When you go to Pinkerton’s, you are going to Grant’s house. No, really, he lives upstairs. It’s a family affair in more ways than one, because his parents help run things too (though they live elsewhere), and his mom does the baking. The smoking technique is a bit unusual, because Pinkerton starts his meats over strong mesquite and finishes them with mild post oak. The brisket’s smoky crust invites you back with every bite, and the fat is so well rendered it’s like butter. The pork ribs come in two options, glazed and unglazed, the former sweet and tender, like meat candy. The beef rib can hang with any of the big boys around the state, the meat pulling away from the bone with ease and sporting a nice peppery bark. Order some of the jalapeño-cheese rice as a side or try the duck and sausage jambalaya. The best finale? A slice of homemade banana cake.
The juicy stories you crave, delivered to your inbox.
- In ‘House of Ho,’ a Vietnamese Immigrant Story Gets the Reality Show Treatment By Dan Q. Dao
- Houston Shut Down Its Biggest Biking Event for Pandemic Safety. The Indie Bike Scene Is Less Concerned. By Laura Furr Mericas
- On ‘Good News,’ Megan Thee Stallion Owns Her Well-Deserved Fame—and Gets Down to Brass Tacks By Kiana Fitzgerald
- At the Museum of Fine Arts, Houston, an Impressive New Exhibition Space Opens Amid Hard Times By Michael Hardy
- Recipe: Confit Smoked Chicken Thighs By Daniel Vaughn