{"id":229855,"date":"2025-05-08T02:09:02","date_gmt":"2025-05-08T02:09:02","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/2015-houston-barbecue-festival-what-it-means-for-houston-bbq\/"},"modified":"2025-05-08T02:09:02","modified_gmt":"2025-05-08T02:09:02","slug":"2015-houston-barbecue-festival-what-it-means-for-houston-bbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=229855","title":{"rendered":"2015 Houston Barbecue Festival – What It Means for Houston BBQ"},"content":{"rendered":"


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\nI’ve had to take a few days to recover and let my thoughts settle after the 3rd Annual Houston <\/span>Barbecue <\/span>Festival. Though I was on site for almost 30 straight hours, it still seems like it all went by so quickly. So I spent the past few days reflecting on the event and the people, and what it means for Houston and BBQ in our area in general.<\/span>
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\nA written report, even with photos, will never be able to capture the true essence and spirit of this significant gathering, what it means for Houston and its diverse BBQ community, and all the great people I met and was able to share the experience with over a two-day period. The volunteers I worked beside who gave their time and their sweat and their muscle to make sure this was a successful experience for all those attending were amazing. Our reward? Seeing all the guests “ooh” and “aah” over the offerings of the talented BBQ pitmasters and their crews, hearing people laugh and share stories about that one “amazing bite”, and maybe getting a chance to sample a few bites here and there ourselves. <\/span><\/p>\n\n\n\n\n
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J.C. and Kat going over last-minute details with some of the volunteers<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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J.R. and Richard, off on another mission for the set up<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPeople often refer to the blogger community with disdain–we’re “just a bunch of BBQ groupies” or “hangers-on”, or “all hat, no cattle”, as they used to say. <\/span>One thing for sure–I would not do this, or get involved in something like the Houston Barbecue Festival, if I wasn’t truly proud of our Houston-area BBQ, or I didn’t believe in what great BBQ represents to Texas, both culturally and socially. I wouldn’t do it if I didn’t believe in my ever-increasing BBQ family and want them to succeed. My hope is that my involvement and what I write and what I share on social media helps bring positive attention and respect to Houston BBQ and its people. Houston deserves it, the pitmasters and families that have toiled in this business for many years deserve it, and the young, upcoming, creative pitmasters deserve it too. You are all doing great things<\/u>, and need to be recognized, locally and nationally. And the Houston Barbecue Festival is just the kind of venue to help move one of our greatest food assets even more into the spotlight.<\/span><\/p>\n\n\n\n\n
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Blood Bros. BBQ<\/a>, young BBQ gunslingers in Houston<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


<\/span>If you follow me on Facebook<\/a>, Twitter<\/a>, or Instagram<\/a>, some of these pics might be repeats for you. Here are a few of these, plus more of my favorite shots from this event.<\/span><\/p>\n\n\n\n\n
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Patrick Feges firing up his burn barrel to make coals for his whole hog cook<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Quy of Blood Bros. BBQ getting brisket ready for the pit<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Texas sunset, night cook crews starting to ramp up their efforts for the big day<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Night cook, NRG Stadium<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Hog box, burn barrel, smoke, and fog moving in<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Burn barrel, hog box, smoke, Pappa Charlies and Roegels beyond<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Taking a break at the night cook, and a surprise visit from Chef Erin!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Wayne Mueller of Louie Mueller Barbecue getting a hand from friend Billy Durney of Hometown BBQ in Brooklyn, NY<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Brothers in BBQ<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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@BBQBryan<\/a>, rockin’ the Google Glass. Danny of Texas Brew & BBQ<\/a> beyond.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Daniel Vaughn of Texas Monthly with Wayne Kammerl of The Brisket House<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Greg Gatlin of Gatlin’s BBQ, always with a smile, lovin’ what he does<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Thomas Abramowicz of The Beast (Paris, France), with Daniel Vaughn and David Hale Smith<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Patrick Feges of Feges BBQ with half of his whole hog from Black Hill Ranch<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Lily Jang and Kelley Louis, friends having a good time.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Spring Creek Barbeque<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Whole hog from Feges BBQ<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Beautiful boneless beef rib burnt ends from Killen’s BBQ<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Boneless beef rib burnt end, and sausage, from Killen’s BBQ<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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44 Farms beef sparerib<\/u> from Tin Roof BBQ<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Fried corn-on-the-cob from Ray’s BBQ Shack<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Boudin, Ray’s BBQ Shack<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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44 Farms beef ribs by Blood Bros. BBQ<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Killen’s BBQ preps boneless beef short ribs for burnt ends<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Brisket-stuffed, bacon-wrapped jalapenos from Spring Creek Barbeque<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nIn summary, here is a short list of a few of my more memorable bites from this year’s Festival:<\/span><\/p>\n