BBQ Interview Series - Kevin’s BBQ Joints
A BBQ Interview Series by Kevin’s BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.
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Episodes
Thursday Nov 14, 2019
Thursday Nov 14, 2019
In this episode I get a chance to chat with Robin Wong, Terry Wong, and Quy Hoang who have Blood Bros. BBQ in Bellaire, Texas. This one is so great. We get into them growing up together(from high school forward). The city where they grew up was a melting pot of cultures, different types of people. Big into skating, anime, and music. None of them had a culinary background at all. Robin and Terry started Glitter, a night club with karaoke and Quy started cooking for specific nights. Started with a weber grilling fajitas and drum sticks, simple stuff. Even a customer appreciation steak night. That grew in popularity. It's really interesting to see the progression. See how they tweaked the rubs, flavors, etc. We discuss how they came up with Blood Brothers name, their marketing which comes from their nightclub background. We discuss how they found their brick and mortar and how long it took to get open. Their menu is very unique. Scratch made sausage, brisket fried rice, smoke turkey bahn mi, Thai peanut butter sticky ribs, Thai Green Curry Boudin are examples.Their motto is: Bringing the backyard vibe to the massesThey are located in Bellaire Texas, which is about 45 minutes southwest of Downtown Houston. They are closed Monday and Tuesday, but open the rest of the week from 11AM to sold out.See all things Blood Bros. BBQ here: http://bloodbrosbbq.comCheck them on Instagram here: https://www.instagram.com/bloodbrosbbqFind Blood Bros. BBQ on Facebook here: https://www.facebook.com/BloodBrosBBQFollow Blood Bros. on Twitter here: https://twitter.com/BloodBrosBBQ
Friday Nov 08, 2019
Friday Nov 08, 2019
In this episode I get that chance to chat with Ben Johnson and Craig Hoelzer from Wood's Chapel BBQ in Atlanta, Georgia. BONUS: Head over to the YouTube version(https://www.youtube.com/user/kevinsbbqjoints) to see a complete tour of the restaurant, pit room, and food at the END of the interview. In this chat we discuss how they got the name, all about the history of the area, the backgrounds of Ben Johnson(and his wife), pitmaster Craig Hoezler, and how they crafted the menu and overall vibe and philosophy of the restaurant.Located in an area called Summer Hill, south of downtown Atlanta. Craig goes over the menu. They are offering brisket, whole hog, scratch-made sausage, as well as salmon and incredible selection of sides(and pies for dessert). You are definitely going to put it high on your list of BBQ spots to visit.See all things Wood's Chapel BBQ here: http://www.woodschapelbbq.comFollow Wood's Chapel BBQ on Instagram here: https://www.instagram.com/woodschapelbbqCheck out Wood's Chapel on Twitter here:See Wood's Chapel BBQ on Facebook: https://www.facebook.com/woodschapelbbqFollow Craig Hoelzer on Instagram here: https://www.instagram.com/craig_hoelzerSee Primitive Pits here: https://www.primitivepits.com
Tuesday Nov 05, 2019
Tuesday Nov 05, 2019
In this episode I chat with José R. Ralat, the Taco Editor from Texas Monthly Magazine. This one is really special because I am insane about tacos and Jose is an expert. Hands down, one of the most knowledgeable people on the planet when it comes to tacos and more specifically tacos in Texas. I don't want to spoil anything, but know that we get into all things tacos, what he'll be doing for Texas Monthly, in terms of articles, stories, interviews, etc., his book coming out April 15th, 2020, and a new Texas taco list coming out in 2020. You will leave this interview with a ton of knowledge and a greater appreciation for tacos and taco culture. Lastly we talk about its ties to the barbecue world.Here is a link to all of Jose Ralat's articles for Texas Monthly: https://www.texasmonthly.com/author/jose-r-ralatPre-order 'American Tacos: A History and Guide here: https://amzn.to/36ArgfVFollow Jose Ralat on Instagram here: https://www.instagram.com/tacotrailSee Jose on Facebook here: https://www.facebook.com/TacoTrailCheck out Jose on Twitter here: https://twitter.com/TacoTrail120 Tacos You Must Eat Before You Die: https://www.texasmonthly.com/120-texas-tacos-to-eat-before-you-die
Thursday Oct 31, 2019
Thursday Oct 31, 2019
In this episode I chat with Karl Fallenius from Owlbear Barbecue in Denver, Colorado. Karl shares his incredibly interesting, and challenging, journey to opening his spot in the RiNo district of Denver. He share his time spent in Austin, where he cooked at Franklin Barbecue for over year, and what he was planning on bringing back to Denver. There were a million and one hurdles along the way that he had to get through to where they are today. Which is cooking fantastic central Texas style BBQ with Karl's own twist. Bonus for this interview, his daughter joins him for spells to let him know that he wants his attention just as much as we do.See all things Owlbear Barbecue here: http://www.owlbearbbq.comHours:Thursday - Sunday | 11AM - Sold OutCheck Owlbear on Instagram here: https://www.instagram.com/owlbearbarbecueSee Owlbear on Facebook here: https://www.facebook.com/OwlbearBarbecue
Sunday Oct 27, 2019
Sunday Oct 27, 2019
In this episode I chat with Bill Dumas and Kelly Evers from Creekside Cookers BBQ & Steakhouse in Wimberley, Texas. The interview begins with some background information(extremely interesting) on Bill going from growing up in the barbecue world to eventually being a big part of it with employment at Smokey Denmark's to Stiles Switch and The Switch before joining forces with Kelly. In the middle of this interview we learn all about Creekside Cookers BBQ & Smokehouse, from the ideal location to the fact they will be serving traditional BBQ for lunch and morph into a prime steakhouse(that also serves barbecue) in the evening. You will want to visit. We end with Bill going over the extension lunch and dinner menu and talking more about his recent travels to Australia to cook central Texas style BBQ. It's a really great interview that I know you will enjoy.See all things Creekside Cookers BBQ & Steakhouse here: https://creeksidecookers.comCreekside Cookers on Instagram: https://www.instagram.com/creeksidecookersbbqFollow Bill Dumas on Instagram: https://www.instagram.com/saustin151Creekside Cookers on Facebook: https://www.facebook.com/creeksidecookersbbq/Texas Hatters: https://www.texashatters.comMAKA Leathergoods: https://maka.com.au
Wednesday Oct 23, 2019
Wednesday Oct 23, 2019
In this episode of '10 Minutes With' I chat with Mike Black about their new location opening in Dallas(the Deep Ellum area) in November of 2019(they are shooting for before Thanksgiving). We go into all the details about that new spot(which is over twice the size of the Austin location) as well as chatting about how he and his brother Mark handle the volume they are currently doing at the Austin location. It's a VERY interesting interview.See all things Terry Black's Barbecue here: https://www.terryblacksbbq.comFollow Terry Black's Dallas on Instagram here: https://www.instagram.com/terryblacksbbqdallasFollow Terry Black's Austin on Instagram here: https://www.instagram.com/terryblacksbarbecueTerry Black's Barbecue on Facebook: https://www.facebook.com/terryblacksbbqFollow Terry Black's Barbecue on Twitter here: https://twitter.com/terryblacksbbq
Tuesday Oct 22, 2019
Tuesday Oct 22, 2019
In this 'bonus' episode I chat again with Sheldon Mason from Mason Barbecue. It's a bonus because it's a BRAND NEW to go along with the the video version of a podcast recorded of him about a year ago.
If you want to hear the original interview...which you should. Follow this link:
https://kevinsbbqjoints.podbean.com/e/bbq-ep-106-shedon-mason-mason-barbecue-montana/
So you get an update on what Sheldon has been doing since we last spoke and about the residency he is taking up at 2M Smokehouse in San Antonio, Texas. The interview touches on barbecue, music, cast iron & coffee as well as his friendships with Esaul Ramos & Evan LeRoy, cooking at the SOHO Chicago, the Resort at Paws Up, Hedley and Bennett, and Howlin' Rays(among other things). You are going to really dig it.See all things Mason Barbecue here: https://www.instagram.com/mason_barbecueCheck out 2M Smokehouse here: https://www.instagram.com/2msmokehouseSee Hedley & Bennett here: https://www.instagram.com/hedleyandbennettFollow Howlin' Rays here: https://www.instagram.com/howlinrays
Wednesday Oct 16, 2019
Wednesday Oct 16, 2019
In this episode I chat with Daniel Weinstock from Maple Block Meat Co. in Culver City, California about his journey from Los Angeles to college in Maine to his dream of being a food writer in San Francisco, to living in Italy, to working with Wolfgang Puck at Spago, to working at both Patina Group and Panda Group to eventually opening his own barbecue spot(because BBQ always held a special place in his heart) in Culver City. It's an extremely interesting story that is peppered with details on his extension(yet simple) menu. I know you're going to love the interview and be interested in stopping by the next time you're in Los Angeles.See all things Maple Block here: https://mapleblockmeat.comCheck Maple Block on IG here: https://www.instagram.com/mapleblockmeatcoFind Maple Block on Facebook here: https://www.facebook.com/MapleBlockMeatCoHours:Monday - Thursday: 11:30AM–2:30PM & 5–9:30PMFriday: 11:30AM–3PM & 5–10:30PMSaturday: 10AM–10:30PMSunday: 10AM–9:30PMMonday 11:30AM–2:30PM, 5–9:30PMTuesday 11:30AM–2:30PM, 5–9:30PM
