{"id":52179,"date":"2025-01-28T01:43:33","date_gmt":"2025-01-28T01:43:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/beavers-westheimer-hosts-national-bbq-day-picnic-on-the-patio\/"},"modified":"2025-01-28T01:43:33","modified_gmt":"2025-01-28T01:43:33","slug":"beavers-westheimer-hosts-national-bbq-day-picnic-on-the-patio","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=52179","title":{"rendered":"Beaver\u2019s Westheimer hosts National BBQ Day Picnic on the Patio"},"content":{"rendered":"


\n<\/p>\n

\n<\/p>\n
\nAround a dozen Houston food media types were invited to a
\ngathering at Beaver\u2019s Westheimer<\/b><\/a> on Tuesday, May 16, for a National Barbecue Day<\/b> Picnic to sample
\na spread of chef Arash Kharat\u2019s barbecue menu items. Featuring beef products
\nfrom well-known Texas beef producer, 44Farms<\/a>, Kharat and Beaver\u2019s treated the guests to several beefy options, plus
\nribs and smoked chicken, with Beaver\u2019s three-cheese Classic Mac and Mexican
\nStreet Corn sides.<\/span><\/div>\n
\n<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Chicken-fried brisket burnt ends<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nAppetizers included Beaver\u2019s highly-regarded Buffalo
\nCauliflower and Fried Brussels Sprouts, but the meat treat for the day was a
\nsampling of chicken-fried brisket burnt ends accompanied by a mustard barbecue
\nsauce. After their time in the pit, the savory, smoky nuggets are given a quick
\nbatter dip and then flash fried. Kharat plans to run these as a weekend special
\nappetizer item from time-to-time.<\/span><\/div>\n

\nKharat has honed his barbecue skills over the past several
\nyears through his time as executive chef at Saudi Aramco\u2019s Houston office, his
\nassociation with Aces of Taste, Blood Bros. Barbecue, and cooking at 44 Farms
\nevents. A tidbit that\u2019s not widely known, he was one of the chefs assisting
\nwith the food preparation for Anthony Bourdain\u2019s Houston episode of Parts Unknown<\/a>, in the segment for the philanthropic urban
\nfarming group, Plant It Forward<\/a>.<\/span><\/div>\n
\n<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Fried Brussels Sprouts, tossed in citrus ponzu and drizzled with wasabi aioli, topped with micro-pea shoots and micro greens<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBarbecue on the menu for the event included brisket, beef
\nchuck short ribs, and what turned out to be the tastiest smoked meat item of
\nthe night, a slow-smoked 44 Farms inside round sirloin roast, perfectly
\nseasoned, tender and bursting with flavor. Pork spareribs and baby back ribs
\nwere spiced with a bit of heat in the rub, as were the smoked chicken halves.
\nIt\u2019s hard to find a memorable smoked chicken these days, but Kharat serves one
\nof the best around, and is a solid choice from their regular menu items.<\/span><\/div>\n

\n<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Smoked 44 Farms inside round sirloin roast, and brisket<\/span><\/i><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBeaver\u2019s regular menu includes a selection of barbecue
\nofferings, and Kharat really shines here. The wood smoke comes through in the
\nbark, but isn\u2019t overpowering. The rubs are more complex than simple Central
\nTexas-style salt and pepper, and are customized to specifically complement the
\nvarious meats. Kharat\u2019s skills with the smoker make Beaver\u2019s a worthy barbecue
\ndestination in the outer Westheimer area.<\/span><\/div>\n

\n<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mexican corn, elote-style with crema, Parmesean, and chili powder<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nThe favorite side dish of the night had to be the <\/span>Elote<\/i>-style Mexican Corn, served in a
\npersonal-size cast iron skillet. Roasted whole kernel corn is drizzled with
\nfresh cr\u00e8ma and topped with a generous grind of Parmesan cheese plus a dusting
\nof chili powder. This is another regular menu item from Beaver\u2019s that pairs
\nperfectly with their barbecue offerings.<\/span><\/div>\n

\n<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Personal-sized strawberry shortcake<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nWhat would a picnic be without dessert, and Beaver\u2019s came
\nthrough for the group with two delicious selections\u2014a blueberry and blackberry
\ncobbler studded with mini drop biscuits for the crust, and a strawberry shortcake
\nserved in Mason jars. Fresh whipped cream and strawberries were layered with
\nhousemade biscuits, and it capped the evening picnic admirably.<\/span><\/div>\n

\nWith chef Arash Kharat at the helm, Beaver\u2019s Westheimer is a
\nrespectable dining destination with a diverse menu and is well-suited for both
\nfamily dining and fun group gatherings. <\/span><\/div>\n

\nAll photos \u00a9 Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.<\/i><\/p>\n

\nBeaver\u2019sWestheimer<\/i><\/b><\/a>, 6025 Westheimer Rd,
\n(713) 714-4111
Open Monday through Thursday 11 a.m. to 10 p.m., Friday 11 a.m. to 11 p.m.,
\nSaturday 10 a.m. to 11 p.m., and Sunday 10 a.m. to 9 p.m.<\/i><\/div>\n<\/div>\n