{"id":196922,"date":"2025-04-21T16:20:15","date_gmt":"2025-04-21T16:20:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/texas-pit-quest-collaboration-of-smoke-ii-fire-in-the-hole\/"},"modified":"2025-04-21T16:20:15","modified_gmt":"2025-04-21T16:20:15","slug":"texas-pit-quest-collaboration-of-smoke-ii-fire-in-the-hole","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=196922","title":{"rendered":"Texas Pit Quest: Collaboration of Smoke II: “Fire in the Hole”"},"content":{"rendered":"


\n<\/p>\n

\n

\nIt was billed as the
\n\u201cCollaboration of Smoke.\u201d In 2014, Patrick Feges, young up-and-coming Houston
\nchef, and Wes Jurena, proprietor and smoked meat master of Pappa Charlie\u2019s
\nBarbeque, joined forces to showcase their respective talents in the first Collaboration
\nof Smoke. Due to the popularity of the first time these friends came together for
\na special event, and with a bit of prompting from their fan base, a second
\nCollaboration was convened on Saturday, July 18.<\/span><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
L to R, Patrick Feges, Wes Jurena, James Lestrer, and Jim Buchanan<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nFeges, the named sous chef for
\nthe imminent Southern
\nGoods<\/a> opening, brought to the occasion his experience on the line at Brennan\u2019s,
\nUnderbelly and his recent year-long stint at Killen\u2019s Barbecue in Pearland.
\nJurena, fast becoming known for the best Houston barbecue inside the Loop, and who
\nhas his
\nown big plans<\/a> in the works, hosted their second event together at his
\ncurrent regular location, Jackson\u2019s Watering Hole in the Montrose area.<\/span><\/div>\n

\n
Collaboration
\nof Smoke provides a perfect opportunity for these two US Army Veterans to
\nshowcase their respective abilities. Both are veritable experts at the helm of a wood-fired
\nsmoker, and getting better all the time. Feges has shown his talents at
\nnumerous highly-regarded \u201cFeges BBQ\u201d popups over the past two years (at
\nLadybirds and D&T Drive In, for example), and is already regarded for his proficiency
\nin fusing smoked goods with tricked-up Southern staples. Jurena, who honed his
\nskills on the competition BBQ circuit, consistently delivers exceptional
\nbrisket, pork spareribs and peppery smoked turkey at Pappa Charlie\u2019s, and is
\nskilled at bringing out well-executed familiar comfort foods to pair with his
\nbarbecue offerings. His velvety macaroni-and-cheese alone is worth the trip to
\nhis trailer (try it topped with chopped brisket and offered as a main course).<\/span><\/p>\n

\n
Feges and
\nJurena each showcased an offering of brisket and pork ribs, so guests were provided
\nwith a unique opportunity to compare the styles of the two side by side. Black
\npepper-laden, Central Texas-style briskets were provided by both, and Feges was
\ncurious to hear feedback on his attempt at a version of the \u201chot-and-fast\u201d
\nbrisket style Jurena is known for. Each of their briskets were well-rendered
\nand flavorful, but Jurena, the master of the \u201chot-and-fast\u201d method in Houston,
\nwith hundreds of briskets using this method under his belt, still has the edge
\nhere. Each delivered tender and flavorful ribs, but they varied slightly in
\nexecution. Feges provided a sweeter glaze, while Jurena\u2019s were smokier and more
\nsavory; a bit of a departure from his \u201cevery-day\u201d ribs that might be familiar
\nto his regular customers.<\/span><\/p>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Jurena’s brisket and rib<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Feges’ baby back rib and brisket<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nFeges\u2019 smoked
\nboudin (his own recipe) and bacon-cheese grits topped with crumbled chicharones
\nwas popular with the attendees. He also served up slices of smoked pork belly, along
\nwith a tangy and cool red quinoa salad which incorporated cilantro, red onions,
\nhalved grape tomatoes and a light vinaigrette.<\/span><\/div>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Feges’ smoked boudin with bacon-cheese grits and crumbled chicharones<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Smoked pork belly and quinoa salad<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nJurena brought
\nout smoked prime rib, coupled it with a mashed potato, cheese and horseradish
\nblend he calls \u201csmashed taters,\u201d which had enough horseradish heat to enliven
\nthe gentler-flavored prime rib. He also introduced Pork \u2018n Greens, consisting
\nof individual serving sizes of smoked collard greens (developed and refined by
\nhis son, Jared), with a cap of pulled pork.<\/span><\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Smoked prime rib and smoked collard greens<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Fans of Pappa Charlie’s will recognize this brisket<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nDespite the sweltering summer evening and outdoor deck venue, a line formed early and was steady
\nthroughout the event. The rising popularity of these two with the recent surge
\nin press for each of them was undoubtedly a factor in bringing out the masses.
\nThe result?–sold out in 1 hour and 20 minutes.<\/span><\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Great turnout for “Collaboration of Smoke II”<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nHopefully twice makes for a
\ntradition, and we\u2019ll see this fusion of Southern comfort food and barbecue by these
\ntwo become an annual occurrence. In the meantime, you\u2019ll soon be able to sample
\nFeges\u2019 creations on a regular basis at Southern Goods in The Heights, scheduled
\nto open in August. Jurena is still open for lunch on Friday, Saturday and
\nSunday at Jackson\u2019s Watering Hole, and thankfully will be open more than just 3
\ndays a week for lunch AND dinner service at his new EaDo location at 2012 Rusk
\nSt., currently planned for some time in September.<\/span><\/div>\n

\nFeges BBQ:<\/b><\/i><\/p>\n

\nPappa Charlie’s Barbecue:<\/b><\/i><\/p>\n

\n\"Click<\/a><\/div>\n

<\/p>\n<\/div>\n