Podcasts about southern goods

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

Join us for part two of our interview with Patrick Feges of Feges BBQ.    After receiving his medical discharge from the Army and completing culinary school, Patrick Feges embarked on his cooking career. Following a brief stint manning a Mongolian grill, Patrick got an opportunity at one of Houston's longest established great restaurants, Brennan's. Working in a high volume fine dining restaurant was a vital step in Patrick's career, and when Underbelly opened Patrick saw another chance to become an even more versatile chef.   While at Underbelly, Patrick continued to hone his barbecue craft and began doing pop-ups at bars under the Feges BBQ name. The creative freedom given to the staff at Underbelly allowed Patrick to begin using non-traditional ingredients to start developing his own brand of barbecue. After a successful stint at Underbelly, Patrick was offered a position at acclaimed chef Ronnie Killen's new barbecue venture, Killen's BBQ.   Killen's BBQ was a high volume, high quality barbecue restaurant from the beginning and helped Patrick learn how to pace a line and process orders rapidly while cooking in large quantities daily. With one year running the block and managing the kitchen at Killen's BBQ under his belt, it was time for Patrick to take the next step in his career. An opportunity as a sous chef came about when fellow Underbelly alum Lyle Bento opened Southern Goods in The Heights. Patrick was given the chance to continue working towards opening his own barbecue restaurant while adding smoked elements to the Southern Goods menu.    

We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show.   After joining the Army after high school, Patrick was deployed to South Korea and later to Iraq right in the thick of the war in 2004. It was in Iraq that Patrick was struck by a mortar and gravely injured. Through a series of incredible circumstances Patrick survived his injuries. With his combat days over, Patrick continued to serve while awaiting medical discharge. During this time he was given a Brinkman pit from a fellow serviceman, which started him on his path to barbecue which included some incredible detours at some of the best restaurants in Houston such as Brennan's, Underbelly, Killen's Barbecue, and Southern Goods.   Tune in to this episode to hear Patrick's incredible story of survival and be sure to subscribe to the show as we will post additional episodes with Patrick that delve into his extensive career in the culinary world and the opening of Erin and Patrick Feges' first barbecue restaurant, Feges BBQ. Erin's incredible resume as a chef working for some of the top chefs in the country as well as running the kitchens for Plonk Bistro, Marriott's Main Kitchen and developing menus for the Clumsy Butcher Group paired with Patrick's smoked meat prowess and culinary background make Feges BBQ one of the most unique and creative barbecue menus around.   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      

This week on What's Eric Eating, CultureMap food editor Eric Sandler is joined frequent guest co-host restaurant consultant Nathan Ketcham. The guys go through some of the latest news from the Houston restaurant and bar scene including, former Dynamo star Brian Ching opening a soccer themed sports bar, Le Peep moving locations, Southern Goods damaged by a fire, and much more! In the Restaurants of the Week section the guys discuss Pappas Delta Blues Smokehouse and Grimaldis. In the Guest of the Week portion, brought to you by 8th Wonder Brewery, Eric and Nathan are joined by Robert Del Grande, the owner and executive chef of Cafe Annie. The guys discuss with Robert how changes to Cafe Annie have been received, when did the shift in the menu at Cafe Annie happen, being left off the Chron's top 100 restaurant list, and Eric puts Robert through the vaunted What's Eric Eating Lightning Round!

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.