Whats Eric Eating
What's Eric Eating Episode 5

All-BBQ edition of What's Eric Eating: Podcast breaks down winners and losers in Texas Monthly top 50

All-BBQ edition of What's Eric Eating breaks down winners and losers

CorkScrew BBQ Spring full tray
A little bit of everything (except chicken) at CorkScrew BBQ. Photo by Eric Sandler
Will and Nichole Buckman CorkScrew BBQ
Will and Nichole Buckman discuss the challenges of owning a barbecue joint on this episode of "What's Eric Eating." Courtesy photo
CorkScrew BBQ Spring
CorkScrew BBQ is the seventh-best barbecue restaurant in Texas, according to Texas Monthly. Photo by Eric Sandler
CorkScrew BBQ Spring full tray
Will and Nichole Buckman CorkScrew BBQ
CorkScrew BBQ Spring

On the latest episode of "What's Eric Eating?," Houston Barbecue Festival co-founder Michael Fulmer joins CultureMap food editor Eric Sandler to break down Texas Monthly's newly released list of the state's top 50 barbecue joints. The two men, who've been known to hit the road together in search of great 'cue, start by discussing the seven Houston-area restaurants that made the list, including some specifics on Tomball's Tejas Chocolate Craftory, which emerged as the list's surprising sixth highest-rated outpost. 

Other topics include the process that Roegels Barbecue underwent in its transformation from Baker's Ribs into a spot on the top 50 and whether Killen's Barbecue deserved a place in the statewide top 10 (full disclosure, Fulmer is a Killen's employee). 

Speaking of the statewide list, that conversation begins with the most obvious topic: Is Snow's BBQ in the tiny town of Lexington a worth choice for the top spot? Sandler notes that some of the criteria that may be important to diners — sides, desserts, hours of operations — don't seem to play much of a role in the rankings. They also discuss the shift towards being able to find more high quality options in big cities. 

In the interview segment, CorkScrew BBQ owners Nichole and Will Buckman join the show to discuss their reaction to being named the seventh best barbecue joint in Texas, how they deal with the pressure that comes with diners' high expectations, and what it means to work at their business every day it's open. 

Nichole provides a succinct "No" to the answer of whether they'd ever open a second location but admits they have plans for when their children are older. For now, diners will have to be content with going to Spring and waiting in line for some of the best brisket and ribs in Texas.

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