HOUBBQ participant Wes Jurena is on a roll. After opening his brick-and-mortar barbecue joint Pappa Charlies in a small shopping center just east of downtown, praise and plaudits have been coming fast and furious.
Jurena started out on the competition circuit and then transitioned to a barbecue trailer a few years ago. Such an itinerant lifestyle is hard on any budding restaurateur, and after after some fits and starts he finally found a permanent home in EaDo. After fitting out the restaurant, it was time to start making barbecue in a high-production environment for an ever-more-demanding army of Houston barbecue fanatics. How would the newest addition to the white-hot Houston barbecue scene fare among the cognoscenti?
Cook of the Chronicle especially loved the smoked meat loaf – a much underrated but seemingly obvious dish to cook and flavor through smoke. We at HOUBBQ love it too.
Wes, son Jared, and right-hand man Jim Buchanan are still riding the roller coaster of a hot new Texas barbecue joint, and are doing a mighty fine job of it.
We can’t wait to see what the Pappa Charlies team brings to this year’s festival!
2012 Rusk Street
Houston, Texas 77003