-and-mortar in Pinehurst

12-12-2021 – How economic and media factors affect trends in Texas barbecue

12-05-2021 – Don’t miss a barbecue breakfast at Burnt Bean in Seguin

11-28-2021 – New Burro & Bull barbecue joint now open in Cypress

11-21-2021 – BBQ: Grilling weather begins the enduring allure of live fire cooking

11-14-2021 – Is smoked boudin becoming a Central-Texas barbecue staple?

11-07-2021 – Are barbecue lines a thing of the past?

10-28-2021 – Texas barbecue joints are feeling the strain of shortages

10-21-2021 – Why the future of Texas barbecue is bright

10-14-2021 – These rural barbecue joints will transport you back to Texas past

10-07-2021 – The evolution of whole hog barbecue in Houston

09-26-2021 – Houston-born Eaker Barbecue moves to Fredericksburg

09-19-2021 – East Texas barbecue has African American origins, and you can get a taste from this new spot

09-12-2021 – Texas barbecue is starting a new era. Here’s what the ‘fourth wave’ will bring.

09-05-2021 – How video will make future barbecue stars

08-29-2021 – Houston barbecue pop-ups are going underground

08-22-2021 – Texans, are you ready to order your barbecue from a waiter?

08-15-2021 – How chefs are changing the Texas barbecue game

08-08-2021 – Las Vegas’ new barbecue joint Braeswood Tex Mex BBQ has Houston roots

08-01-2021 – Texans should go all-in on these 4 barbecue joints in Las Vegas

07-25-2021 – El Pobre trailer serves Tex-Mex barbecue comfort food

07-18-2021 – Piper’s one of the best new barbecue joints Houston has seen in years

07-11-2021 – New Feges BBQ in Spring Branch carries on creative menu tradition

07-04-2021 – How a Creole sausage changed Houston barbecue

06-27-2021 – It isn’t your imagination: Beef ribs at Texas barbecue joints have gotten even bigger

06-20-2021 – Thailand meets Texas at Curry Boys BBQ

06-13-2021 – How Houston barbecue became part of Juneteenth

06-06-2021 – Blood Bros. BBQ pushes barbecue boundaries with bao and shepherd’s pie

05-30-2021 – At Dozier’s, a menu upgrade started with the smokers

05-23-2021 – From shoulder clod to brisket, change comes slowly to barbecue — but it does come

05-16-2021 – Henderson & Kane in Sixth Ward hires a master sausage maker

05-09-2021 – Brett’s BBQ Shop in Katy returns to the ‘Cheers’ experience

04-25-2021 – Why more Texas barbecue joints are making their own sausage

04-18-2021 – When it comes to barbecue, Louisianians like to do it their way

04-11-2021 – 1701 Barbecue brings Central Texas style to Beaumont

04-04-2021 – The return of Beaumont-style beef links at Houston barbecue joints

03-28-2021 – Smokin’ Z’s BBQ is one of the best new barbecue joints in Texas

03-21-2021 – Fire maintenance can make or break a backyard barbecue

03-14-2021 – The key to backyard barbecue success? Firewood

03-07-2021 – A new era begins at Pizzitola’s Bar-B-Cue

02-28-2021 – Stews were part of the earliest American barbecue traditions

02-21-2021 – Nachos become the latest trend in Texas barbecue

02-14-2021 – Give smoked crawfish a try this spring in Texas

02-07-2021 – Smoked beef oxtails becoming a Houston barbecue classic

01-31-2021 – Lamb is a tasty addition to Houston barbecue menus

01-24-2021 – Brexit’s big changes may leave Texas barbecue fans in the UK hungry

01-17-2021 – Sweet and salty: a tale of two Texas barbecue traditions

01-10-2021 – Houston barbecue pop-ups to watch in 2021

01-03-2021 – Gatlin’s BBQ takes catfish to a new level in Southeast Texas

12-27-2020 – Newspapers and the rise of Texas barbecue

12-20-2020 – Ann Criswell and the birth of the Houston rodeo cook-off

12-13-2020 – Now is the time for a bowl of Texas red chili

12-06-2020 – ‘Texas Trinity’: A brief history of Lone Star State barbecue

11-29-2020 – Cheese is returning to barbecue-joint menus in Houston

11-22-2020 – A guide to sausage in Texas barbecue

11-15-2020 – Smoked pork spareribs are a crowd-pleaser. Here’s how to make them at home.

11-15-2020 – Recipe: Smoked Pork Spareribs

11-08-2020 – Why dry rubs are the backbone of backyard barbecue

11-08-2020 – Pork Rib Rub recipe

11-01-2020 – Barbecue at home? Here’s your guide to buying your very own backyard smoker

10-25-2020 – Fainmous, Urban South create a barbecue-and-beer collaboration in Sawyer Yards

10-18-2020 – A brief history of brisket in Houston

10-11-2020 – Roegels Barbecue is diversifying its menu with delicious results

10-04-2020 – Why the pork shoulder is a favorite for fall backyard barbecues

09-27-2020 – The enduring popularity of the brisket-doughnut sandwich

09-20-2020 – Texas 202 Barbeque in Fulshear descends from barbecue legend

09-13-2020 – Boom of 2020: One of the busiest times ever in Houston barbecue

09-06-2020 – New life for an old barbecue joint at Dozier’s in Fulshear

08-30-2020 – Engineering a new barbecue joint in Tomball

08-23-2020 – Tracing the legend of Texas barbecue

08-16-2020 – Sausage is the star at Lonestar

08-09-2020 – How the backyard BBQ became an American tradition

08-02-2020 – Acres Homes is still a Houston barbecue hotspot

07-26-2020 – Houston’s connection to the birth of Central Texas barbecue

07-19-2020 – What’s the future for chain barbecue restaurants?

07-12-2020 – Getting your barbecue fix at Houston-area grocery stores

07-05-2020 – Swayze family’s Houston tale of fame, fortune and tragedy began with barbecue

06-28-2020 – Lenox Bar-B-Q changes with the times

06-21-2020 – Barbecue and bar food at Cypress Trail Hideout

06-14-2020 – Ray’s BBQ Shack continues Third Ward traditions

06-07-2020 – Despite price increases, underlying economics suggest barbecue will continue to thrive

05-31-2020 – At Killen-Mueller pop-up, a sense of barbecue normalcy

05-24-2020 – How online ordering will change Texas barbecue

05-17-2020 – Food court location is a blessing and a curse for Feges BBQ

05-10-2020 – As beef supplies dwindle, barbecue prices go up

05-03-2020 – Houston barbecue joints weigh risks and benefits of reopening

04-26-2020 – Fainmous BBQ epitomizes what Houston barbecue is all about

04-19-2020 – Why my barbecue addiction bodes well for the future

04-12-2020 – How Brisket House is weathering the coronavirus pandemic

04-05-2020 – Expatriate struggles to keep Texas barbecue alive overseas

03-29-2020 – To make barbecue, it takes a team

03-22-2020 – To survive, barbecue joints must play to their strengths

03-15-2020 – How fried catfish became a staple on Southeast Texas barbecue menus

03-08-2020 – Super-sized barbecue trailers the ultimate toy for Texas pitmasters

03-01-2020 – From souvlaki to satay, meat-on-a-stick thrives beyond borders of RodeoHouston

02-23-2020 – South Texas barbacoa gets its turn in national spotlight

02-16-2020 – The evolution of the Texas barbecue beef rib

02-09-2020 – From ‘hogly wogly’ to Bookity, BBQ names matter for Houston, rest of the country

02-02-2020 – Katy is becoming a capital of creative barbecue

01-26-2020 – For traditional restaurateurs, barbecue can be a learning experience

01-19-2020 – Cornbread’s connection to barbecue

01-12-2020 – Barbecue tacos move beyond the flour tortilla

01-05-2020 – Changing tastes often why a barbecue joint closes

12-29-2019 – 10 years of craft barbecue: how we got here and where we’re going

12-22-2019 – How Buffalo Bayou Brewing Co. fuses barbecue and beer

12-15-2019 – New pop-up combines the flavors of Korea and Texas barbecue

12-08-2019 – New Zion in Huntsville was a connection to Texas barbecue history

12-01-2019 – Signature dishes help BBQ pitmasters stand out in a crowd

11-24-2019 – November in Southeast Texas means duck on the menu

11-17-2019 – Houston barbecue joints offer gumbo on the menu

11-10-2019 – Barbecue is coming to a breakfast menu near you

11-03-2019 – Houston barbecue shines in national spotlight

10-27-2019 – Fire management is the key to great barbecue

10-20-2019 – An appreciation of old-school Houston barbecue

10-13-2019 – Roegels Barbecue goes all in for whole-hog

10-06-2019 – Pork steaks are Texas barbecue’s best-kept secret

09-29-2019 – Are barbecue lines just a marketing ploy?

09-22-2019 – Craft barbecue is in expansion mode

09-15-2019 – New downtown food halls continue long history of Houston markets

09-08-2019 – Craft barbecue is reconnecting with its meat-market origins

09-01-2019 – Central Texas-style craft barbecue comes to Galveston

08-25-2019 – The return of small-town barbecue

08-18-2019 – Can you take the barbecue out of the barbecue joint?

08-11-2019 – Why Turkey is the Swiss Army knife of a barbecue menu

08-04-2019 – South Texas is becoming influential in craft barbecue

07-28-2019 – How barbecue joints are dealing with the high price of beef

07-21-2019 – The price of brisket is more than just basic supply and demand

07-07-2019 – Stolen barbecue trailers are becoming an epidemic

06-30-2019 – Texas barbecue and Vietnamese cuisine are a natural combination

06-23-2019 – Does fried chicken belong on a barbecue joint’s menu?

06-16-2019 – Houston leading the charge in the barbecue-taco revolution

06-09-2019 – Today’s barbecue pitmasters are giving away their secrets. Here’s why

06-02-2019 – The importance of pop-up restaurants in Houston barbecue

05-26-2019 – How cities outside Texas are building a market for barbecue

05-19-2019 – The fundamentals of barbecue-line etiquette

05-12-2019 – Pulled pork is no longer an afterthought on Texas barbecue menus

05-05-2019 – Despite competition, mom-and-pop barbecue is thriving

04-28-2019 – Why you don’t see many smoked burgers at barbecue and burger joints

04-21-2019 – Mops and sauces actually do play a part in Texas barbecue

04-14-2019 – The myth of salt and pepper in Texas barbecue

04-07-2019 – Why Texas barbecue generates such passionate debates

03-31-2019 – New digs: Southern Q BBQ opens on West Richey

03-24-2019 – Now on barbecue menus, prime rib not solely for prime occasions

03-17-2019 – Blanchard’s brings Central Texas-style barbecue to Cajun country

03-10-2019 – Why you’re seeing more bone-in steaks on restaurant menus

03-03-2019 – The shifting geography of barbecue in Texas

02-24-2019 – Desserts are no longer an afterthought at barbecue joints

02-17-2019 – Burnt ends are a blank canvas for pitmasters

02-10-2019 – The fuel-efficiency factor in cooking barbecue

02-03-2019 – When space is limited, vertical pits fit the bill

01-27-2019 – Tacos are trending at Houston barbecue joints

01-20-2019 – Houston barbecue and the legacy of Lyons Avenue

01-13-2019 – Bologna graduates from the lunch box to the smoker

01-06-2019 – An ode to grilled Gulf Coast oysters, the perfect winter dish

12-30-2018 – The top Houston barbecue stories of 2018

12-23-2018 – New Blood Bros. BBQ continues the history of Houston barbecue

12-16-2018 – Pork rinds now have skin in the barbecue-joint game

12-09-2018 – The east-west divide in Houston barbecue

12-02-2018 – Why do Europeans love Texas barbecue?

11-25-2018 – Texas Barbecue arrives in Italy

11-11-2018 – Whole-hog barbecue is making its way to Texas

11-04-2018 – Sauces are making a comeback

10-28-2018 – Beef cheeks are the newest addition to barbecue-joint menus

10-21-2018 – For today’s brisket and barbecue, fat’s where it’s at

10-14-2018 – Luling City Market is a Houston barbecue classic

10-07-2018 – How Houston’s Frenchtown gave rise to the ‘Barbecue Ward’

09-30-2018 – Barrel pits are the new barbecue status symbol

09-23-2018 – Making the sausage in Houston barbecue

09-16-2018 – Texas barbecue history began with the San Felipe Trail

09-09-2018 – Fighting over fake meat

09-02-2018 – It’s time to start planning a new barbecue run

08-26-2018 – William Graham, Houston’s first pitmaster?

08-19-2018 – The boundaries of Southeast Texas barbecue

08-12-2018 – Criticizing a city’s barbecue? Those are fightin’ words

08-05-2018 – Smoked brisket showing up on menus beyond barbecue joints

07-29-2018 – Eaker Barbecue does the food-truck hustle

07-25-2018 – Cooper’s Old Time Pit Bar-B-Que to open in Katy

07-22-2018 – Building the perfect barbecue joint: menus

07-15-2018 – An appreciation of Frito pie

07-08-2018 – There’s no slowing down Houston barbecue

07-01-2018 – The origins of Southeast Texas barbecue: The Cajun connection

06-24-2018 – Henderson & Kane serves barbecue with a side of tradition and history

06-17-2018 – The expanding role of the Texas barbecue pitmaster

06-10-2018 – The origins of Southeast Texas barbecue

05-27-2018 – Dive Bar Barbecue

05-20-2018 – Chicken: the forgotten meat on barbecue-joint menus

05-13-2018 – Building the perfect barbecue joint: décor

05-06-2018 – Smoking vs. grilling: The barbecue debate rages on

04-29-2018 – Corn is making a comeback as a barbecue side dish

04-22-2018 – Tri-tip beef cut is trying to break into Texas barbecue

04-15-2018 – The end of an era for Beaumont-style barbecue in Houston

04-08-2018 – Building the perfect barbecue joint: urban vs. rural locations

04-01-2018 – The rise of Houston baseball and barbecue

03-25-2018 – Feges BBQ opens in Greenway Plaza food court

03-18-2018 – A historic Houston barbecue tour

03-11-2018 – Brooklyn barbecue holds its own

03-04-2018 – Building the perfect barbecue joint: types of wood

02-25-2018 – Pairing wine with barbecue becoming more popular

02-18-2018 – Ray’s BBQ Shack expands tradition of East Texas-style barbecue

02-11-2018 – Rodeo barbecue judging changes with the times

02-11-2018 – Building the perfect barbecue joint: pork ribs

02-04-2018 – Meet Ara Malekian, Houston’s global pitmaster

01-28-2018 – Art of the barbecue tray: They hold meals and attention

01-21-2018 – Pork rib chowder, cream of brisket: Barbecue soup’s on at Tejas Chocolate & Barbecue

01-14-2018 – Building the perfect barbecue joint: physical structure

01-07-2018 – What to do with barbecue leftovers

12-24-2017 – A pitmaster’s Christmas wish list

12-17-2017 – Los Angeles stumbles toward barbecue stardom

12-10-2017 – Building the perfect barbecue joint: making the sausage

12-03-2017 – Pellet smokers are all the rage for backyard barbecue cooks

11-26-2017 – Pork belly goes beyond bacon

11-19-2017 – New York City’s up-and-coming barbecue borough

11-12-2017 – Texas barbecue history is written on the walls

11-05-2017 – Pitmasters and chefs buddying up for barbecue fusion

10-29-2017 – At Valentina’s, Tex-Mex barbecue ‘con amor’

10-22-2017 – You can still have it your way at Houston barbecue joints

10-15-2017 – Building the perfect barbecue joint: brisket

10-08-2017 – A changing of the guard in English barbecue

10-01-2017 – Barbecue ovens were original appliances used to cook meat

09-10-2017 – How Ronnie Killen came to give away barbecue after Harvey

09-03-2017 – Houston barbecue restaurants mobilize for Harvey relief efforts

08-27-2017 – Could other styles of barbecue succeed in Houston?

08-20-2017 – Sandwiches take center stage at Brotherton’s

08-13-2017 – Building the perfect barbecue joint: smokers

08-06-2017 – Gatlin’s BBQ pushing the envelope with new menu items

07-30-2017 – Barbecue and Big Red – it’s still a tradition

07-23-2017 – Summer heat doesn’t stop Texas barbecue

07-16-2017 – Building the perfect barbecue joint: service style

07-09-2017 – Venture capital comes to Texas barbecue

07-02-2017 – Beaver’s goes back to its barbecue roots

06-25-2017 – Barbecue’s urban-rural divide

06-18-2017 – Barbecue: No matter how you spell it, it’s defined as smoked meats

06-11-2017 – How to beat high cost of brisket

06-04-2017 – Advice for the aspiring pitmaster

05-28-2017 – Side dishes at Texas barbecue joints no longer play second fiddle

05-21-2017 – Barbecue lists are wildly popular – and hard to get right

05-14-2017 – Tortillas joining Texas barbecue canon

05-07-2017 – Newcomer LeRoy & Lewis offers best of both in barbecue world

04-30-2017 – Best barbecue is in the taste of the beholder

04-23-2017 – How brick pits transformed Texas barbecue

04-16-2017 – The political roots of Texas barbecue

04-02-2017 – Houston pitmasters adding barbecue-style pastrami to menu

03-26-2017 – NYC a ‘cue capital? For now, fuhgeddaboudit

03-19-2017 – Parisians can’t get enough of Texas barbecue

03-12-2017 – Exploring eclectic barbecue traditions in Port Arthur

03-05-2017 – At Smokestak, a brash evolution of barbecue in London

02-26-2017 – New generation takes over pits at Pizzitola’s

02-19-2017 – Magnolia’s Feedlot BBQ embraces its competitive edge

02-12-2017 – Houston barbecue’s startup culture

02-05-2017 – The consistency factor in great barbecue

01-29-2017 – Louisiana pitmaster brings barbecue, Cajun cuisine to New York

01-22-2017 – San Antonio slowly raises its barbecue profile

01-15-2017 – Caroline’s in Kountze helping keep East Texas-style barbecue alive

01-08-2017 – Let’s make 2017 the year of East Texas-style barbecue

12-25-2016 – The great Houston barbecue boom of 2016

12-18-2016 – Thermodynamics is the key to great barbecue

12-11-2016 – Pinkerton’s epitomizes evolution of barbecue in Houston

12-04-2016 – North Carolina barbecue tradition lives on

11-27-2016 – The cradle of Texas barbecue

11-20-2016 – Washington the latest city to import Texas barbecue

11-13-2016 – The Swinging Door is still smoking

11-06-2016 – International barbecue competitions are booming

10-30-2016 – New Montrose barbecue joint The Pit Room commits to craft

10-23-2016 – The many different styles of beef ribs

10-16-2016 – How Anthony Bourdain came to love Houston barbecue

10-09-2016 – Does a barbecue pitmaster’s character matter?

10-02-2016 – Loaded baked potatoes are the workhorse of Texas barbecue-joint menus

09-25-2016 – Exploring eclectic barbecue in Portland

09-18-2016 – The great Houston horse-meat caper

09-11-2016 – The rise of big-box barbecue

09-04-2016 – Galvestonian Neil Strawder going extra mile in Long Beach

08-28-2016 – The king of custom cooking

08-21-2016 – Goat and lamb were the original barbecue meats

08-14-2016 – Kobe beef continues the fight against counterfeits

08-07-2016 – Funky fusion: Barbecue meets sushi at Q-Shi in Spring

07-31-2016 – A circuitous route to serving Texas barbecue in East L.A.

07-24-2016 – Tinseltown’s barbecue may not rival Texas’ yet, but scene shows promise

07-10-2016 – Brisket (and Brexit): True Texas ‘cue has arrived in London

07-03-2016 – How the west was won with railroad barbecue

06-26-2016 – How the weather affects barbecue

06-19-2016 – Are competitions ruining barbecue?

06-12-2016 – The peculiar tradition of the rib sandwich

06-05-2016 – The wild side of southern barbecue

05-29-2016 – No ‘barbefeud’: The curious pitmaster camaraderie in Houston

05-22-2016 – Judging a barbecue joint by its cover

05-15-2016 – Myths and fallacies of great barbecue

05-08-2016 – Houston barbecue and the sprawl factor

05-01-2016 – The lost art of making Beaumont-style beef links

04-24-2016 – The pitfalls of defining true ‘cue

04-17-2016 – Turning leftovers into gold – the resourcefulness of barbecue

04-10-2016 – The quest for the perfect order

04-03-2016 – Boxed beef and the rise of barbecue brisket

03-27-2016 – The transformation of Texas barbecue

03-24-2016 – 5 things newbies should know about Texas barbecue

03-20-2016 – The barbecue king of New York City

03-13-2016 – Remembering Carlton Gould

03-06-2016 – Smoked meats and presidents: The return of barbecue diplomacy?

02-28-2016 – The brisket breakfast taco game is still strong at Plantation BBQ trailer

02-21-2016 – In postwar England, Texas barbecue to the rescue

02-07-2016 – Spanish steakhouses achieve levels of flavor using smoke

01-31-2016 – In praise of Texas’ venerable chopped-beef sandwich

01-24-2016 – The travails of opening a barbecue joint

01-17-2016 – From Kazakhstan, with a love of Texas barbecue

01-10-2016 – Understanding the barbecue ratings game

12-27-2015 – Felix Powell: The last of the barbecue barons

12-20-2015 – The fall and rise of the neighborhood barbecue joint

12-13-2015 – Tin Roof BBQ pieces together an empire

12-06-2015 – Fat or no fat: The evolving art of trimming brisket

11-29-2015 – Give the gift of smoked meat this holiday season

11-22-2015 – The return of smoked oxtails in Houston barbecue

11-15-2015 – Overcoming brisket fatigue

11-08-2015 – Craft barbecue meets craft chocolate at Tejas Chocolate in Tomball

11-04-2015 – Meet the 8 young guns of Houston barbecue

11-01-2015 – The accidental pitmaster: Leona ‘Granny’ Ginn

10-25-2015 – CorkScrew BBQ gets bigger and better

10-18-2015 – Texas ex-pat says Seattle’s fresh air aids barbecue perfection

10-11-2015 – Kansas City vs. Houston Barbecue: Similar histories, different futures

10-04-2015 – Beef Marketing 101: Where’s the certified beef?

09-27-2015 – Unraveling the mystery of barbecue baron Matt Garner

09-20-2015 – Barbecue reunites the Burns family

09-13-2015 – Brooks’ Place BBQ backs the blue

09-06-2015 – Health hazards of the barbecue pitmaster

08-30-2015 – Lack of diversity in barbecue? You’ve obviously never been to Houston

08-23-2015 – Leonard McNeill and the legacy of Lenox Bar-B-Q

08-16-2015 – A Houston barbecue manifesto

08-09-2015 – Smoke is the not-so-secret ingredient at Freedmen’s Bar

08-02-2015 – Smoked boudin is a Houston barbecue classic

07-26-2015 – Hinze’s Bar-B-Q in Wharton makes a comeback

07-19-2015 – Eating your way through a steakhouse menu

07-12-2015 – A sausage empire at Southside Market

07-05-2015 – Pitmaster supreme takes a tour around the world

06-29-2015 – Asian barbecue entrepreneurs let Houston’s diversity inspire their meat

06-22-2015 – A bastion of barbecue tradition in the piney woods of East Texas

06-15-2015 – Victoria goes all-in with barbecue trail

06-07-2015 – Making better beef through dry aging

05-31-2015 – Barbecue and wine: The final frontier

05-24-2015 – The raw and the cooked: economics of barbecue

05-17-2015 – New trailer serves halal – meat that satisfies Muslim standards

05-10-2015 – Franklin Barbecue’s James Beard win sets benchmark for Texas pitmasters

04-19-2015 – Self-proclaimed or not, Lockhart is full of barbecue legends

04-12-2015 – Barbacoa and the tradition of Tejano barbecue

04-05-2015 – Have we reached peak barbecue?

03-29-2015 – Barbecue crabs are a Southeast Texas original

03-22-2015 – Sandwiches: The unsung heroes of Texas barbecue

03-15-2015 – American Wagyu and the myth of Kobe beef

03-08-2015 – The boudin never ends at T-Boy’s

03-01-2015 – The secret of great retail barbecue

02-22-2015 – Brisket and pork ribs aren’t the only dishes on a barbecue menu

02-15-2015 – The evolution of automated barbecue

02-08-2015 – Texas barbecue lands in Paris

02-01-2015 – Where there’s blue smoke, there’s clean fire – and flavor

01-25-2015 – Gerard’s continues a Southeast Texas barbecue tradition

01-18-2015 – Camp Brisket spreads the gospel of Texas barbecue

01-11-2015 – Backyard barbecue smokers originated in the oil patch

01-04-2015 – Barbecue trailer trade a tough way to get started

12-28-2014 – A founding family of Houston barbecue

12-21-2014 – To sauce or not depends on a barbecue lover’s preference

12-14-2014 – Pitmasters say “joint” label is now a badge of honor

12-07-2014 – When it comes to ribs, pork rules

11-30-2014 – Welcome to the era of blockbuster barbecue

11-23-2014 – The remnants of early restaurants still seen across the city

11-16-2014 – Hungry for barbecue? Keep these chains on your list

11-09-2014 – Adapt or die: A central Texas cattle ranch changes with the times

11-02-2014 – A new generation takes the reins at Pappas Restaurants

10-26-2014 – Pasture to Plate: How a cow becomes a steak

10-19-2014 – Beef grades give us a clue about the quality of barbecue

10-12-2014 – Ready to order? Know your cuts of beef

10-05-2014 – For Russell Roegels, it’s back to barbecue school

09-28-2014 – When the weather turns cool, it’s time for a barbecue run

09-21-2014 – Has CorkScrew BBQ joined Houston’s best?

09-14-2014 – Classic Southern-style barbecue in north Houston

09-07-2014 – Barbecue dispatch from the Pacific Northwest

08-31-2014 – Hinze’s Bar-B-Q is down but not out

08-24-2014 – John Lewis balances tradition, progress at Austin’s la Barbecue

08-17-2014 – A son of the East End brings barbecue home

08-10-2014 – Barbecue pits are often a telltale sign of the barbecue inside

08-03-2014 – Levi Goode juggles family tradition with business relevance

07-27-2104 – BBQ Godfather’s offer: Smoked meat you can’t refuse

07-20-2014 – Ray’s BBQ Shack continues a Third Ward tradition

07-13-2014 – Chinese barbecue is all about the sauce

07-06-2014 – Should Texas barbecue evolve?

06-29-2014 – Beef prices are taking a bite out of barbecue profits

06-22-2014 – Barbecue history lesson takes us to Central Texas dance halls

06-15-2014 – Barbecue battle in the Big Apple

06-08-2014 – Making the jump: Competition to retail barbecue

06-01-2014 – Texas barbecue returns to its ‘golden age’

05-25-2014 – Return to Houston’s Barbecue Ward

05-18-2014 – Trent Brooks and the new generation of Houston barbecue

05-10-2014 – The disputed champion of barbecue

05-04-2014 – What defines great barbecue?

04-27-2014 – Love of barbecue starts early

2 Responses to List of My Houston Chronicle Barbecue Columns

  1. Pingback: (Big bold red) wine and the BBQ renaissance | Do Bianchi

  2. Pingback: The Rise of Houston Barbecue - Texas BBQ Treasure Hunt

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