TFP BBQ Ep. 48 - Patrick Feges of Feges BBQ part 2

April 23, 2018
Join us for part two of our interview with Patrick Feges of Feges BBQ. 
 
After receiving his medical discharge from the Army and completing culinary school, Patrick Feges embarked on his cooking career. Following a brief stint manning a Mongolian grill, Patrick got an opportunity at one of Houston's longest established great restaurants, Brennan's. Working in a high volume fine dining restaurant was a vital step in Patrick's career, and when Underbelly opened Patrick saw another chance to become an even more versatile chef.
 
While at Underbelly, Patrick continued to hone his barbecue craft and began doing pop-ups at bars under the Feges BBQ name. The creative freedom given to the staff at Underbelly allowed Patrick to begin using non-traditional ingredients to start developing his own brand of barbecue. After a successful stint at Underbelly, Patrick was offered a position at acclaimed chef Ronnie Killen's new barbecue venture, Killen's BBQ.
 
Killen's BBQ was a high volume, high quality barbecue restaurant from the beginning and helped Patrick learn how to pace a line and process orders rapidly while cooking in large quantities daily. With one year running the block and managing the kitchen at Killen's BBQ under his belt, it was time for Patrick to take the next step in his career. An opportunity as a sous chef came about when fellow Underbelly alum Lyle Bento opened Southern Goods in The Heights. Patrick was given the chance to continue working towards opening his own barbecue restaurant while adding smoked elements to the Southern Goods menu.
 
 
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TFP BBQ Ep. 47 - Feges BBQ Pt 1

April 16, 2018

We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show.

 
After joining the Army after high school, Patrick was deployed to South Korea and later to Iraq right in the thick of the war in 2004. It was in Iraq that Patrick was struck by a mortar and gravely injured. Through a series of incredible circumstances Patrick survived his injuries. With his combat days over, Patrick continued to serve while awaiting medical discharge. During this time he was given a Brinkman pit from a fellow serviceman, which started him on his path to barbecue which included some incredible detours at some of the best restaurants in Houston such as Brennan's, Underbelly, Killen's Barbecue, and Southern Goods.
 
Tune in to this episode to hear Patrick's incredible story of survival and be sure to subscribe to the show as we will post additional episodes with Patrick that delve into his extensive career in the culinary world and the opening of Erin and Patrick Feges' first barbecue restaurant, Feges BBQ. Erin's incredible resume as a chef working for some of the top chefs in the country as well as running the kitchens for Plonk Bistro, Marriott's Main Kitchen and developing menus for the Clumsy Butcher Group paired with Patrick's smoked meat prowess and culinary background make Feges BBQ one of the most unique and creative barbecue menus around.
 
Feges BBQ
Twitter: fegesbbq
 

Location:

3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046

Monday-Friday, 11am-3pm

If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

 

 

 

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TFP BBQ Ep. 46 - What’s Going On - Loro, Feges, Banger’s and more

April 9, 2018

Tales From the Pits has been traveling and eating barbecue.

We've been out on the BBQ trail quite a bit over the last couple of months, and
the foreseeable future looks just as busy. In this episode we reflect on new restaurant
openings including our extended thoughts on Loro, the new Asian smokehouse restaurant
from acclaimed chef Tyson Cole and Aaron Franklin of the world famous Franklin Barbecue.

We've also been to the newly opened Feges BBQ in Houston and provide some early
feedback on their newly launched venture.
Also included in the episode are some words on recent trips to Bodacious Bar-B-Q, LeRoy
and Lewis BBQ, Banger's in Austin on their recent whole hog cooking, and much more.

The near future looks bright on the BBQ front as we'll be going to both the Houston BBQ
Festival and the Red Dirt BBQ and Music Festival. We're getting deeper into research
and recording for our History of Texas BBQ Series and will be continuing on the road with
that in the coming months.

We also get into the early entries we've received in our Yeti cooler full of goodies giveway and some fan
shoutouts from some of the many great listeners that have contacted us.

Catch us out on the road and say hi and be sure to subscribe, rate, and review us on
your preferred listening app. Tell a friend and help us grow!

Twitter: @bbpodcast

Instagram: TalesFromthePits

 

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TFP BBQ Ep. 45 - Red Dirt BBQ Fest - Chase Colston

April 2, 2018

For years Chase Colston dreamt about bringing a festival to downtown Tyler, Texas. His persistence paid off when after years of trying, Chase was able to convince his employers at Townsquare Media to help him launch the Red Dirt BBQ and Music Festival. Held every spring since 2014, the festival has grown every year into one of the best in Texas. 

 
The 2018 barbecue line up is incredible with joints like Black’s Barbecue, Bodacious Bar-B-Q, Evie Mae’s Pits Barbeque, LeRoy and Lewis BBQ, Louie Mueller Barbecue, Roegels Barbecue Co., Truth Barbeque and many more leading the way.
 
The music line up is equally strong with Read Southall Band, Josh Weathers, Koe Wetzel, Pat Green, and headliner Aaron Watson taking the main stage. 
 
Affordable beer prices, a relaxed atmosphere, great music, and some of the best barbecue from all over the state converging in one place make this a unique festival and highly sought after ticket. VIP tickets sold out in minutes and within 48 hours the entire festival sold out this year! But wait...we’ve got tickets to giveaway!
Not only was Chase kind enough to give us a pair of tickets to give away, but one lucky person is going to win a pair of VIP tickets to this year’s festival!
 
This our “spread the word” contest. We want as many people as possible hearing the stories of these great BBQ people that come on our show. If you want to try to win the Red Dirt VIP tickets, here’s how:
 
1. Post your favorite bbq picture on your Instagram page, tagging us (@talesfromthepits) and red dirt (@reddirtbbqfest). 
 
2. In the photo caption tell your followers to subscribe to our show on their favorite listening app and follow both us and Red Dirt on Instagram. 
 
3. Tell your followers to comment on your post letting you know they’ve followed us.
 
4. The comment portion of the contest will end at 11:59 pm central time on Saturday, April 7th. The five posts with the most comments will be entered into the drawing for the VIP tickets.
 
 
A huge thanks to Chase Colston for this great gift for our listeners. Lead by a stout roster of great BBQ joints serving up samples by day followed by a concert featuring top Red Dirt Music acts by night, Red Dirt BBQ and Music Festival is a must attend event for BBQ and music lovers alike. 
 
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TFP BBQ Ep. 44 - Pioneer BBQ - Shawn and Amy Collins

March 26, 2018

Shawn and Amy Collins, from St. Louis and Houston respectively, met while working at a busy restaurant in Manhattan. While planning to marry Shawn was looking for barbecue wood on Craigslist when he saw a restaurant for sale. Before they knew it they were picking up and leaving the big city for the tiny town of Nixon, Texas where they would be the new owners of Pioneer BBQ.

 
Shawn and Amy would slowly tweak the menu, refining it to fit the food they wanted to make the way they wanted to make it. With unique items like spicy firecracker corn, spicy scorpion sauce, and some of the finest banana pudding in Texas, the Collins' have made a mark on their small town.
 
Our interview with Shawn and Amy touches on their beginnings, the challenges of adapting to the palates of the oil workers and small town folk that are their regular clientele as well as their burgeoning "Honey and Swine" Etsy store that sells both Pioneer BBQ's rubs as well as handmade and vintage home decor. The store also features Amy's handmade clothing projects as she is a skilled tailor who went to design school.
 
In this episode we also unveil the rules of our Yeti giveaway contest.
 
Here are the contest rules and details:
 
1. Our Tales from the Pits sticker is placed at all of the following BBQ joints.
 
2M Smokehouse
Bodacious BBQ on Mobberly Ave.
Brotherton's Black Iron Barbecue
Evie Mae's Barbeque
John Mueller Blackbox Barbecue
Opie's BBQ
Pioneer BBQ
Roegels Barbecue Co.
Snow's BBQ
Truth Barbeque
 
2.  Take a selfie in front of our sticker at any/all of these 10 BBQ Joints to be entered into our Yeti contest. Each selfie is worth ONE entry into the contest. Each picture must be posted on Instagram and @talesfromthepits must be tagged in each photo.
 
3. Take a selfie in front of our sticker at any/all of these 10 BBQ Joints while holding some BBQ from any/all of the joints. Every entry with you holding food is worth TWO entries into the contest. Each picture must be posted on Instagram and @talesfromthepits must be tagged in each photo.
 
4. A maximum of ONE entry per person per BBQ joint is permitted; a maximum of 20 entries per person is permitted.
 
5. The giveaway winner will be selected at random from all eligible entries.
 
6. Family of Tales from the Pits hosts are prohibited from winning this prize.
 
7. Contest ends at 11:59 PM July 4th, 2018 
 
 
The items won in the giveaway include a Yeti Tundra 45 Cooler filled with various merchandise including but not limited to shirts, hats, koozies, and stickers. Items in the cooler are subject to change. The entire giveaway prizes must be redeemed in person by the winner at a time and place mutually convenient for both the podcast hosts and the prize winner.
 
 
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TFP BBQ Ep. 43 - Moberg Smokers - Sunny Moberg

March 19, 2018

Over the last year the name Moberg has burst onto the barbecue scene, but what many don't know is that the man behind the incredibly popular smokers is no newcomer to the world of pit building. Sunny Moberg has been welding since he was a teenager, and his roots in Texas barbecue stretch back to his grandfather, the founder of Smokey Denmark sausage company.

 
Sunny's pits, made mostly from decommissioned propane tanks, have received much acclaim from barbecue enthusiasts to acclaimed BBQ joints for their expert craftsmanship, superior airflow, and cooking efficiency. Sunny also makes the trailers for his pits, a skill he learned early on when owning a previous trailer manufacturing business.
 
 
As you'll hear from barbecue up-and-comers Brett Boren (@brettsbbq) and Cody Avery (averybarbecue) as well as top pitmasters Scott Moore (@tejaschocolate) and Will Buckman (corkscrewbbq) in this episode, Moberg Smokers are built extremely well and priced fairly. Some of Sunny's clients include the aforementioned Corkscrew BBQ and Tejas Chocolate and Barbecue as well as Killen's Barbecue, Flores Barbecue, Stiles Switch BBQ and Brew, Terry Black's Barbecue, and many others including international buyers!
 
 
The demand for a Moberg Smoker has gotten so high, in fact, that the wait list for a pit built by Sunny has become almost as famous as the pits themselves, but you'll hear in our interview with Sunny that he has some help on the way to speed up his process.
 
 
Stay tuned to the end of the episode to hear our latest giveaway of some great Moberg Smoker merchandise! We are also only one episode away from the announcement of our epic Yeti Cooler giveaway, so be sure to subscribe to the podcast as well as follow us on social media (@talesfromthepits on Instagram, @bbqpodcast on twitter) to get all of the latest details on what we're up to.
 
Find Moberg Smokers onthe internet: @mobergsmokers
 
and at their website: https://mobergsmokers.com/
 
 
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TFP BBQ Ep. 42 - Barbecue Road Trip Chat with Chris Wood of Primacy Meat Co

March 12, 2018

We love eating barbecue, and eating with new friends is even more fun. After online banter with Chris Wood of Primacy Meat Co. we were able to meet up with him at Truth Barbecue and the next day at Valentina's Tex Mex Barbecue to share stories of the road.

Chris was in the middle of an epic Texas barbecue road trip when we sat down next to the freeway and chatted. Listen in as he tells us about his travels.

Keep an eye on him as he launches his business in Virginia, follow him on instagram at https://www.instagram.com/primacymeatco/  and Facebook at https://www.facebook.com/primacymeatco/

Chris's entire trip included Tejas Chocolate, Corkscrew, Southern Q, Victorian's, Pinkerton's, Snow's, Truth, Louie Mueller, Taylor Cafe, Stiles Switch, Valentina's, La Barbecue, Kerlin's, Micklethwait, Texas Ranch, Black's, Smitty's, and Kreuz Market -- what a trip!

We announce not one, but TWO winners of great prizes, Mandoesc09 who won an autographed photo of Tootsie Tomanetz, and Stephen Narron who is picking up a John Mueller Black Box Barbecue shirt.

Hang on as we tell you about THREE more giveaways including some more details on the insane Yeti cooler stuffed to the brim with BBQ swag. The response from our friends in the BBQ industry has been overwhelming and we keep getting more but it's full and we're going to seal it up for the giveaway. But that's not enough, we will also have two prize packs!

We've got some great interviews coming so be sure to subscribe to us on your favorite podcast app - it really helps promote our show.

Here are a few of our favorites:

  • iTunes
  • Podcast Addict
  • Castbox
  • Podbean

Follow us on Instagram at @TalesFromthePits and Twitter @bbqpodcast or reach out to us directly at talesfromthepits@gmail.com

 

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TFP BBQ Ep. 41 - John Mueller Black Box Barbecue

March 5, 2018

John Mueller is one of the most controversial men in the barbecue world and he's carved his niche in the industry doing things in own way. With a hot and fast method of cooking, house made sausage, tasty pork ribs, brisket stew, plus brisket and beef ribs rubbed with a heavy dose of pepper a good visit is rewarded with a unique and flavorful experience.

Don't forget the cheesy squash loaded with ladles of cheese, a rich end to a memorable meal.

John sat down with us for a fun and informative chat. In the episode we cover the time after he left Louie Mueller Barbecue to present day, including some big news from John!

We announce a new giveaway and also give an update on our Yeti cooler filled with BBQ swag that includes some very cool merchandise. 

The Texas Monthly article we discussed on the episode is here: https://www.texasmonthly.com/food/of-meat-and-men/

Catch John and his crew Thursday - Sunday from 10:30am-sold out

201 E. 9th Street

Georgetown Texas 78626

Twitter @JSM_meat

 

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TFP BBQ Ep. 40 - Roegels Barbecue Co Part 2

February 26, 2018

Roegels Barbecue Co. (pronounced ray-gulls) received a positive review from the Houston Chronicle's Alison Cook in April 2015 which increased their customer base overnight but the Roegels crew didn't take their foot off the gas pedal.  A continual evolution of their menu and launching weekly specialty meats such as smoked pastrami helped them earn a spot on the 2017 Texas Monthly Top 50 list and cemented Russell's place in the Texas barbecue scene.

Subscribe and listen every week to our journey in and through Texas Barbecue, from road trips to pit builders to interviews with the greatest pitmasters in Texas.

Follow us on twitter @bbqpodcast and Instagram @talesfromthepits to catch our latest giveaways including our biggest one yet, a Yeti Tundra cooler filled with great BBQ goodies!!!

For more information on Roegels, check out their website http://www.roegelsbarbecue.com/

twitter: @RoegelsBarbecue

or even better, visit them in person at 2223 S. Voss Houston, TX 77057

Open 7 days a week

 

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TFP BBQ Ep. 39 - Roegels Barbecue Co Part 1

February 20, 2018

Russell Roegels has been cooking barbecue longer than some of our listeners have been alive. Russell worked with Bodacious in East Texas and decided to move down to Houston with little to his name after a decision made while fishing to head up a Bakers Ribs location.

Russel and family put in long hours 7 days a week, eventually tweaking their product after experiencing other barbecue at the Houston Barbecue Festival and doing a Texas barbecue road trip.

Without media fanfare he launched Roegels Barbecue Co in the middle of a lunch rush, changing the sign while patrons ate inside.

In this episode you hear about the early days, that decision to open under his own name, and a pivotal visit by Houston Chronicle food critic Alison Cook

 

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