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Texas Pit Quest is definitely still alive, and not on hiatus; we've just been focusing our efforts on providing quality content and Houston-area BBQ posts for our friends at Houston Food Finder. Visit us over there to find out the latest and greatest updates on what's going on in Houston BBQ (and other Houston food news too)!

Some of our latest Houston Food Finder posts:

The 2019 Houston Barbecue Festival Brings Together the Best in Texas

Just a hint of all the meaty goodness that awaits at the 7th Annual Houston Barbecue Festival. Photo by Richard Olivier, courtesy of Houston Barbecue Festival.

Houston Barbecue Business Moves to Brick-and-Mortar in Galveston

Soon all the delicious meats from Buck's Barbeque will be available in Galveston!

Houston and Austin Are Throwing Down (Again) for Barbecue Bragging Rights

Winning entry from Daddy Duncan’s BBQ at the 2018 HouBBQ Throwdown, “The Altuve,” smoked beef cheek barbacoa with sweet potato mash, chorizo and bacon street corn, pickled onions, habanero caviar, and fried pork cracklins.

The Woodlands BBQ Festival Returns For A Third Year With More Meat Than Ever

Bring a tray to help carry all your goodies at a barbecue festival!

Buck’s Barbeque Expands Hours At Lucky’s Lodge

Brisket, smoked pork belly banh mi, and cheesy squash at Buck's Barbeque.

Killen’s Barbecue Now Offers Dinner With Table Service And Reservations

Smoked pork belly burnt ends with pepper jelly glaze.

Ramen Tatsu-Ya And Truth Barbeque Join Forces On A Houston Brisket Ramen

Smoked Shoyu Tonkotsu Ramen, photo by Shion Aikawa.

2018 Houston Barbecue Festival's New Venue, Features Even More Restaurants

Photo by Robert Jacob Lerma.

Willow’s Texas BBQ Is A Worthy Addition To The Growing Heights Barbecue Scene

Buck’s Barbeque To Begin Lunch Service At Lucky’s Lodge In EaDo

Pappas Delta Blues Smokehouse Brings Top Quality Barbecue to Clear Lake Area

Barbecue Rescue: Houston Pitmasters Answer The Call During Hurricane Harvey

Exclusive: Houston Pitmaster On The Move To Lucky’s Pub In The Heights

Goode Company Barbeque Opens New Outpost in The Woodlands

Killen's Barbecue Elevates Their Brisket Game

Plant-Based Impossible Burger A Welcome Option Even In Meat-Loving Texas

BrisketU Classes Can Help You Become Better at Barbecue

Two Houston-Area Barbecue Joints Among 10 Best In Texas Monthly’s “Top 50 List”

Incredible Feasts On Buns: The Houston Area’s Best Stacked Barbecue Sandwiches

The 5th Annual Houston Barbecue Festival Is Just Around The Corner

Eats & Greets: Peli Deli Now Open Downtown in the Esperson Building

Exclusive: BuffBurger Is Opening A Second Location in The Museum District

Houston's Craft Burger Chains: How to Choose and What to Order

Housemade Sausage May Be Rare in Houston Barbecue, but Deserves More Attention

The Best Houston Barbecue of 2016

The Pit Room Is Setting A New Baseline Of Quality For Houston Barbecue

Eats & Greets: Pinkerton’s Barbecue Finds A Home in The Heights

All photos © Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.

Beaver’s Westheimer hosts National BBQ Day Picnic on the Patio

Around a dozen Houston food media types were invited to a gathering at Beaver’s Westheimer on Tuesday, May 16, for a National Barbecue Day Picnic to sample a spread of chef Arash Kharat’s barbecue menu items. Featuring beef products from well-known Texas beef producer, 44Farms, Kharat and Beaver’s treated the guests to several beefy options, plus ribs and smoked chicken, with Beaver’s three-cheese Classic Mac and Mexican Street Corn sides.

Chicken-fried brisket burnt ends

Appetizers included Beaver’s highly-regarded Buffalo Cauliflower and Fried Brussels Sprouts, but the meat treat for the day was a sampling of chicken-fried brisket burnt ends accompanied by a mustard barbecue sauce. After their time in the pit, the savory, smoky nuggets are given a quick batter dip and then flash fried. Kharat plans to run these as a weekend special appetizer item from time-to-time.

Kharat has honed his barbecue skills over the past several years through his time as executive chef at Saudi Aramco’s Houston office, his association with Aces of Taste, Blood Bros. Barbecue, and cooking at 44 Farms events. A tidbit that’s not widely known, he was one of the chefs assisting with the food preparation for Anthony Bourdain’s Houston episode of Parts Unknown, in the segment for the philanthropic urban farming group, Plant It Forward.

Fried Brussels Sprouts, tossed in citrus ponzu and drizzled with wasabi aioli, topped with micro-pea shoots and micro greens

Barbecue on the menu for the event included brisket, beef chuck short ribs, and what turned out to be the tastiest smoked meat item of the night, a slow-smoked 44 Farms inside round sirloin roast, perfectly seasoned, tender and bursting with flavor. Pork spareribs and baby back ribs were spiced with a bit of heat in the rub, as were the smoked chicken halves. It’s hard to find a memorable smoked chicken these days, but Kharat serves one of the best around, and is a solid choice from their regular menu items.

Smoked 44 Farms inside round sirloin roast, and brisket

Beaver’s regular menu includes a selection of barbecue offerings, and Kharat really shines here. The wood smoke comes through in the bark, but isn’t overpowering. The rubs are more complex than simple Central Texas-style salt and pepper, and are customized to specifically complement the various meats. Kharat’s skills with the smoker make Beaver’s a worthy barbecue destination in the outer Westheimer area.

Mexican corn, elote-style with crema, Parmesean, and chili powder

The favorite side dish of the night had to be the Elote-style Mexican Corn, served in a personal-size cast iron skillet. Roasted whole kernel corn is drizzled with fresh crèma and topped with a generous grind of Parmesan cheese plus a dusting of chili powder. This is another regular menu item from Beaver’s that pairs perfectly with their barbecue offerings.

Personal-sized strawberry shortcake

What would a picnic be without dessert, and Beaver’s came through for the group with two delicious selections—a blueberry and blackberry cobbler studded with mini drop biscuits for the crust, and a strawberry shortcake served in Mason jars. Fresh whipped cream and strawberries were layered with housemade biscuits, and it capped the evening picnic admirably.

With chef Arash Kharat at the helm, Beaver’s Westheimer is a respectable dining destination with a diverse menu and is well-suited for both family dining and fun group gatherings.

All photos © Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.

Beaver’sWestheimer, 6025 Westheimer Rd, (713) 714-4111
Open Monday through Thursday 11 a.m. to 10 p.m., Friday 11 a.m. to 11 p.m., Saturday 10 a.m. to 11 p.m., and Sunday 10 a.m. to 9 p.m.

Houston BBQ Joints Deliver the Goods for the Holidays

The vibrant Houston BBQ scene is filled with unique options for the holiday season, as well as take-out selections so you won't have to look too far for creative ideas to serve your family or guests. Or why not consider giving the gift of delicious smoked meats? I took the opportunity to round up several places in the area you may want to consider as you start to firm up your menu plans, or if you're looking for the perfect gift for that meat lover you know!

Corkscrew BBQ makes it easy to select your favorite items to pick up and serve at home. Meats are sold whole, priced by the pound, and are typically cold and pre-wrapped, with easy-to-follow reheat instructions provided. Pre-order menu is available here. The last day for pre-order pick ups will be December 23. After that, Corkscrew is off for annual R&R and family time, and will be open again on January 5.

Delicious Corkscrew brisket

Tin Roof BBQ in Atascocita is once-again offering smoked turkeys and hams, sizes and prices vary. A new item this year will be 44 Farms smoked sirloin, in half and whole sizes, pre-order only. They are offering this in lieu of "traditional" prime rib due its high price point, and with the intent to "keep price low for our customers". For prices and to place an order, call the restaurant at (281) 852-5577.

44 Farms smoked sirloin from Tin Roof BBQ

Tin Roof BBQ smoked turkey, photo by Tin Roof.

Killen's Barbecue has brought back their popular brisket and pork tamales, sold by the dozen for $20 at the restaurant on Thursdays, Fridays and Saturdays, first come, first served (no pre-orders). Bulk pre-orders of other meats are available with a 10 lb. minimum, and you need to provide at least 48 hours notice. The best way to place pre-orders for Killen's is by email at eat@killensbarbecue.com and please make sure you leave a call-back number in your message. 

Killen's Barbecue brisket tamales. Photo courtesy of Kimberly Park.

Southern Q BBQ & Catering offers a traditional dinner with items such as smoked turkey and southern side dishes, praline-glazed ham, or barbecue, so you can "enjoy more time with your family and guests!" View their entire holiday menu here; orders must be placed by December 20, and pickup for Christmas is December 24 between 2:00 pm and 5:00 pm. Place your order at the restaurant during normal business hours, or call (832) 250-4851.

Southern Q whole smoked turkeys, photo by Southern Q.

Roegels Barbecue has smoked turkeys and hams for pre-order. Call the restaurant at (713) 977-8725 for pricing and details. Meats from their regular menu are also available by the pound. Party Packs and catering options are listed on their website. Gift cards for family and friends are also available.

Whole smoked turkey, photo by Roegels Barbecue

Brooks' Place has a great lineup for holiday pre-order specials this year. Not only are they doing whole smoked turkeys again, they will also have smoked hams, oxtails, and smoked duck. Call (832) 893-1682, last day to pre-order is December 20. They also offer gift cards, which you can buy online here.

Smoked duck, photo by Brooks' Place

Pappas Bar-B-Q has fully-smoked turkeys for $54.95 and glazed hams for $34.95, available for pickup from December 19 through January 1; call your nearest location to place your order. Brochure is available here.

Spring Creek Barbeque sells all their meats "to go" by the pound, and sides in various sizes. Call your nearest location for prices, details and to place your order.

Rudy's BBQ does a brisk online mail order business (shipped next day or 2nd day air), where you can order their brisket, ribs, smoked sausage, smoked turkey breast and creamed corn for delivery. Gift cards, gift baskets, and other items are also available. Free shipping on all meat orders over $125; order online here.

Of course, all your favorite Houston joints are still cooking and serving up their regular menu items, for dine in and take out, so you won't have to worry about getting your BBQ fix over Christmas break. Be sure to check in before you head out though; many places will adjust their hours and days off over the holidays so they can spend time with family as well.

"Deck the halls with smoked meat goodness..."

Merry Christmas everyone!


- Scott

Blood Bros. BBQ - Houston, TX

These guys have more fun cooking BBQ than just about anybody I've ever seen. Brothers Robin and Terry Wong, owners of Glitter Karaoke, with their pit magician Quy Hoang, are turning out some remarkable BBQ in H-Town.

I was fortunate enough to be able to make it to Blood Bros. BBQ's latest "Beats + BBQ + Brews" pop-up this past Saturday at Lincoln Bar on Washington Ave. in Houston. The fun they have is translating directly into the quality of their products. Every bite was memorable. From the texture and flavor of the smoked brisket from 44 Farms, to the pork spareribs and rib tips, locally-sourced smoked boudin, and smoked quail, I was left completely impressed and waiting anxiously for the next time I'll be able get some of this.

The brisket was perfectly cooked and retained enough moisture even in the lean to be on my list of some of the best brisket bites I've had so far this year. Though it didn't need it, a dip here and there in their spicy sriracha-infused S.W.A.T. Sauce provided a fantastic fiery kick. The pork spareribs were peppery-spicy, smoky, and tender with a decent pull from the bone. I was really looking forward to the smoked quail from the moment I saw them post pictures of it going in the smoker. It had a good balance of seasonings and just enough smoke for a tremendous overall flavor. I'm looking forward to seeing more of this from them at future events.

The Blood Bros. have definitely evolved their product for the better from the time they came on the scene about a year ago. The extra spicy kick of seasonings we originally found in much of their offerings from their early events has been nicely tempered, and will now definitely appeal more to the masses. The spice profile is still there; it's just more balanced. Quy definitely understands the various products he is cooking and how they work in their Pitmaker Vault smoker, and he is quickly getting the attention of BBQ lovers all over town. Every single event they've done has shown progress. They've been consistently good enough to have earned a spot at this year's Houston Barbecue Festival, and the timing couldn't have been better for them to be able to get that kind of large-scale exposure. 

Pay attention to these guys on social media. And when they post info or an invite to their next pop-up, get it on your calendar and make it a point to be there. 

- Scott

Brisket, boudin, pork spareribs, rib tips and smoked quail--all excellent

Sliced brisket, beef from 44 Farms

Smoked quail

S.W.A.T. Sauce, and some smoked, local boudin

Tasty rib tips

Blood Bros. BBQ - Houston, TX  - (713) 201-0124.
Popups generally monthly, locations vary; follow Blood Bros. BBQ on Facebook, Twitter, and Instagram for info on events, locations, days and times.

2015 Houston Barbecue Festival - What It Means for Houston BBQ

I've had to take a few days to recover and let my thoughts settle after the 3rd Annual Houston Barbecue Festival. Though I was on site for almost 30 straight hours, it still seems like it all went by so quickly. So I spent the past few days reflecting on the event and the people, and what it means for Houston and BBQ in our area in general.

A written report, even with photos, will never be able to capture the true essence and spirit of this significant gathering, what it means for Houston and its diverse BBQ community, and all the great people I met and was able to share the experience with over a two-day period. The volunteers I worked beside who gave their time and their sweat and their muscle to make sure this was a successful experience for all those attending were amazing. Our reward? Seeing all the guests "ooh" and "aah" over the offerings of the talented BBQ pitmasters and their crews, hearing people laugh and share stories about that one "amazing bite", and maybe getting a chance to sample a few bites here and there ourselves. 

J.C. and Kat going over last-minute details with some of the volunteers

J.R. and Richard, off on another mission for the set up

People often refer to the blogger community with disdain--we're "just a bunch of BBQ groupies" or "hangers-on", or "all hat, no cattle", as they used to say. One thing for sure--I would not do this, or get involved in something like the Houston Barbecue Festival, if I wasn't truly proud of our Houston-area BBQ, or I didn't believe in what great BBQ represents to Texas, both culturally and socially. I wouldn't do it if I didn't believe in my ever-increasing BBQ family and want them to succeed. My hope is that my involvement and what I write and what I share on social media helps bring positive attention and respect to Houston BBQ and its people. Houston deserves it, the pitmasters and families that have toiled in this business for many years deserve it, and the young, upcoming, creative pitmasters deserve it too. You are all doing great things, and need to be recognized, locally and nationally. And the Houston Barbecue Festival is just the kind of venue to help move one of our greatest food assets even more into the spotlight.

Blood Bros. BBQ, young BBQ gunslingers in Houston

If you follow me on Facebook, Twitter, or Instagram, some of these pics might be repeats for you. Here are a few of these, plus more of my favorite shots from this event.

Patrick Feges firing up his burn barrel to make coals for his whole hog cook

Quy of Blood Bros. BBQ getting brisket ready for the pit

Texas sunset, night cook crews starting to ramp up their efforts for the big day

Night cook, NRG Stadium

Hog box, burn barrel, smoke, and fog moving in

Burn barrel, hog box, smoke, Pappa Charlies and Roegels beyond

Taking a break at the night cook, and a surprise visit from Chef Erin!

Wayne Mueller of Louie Mueller Barbecue getting a hand from friend Billy Durney of Hometown BBQ in Brooklyn, NY

Brothers in BBQ

@BBQBryan, rockin' the Google Glass. Danny of Texas Brew & BBQ beyond.

Daniel Vaughn of Texas Monthly with Wayne Kammerl of The Brisket House

Greg Gatlin of Gatlin's BBQ, always with a smile, lovin' what he does

Thomas Abramowicz of The Beast (Paris, France), with Daniel Vaughn and David Hale Smith

Patrick Feges of Feges BBQ with half of his whole hog from Black Hill Ranch

Lily Jang and Kelley Louis, friends having a good time.

Spring Creek Barbeque

Whole hog from Feges BBQ

Beautiful boneless beef rib burnt ends from Killen's BBQ

Boneless beef rib burnt end, and sausage, from Killen's BBQ

44 Farms beef sparerib from Tin Roof BBQ

Fried corn-on-the-cob from Ray's BBQ Shack

Boudin, Ray's BBQ Shack

44 Farms beef ribs by Blood Bros. BBQ

Killen's BBQ preps boneless beef short ribs for burnt ends

Brisket-stuffed, bacon-wrapped jalapenos from Spring Creek Barbeque

In summary, here is a short list of a few of my more memorable bites from this year's Festival:

• Brisket, overall: Pappa Charlie's Barbeque, Blood Bros. BBQ, Louie Mueller Barbecue
• Brisket, lean: Roegel's Barbecue, hands down.
• Sausage: Killen's BBQ, followed closely by The Brisket House and Southside Market and BBQ
• Lamb: chile rubbed lamb sliders from Pappa Charlie's, and lamb pops from Louie Mueller Barbecue
• Unique Beef bites: 44 Farms beef sparerib from Tin Roof BBQ, beef belly from Killen's BBQ, barbacoa from Gerardo's, brisket tacos from El Burro & the Bull
• Unique Pork: whole hog from Feges BBQ, and the boudin-stuffed pork roll from Corkscrew BBQ
• Pork Spareribs: Gatlin's BBQ, The Brisket House, Brooks' Place
• Turkey: Pappa Charlie's, and Tin Roof BBQ
• Memorable sides: fried mac-n-cheese brisket balls from Oak Leaf Smokehouse, bacon-wrapped brisket stuffed jalapenos from Spring Creek BBQ, fried corn-on-the-cob from Ray's BBQ Shack, roasted cream corn from Blood Bros. BBQ

Yes, our BBQ is spread out all over the place, and sometimes our nightmare traffic makes it hard to get to. Guess what--big cities have traffic, but so do the smaller cities (have you tried driving around Austin lately?). It's 50 miles from Corkscrew to Killen's, two of our more popular local destinations. If you're from out of town, it can be tough if you want to hit more than one of the more popular BBQ spots, unless you happen to be here for a few days. There are great places in between, and despite their recent rise in popularity, they tend to be known to a limited number of folks. Hopefully, the Houston Barbecue Festival brought some of these places to the attention of many more people in our area and beyond. Make it a point to seek these places out; they're open most days, and rarely will you find the long lines you see at the better-known joints. And I'll let you in on a little secret: there are even more great BBQ places in our area than featured here or at the Festival.

If you need help finding them, let me know.

I promise you won't be disappointed.

- Scott

That's a wrap for this year. Can't wait until the 2016 Houston BBQ Festival!

All pictures (c) Scott Sandlin, Texas Pit Quest. All rights reserved.