List of My Houston Chronicle Barbecue Columns

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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

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