Harwood Grill

Aug 24, 2015 By Texas Monthly

It’s all about that beef: purebred, American-raised Akaushi. Sure, the menu lists a good-looking pork chop, grilled chicken, stuffed shrimp—but the star is red meat. We were in heaven from the first bite of ribeye, its crust perfect and its flavor intense. A close runner-up was the six-ounce tenderloin, similarly…

Southern Q BBQ

Aug 19, 2015 By Daniel Vaughn

An edited version of the menu is painted on the building, and the quotations around “homemade” sausage are accurate. The Garners have worked with a local meat market to make sausage to their specifications, and the result is worth the effort. It’s got a punch of seasonings that go beyond…

Jackson Street BBQ

Jul 1, 2015 By Daniel Vaughn

It’s big, it’s bright red, and Jackson Street BBQ is a great new option for Texas barbecue in downtown Houston. Opened earlier this year, it’s a joint venture between Houston chef Bryan Caswell and local pitmaster Greg Gatlin. The two joined forces on a menu with plenty of variety, and…

Ray’s BBQ Shack

Aug 21, 2014 By Daniel Vaughn

In a strip center just south of the University of Houston campus you’ll find some of the best fried catfish you’ll ever eat, and some great barbecue to go along with it. 

Gatlin’s BBQ

May 3, 2013 By Daniel Vaughn

Carry your order to a picnic table outside or settle down in the small room adorned with snapshots and a painting of a white-robed Jesus holding a miniature model of Gatlin’s in his hands.

Barbecue Inn

May 3, 2013 By Daniel Vaughn

Barbecue Inn is a beloved restaurant in Houston, but not because of its barbecue. Ask a local where to find the best fried chicken, chicken fried steak, or fried shrimp—oh, the fried shrimp—and the seemingly unlikely name is likely to come up. I first ate there years ago with J.C.

Luling City Market

May 3, 2013 By Daniel Vaughn

2010: Luling City Market has been described as an identity bandit. They stole an employee and a sauce recipe from the original City Market, in Luling, but the meat isn’t quite up to that level. Orders arrive on butcher paper accompanied by that signature clay-colored sauce, and there’s no denying…

Virgie’s Bar-B-Que

May 3, 2013 By Daniel Vaughn

Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork…