Buzzed Over Steakhouse Dead

Steakhouse from Houston meat masters fizzles: Chef plans New Orleans-style cafe instead

Looks like another vaporware restaurant has gone up in smoke. With a series of tweets Thursday night, Hubcap Grill owner Ricky Craig put the final nail in the coffin of CK's Steakhouse, his planned joint venture with Ronnie Killen.

Brain storming a name for my new concept to open on 19th st next to Hubcap. Just me, myself, and I. Eatery/patio-lounge coming soon

— Ricky Craig (@Hubcap_Grill) June 27, 2014

My new concept on 19th st will be old world style / New Orleans style. Just simple honest good food and craft beer & wine. Garden patio

— Ricky Craig (@Hubcap_Grill) June 27, 2014

Reached for comment, Craig tells CultureMap that "I've waited patiently for a year . . . the last time I talked to (Killen), he said if I couldn't wait he understood. I can't go on 'a chance.'"

"News to me," Killen responded via text when asked for comment. "He's opening a new place in Kemah. Oh well."

With Killen reportedly working with Reef chef/owner Bryan Caswell on a venture known as the Montrose Meat Market that would feature Killen's barbecue, Craig says he's decided to move forward with a lease and option to purchase the CK's property, which is next to his Hubcap location on 19th Street. He adds that Hubcap is debt-free, which gives him the freedom to pursue the project now. "It's all my money," he says.

The concept would have brought together two of Houston's foremost meat masters, but permitting issues and other delays pushed back CK's. In the meantime, Killen opened a barbecue joint that's been one of 2014's hottest newcomers, and Craig is set to open Hubcap's third location in Kemah as soon as next week.

Craig declined to reveal too many of his plans for the new concept, although he did tweet that he's considering New Orleans-style cocktails, a patio and sandwiches like muffulettas and po-boys. Asked about whether he plans to bring back his celebrated pasta sauce from his parents' former restaurant Craiganale's Italian Deli Cafe, he responds affirmatively. "The pasta sauce and meatballs are already on the menu, (along with) oxtails and pork neck bones. But that's on the weekly dinner specials."

Craig has a space, a menu and the money to make it happen. Whatever it's called, sounds like this new restaurant is definitely happening.

Ricky Craig tweeted Thursday night that he's moving forward with a new concept for the lot that was to become CK's Steakhouse.

Ricky Craig, Hubcap Grill, hamburger, burger

Photo by © Chuck Cook Flickr

Ricky Craig tweeted Thursday night that he's moving forward with a new concept for the lot that was to become CK's Steakhouse.

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drew be goode

New pitmaster brings top 50 cred to historic Houston barbecue joint

Goode Co Barbecue Drew Lindsey pitmaster

Photo by Brian Kennedy

Drew Lindsey is Goode Co.'s new multi-unit pitmaster.

One of Houston’s oldest barbecue joints has brought in fresh talent to oversee its operations. Drew Lindsey is the new Multi-Unit Pitmaster for Goode Co. Barbeque.

Lindsey brings an impressive resume to his role. His career began at the Austin location of Michelin-recommended Terry Black’s Barbecue and also includes stops at Hurtado Barbecue (Arlington) and Dayne’s Craft Barbecue, the Fort Worth-area restaurant ranked No. 7 on Texas Monthly’s 2025 list of the state’s 50 best barbecue joints. Now, he’s responsible for ensuring consistency across Goode Co. Barbecue’s three locations and developing new menu items.

Still, Lindsey’s role isn’t to rock the boat. Instead, he tells CultureMap he’s simply looking to refine what the restaurant has been doing since 1977.

“I was drawn to Goode Co because of its rich history, the deep roots that Jim Goode planted in the Houston area back in 1977,” Lindsey says. “Being able to contribute to that legacy while continuing to grow as a pitmaster and leader was an opportunity that really stood out for me. It’s about projecting the craft and developing people, making sure that no matter which location a guest visits they receive the great quality barbecue that Goode Co. represents.”

He notes that one way Goode Co.’s brisket is different from places he’s worked previously is its seasonings, which adds a few more ingredients to the familiar mix of salt and pepper that’s the standard in Central Texas-style barbecue.

“The way that I would describe it is Southeast Texas barbecue with a little bit of Texicana, like Mexico-style barbecue.” Later, he adds, “I like that there’s a little more flavor in the rub itself for brisket.”

Another of Lindsey’s roles is developing new menu items and tweaking some of the restaurant’s existing dishes. For example, Goode Co.’s pork ribs are now finished with an agave glaze.

“One thing I’ve been working on a is a tequila-lime glaze pork belly burnt end,” he says. “They’re seasoned with black pepper and Mexican seasoned salt then dunked into a tequila lime glaze — nice, thick, one inch cube of pork belly.”

Diners will find these and other items on a bi-weekly features menu that’s served every Thursday through Sunday. Available from open until sold out, the current menu includes pulled pork, jalapeno-cheddar sausage link, and green chile pimento cheese dip with Ritz firecrackers.

Lindsey says he’s still getting to know Houston’s barbecue scene. So far, he’s tried Tejas Chocolate + Barbecue in Tomball and Truth BBQ, but he has plans to sample more broadly.

“Khoi Barbecue is one I want to try. I love the fusion of Asian cuisine with Central Texas-style barbecue,” he says.

Photo by Brian Kennedy

Drew Lindsey is Goode Co.'s new multi-unit pitmaster.

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