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.
