Houston Chronicle barbecue columnist J.C. Reid says there’s much to love about the new frontier of smoked meat that he’s calling a “capital of creative 'cue.”
He’s referring to the Katy area (including Richmond) that has quickly grown into a new hotbed of inventive Texas craft barbecue. We’re talking about dishes such as smoked brisket and smoked turkey enchiladas as well as smoked bone marrow at Brett’s BBQ Shop; smoked brisket lasagna from Daddy Duncan’s BBQ; and smoked octopus and smoked duck from Harlem Road Texas BBQ in Richmond.
There was a time when there was no truly great barbecue in “way out west.” But that has changed in just the past two years. Today, the barbecue scene west of Houston is where it’s happening.
How? Why? In this week's episode of BBQ State of Mind, Ara Malekian of Harlem Road, Randy Duncan of Daddy Duncan’s and Brett Jackson of Brett’s BBQ explain to Reid, Chronicle restaurant critic Alison Cook and Chronicle food editor Greg Morago over an abundant table at Harlem Road.
Give our chat a listen by using the player on this page, or even better search for "BBQ State of Mind" on Apple Podcasts and click subscribe. You can find us on iTunes and Stitcher, too.
Photos by Greg Morago