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BBQ State of Mind

Oct 14, 2017

Jim Goode was an avid backyard barbecue enthusiast before he got the chance in 1977 to be an honest-to-goodness pitmaster when he purchased the former Red Barn on Kirby. From those humble beginnings he fashioned a culinary legacy that has spawned some of Houston’s most beloved culinary brands. Today Jim’s son, Levi Goode, oversees the Goode Company restaurants that include Goode Co. Taqueria, Goode Co. Seafood, Armadillo Palace, and his new baby, Goode Co. Kitchen & Cantina. But it all began with Goode Co. But it all began with Goode Co. Barbecue on Kirby.

Hear Levi Goode reminisce about the barbecue business with J.C. Reid, Greg Morago and Alison Cook on this week’s episode of BBQ State of Mind. And if you ever wondered how the company achieves the distinctive smoke flavor you might be surprised to learn mesquite – specifically green mesquite – is responsible for a unique taste that for many in Houston is as Goode as barbecue gets.

Give it a listen by using the player above, or even better search for "BBQ State of Mind" on Apple Podcasts and click subscribe. You can find us on Stitcher, too.