It was right here--this exact location--in downtown Houston that I found smoke-infused religion. Purveyor of real Texas barbecue and former world-champ, Grant Pinkerton, and I visit at Pinkerton's Barbecue, running through the finer points of beef versus pork ribs, brisket, whole hog cooking, world championship cook-offs and starting them young. Just in time for the upcoming season, he details tried-and-true, smoked-to-perfection methods, swapping favorite recipes for ducks, geese, doves and side dishes, too. Mouth-watering episode.
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