The Best BBQ Bites in Houston
We stopped by 17 BBQ joints and operations in Houston. Going to so many different places, we began to notice what really stood out from the pack.
In January, The Smoke Sheet visited Houston to check in on the barbecue scene. We loved the creativity, diversity, and grit that we witnessed from pitmasters in the area.
During our travels, we stopped by a combined 17 BBQ joints and operations. Going to so many different places — each with different styles and approaches — we began to notice what really stood out from the pack. We started compiling a huge list of the best bites and posted many of them on social media as well.
The BBQ brunch from Nomad Barbecue was full of great bites, including stellar meats and sides. (Photo by Wai Chan)
With all this in mind, it made sense to share some of the findings for all those who may also want to visit Houston’s fantastic BBQ scene. Here are five categories of barbecue bites we tried during our trip, with individual highlights and recommendations.
The special pork belly bao buns at Blood Bros. BBQ were outstanding. (Photo by Wai Chan)
Asian Fusion and Flavors
During the trip around Houston, we appreciated seeing Asian flavors being combined generously with Texas barbecue. The most prominent of these was Blood Bros. BBQ in Bellaire, from which we loved eating their fusion bites such as their pork belly bao buns and brisket fried rice. A few dishes at two restaurants that don’t focus on Asian specialties but still kick BBQ butt were the Asian-inspired chicken wings at Roegels Barbecue and the Char Siu sausage at Brett’s BBQ Shop.
Feges BBQ is well-known for its whole hog, a Southern tradition. (Photo by Wai Chan)
Southern Influence
While Houston has certainly been influenced by Central Texas Barbecue it was great to see the scene was not a carbon copy of Austin. Pitmaster Patrick Feges of Feges BBQ is often noted as being one of the first Texas pitmasters to embrace the whole hog barbecue traditions typically found in North Carolina, and the whole hog he served was incredible. At Gatlin's BBQ, we feasted on barbecue for breakfast and particularly enjoyed the team's smoked brisket on a biscuit. Houston’s close proximity to Louisiana also results in strong Cajun influences at many barbecue joints. We sampled the rich BBQ gumbo at Dozier’s Barbeque in Fulshear and the boudin sausage at Tejas Chocolate + Barbecue in Tomball, both of which blew us away.
One of the most inventive bites we had at Reveille Barbecue Co. was its brisket enchiladas. (Photo by Wai Chan)
Tex-Mex Bites
Given Houston’s relative closeness to Mexico, we were not surprised to see plenty of Tex-Mex concepts at barbecue restaurants and pop-ups. The tasty brisket enchiladas at Reveille Barbecue Co. and brisket tamales at Henderson & Kane were a welcome change from many of the standard Texas BBQ bites we had. The crispy pork tacos and brisket birria tacos from JQ’s Tex-Mex BBQ were worth stopping by a freezing cold pop-up. And we fell in love with the barbacoa tacos at Tejas Chocolate + Barbecue, which are only available on Tuesdays.
The traditional Texas BBQ from Truth BBQ was exceptionally well-rounded and perfectly cooked. (Photo by Wai Chan)
Traditional Texas BBQ Fare
Of course, no Texas barbecue adventure would be complete without plenty of traditional items, like brisket and beef ribs. One of the highlights of our visit to Corkscrew BBQ was the giant dino-sized beef rib. Truth BBQ’s Texas Trinity — brisket, spare ribs, and sausage — were as close to perfect as we have ever experienced. Perhaps most surprisingly, several barbecue enthusiasts recommended we visit Fluff Bake Bar and when we told owner Rebecca Masson we were in town on a barbecue tour, she informed us she would be making some Texas kolaches using some brisket from her friend Aaron Franklin of Franklin Barbecue. We were thrilled to try these BBQ kolaches, and Masson's other baked goods were so good we bought several boxes to take back home.
While Chef Ara Malekian is known for many great dishes, he also makes some of the best coffee in Texas. (Photo by Wai Chan)
Drinks, Sides, and Desserts
While of course, the smoked meats were the star of the show most of the time in Houston, we also had some amazing beverages, side dishes, and desserts. One day, first thing in the morning, we tested out the incredible Armenian Coffee from chef Ara Malekian of Harlem Road Texas BBQ. We’d venture it’s some of the best coffee in Texas, especially when Malekian is making it, and we’ve heard it’s a hit at barbecue events among sleep-deprived pitmasters.
The sides were uniformly excellent at J-Bar-M Barbecue. (Photo by Wai Chan)
In the side dish game, there were so many notable options to choose from in Houston. The most impressive array of inventive sides came from J-Bar-M Barbecue, especially the cauliflower au gratin, red cabbage slaw, and marinated tomatoes. We also loved the corn casserole at The Rusty Buckle BBQ Company, the Morrocan-spiced carrots at Feges BBQ and the carrot soufflé at Tejas Chocolate + Barbecue. And even though we were always so full, it wasn’t hard to find room for desserts including the perfect sheet cake slices at Truth BBQ, decadent chocolate truffles at Tejas Chocolate + Barbecue, and absurdly huge cinnamon rolls at Jar-Bar-M Barbecue.
The “giant cinnamon roll” from J-Bar-M Barbecue was one of the best desserts we had during our recent trip. (Photo by Wai Chan)
We had an absolute blast traveling around Houston, and we thank our pitmaster friends down there for their hospitality in welcoming us. If you want to see more pictures and recommendations, be sure to follow BBQ Tourist, NYC BBQ, and The Smoke Sheet on Instagram.
Ryan Cooper (BBQ Tourist) and Sean Ludwig (NYC BBQ)
Co-Founders, The Smoke Sheet
Thanks to our sponsor DennyMike's! Use the code BBQTOURIST10 to save 10% off your order on these great seasonings. Learn more about DennyMike's
—Rene “Ray” Ramirez of the popular Ray’s BBQ in Los Angeles died last week. (Photo via Instagram)—
HOT OFF THE PRESS
The Los Angeles barbecue community lost a legend last week following the untimely death of Rene “Ray” Ramirez, owner and operator of Ray’s BBQ. Ray was 47 years old. Ray started his barbecue journey in the backyard and his underground following grew quickly. In 2014, he was awarded a grant to open a brick-and-mortar restaurant, which was operated by Ray, his wife, and two sons. According to L.A. Taco, Ray will be remembered as “a kind, hard-working family-man who dedicated himself to the craft of Texas-style barbecue and beat the odds as a successful Salvadoran-American Pit Master from Huntington Park.” READ MORE.
Pitmaster Kevin Bludso was recently profiled by Mashed, where he discussed how losing his job at the Department of Corrections turned out to be a blessing in disguise. “I fell back on what I knew how to do, cook and DJ, and that's what got us through those times,” Bludso said. He also discussed his involvement in the Kingsford Preserve the Pit program, which highlights the huge influence African Americans have had on barbecue and helps strengthen the future with financial support of Black pitmasters. In reference to Kingsford, Bludso says “I’ve got nothing but love for them.” READ MORE.
The Washington Post’s Tim Carman spoke with the chefs behind unconventional D.C.-area barbecue restaurants Ruthie’s All-Day and Roots 657. Carman writes that both chefs are “messing with the orthodoxy of barbecue, and we’re the better for it.” For example, Ruthie's All-Day chef/owner Matt Hill pushes boundaries by including items like smoked duck and using unusual techniques for chicken dishes. “We do a lot of different things, granted. But, I mean, we really do focus on the barbecue,” Hill told the Post. “It’s very special to me, you know: the long process of making a tougher cut of meat into something really, really special.” READ MORE.
Chron.com’s Chris O'Connell was curious if the recent declarations that Lockhart was “no longer the barbecue capital of Texas,” so he got on the road to re-test some of the old classics. He and a friend visited Kreuz Market, Smitty’s Market, and Black’s Barbecue. “I'd argue that the experience of going to Lockhart for barbecue outstrips the four hours you could wait in line at Franklin or any of the other hyped-up joints,” writes O'Connell. READ MORE.
The Smoke Sheet correspondent and BBQ Brawl winner Erica Blaire Roby was profiled recently by the Journal-News. Roby has one of the most unique backgrounds in the barbecue world because she’s “a Wright State University psychology graduate, a criminal defense attorney, a sought-after wine expert, and most recently as a television barbecue champion.” READ MORE.
ADDITIONAL READS
The Houston Chronicle’s J.C. Reid recently examined whether or not craft barbecue is significantly more expensive than chain barbecue.
Daniel Vaughn of Texas Monthly writes about how Crimson Creek Smokehouse eschews beef in favor of pork in beef-loving Austin, Texas.
Kansas City’s highly-anticipated Thai-infused barbecue spot Buck Tui BBQ is now open for curbside pickup while the dining room is under renovation.
Barbecue joint Del Toro BBQ has opened in the DFW suburbs with a giant backyard and brewery.
This week, popular Arlington restaurant Hurtado Barbecue announced on Instagram that it will now be open 7 days a week.
Outside Magazine shares tips for the best food, drink, and gear to keep guests comfortable when throwing a winter barbecue.
The Brisket Shoppe is Tampa’s best-kept restaurant secret.
Little Miss BBQ has bought Honey Bear’s BBQ in central Phoenix, which will turn into Little Miss BBQ's third location.
Albuquerque barbecue staple Quarters BBQ has closed its doors after more than 50 years in business.
Southside Market’s Taste of Texas BBQ is now shipping nationwide. Place your order now.
onard Botello IV preps whole hog at the Houston location of Truth BBQ.—
WATCH
How Texas's Brisket King Is Bringing Whole Hog Barbecue to Houston — Smoke Point
Truth BBQ is one the busiest barbecue restaurants in all of Texas. The restaurant is known for its popular brisket, but now pitmaster Leonard Botello IV is expanding his menu to bring more Carolina whole hog barbecue to Houston. WATCH HERE.
LISTEN
Jeremy Andrus, CEO of Traeger Grills — The BBQ Central Show
Host of The BBQ Central Show Greg Rempe is joined by special guest Jeremy Andrus, CEO of Traeger Grills. They talk about his background and how he got into business, how he took the brand Skullcandy to prominence, and then how he got involved in the purchasing of Traeger in 2014. They also discuss marketing, influencers, customer base demographics, lawsuits, and whether or not he will still be CEO at the end of this year. This is one of the most interesting recent episodes of the show, so be sure to check it out. LISTEN HERE.
READ
Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ — Matt Horn
Matt Horn, one of Food & Wine's ten "Best New Chefs" for 2021, is an exciting new talent in American barbecue. His Horn Barbecue restaurant in Oakland, California has lines outside that run for blocks and rave reviews in local and national media. Matt’s barbecue style, which he calls West Coast Barbecue, is original. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies, fruits, poultry, and seafood. Matt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of African American barbecue in the U.S.—an amazing yet often unknown history. PRE-ORDER HERE.
—Bradley Robinson of Chuds BBQ shows you how he makes delicious brisket boudin sausage.—
How to Make Brisket Boudin
By Chuds BBQ
For this week’s Recipe of the Week, we chose Brisket Boudin — a barbecue spin on a Cajun staple — from Chuds BBQ. Traditionally, boudin is a sausage made with meat, rice, and spices and is created using leftover scraps, such as liver and offal. For this reason, boudin is the perfect way to make use of leftover barbecue, which is what Bradley Robinson shows you how to do with this recipe. The result is a moist and flavorful sausage that can be enjoyed for breakfast, lunch, or dinner.
Learn more about Southside Market Barbeque.
—A lot of big barbecue events are planned for 2022. Let's go!—
February 24-26, 2022: Houston Livestock Show and Rodeo Bar-B-Que Contest — Houston, Texas
More than 250 teams, led by barbecue aficionados, compete in the World's Championship Bar-B-Que Contest. While most team tents are invitation-only, visitors can enjoy several public venues, including The Garden, Rockin' Bar-B-Que Saloon and the Chuckwagon. Plus, the carnival is open, for wild rides and fun games. The Garden Stage will feature some of the best up-and-coming and established artists in Texas country. Visitors will also be able to enjoy a complimentary sliced brisket plate with chips and beans. MORE INFO HERE.
March 12, 2022: Tex Mex BBQ Festival — San Antonio, Texas
This fun event, masterminded by Miguel Vidal of Valentina’s Tex-Mex in Austin, will be full of food, education, and entertainment. The food will be executed by some of the most talented pitmasters, chefs, and cooks coming in from all over the nation, including Panther City BBQ, 2M Smokehouse, Burnt Bean BBQ, and Sugarfire Smokehouse. Mark your calendar for an amazing experience. MORE INFO HERE.
March 25-26, 2022: American Royal Backyard BBQ & Steak Contest — Kansas City, Missouri
The relatively new National Steak Championships from KCBS will have one of its biggest events thus far during the 2nd American Royal Backyard BBQ & Steak contest. It will be hosted at the American Royal Complex in the West Bottoms. Registration for the event closes March 16th. MORE INFO HERE.
March 26-27, 2022: Meatstock Music and Barbecue Festival (Melbourne edition) — Melbourne, Australia
Meatstock will feature a stacked line-up of barbecue enthusiasts and bands. The two-day event brings American pitmasters Down Under; sees BBQ teams go head-to-head over the coals to be crowned the city’s best barbequers; and features live music, food trucks, and pop-up bars. Additionally, American BBQ joints such as Louie Muller BBQ and Blue Oak BBQ are scheduled to be there as well. MORE INFO HERE.
April 3, 2022: Houston Barbecue Festival — Houston, Texas
Houston's largest barbecue festival will return after a two-year hiatus to the Humble Civic Center Arena Complex. It will feature many of the best barbecue joints in Houston and the surrounding area, including 1701 Barbecue, Blood Bros BBQ, Brett's BBQ Shop, Burns Original BBQ, CorkScrew BBQ, Daddy Duncan's BBQ, Dozier's BBQ, Burro & Bull, Feges BBQ, Gatlin's BBQ, Harlem Road Texas BBQ, J-Bar-M Barbecue, JQ's Tex Mex BBQ, Khoi Barbecue, Killen's Barbecue, Pinkerton's Barbecue,Roegels Barbecue Co, Tejas Chocolate & BBQ, and Truth BBQ. MORE INFO HERE.
April 20, 2022: Brisket King NYC — Brooklyn, New York
If you love brisket (and if you're reading this you probably do), you won’t want to miss Brisket King NYC 2021 in Brooklyn. The event will be held at the huge outdoor space at Pig Beach NYC in Brooklyn. More than 15 chefs and pitmasters will be there serving up their takes on brisket and pastrami. MORE INFO HERE.
May 6-8, 2022: Kansas City BBQ Festival — Kansas City, Missouri
The second year of the “KCQ,” a non-competition barbecue event that celebrates barbecue from Kansas City and many other barbecue towns. It will take place in the parking lot of Arrowhead Stadium and feature barbecue from KC-based mainstays and out-of-towners. Last year’s event featured ‘cue from Joe’s Kansas City, Jones Bar-B-Q, Plowboys BBQ, 2M Smokehouse, Black’s BBQ, Central City BBQ, and Sugarfire Smokehouse, so expect great joints to be involved in 2022. MORE INFO HERE.
May 11-14, 2022: Memphis in May — Memphis, Tennessee
The Memphis in May World Championship Barbecue Cooking Contest is a four-day competition held in Memphis, TN. Teams representing the best of barbecue that have been honing their craft for years compete for the title of World Champion and a share of the more than $140,000 in prize money. The Contest features championship pork categories of Ribs, Shoulder, and Whole Hog, as well as the ancillary competitions of Hot Wings, Sauce, and “Anything But Pork.” The 2022 competition will be held in the Memphis Fairgrounds due to construction at its normal home at Tom Lee Park. MORE INFO HERE.
June 10-11, 2022: Made for KC BBQ Championship — Kansas City, Missouri
Pitmasters in the Kansas City area are invited to compete in the first annual “Made for KC BBQ Championship,” with a chance to win a combined prize purse totaling $46,000. The Grand Champion will be showcased in a competition BBQ-themed restaurant in the new terminal at the Kansas City International Airport. The Outstanding Hospitality Management Group is partnering with the Kansas City Barbeque Society (KCBS) and Old World Spices & Seasonings to hold the event on June 10-11, 2022 at Worth Harley-Davidson. MORE INFO HERE.
Thanks for reading our newsletter. Please share it with friends and family that also love and support barbecue! Want to be featured in or sponsor The Smoke Sheet?
Email us here!