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Since 1977, Jim Goode's shrine to smokedom has practiced the art of cooking over mesquite. Big slabs of smoked brisket, ribs, homemade sausage and other meats like chicken, turkey, duck and ham are always at the ready, as are some mean beans and, of course, some of the best jalapeƱo cheese bread and pecan pie around.
Everything's bigger in Texas, including the number of chefs, restaurants, bars, wine programs and more that were nominated as semifinalists in this year's James Beard Foundation Awards. You know the o... More »
Normally we go all Popeye Doyle on the inspection reports, doing things our way, asking for forgiveness rather than requesting permission. We'd even consider purchasing an ankle holster if we were all... More »
The barstools at Goode's Armadillo Palace are topped with big leather saddles. They look cushy, but my ass keeps sliding down mine, and I have to balance myself to keep from slipping off. I was never very good on horseback either. I would've made... More »
Dom Capers can't believe how long the line is at Goode Co. Barbeque. And I can't believe that this is the first time the head coach of our new NFL expansion team has been to a Texas barbecue joint. "Pay attention," I tell the coach. "Bum Phillips... More »
As the T-shirt exhorts, I've been thanking my lucky stars since 1977 -- not just for the barbecue served by Goode Co. (5109 Kirby, 522-2530; 8911 Katy Frwy., 464-1901), but also for Jim Goode's Famous Brazos Bottom Pecan Pie. This impeccable... More »
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