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At the Pearland barbecue temple, King of 'Q Ronnie Killen and his team pump out over 2, pounds of smoked meat per day. Neighborhood icon rocking old school darts and a menu refresh Rudz is another institution that revamped this year. A Chinese dim sum teahouse gone over-the-top in a good way Locals take notice when a London import with a Michelin star makes its way to town, which is why Yauatcha has been one of the hottest tickets around since opening its doors in the luxury Jewel Box building in Join barbecue columnist J. To download high-res images, visit photo gallery. Text CHRON to to receive breaking news alerts by text message Sign up for breaking news alerts delivered to your email here.

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Reid, James Beard Award-winning restaurant critic Alison Cook and food editor Greg Morago as they discuss the culture of barbecue in Houston, across Texas and anywhere else where meat meets smoke.

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The draw here is the exceptional well-crafted cocktails try the Shaddock Sour, with Flor de Cana Nicaraguan rum, charred grapefruit, key lime, and rosemary and delish bar victuals, including fine meat and cheese platters, pork-belly tacos, and lamb meatballs. College Brent Zwerneman Aggies make recruiting inroads in Moist, aromatic lamb slices are blanketed by a warm, plushy pita with sweet onions and creamy cucumber-garlic tzatziki sauce.

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