<div><a href="http://2.bp.blogspot.com/-vL5DT5xJZ64/UHBbCDUv42I/AAAAAAAAJcA/yqvaJ0PdpUw/s1600/Mr.+G%27s+BBQ+01.JPG"><img border="0" height="149" src="http://2.bp.blogspot.com/-vL5DT5xJZ64/UHBbCDUv42I/AAAAAAAAJcA/yqvaJ0PdpUw/s200/Mr.+G%27s+BBQ+01.JPG" width="200"></a></div><br><span><span>CORPUS CHRISTI: Mr. G's BBQ<br>4701 Ih 37  <br>Corpus Christi, TX 78408<br>361-882-1880<br>Open Tues-Sat 11<span>-</span>9</span></span><br><br>Mr. G's is a newer place in town. On a Tuesday morning just after opening they already had a few full tables at a few minutes after eleven, but we were taking ours to go. Dressed in a shirt and tie, Jesse took our order in the front. He was waiter at the legendary Joe Cotten’s down the road in Robstown for forty years before it burnt to the ground in 2011. Jesse had planned to retire after the fire, but sitting at home he figured he would die sooner if he wasn’t working, so he gathered up some of the staff from Joe Cotten’s and they opened this joint. Carlos came along and brought the Joe Cotten's sausage recipe with him.<br><br><div><a href="http://1.bp.blogspot.com/-pc-aVg4CVGY/UHBbZIourII/AAAAAAAAJcI/Mfx_C5Y0B_k/s1600/Mr.+G%27s+BBQ+02.JPG"><img border="0" height="298" src="http://1.bp.blogspot.com/-pc-aVg4CVGY/UHBbZIourII/AAAAAAAAJcI/Mfx_C5Y0B_k/s400/Mr.+G%27s+BBQ+02.JPG" width="400"></a></div><br>No word on where the pitmaster is now, but they’re using the same mesquite wood on an all-wood fired smoker. The brisket had taken up some of that smoke but was a good two hours or more shy of being done. Ribs were decent with a rub too heavy on the powdery ingredients. The meat was tender and well-cooked and the smoke level was pleasing. All of this paled in comparison to the excellent link of sausage. Juice shot out of the link as I took a big bite out of the tip. The casing was taut with a juicy filling that wasn’t too fatty. The meat mix was heavy on the pork (if not all pork) a great seasoning mix, heavy on the cracked black pepper. With sausage this good and the fact that they’re carrying on a bit of the Joe Cotten tradition makes this place worth a visit.<br><br>Rating **

Here’s something that fits right in with the local food craze: “Nose to tail eating.” I just gave it a whirl at Feast, in Houston. Granted, the idea of eating the whole critter, inside and out, may not be everybody’s cup of tea, but what they’re doing at Feast is so tasty, and the setting is so comfy and unpretentious, that you can’t just dismiss it out of hand. And it’s not like they’ve discovered new organ meats to freak you out–these are the usual things like sweetbreads and pork cheeks–stuff you’ve seen before, right? Speaking which, the pork cheeks are cooked up like pulled pork (we like that) and nestled up to dandelion greens (sort of like collards, but nice and mild). Yum. Reminded me of the way folks cook greens in the Deep South, with salt pork. In any case, Feast worth a try for the adventurous eater. I’ll be writing more about it in my column, Pat’s Pick, in the July issue of TM. 219 Westheimer, Houston, 713-529-7788. They’re open for lunch Mon & Wed-Sat, for dinner Mon & Wed-Sun. Closed Tue.