2012 Rusk St.
Houston, TX 77003
|Method||Oak in an indirect heat pit|
The transition from competition barbecue to commercial barbecue can be challenging. Restaurateurs generally have to cook more than once a week, there’s more meat to smoke, and a lot more people need to be pleased than one table of judges. In my experience, shelves full of competition trophies don’t often translate into good barbecue from the menu, which is why Pappa Charlie’s Barbeque in Houston is so remarkable. Owner Wesley Jurena doesn’t exactly have room for…