Houston Restaurants & Food

Friday, Feb. 27 is Go Texan Day. People in the Houston area are encouraged to dress like cowboys and cowgirls, trailriders are making their way into town for the big parade on Saturday, Feb. 28 and the World’s Championship BBQ Contest takes place during the weekend at Reliant Park.

What is the perfect food to eat during the rodeo kickoff weekend? Barbecue, of course! The diva of dish and radio talk show host Cleverley Stone has a list of the can’t-miss barbecue joints for Houston-area residents to sample.

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)

What is barbecue? Cleverley says it’s not just one food. It’s a group of dishes like beef brisket, barbecue sauce, ribs, sausage, chicken, beans, cole slaw, potato salad, pickles, onions, jalapenos, rolls and bread.

Cleverley asked her friends on Facebook.com for their barbecue joint recommendations:

Desirae & Poms: Hickory Hollow
Matthew: Luling City Market & Rudy’s
Nell: Galvan’s Sausage House
Mary: Demeris BBQ
Carolyn: Carl’s BBQ
Edward: Otto’s
Patrise: Central Texas BBQ
Diana: Goode Company

Cleverley recommends Pizzitola’s, Pappas BBQ, Swinging Door, Barbecue Inn, Big Daddy’s and Harlon’s BBQ.

Source: Chef Jonathan Jones from Beaver’s Ice House

Chef Jones shows restaurant journalist Cleverley Stone how to make his tasty homemade barbecue sauce. The sauce is not too spicy and has a touch of sweetness. This sauce would make great holiday gifts for friends and family.

Click here to watch Chef Jones show Cleverley how to make the secret sauce in the kitchen on FOX 26 Morning News.

Ingredients (Makes approximately one gallon)

• 20 cloves garlic wrapped in parchment paper and foil
• ½ cup unsalted butter
• 4 celery stalks, chopped
• 2 cups sweet or yellow onion, chopped
• 1/4 cup shallots, sliced
• 1 teaspoon kosher salt
• 3 tablespoons ancho chile powder, freshly toasted and ground
• 3 tablespoons guajillo chile powder, freshly toasted and ground
• 2 teaspoons chile de arbol powder or cayenne
• 1 teaspoon ground cloves
• ½ cup brown sugar, packed
• 2 cups brewed Katz ‘Ring of Fire’ Coffee
• 1 cup Worcestershire sauce
• 1 cup apple cider vinegar
• 1 quart ketchup

Directions

1. Peel garlic cloves.
2. Place garlic in the oven on baking sheet and roast for approximately 20 minutes at 350 degrees.
3. In saucepan over medium heat slowly melt butter.
4. Add celery, onion, shallots and salt. Sweat until soft. Do not caramelize.
5. Add all the chile powders and ground cloves to saucepan. Cook for two minutes.
6. Add the brown sugar and allow it to melt.
7. Add garlic and rest of the ingredients. Slowly bring to a boil, reduce heat and simmer for 20 minutes.
8. Allow to cool. Then puree in blender until smooth. (Immersion blender may also be used.)

Note: This sauce freezes well. If frozen, thaw at room temperature and heat to a slow simmer and stir or whisk to blend ingredients again.

Directions for Dried Chiles

1. Remove stems and open the chiles. Remove all of the seeds.
2. Lay the chiles open on a baking sheet and toast in pre-heated 350 degree oven for 5-7 minutes.
   Remove from oven and allow to cool.
3. Crush toasted chiles in a food processor then pulverize them in a spice or coffee mill to a fine powder.

Funnel cakes, curly fries, corn dogs, fried candies, chicken legs, corn on the cob — barbecue is no longer the only rodeo food staple.

Rodeo-goers tell FOX 26 photojournalist Matt Matejka what they like to nibble or sip on the most.