Texas-style barbecue's smoky plumes stretch to all corners of the globe these days, and Houston's own barbecue scene has never been more happening -- top-notch barbecue joints, both "craft" and otherwise, continue to open and impress local diners at a quick clip.

How did we arrive at this glorious contemporary state of barbecue bliss? It's an important question, and one that Chronicle colleagues J.C. Reid, Alison Cook and Greg Morago explore in this week's episode of BBQ State of Mind.

Collectively the trio has decades of experience studying, eating and writing about the Houston barbecue scene, with its amalgam of styles from Central Texas (think thick-bark brisket), East Texas (think hot links) and beyond. Cook, who first came to town in the '60s as a student at Rice University, still remembers when the Texas barbecue light bulb clicked on for her, and where it happened.

Jumping off from that time, they discuss places like George H.W. Bush favorite Otto's, Matt Garner's in Freedmen's Town, Green's Barbecue on Almeda, Williams Smokehouse, Goode Company and others. Fun fact: In 1981, a barbecue plate at Matt Garner's was considered expensive at $4. And what about old industrial-gasser standbys like Gabby's and Luther's?

Back to Gallery Listen: The history of Houston barbecue 10 1 of 10 Photo: Goode Company 2 of 10 Photo: John Everett, Staff 3 of 10 Photo: Sharon Steinmann, Staff 4 of 10 Photo: john everett 5 of 10 Photo: J.C. Reid 6 of 10 Photo: J.C. Reid 7 of 10 8 of 10 9 of 10 10 of 10 Photo: King Chou Wong, HP staff



















You can hear the episode by using the player on this page, but it's even easier to subscribe for free by searching for "BBQ State of Mind" on your iPhone's Podcasts app or on Stitcher.