Patrick and Erin Feges are both trained chefs. She's run kitchens at Plonk Bistro and the JW Marriott in Houston, after cutting her teeth at vaunted New York restaurants Per Se and Babbo. (Oh, and worked in the wine world while winning an episode of "Chopped.") He's cooked at Underbelly and Killen's Barbecue, and recently departed his post at Southern Goods in the Heights after nearly two years.

Now, the couple are planning to open a barbecue restaurant.

In this week's podcast, the Fegeses discuss their plans with Chronicle columnist J.C. (Chris) Reid and food editor Greg Morago. Could it involve whole-hog barbecue, for which Patrick has become locally known? How does one cook a whole hog anyway?

Subscribe (it's free!) to BBQ State of Mind on Apple's Podcasts app, or listen on Stitcher and houstonchronicle.com/podcasts.