LOCAL Houston | The City Guide JUNE 2016 - Page 18

OPEN By Jodie Eisenhardt | @foodiehouston MIDTOWN BBQ Busy Chef Eric Aldis adds BBQ to his dance card alongside Pitmaster/Meat Artist and childhood buddy, Brett Jackson. Formerly a part of the legendary Central Texas institution Louie Mueller BBQ, Jackson isn’t playing around. This ’cue sets itself apart with what they refer to as their “American creole” version. Featuring premium, hormoneand antibiotic-free meat, Jackson trims to 1/4” of fat to make it uniform, allowing the oak smoke to roll over it. In addition, they’re sourcing vegetables locally and organic whenever possible. “It’s about respect for the food and the process of how it ends up on your plate,” according to Aldis. Photography by Kevin Marple Brisket, sausage, smoked chicken sourced from D’Artagnan, pulled pork and spare ribs sourced from Black Hill Meats and turkey breast are served. It’s delicious and some of it is mind-blowing – like the stellar beef ribs. A smoky/peppery crust reveals succulent meat within, along with outstanding brisket and surprisingly awesome turkey. None requires sauce but the not-too-sweet version is excellent. 18 L O C A L | june 16 Photography by Jodie Eisenhardt CUISINE: Premium Meat BBQ EXECUTIVE CHEF: Eric Aldis 2708 Bagby | 713.636.9044 | www.MidtownBBQHouston.com Lunch: 11am–3pm, seven days a week; Dinner: Sun–Thurs, 5–10pm; Fri–Sat, 5–11pm (or until they run out) Meat Plate Sides are no after-thought, especially the kimchee, which is not traditional. According to Aldis: “It begins with greens from my garden; it’s all about my fermentation process.” It’s perfection alongside the meat and with the other unique and traditional sides. There’s a late-night menu including tacos, smoked wings, nachos and Hawaiian roll sliders featuring the day’s BBQ and a full bar featuring 24 beers on tap and a solid whiskey/bourbon selection. You want this. Dover Sole Meuniere