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Rosemary on Brisket? This Houston BBQ Joint Is Definitely Doing Things Differently.
Jake Granville, a co-owner of Houston’s Eastbound Barbecue, explains the motto of his newly opened joint like this: “We want to intrigue the enthusiast without offending the purist.” Granville and the three other co-owners are all veterans of Killen’s Restaurant Group: Granville was a pitmaster at Killen’s Barbecue, while Ryan Penn, Ryan Powell, and Luis Lopez all worked at the now-closed Killen’s Steakhouse in The Woodlands, where Lopez was executive chef. Now they’re sharing their take on classic Texas smoked meats by integrating surprising flavors.Powell said the group was leaning toward a fine-dining concept when they first started thinking about the business, fifteen months ago. The idea was to highlight the Wagyu from La Fortaleza Beef, a program of Uvalde Meat Market, where Powell most…The post Rosemary on Brisket? This Houston BBQ Joint Is Definitely Doing Things Differently. appeared first on Texas Monthly.