Roegels Barbecue in the Press

 

 

 

Roegels Barbecue Among Top 100 Restaurants

The Houston Chronicle places Roegels Barbecue among top 100 restaurants in the city in the year 2015. Here is what they have to say –

 

The poster child for the city’s current barbecue renaissance is this engaging mom-and-pop where the oak-and-pecan-smoked brisket is destination-quality stuff, with a gloriously multidimensional black-peppered bark. Links and pork ribs are yeomanlike, yet less expected meats — like Russell Roegels’ turkey and pulled pork — are memorable. Misty Roegels’ homey sides make the experience even warmer and more welcoming.

Review By Texas BBQ Treasure Hunt

Texas BBQ Treasure Hunt writes a long blog about Roegels Barbecue and an interview with Russel.

Bryan says –

In the last few years the barbecue scene in Houston has made leaps and bounds in what I consider the right direction. Once relegated to the back corner of Texas barbecue a sea change has been made here. In the last five years the type of barbecue served has shifted. Brick and mortar locations had been joined by pop ups and trailers who serve up moist and flavorful brisket with a heavily seasoned bark and thin layer of fat that is retained through serving. This is opposed to what has been more traditionally served in Houston and closer to what is called east Texas style; brisket with little seasoning and all remnants of bark and fat removed before serving. You can still find many places who serve that style, but Roegels is riding the wave of flavor that is central Texas style barbecue and doing it well.

Where To Eat The Best Houston BBQ Right Now

Bloggers ROBB WALSH, J.C. REID and KATHARINE SHILCUTT discuss where to eat the best BBQ in Houston. Here’s what they have to say about Roegel’s Barbecue –

Russell and Misty Roegels use their two custom-modified, all-wood smokers and a Bewley pit from Dallas to imbue minimally trimmed briskets with a crusty bark and smoky essence. Giant beef ribs and St. Louis-cut pork ribs have been rebooted with a different spice rub, and his peppery sausage layers on the heat and spice with big flecks of jalapeños.

Hours of Operation

SUN– TUES
11:00am – 3:00pm

WED - SAT
11:00Am – 6:00pm

Unless we sell out earlier

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