{"id":272573,"date":"2025-06-04T11:20:58","date_gmt":"2025-06-04T11:20:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/texas-pit-quest-pit-quest-saturday-2\/"},"modified":"2025-06-04T11:20:58","modified_gmt":"2025-06-04T11:20:58","slug":"texas-pit-quest-pit-quest-saturday-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=272573","title":{"rendered":"Texas Pit Quest: Pit Quest Saturday"},"content":{"rendered":"


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\nOur day started with the best of intentions.<\/span>
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\nToday I teamed up with @BBQBryan<\/a> and @HoustonFed<\/a> for a three-stop Pit Quest run on the north side of Houston. We were all looking forward to the opportunity to try some new spots and re-visit some of our favorites. Three guys, talking too long, lingering over good barbecue, and before we knew it, our day had gotten away from us.<\/span>
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\nWe started our day with a trip to Southern Q BBQ & Catering<\/a> at their 11:00 am opening. Knowing that I had just been here and had been crowing about it online all week, my two companions wanted to check it out for themselves.<\/span><\/p>\n\n\n\n\n
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The “Taste of the South” Sampler at Southern Q<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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\nWe were greeted upon entering by Steve Garner, who,\u00a0<\/span>after quick introductions,<\/span>\u00a0shuffled off to the kitchen and brought out a small boat of today’s house-made jalapeno sausage for us sample. Spicy, moist, loaded with beef and pork, and great texture. Memorable bites for all of us. We quickly settled on the “Taste of the South” Sampler so we could get some of everything, plus a couple of links of smoked boudin. Again, the sausage on the Sampler left a lasting impression on all of us today, with big flavors and its coarse, slightly loose beef and pork fill. Brisket was on point, with an East Texas-style spice in the rub and a thin, crispy bark. Everyone was pleased. It’s not Central Texas-style; you won’t find a thick, heavily black-peppered bark, so if this is your yardstick, you might be disappointed. Don’t be–remember that Texas BBQ has many different branches on its family tree, and on the East Texas-style branch, Southern Q is a standout. (See last week’s Texas Pit Quest post<\/a> for more details on Southern Q).<\/i><\/span>
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East Texas-style sides and BBQ at Southern Q<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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BBQ Godfather, Spring, TX<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Second stop on today’s Quest was a visit to BBQ Godfather<\/a>, the food truck operation on Rayford Rd. in Spring, TX. Today’s special was their Pork Belly BLT, so we ordered one, plus a pound of brisket\u00a0<\/span>and three spareribs\u00a0<\/span>to share, and a side of their Bacon Mac ‘n Cheese. Visually, the\u00a0<\/span>Pork Belly BLT was a nice composition.<\/span>
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Pork Belly BLT at BBQ Godfather<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

We had a little trouble with the texture of the pork belly, which we anticipated would have that nice combination of fat and crispiness you find on a perfectly-seared piece. This was a little dry and tough, and both smoke and seasoning was a bit lacking. As an overall sandwich though, it has potential. Ribs were good, and I found the brisket to be decent as well. As thick as the slices were, it could have used some additional time on the pit to break down connective tissue. The flavor penetration, from rub or smoke, wasn’t quite there either. But it was a beautiful cut and I will\u00a0definitely\u00a0be back to give this\u00a0brisket another chance.<\/span>
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That brisket though…<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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Brisket and ribs at BBQ Godfather<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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\nWe held out hope for the Bacon Mac ‘n Cheese side. It was topped with much the same cut of pork belly as was on the BLT, diced large, dry, and lacking much flavor. Maybe it would have been improved with a topping of diced, thick-cut, cured and smoked bacon instead, something more bacon-like. In the end, I decided BBQ Godfather has the all the right pieces in place to be a real contender in the Houston BBQ scene, so at least another visit or two is warranted to increase our sampling distribution.<\/span>
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Brisket, ribs, Bacon Mac ‘n Cheese, Pork Belly BLT at BBQ Godfather<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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\nJust before 2:00 pm we left BBQ Godfather and headed west down Rayford Rd. towards our final destination of the day, Corkscrew BBQ<\/a>. We hoped to make it in time to get the last of pitmaster Will Buckman’s\u00a0renowned\u00a0daily offering. As we passed under I-45 and were in the\u00a0lane waiting to turn left onto Budde Rd., I checked the phone and the daily Corkscrew “Sold Out” message popped up. Foiled!\u00a0@BBQBryan<\/a>\u00a0put it well in a later Twitter post, “Our plan to avoid a line @CorkscrewBBQ<\/a> was technically successful. They sold out before we got there.”<\/i>\u00a0 \ud83d\ude41<\/span>
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Sold out at Corkscrew \ud83d\ude41<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


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\nWe resolved to alter our sequence next time.<\/span>
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<\/span>– Scott<\/span>
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\nSouthern Q BBQ & Catering, 16540 Kuykendahl Rd., Houston, TX 77068, (832) 250-4851.<\/i><\/p>\n

\nHours: Wednesday through Saturday,\u00a0<\/i>11:00 am to 7:00 pm;\u00a0<\/i>Sunday, 11:00 am to 4:00 pm.\u00a0www.southern-q.com<\/a><\/i><\/p>\n

BBQ Godfather, 2074 Rayford Rd., Spring, TX, (713) 828-5690.<\/i>
Hours: Tuesday through Saturday, 11:00 am to 7:00 pm, credit cards accepted.<\/i>
bbq-godfather.com<\/a><\/i><\/p>\n

Corkscrew BBQ, 24930 Budde Rd., Spring, TX 77380, (832) 492-1184.<\/i>
Hours: Tuesday through Saturday, 11:00 am to sold out.<\/i>
www.corkscrewbbq.com<\/a><\/i><\/p>\n<\/div>\n


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