Go to the houston press website and search robb walsh's story on this very subject. I would have you go to Williams Smokehouse, Thelma’s, Kozy Kitchen, or Little’s BBQ trailor in Dickinson. (3 replies, last updated by hermitt4d September 27, 2003)

Japeniero for sushi and other items. Town Square. Cafe India on Williams Trace. Out of Africa on SW Freeway, have’t been but it looks/sounds unique. Aura in Mo.City. What about the place in Fulshear? Ray’s? Its supposed... (5 replies, last updated by tx_radar March 15, 2009)

Martinez’ Culinary Frontier Tex-Mex Cookbook by Robb Walsh Texas Cowboy Cooking by Tom Perini Food of Texas by Caroline Stuart Pinch of This by Liz Carpenter (historic recipes) Capital Cookbook by Edith Williams (historic... (3 replies, last updated by raj1 May 17, 2004)

, as is the one in the shopping center on Hwy 6 at Austin Parkway, whose name I can never remember. Sugar Land has a number of great Indian restaurants, including outposts of Shiva and Madras Pavilion. But my very favorite is Cafe... (2 replies, last updated by John Scar August 14, 2004)

, but its north of the river. We live north of the river and I don’t care to drive past WIlliam Cannon, or west of 360, or east of Springdale to eat at 6:30pm. I’d prefer something other than Mexican food as one of the... (8 replies, last updated by tom in austin June 6, 2007)

Houston is not a barb-b-que capital by any stretch, but I’m fond of William's Smokehouse and Luling City Market. I know the original in Luling is better, but barring a 2 1/2 hour drive, it’s damned good. The last two... (8 replies, last updated by jscarbor January 6, 2007)

See the attached link re: Robb Walsh's book, “Legends of Texas Barbecue.” His book is a must-read for your film. Also, he may be a good source to consult with. Link: http://www.robbwalsh.com/01cookbooks/1legends.shtml (20 replies, last updated by Jamie in Phoenix September 4, 2003)

For Q I would eat at Williams Smokehouse on Wheatly on the north side of town. Go north on Ella off loop 610 north and eventually Ella turns into Wheatley. The ribs are succulent and the sausage and briskett are very good. For Mex... (15 replies, last updated by mikeo September 30, 2003)

of “Legends of Texas Barbecue, Recipes and Recollections of the Pit Bosses” by Rob Walsh, before you head out. It is in large paperback size and cost about 25 bucks, it is worth it. This not just a cook book, it... (21 replies, last updated by Howard Coone May 30, 2003)

Anything written by Robb Walsh, the current food critic for the Houston Press, is a worthwhile read Link: http:\\www.robbwalsh.com (14 replies, last updated by Jim Washburn February 12, 2006)

, and even a slice of pork loin. Oh my. The meat was so tender, the flavor was so intense. Especially those beef ribs. They’ve got to be the best beef ribs in Texas... Which brings me to Gonzalez Food Market in Gonzalez,... (4 replies, last updated by John Scar October 29, 2002)

(shudder). As for the rest of the questions, yes, there are big differences in different parts of Texas, although the lines are blurred. Robb Walsh in Legends of Texas BBQ delineated 4 styles: cowboy (cooked over direct heat),... (55 replies, last updated by oltheimmer March 18, 2007)

I’ve been reading about this place for over a year now and recently started checking it out. I’ve been a half dozen times. Robb Walsh has referred to Dozier’s in Fulshear as the only example of central Texas’... (3 replies, last updated by Jesse James July 28, 2003)

. Worth. This is where the cattle were driven back in the late 1800’s and when BBQ places started to sprout up. The farther you stray off this path, the less likely the BBQ will be as good. Check the link for Robb Walsh's... (29 replies, last updated by kellie July 28, 2003)

I am not familiar with Pearland, but here are some of my Houston favorites. Go to www.b4-u-eat.com for reviews and locations. BBQ- Goode Company, William's Smoke House Vietnamese – Kim Son this is Viet/Chinese, the one on the... (24 replies, last updated by neverfull March 8, 2007)