J.C. Reid

Houston

Food Columnist at Chron

Barbecue columnist for the Houston Chronicle. Polymath. Carefully vetted. Barbecue/BBQ/Bar-B-Q. Retweets, follows, likes ≠ endorsement. Views are solely my own.

Articles

Self-taught pitmaster brings Central Texas-style barbecue to Phoenix

1 week ago | houstonchronicle.com | J.C. Reid

Phoenix native Scott Holmes' barbecue journey began with an impromptu visit to The Salt Lick BBQ in Driftwood in 2005. While attending a wedding in nearby Fredericksburg with his girlfriend and future wife, Bekke, they joined her family in a classic Texan rite-of-passage: take out-of-towners to eat barbecue. The Salt Lick is an ideal spot to do this. The rural setting features a rambling wood-and-limestone building with a big patio filled with picnic tables under expansive oak trees.
Jennings & Co. BBQ brings great craft barbecue to Lake Conroe

3 weeks ago | houstonchronicle.com | J.C. Reid

Walden is an upscale, bustling community located on a peninsula jutting into the middle of Lake Conroe. Houstonians make the trip north to play at the well-regarded golf course or visit the Margaritaville Lake Resort. Walden Road is the main thoroughfare leading into and out of this area from Highway 105, accommodating many thousands of cars per day.
Pork steaks are a still-evolving Texas barbecue tradition

1 month ago | houstonchronicle.com | J.C. Reid

Have Texas barbecue pitmasters achieved brisket perfection? This question sparks debates among barbecue enthusiasts as they gather around a gleaming tray of the state's signature cut of beef. Depending on your perspective, it's either a blessing or a curse. The upside is clear: visit most craft barbecue joints in Texas, and you'll be rewarded with consistently world-class brisket. GUIDE: Houston's best barbecue jointsThe bad news is that consistency can be repetitive.
New K. Spoetzl BBQ Co. pairs barbecue and beer in Shiner

1 month ago | houstonchronicle.com | J.C. Reid

One of the most iconic coming-of-age experiences for any Texan is that first sip of beer. For me, that moment unfolded during a backyard grilling session with my dad. Autumn had arrived, and the air carried a crisp chill. In between stabs at a couple of TexJoy-rubbed ribeyes on a coal-fired kettle grill, he took swigs from a bottle of Miller Lite. Within earshot, a battered transistor radio crackled with the sounds of an Oilers game. Earl Campbell had just bulldozed another hapless linebacker.
In search of true tri-tip in California

1 month ago | houstonchronicle.com | J.C. Reid

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It's a tough sell - both literally and figuratively. Compared to brisket, tri-tip is leaner and has what barbecue aficionados politely call "chew," a euphemism for its occasionally tough texture when compared to the buttery richness of a well-rendered brisket.
Why traditional barbecue still matters in Texas

1 month ago | houstonchronicle.com | J.C. Reid

Peters BBQ in Ellinger is the kind of place you drive past on your way to a more famous barbecue joint. I've passed it dozens of times heading into Austin on Highway 71 - my alternative "back way" into the city and a direct shot to heralded joints such as La Barbecue and Franklin Barbecue. More than once, standing in line at Franklin or La Barbecue, I've thought about Peters BBQ.
How Lum's BBQ in Junction inspired one of Houston's top pitmasters

2 months ago | houstonchronicle.com | J.C. Reid

There is a stretch of Interstate 10 northwest of San Antonio where the relative lushness of the Hill Country gives way to the more arid landscape of West Texas. For me, this transition begins at the small crossroads town of Junction. For Houston travelers, Junction is notable because it is about five hours from here going west, and if you start out in the morning, it's a great pit stop for gas and lunch.
Mediterranean cuisine and Texas barbecue merge at these Houston spots

2 months ago | houstonchronicle.com | J.C. Reid

As we begin to emerge from the winter months, thoughts turn to backyard grilling and smoking. There will be plenty of burgers and steaks grilled, and a few racks of ribs smoked. Beyond these standard proteins, I also like to experiment with different cuisines in combination with Texas barbecue. Previous summers have featured Asian cuisines and flavors, as well as Mexican techniques and ingredients. This year I'll explore the combination of Mediterranean cuisine and Texas barbecue.
Uncle Henry's continues a tradition of unique cuisine in Southeast Texas

2 months ago | houstonchronicle.com | J.C. Reid

Like many food writers, I became interested in the subject because of where I grew up. Except I often get puzzled looks when I tell people I was inspired by Beaumont, Texas. For those who were raised in a small town, childhood memories are often confined to the borders of that world. You vaguely understood that there were other places - big places - somewhere else. Indeed, a trip to Houston to go to Astroworld or the Galleria was a big deal back in those days.
This new barbecue joint in Austin is going all-in on upscale Texas BBQ

Jan 25, 2025 | houstonchronicle.com | J.C. Reid

Designing the menu for a new Texas barbecue joint typically starts with the trinity: beef brisket, pork ribs and German/Czech-style sausage. In recent years, menus have grown to represent the many cultural influences of our state's cuisine. Smoked pork belly bao buns and various versions of tacos represent Asian and Mexican contributions to contemporary Texas barbecue. Another evolution is variously referred to as upscale, elevated, or "new school" barbecue.