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.

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L O C A L

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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