Most Popular
-
Getting Off Attorney Tyler Flood says he wins 80 percent of his clients' DWI trials, even if they were 100 percent drunk as a skunk.
-
City of Coffee Is Houston about to become America's coffee capital?
-
Looking for a Bull Market Killen's Steakhouse in suburban Pearland is probably best during boom times.
-
BBQ Buffet Korea Garden Grille offers a stellar selection of barbecue items in unlimited quantities — and new and interesting ways to eat them.
-
Enough About Mi Is the authentic little Vietnamese noodle shop Banh Cuon Hoa #2 too adventurous for your tastes?
Reader's Picks
Top Recommendations
A short list of Houston's most popular hot spots.
-
Empire Cafe
Houston, TX -
Last Concert Cafe
Houston, TX -
Star Pizza
Houston, TX -
Flying Saucer Draught Emporium
Houston, TX -
Blanco's Bar & Grill
Houston, TX -
Dave & Buster's
Houston, TX
Recent Blog Posts
Friday Night Lights, Houston Style: Why Does Everyone Hate Katy So Much?
Mon Nov 23, 4:52 PM
Houston Is Somehow A "Salad City," Highly Scientific Survey Says
Mon Nov 23, 4:24 PM
Dwight Yoakam at the Arena Theatre, Take 2: It Only Hurts When I Cry
Mon Nov 23, 6:11 PM
Slide Show: Zappa Plays Zappa at House of Blues
Mon Nov 23, 3:45 PM
Thanksgiving Nightmares
Mon Nov 23, 5:37 PM
Deep-Fried and Still Alive: 5 Culinary Practices As Cruel As the Chinese Deep-Fried Fish
Mon Nov 23, 5:00 PM
National Features >
City Pages
Michele Bachmann, Unmuzzled
You don't need to read Sarah Palin's book to hear the ravings of a mad woman.
By Matt Snyders
Miami New Times
Pimp Daddy
The rise and fall of a chubby sex-cult leader.
By Natalie O'Neill
Riverfront Times
Babe 'n' Arms
Tom was a hot-tempered cross-dresser with a garage full of guns--and then he became Rachel.
By Nicholas Phillips
It's Goode Being Green
Levi Goode
Share
By George Alexander
Published on August 31, 2000
-
Amy Spangler
Levi Goode
Speaking off the toque:
Levi Goode, quality control manager for Goode Company Restaurants and son of founder Jim Goode
Q. Does the presence of mesquite trees in Texas have any relation to the quality of your barbecue?
A. We are the only restaurant to adapt open mesquite burning to restaurant cooking. The wood burns at 1,300 to 1,400 degrees Fahrenheit, which is great for searing meat. For our slow cooking, which takes 14 to 16 hours, we use young mesquite trees, which are green. The wood has a lot of water in it, so it releases a much milder smoke.We have a wood supplier from South Texas, the same one for over ten years. Things tend to get better as we go along. Mesquite is not a symbol of Buddha to us, it's just what works for us on a day-to-day basis. It's probably what the Aztecs used, but it is probably not the flavor. It's the heat.
Now Click This
