Podcast appearances and mentions of erin feges

* Erin Feges of Feges BBQ -- one of Texas Monthly's Top 50 BBQ restaurants -- joins the podcast to dig deep on various aspects of barbecue sauces: + When and how using them can complement meats + What "Alabama" white sauce, vs. vinegar-based, vs. tomato-based, vs. mopping sauces can do for various proteins + And of course, we answer the question of, "does great BBQ really need sauce?"

In this episode, Erin Feges and I talk to Chris Shepherd about everything under the sun, especially Southern Smoke Foundation. See all things Southern Smoke here: https://www.southernsmoke.org Donate: https://southernsmoke.org/donate SSF24 on October 5th in Houston Texas - https://southernsmoke.org/festival/ssf-2024/ Chris Shepherd's website: https://chrisshepherd.is Chris Shepherd IG: https://www.instagram.com/cshepherd13 Erin Feges IG: https://www.instagram.com/purslane_erin Feges BBQ Spring Branch: https://fegesbbq.com/spring-branch Wine Menu: https://fegesbbq.com/spring-branch/#menu3 Feges BBQ Instagram: https://www.instagram.com/fegesbbq Facebook: https://www.facebook.com/FegesBBQ Gift Card: https://squareup.com/gift/QX5WWWCFGN8F6/order Feges BBQ on Goldbelly: https://www.goldbelly.com/feges-bbq

In this episode (Episode 1 of Season 2) of Wine & BBQ, Erin Feges and I talk to Ricky and Katie from Alta Marfa Winery in Marfa, Texas. See all things Alta Marfa Winery here: http://www.altamarfa.com Join the Alta Marfa Wine Club here: http://www.altamarfa.com/wine-club Follow them on Instagram here: https://www.instagram.com/altamarfa How to visit: http://www.altamarfa.com/visitus See their blog here: http://www.altamarfa.com/blog Buy their wine here: https://alta-marfa.obtainwine.com --- Feges BBQ Spring Branch: https://fegesbbq.com/spring-branch Wine Menu: https://fegesbbq.com/spring-branch/#menu3 Feges BBQ Instagram: https://www.instagram.com/fegesbbq F acebook: https://www.facebook.com/FegesBBQ Gift Card: https://squareup.com/gift/QX5WWWCFGN8F6/order Goldbelly: https://www.goldbelly.com/feges-bbq

In Episode 8 of Wine & BBQ, Erin Feges and I sit down with Jordan Salcito from RAMONA to talk about her path from dreams of being a writer to the owner of an amazing organic sparkling wine and spritz company. Along the way, she had stops as a sommelier at Eleven Madison Park and as the beverage director of David Chang's restaurant empire. See all things RAMONA here: https://www.drinkramona.com/ Instagram: https://www.instagram.com/drinkramon Order RAMONA here: https://www.drinkramona.com/collections/shop Use Code: RAMONA15 for 15% off your order Join the Spritz Society here: https://www.drinkramona.com/pages/the-spritz-societ See Jordan Salcito on Instagram here: https://www.instagram.com/jordansalcito Books Discussed: The Seven Spiritual Laws of Success by Deepak Chopra: https://amzn.to/3R7JgVc The Spontaneous Fulfillment of Desire: Harnessing the Infinite Power of Coincidence by Deepak Chopra: https://amzn.to/3BC7bpR Taste Buds And Molecules: The Art and Science of Food, Wine, and Flavor by Francois Chartier: https://amzn.to/3SvCIRn Feges BBQ Monthly News: See all things Feges BBQ here: https://fegesbbq.com Buy a gift card to support Veteran's Eat Free Friday at Greenway Plaza here: https://fegesbbq.com/#gift-cards Follow Feges BBQ on Instagram here: https://www.instagram.com/fegesbbq Feges BBQ on Goldbelly here: https://www.goldbelly.com/feges-bbq Southern Smoke Houston: https://southernsmoke.org

In Episode 5 of BBQ & Wine with Erin Feges we talk to Billy Durney from Hometown Barbeque and Red Hook Tavern. See all things Hometown Barbeque here: https://hometownbbq.com Hometown Instagram: https://www.instagram.com/hometownbarbque/ Hometown Miami Instagram: https://www.instagram.com/hometownbbqmiami Hometown Barbeque Facebook: https://www.facebook.com/hometownbarbque See all things Red Hook Tavern here: https://www.redhooktavern.com Red Hook Tavern Instagram: https://www.instagram.com/redhooktavernbk/ Red Hook Tavern Facebook: https://www.facebook.com/redhooktavern Mentioned by Billy: "Wine Simple: A Totally Approachable Guide from a World-Class Sommelier" by Aldo Sohm: https://amzn.to/3txNegV Feges Fun Stuff See all things Feges BBQ here: https://fegesbbq.com 1 Year Anniversary Party Father's Day: https://www.instagram.com/p/CedkEHLOo2H

Episode 4 of Wine & BBQ with Erin Feges featuring special guest Jordan Mackay. See him on Instagram here: https://www.instagram.com/therealjordanmackay See all of his Texas Monthly articles here: https://whiskeyriver.dev/tag/jordan-mackay See all things Feges BBQ here: https://fegesbbq.com/ Purchase his book here: Franklin Barbecue: https://amzn.to/3KVGDm7 Secrets of the Sommeliers with Rajat Parr: https://amzn.to/3wbHKJ6 Franklin Steak: https://amzn.to/39PQ1Lv The Sommeliers Atlas of Taste with Rajat Parr: https://amzn.to/3LUZgrN Two in the Kitchen with Christie Dufault: https://amzn.to/3wg1VWr Knife with John Tesar: https://amzn.to/3skItGU See Jordan's Website here: https://www.jordanmackay.com

In this episode of Wine & BBQ with Erin Feges from Feges BBQ we talk to Chris Poldoian, an incredibly talented sommelier, wine and brand consultant, and an overall amazing human. We talk in-depth about his journey (including how he and Erin forged their great friendship), how to set up a wine list for a restaurant, what he is doing in France, about pairing wine and barbecue, as well as go deeply into 3 specific wines. The stories of those wines alone make this a phenomenal episode. Check Chris Poldoian out on Instagram here: https://www.instagram.com/braisedthoughts Subscribe (and listen) to the 'By The Glass' Podcast here: https://bytheglass.podbean.com Follow the 'By The Glass' Podcast on Instagram here: https://www.instagram.com/bytheglasspodcast Purchase Storica Wines here: https://www.storicawines.com/store-locator Follow Erin Feges on Instagram here: https://www.instagram.com/purslane_erin Wines discussed: Keush Brut from Armenia http://keush.com Les Lunes Cabernet Sauvignon http://www.lesluneswine.com/wine/2020cabernet Stolpman La Cuadrilla https://www.stolpmanvineyards.com/Wine/La-Cuadrilla See all things Feges Spring Branch here: https://fegesbbq.com/spring-branch Check out Feges Spring Branch wine list here: https://fegesbbq.com/spring-branch/#menu3 Feges BBQ Spring Branch Easter Party & Crawfish Boil on Saturday, April 16th - Easter Party: https://fegesbbq.com/events/easter-party-crawfish-boil/ Additional Episodes From By the Glass episodes you might be interested in: https://bytheglass.podbean.com/e/43-mentorship-mindful-farming-with-les-lunes-populis https://bytheglass.podbean.com/e/17-erin-smith-feges-drinks-listan-negro-with-bbq https://bytheglass.podbean.com/e/syrah-sustainable-hiring-with-pete-stolpman-ruben-soloranzo Festival discussed: La Dive Bouteille http://www.dive-bouteille.fr Follow Feges BBQ on Instagram here: https://www.instagram.com/fegesbbq/

Wine & BBQ With Erin Feges - Episode 2 Wines discussed in this episode: Don't Forget to Soar - Southold Farm + Cellar - A Texas Hill Country Winery in Fredericksburg: https://southoldfarmandcellar.com Lambrusco "Vecchia Modena", Cleto Chiarli - 2020 Von Donabaum Gruner Vetliner: Volker Wine Co. - https://www.volkerwineco.com/ Veteran Friday Donation: Purchase a gift card here: https://squareup.com/gift/QX5WWWCFGN8F6/order . Please use erin@fegesbbq.com as the recipient address and we will apply your donation/gift card to the balance of a Veteran Friday event. $350-$400 covers an entire Veteran Friday (approx 25-30 meals) but any amount will go a long way. The outpouring we've received this week to help support veterans has been tremendous! Also, they are hosting our first Guest Chef Takeover on March 12 with our Finnish friend Aki Kinnunen and will be pouring a special wine - Southold High Speed/Low Drag Barbera/Merlot blend. Saturday March 12th - 5pm - pm Pre-order the Chef Takeover meal here: https://checkout.square.site/buy/YAKRPAD46DICWHGGATIDW6KX Sign up for the newsletter at the bottom here:https://fegesbbq.com/ Wednesday nights are Steak Night at Feges BBQ Spring Branch Learn more about Lambrusco here: https://tinyurl.com/mr2276hj

Wine & BBQ With Erin Feges - Episode 1 See all things Feges BBQ here: https://fegesbbq.com Check out the Feges BBQ Spring Branch location here: https://fegesbbq.com/spring-branch See the FULL Spring Branch menu here: https://tinyurl.com/3y2pevp4 Order online here: https://fegesbbq.square.site Instagram: https://www.instagram.com/fegesbbq Facebook: https://www.facebook.com/FegesBBQGreenwayPlaza Wines Featured in this episode: Keush Brut, Origins: http://keush.com/#products Averaen Chardonnay:  https://www.averaenwines.com/product/2019-willamette-valley-chardonnay The Grower Project, The Source, Sangiovese: https://thegrowerproject.com/the-source-1 J. Bouchon, Salvaje, Pais: https://bouchonfamilywines.com/en/j-bouchon/pais-salvaje Also mentioned Southhold Wine + Cellar: https://southoldfarmandcellar.com

In this episode Erin Feges from Feges BBQ talks all about their one month old Spring Branch Location. Everything you need to know is discussed. See everything Feges BBQ Spring Branch here: https://fegesbbq.com/spring-branch Follow Feges BBQ on Instagram here: https://www.instagram.com/fegesbbq See Feges BBQ Spring Branch on Facebook here: https://www.facebook.com/fegesbbqspringbranch Address: 8217 Long Point Road, Houston, TX 77055 | Phone 346-319-5339 Current hours: 11am - 9pm - Tuesday - Saturday 11am - 3pm Sunday CLOSED Monday Check out their menu here: https://tinyurl.com/fu83t5bb Order Feges to be shipped nationwide HERE: https://fegesbbq.square.site To visit follow this google map HERE: https://tinyurl.com/xhf9zbn4

Evan and his wife Lindsey sit down with Patrick and Erin to discuss parenting while running a business during a pandemic. Note*** This episode has been reposted for the third time because some one mentioned in the previous cuts has threatened to sue us. So, #bbqfam amirite???

This week Chef Conor talks with Chef Erin Feges of Feges BBQ via Zoom about the ever changing landscape for restaurants. Feges BBQ https://www.fegesbbq.com/ Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible. Boerne Brand www.boernebrand.com Zero-Point Organics www.zero-pointorganics.com

Patrick and Erin Feges join us this week on the Cost of Goods Told Podcast. NextSeed was generous enough to allow us to record in one of their conference rooms so we would have a nice quiet spot to record (https://www.nextseed.com/).

This week was a hunt. I had to track down a rare bird. Usually indigenous to the Los Angeles area, this pit master has been cooking BBQ on the west coast for years and representing Texas with the quality and pride that the great city of Los Angeles deserves. He’s a neighborhood source of brisket for executives and moguls in Hollywood. He spends his days selling million dollar homes and his nights cooking that good ol Texas Cue. His name is Burt Bakman. The creator of Trudy’s Underground BBQ. A true underground BBQ source in the LA area that he decided to make legit under the name Slab. He now resides where Oprah’s favorite bakery used to be on third street in Beverly Hills. He’s walking distance from Uncle Paul’s Deli and in the center of one of the largest cities in the world and he comes all the way to Texas just to make sure he’s cooking the food right. Also on this episode you’ll hear from a guy named Adam @adamcomplains on instagram. He’s an enthusiast that I also saw this morning at Valentinas so I know he’s legit. Look out for him in the LA scene. Patrick and Erin Feges stop in to talk about their restaurant and their baby that’s due in a month. Robert Lerma hops in and out of the conversation adding only exactly what you’d expect from him while taking world class photos in between. And Leonard Botello the fourth also joins us and discusses his upcoming restaurant opening and how the city of Houston is making opening a restaurant very difficult. It’s hard out there for BBQ. If you work for the city of Austin, Houston, Los Angeles or any other cities that have great BBQ please reach out to us. We need your help explaining BBQ to the bureaucrats. They seem to have trouble comprehending a cooking method that is as old as time. You’ll also get a few minutes with Clay Cowgill, Ben Sasssani and some other quick guests. It was truly fun to drive all over Houston and Austin just trying to keep up with Burt. He moves fast and eats BBQ faster. Please enjoy this nice juicy episode with Burt Bakman and friends. Enjoy. Thank you for listening and if you liked the show please leave a 5 star rating on apple podcasts. It helps the show grow and get discovered. If you didn’t like the show you can write me yoni@bestbbqshow.com. Tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat! Tag us in all your social media with @bestbarbecue and use #meatman and #meatwoman wherever you see someone who loves meat!

The conclusion of our interview with Patrick Feges of Feges BBQ Leaving Killen's BBQ and joining the staff at Southern Goods afforded Patrick Feges the chance to continue composing smoked meat dishes in non-traditional ways, and also made it possible for Patrick to cook whole hogs more often. Whole hog cooking had become a passion for Patrick, and his reputation as a talented hog cooker was growing in Houston. While Patrick was furthering his career in preparation for owning his own business, so was his wife and eventual business partner, Erin Feges. Erin's resume included stints at fine dining restaurants in New York as well as running the kitchens at Plonk Wine Bistro and Main Kitchen at the Marriott in Houston. Erin's experience developing menus for Blacksmith Coffee and Anvil Bar along with a position at Camerata Wine Bar made her one of Houston's most well-rounded and versatile chefs.   After years of searching for the right spot and right opportunity to utilize their diverse skill sets, Erin and Patrick were given an opportunity to open a Feges BBQ outpost in the food court at Greenway Plaza. With an expansive and creative menu of smoked meats and sides, Feges BBQ has been an immediate hit amongst its early diners. While plans are still in place for a more traditional restaurant brick-and-mortar, the Greenway Plaza set-up provides these two talented chefs with the opportunity to build an audience and make their mark on the barbecue scene.   Be sure to follow Tales From the Pits on Twitter @BBQPodcast and Instagram @ Talesfromthepits     Feges BBQ WWW.fegesbbq.com Twitter: fegesbbq   Location: 3 Greenway Plaza Ste C210Concourse Level – The HubHouston, TX 77046 Monday-Friday, 11am-3pm If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

Chef/pitmaster Patrick Feges, previously of Southern Goods and Killen’s Barbecue, and his wife, classically trained chef and sommelier Erin Feges, join Chris and Greg in the studio to talk about their plans to open a barbecue joint. Feges explains how he got into whole-hog barbecue, and what’s involved in the process. Support the show.