Podcasts about bbq state

Coop talks to President of Schoenbaum Center, Tim Morris, and Director of the Child Development Center (day care) Tony Ingraham. They are current accepting placements. Also Danny Jones checks in from his BBQ State on Quarrier St... Jeff Jenkins with a news update... And listener phone calls.

Today, we're sharing an episode of our new podcast "Coronavirus Chronicle" with BBQ State of Mind listeners. Listen to previous episodes here. Houstonians know all about hurricanes: Wind speed, the dirty side, the European models. But what do we need to track the coronavirus? Angela Blanchard discusses that and more with the Houston Chronicle’s Lisa Gray. Support the show.

Gatlin’s BBQ in Houston puts its name on airport dining as IAH opens Q, a first-of-its-kind barbecue restaurant in Terminal E. World-class barbecue takes flight at George Bush International Airport. Gatlin talks about Q ‘cue with BBQ State of Mind hosts J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago during a busy afternoon at Gatlin's Ella Blvd. location. Support the show.

One smokes the best Central Texas-style brisket on Planet Earth. The other is the country's foremost practitioner of whole hog barbecue. Both deal with fire, day through night. And, wouldn't you know it, they're buddies who were in Houston recently to cook up their respective specialties at Southern Smoke to raise money for hospitality industry workers affected by Hurricane Harvey. Austin-based brisket king Aaron Franklin and South Carolina's pulled pork superstar Rodney Scottreally need no introduction, but there you go. On this week's episode of BBQ State of Mind, recorded at Underbelly restaurant, they shoot the breeze with Chronicle crew J.C. Reid, Alison Cook and Greg Morago in a wide-ranging conversation that kicks off with Franklin cracking a beer and wraps up with geeky chatter about different types of wood. In between they discuss the silver lining of having your barbecue joint burn down, what music they listen to while they work and other pressing subjects. Bonus: In a second episode, Southern Smoke founder and James Beard Award-winning chef Chris Shepherd joins the party.  Give it a listen by using the player above, or even better search for "BBQ State of Mind" on Apple Podcasts and click subscribe. You can find us on Stitcher, too. Support the show.

Jim Goode was an avid backyard barbecue enthusiast before he got the chance in 1977 to be an honest-to-goodness pitmaster when he purchased the former Red Barn on Kirby. From those humble beginnings he fashioned a culinary legacy that has spawned some of Houston’s most beloved culinary brands. Today Jim’s son, Levi Goode, oversees the Goode Company restaurants that include Goode Co. Taqueria, Goode Co. Seafood, Armadillo Palace, and his new baby, Goode Co. Kitchen & Cantina. But it all began with Goode Co. But it all began with Goode Co. Barbecue on Kirby. Hear Levi Goode reminisce about the barbecue business with J.C. Reid, Greg Morago and Alison Cook on this week’s episode of BBQ State of Mind. And if you ever wondered how the company achieves the distinctive smoke flavor you might be surprised to learn mesquite – specifically green mesquite – is responsible for a unique taste that for many in Houston is as Goode as barbecue gets. Give it a listen by using the player above, or even better search for "BBQ State of Mind" on Apple Podcasts and click subscribe. You can find us on Stitcher, too. Support the show.

Barbecue fans have plenty to be happy about as barbecue festival season heats up. Starting in September Texas’ best ’cue festivals kick off with some of the state’s most popular pitmasters smoking up a storm. BBQ State of Mind hosts J.C. (Chris) Reid and Greg Morago are joined by barbecue enthusiast Craig Hlavaty to run down the best fests for smoked meat aficionados. Support the show.

Restaurateur Lee Ellis, owner of Cherry Pie Hospitality, is entering thebusy Houston barbecue scene with a new business, Ellis Brothers Barbecue.Operating first as a pop-up at his Lee's Fried Chicken & Donuts shop, thebarbecue soon will make its debut as a separate smoked meats menu atCherry Pie's State Fare Kitchen & Bar in Memorial. Ellis, a longtimefixture on the Houston restaurant scene and a lifelong barbecue fan, saidthe time was right to bring his brand of barbecue to the market. Can theman who has launched a number of popular Houston restaurants make it inthe competitive local barbecue landscape?In this week's podcast, Ellis discusses his plans with Chris, Greg and Chron.com¹er (and mediaman-about-town) Craig Hlavaty.Subscribe (it's free!) to BBQ State of Mind on the Apple Podcasts app, orlisten on Stitcher and houstonchronicle.com/podcasts. Support the show.