Pappa Charlies Barbeque

Reviews 4

SC

Scott Sandlin

The new location of Pappa Charlies is comfortable and spacious, with enough of a rustic feel for you to know its still a BBQ joint. The reclaimed wood tables are a good fit, as well as the Texas flag projection screen and stage. Concrete floors were left in their natural state, with a little stain and polish added. The painted animal silhouettes on the floor with meat cuts identified are a clever, whimsical touch. Order your meats and sides and pay at the left end of the counter, meats are sliced fresh and selected sides placed on your tray, and youre on your way to your table in 5 minutes or less. Local craft beers on tap are available, as well as a decent wine selection curated specifically for the restaurant. The BBQ offerings at Pappa Charlies are much the same high quality as their previous trailer space, but with more room to cook and prepare, there is a bigger selection on the daily lunch menu. Their popular black-peppered smoked turkey is available, as well as his fan-favorite pork spareribs with the slightly sweet and spicy glazed finish. Brisket is of course featured prominently, and is as memorable as ever, one of the best brisket offerings youll find in the Houston-area. Its no wonder that J.C. Reid of the Houston Chronicle says Jurenas BBQ is "some of the best Central Texas-style barbecue in Houston." Returning customers will be thrilled to know that your favorite mac & cheese is on the menu, as a side or served "loaded" as an entree, topped with board-chopped brisket (or turkey). The collard greens they were just getting into at the end of their time at the trailer are regularly present, along with homemade pinto beans seasoned with onion, peppers and tomatoes; an excellent alternative to the typical syrupy-sweet molasses-soaked baked beans found at most BBQ places. Potato salad has made an appearance, with a good mix of skin-on potato chunks, chopped pickle, mayo, and a hint of sour cream. Boneless beef rib is smoked, cubed, sauced, smoked again, and served as burnt ends, available on their own, on a sandwich, or chopped in a taco with a cider sriracha-infused slaw. Youll also find their delicious chopped brisket taco here, topped with homemade pico de gallo and delivered on a corn tortilla. Specials roll out from time-to-time and on weekends, including big beef ribs, chile-lime-rubbed tri-tip or lamb, prime rib, and brisket enchiladas. The evening menu is a little more casual (if thats possible for a BBQ joint), and being refined and developed constantly. Theyve brought out Frito pie made with chopped beef rib and 8th Wonder Brewery Rocket Fuel, Dome Fauxm dogs (with 44 Farms all-beef hot dogs), tri-tip tacos, and pork tenderloin sliders. Inventive minds are at work here; every effort and intent is being made to develop dishes using locally-sourced components in creative ways (like the use of 8th Wonder brews). Jurena is definitely not afraid to try out new things. "If if tastes good, and people buy it, Ill keep doing it," he says. Pappa Charlies is my #1 recommendation for the best Houston BBQ inside the Loop. The new location is easily accessed, with plenty of room to grow and expand, both their menu and their following. Not surprisingly, the press has taken notice as well--Daniel Vaughn of Texas Monthly included Pappa Charlies as one of four Houston-area BBQ joints in his TMBBQ Top 50 interim report of "The Top 25 New and Improved BBQ Joints in Texas." Great BBQ and brews, sports on every screen, music--what more can you ask for? Pappa Charlies is a welcome new addition to the Houston casual dining scene.

JI

Jimmy Ho

Amber and I spent a weekend in Houston to hang out with our friends, Sean and Kaylie. We tried Ronnie Killens new burger place for lunch that Saturday. We enjoyed the burgers. The girls split off to go shopping, but my eating adventure was just beginning. Sean happily tagged along, I think? We had to stop at Killens Barbecue while we were in Pearland for some dessert because I have never tried his banana pudding. Decadent. I did not want to wait in line for any smoked meats there, but I was not going to waste a trip to Houston without getting some good BBQ. Pappa Charlies Barbeque recently moved into a brick and mortar location close to Minute Maid Park. Congrats to owner/pitmaster Wes Jurena and crew on the new place! We stopped by to check it out. With my stomach still pretty full, I took it easy and just ordered some pork ribs and 44 Farms boneless short rib burnt ends. I should have ordered a rack of the pork ribs because I could have eaten a dozen of them. I am pretty sure these are my favorite pork ribs to date. I like them sweet and spicy, and Wes pork ribs are right up my alley. The bold finish with the tender meat makes you keep coming back for more. The burnt ends are pricey but worth every penny. You get a more even marbling by using short ribs instead of the point of a brisket. The result is a rich and more flavorful bite. You just cannot have one or two or three... Well you get the point. I wish we lived in Houston sometimes. I am kind of tired of Austin barbecue because I eat it so much. I just want some change or something new/different. My only issue with Houston BBQ is the good places are all spread out across town. I have access to eight great places from my work within 10 miles. I guess I cannot have it all. Pappa Charlies does do a smoked meatloaf that I would love to try someday. They are also doing brunch on Sundays now too. It is also a great spot to drop in before or after a baseball/soccer game for some good cue and a brew. Sadly there was no dessert on the menu for me to try out. We made a detour to Roegels Barbecue Co to grab some of Mistys infamous bourbon banana pudding on the way to meet up with the girls. Damn.

JO

jo mire

I have been here twice. Not at all impressed. On my first visit, the brisket was fatty. Even though I asked for "lean cut". The taste was okay, but Ive had much better. On my second visit, I had the two meat special. Chicken and Ribs. Now the cuts of meat were a good portion. But the Chicken was cold. A little tasty and moist, but too cold. The ribs were meaty, Ill give them that. More meat than I have had from other places, but the rib meat was extremely salty. So salty I thought I was going to have a stroke right there in the restaurant. The Barbecue sauce was not so great either and it was cold as well. The staff working there was nice, that is when they needed to speak to you. The young man in dreads who took my order had the personality of a street lamp post. But at least he spoke proper English. The restaurant seems to be geared for drunken sports addicts after a game. Not inspiring at all. To me, this place would not be on my list to visit, even if I was drunk and starving. There are other places in town with much better Barbecue and a better atmosphere. Two stars for cleanness and location.

DO

Donald Moore

First time eating at this place. Pictures of food look good. I Order 1 pound of pork ribs short ends from UberEATS. Order arrived noticed bag was lite. Got to the table and only had 4 small end or short ends ribs. This not the first time ordering ribs by the pound, and never received no less than 8 or nine small or short ends of ribs. I call to check did they just place s half order, but was told they measure all the meats and must had been correct. Didnt check to see if the person who made the order made a mistake, just I was out of luck cause I use a delivery service to pick up food. NEVER WILL I ORDER FROM HERE AGAIN. PS IM GALD THEY ONLY GAVE MY 4 SLICES. DONT LIKE TOO WASTE FOOD AND THREW THE OTHER THREE PIECES IN TRASH AT TASTING THE IST ONE. THE TASTE WASNT BBQ I HAD BEFORE, JUST TRASH.