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Epic Fail

Say what? Texas snubbed in best barbecue rankings in favor of . . . Georgia: A lesson in ridiculous lists

Eric Sandler
May 14, 2014 | 3:21 pm

Signs and commercials advise people "Don't mess with Texas," but it appears not everyone got the memo. TripAdvisor, which describes itself as "the world's largest travel site" but is more likely to be your mom's favorite way to plan her girls weekend in Cape Cod, compiled a list of the Top 10 U.S. states for barbecue.

Texas came in third. North Carolina came in second, which, sure, some people think pork in vinegar counts as barbecue, so OK. Georgia came in first. WTF Trip Advisor?

The fault, of course, lies in how the rankings are compiled, which is based on how many people voted for a barbecue restaurant. Lots of people voted for lots of places in Georgia, so it's magically the state with the best barbecue.

Georgia came in first. WTF Trip Advisor?

Of course, Texans see things differently. When Texas Monthly published its list of the state's 50 best barbecue joints, it called them "the best in the world." After all, a little bragging is very Texan.

Texas and North Carolina each have multiple, distinctive regional styles that distinguish each state's barbecue from any other. What exactly is Georgia barbecue?

Writing for the Southern Foodways Alliance, John T. Edge notes that Georgia barbecue "is not restricted to one style" but that barbecue in Georgia is "an event, where the bonds of community are celebrated, the tethers of tradition strengthened."

Is that a fancy way of saying it's an excuse to get drunk? Because it seems like every SEC football weekend provides a similar opportunity, with or without smoked pork shoulder.

Dallas TV station WFAA went so far as to track down Georgia-based barbecue blogger Dustin Moody, who said TripAdvisor's work is "one of the more bogus lists I’ve seen. Texas is still number one for me."

At least TripAdvisor users had the sense to rank Austin's Franklin Barbecue as the country's best, even if they snubbed other worthy spots like Louie Mueller Barbecue in Taylor or Snow's BBQ in Lexington (both Texas top five). Strangely, no North Carolina joints, not even the world-renowned Lexington Barbecue, make the Top 10. Three spots in Georgia did, of course.

Oh, TripAdvisor. Never stop being you. It just means the rest of us won't have to compete with quite as many other people at actual barbecue joints people care about.

Franklin Barbecue's meat is delicious.

Franklin Barbecue
Photo courtesy of Franklin Barbecue
Franklin Barbecue's meat is delicious.
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dock to table

Chef-loved Houston fisherman opens affordable seafood restaurant near Third Ward

Eric Sandler
Apr 15, 2026 | 10:00 am
Captain Mc's Seafood food spread
Photo by Shane Dante
Captain Mc's serves fried drum and shrimp caught by McBride's boats.

A fisherman who’s a favorite of Houston chefs is getting into the restaurant business. Frederick McBride, better known as “Captain Fred,” will open Captain Mc’s Seafood near the Third Ward in May.

Located near the University of Houston and Texas Southern University at 5055 Griggs Road, Captain Mc’s will serve wild caught popcorn shrimp, black drum, and blue crab caught by McBride and his team of commercial fisherman. The menu has been streamlined to include plates of fried drum and fried shrimp, a fried shrimp po’ boy, and a crab cake sandwich, along with hamburgers and chicken tenders for non-seafood eaters.

“Our diners will have the real possibility of eating a fish or blue crab that was caught early that morning and fried up just in time for dinner,” McBride said in a statement.

The restaurant’s proximity to the coast allows Captain Mc’s to sell fresh caught, wild seafood at a price that’s similar to national fast food restaurants. For example, a four-ounce crab cake sandwich with fries, a hushpuppy, and a drink is priced at $20, and a combo meal of drum and shrimp with fries, a hushpuppy, and a drink is $25.

Since 2020, McBride and his crew have been supplying seafood to restaurants such as Navy Blue, Josephine’s, and Pier 6. As he prepared to open the restaurant, McBride asked his chef friends to contribute recipes. Matt Staph, a private chef who has worked at Brennan’s and One Fifth, helped with the fried recipes, and Lucille’s chef-owner Chris Williams worked on the crab cake. Pier 6 chef Joe Cervantez contributed a sauce that’s served with every meal, and James Beard Award winner Chris Shepherd contributed a remoulade recipe. Josephine’s chef Lucas McKinney, a CultureMap Tastemaker Awards winner, helped with overall menu development.

“Chefs Luke, Matt, Chris Williams, Joe, and Chris Shepherd have all been fishing with me on multiple occasions and have experienced the sea to table experience that we are bringing to Houston,” McBride said.

Speaking of Shepherd, he devoted an episode of his TV show Eat Like a Local to McBride’s operation. Watch it below.



Initially, the restaurant will be open Thursday-Sunday from 11 am-11 pm. It will offer diners the choice of a 35-seat dining room or getting a to-go order from its drive-through window.

Captain Mc's Seafood food spread

Photo by Shane Dante

Captain Mc's serves fried drum and shrimp caught by McBride's boats.

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