TFP BBQ Ep. 47 - Feges BBQ Pt 1

Explicit content warning

04/17/18 • 41 min

Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show.

After joining the Army after high school, Patrick was deployed to South Korea and later to Iraq right in the thick of the war in 2004. It was in Iraq that Patrick was struck by a mortar and gravely injured. Through a series of incredible circumstances Patrick survived his injuries. With his combat days over, Patrick continued to serve while awaiting medical discharge. During this time he was given a Brinkman pit from a fellow serviceman, which started him on his path to barbecue which included some incredible detours at some of the best restaurants in Houston such as Brennan's, Underbelly, Killen's Barbecue, and Southern Goods. Tune in to this episode to hear Patrick's incredible story of survival and be sure to subscribe to the show as we will post additional episodes with Patrick that delve into his extensive career in the culinary world and the opening of Erin and Patrick Feges' first barbecue restaurant, Feges BBQ. Erin's incredible resume as a chef working for some of the top chefs in the country as well as running the kitchens for Plonk Bistro, Marriott's Main Kitchen and developing menus for the Clumsy Butcher Group paired with Patrick's smoked meat prowess and culinary background make Feges BBQ one of the most unique and creative barbecue menus around. Feges BBQ WWW.fegesbbq.com Twitter: fegesbbq

Location:

3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046

Monday-Friday, 11am-3pm

If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

Location:

3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046

Monday-Friday, 11am-3pm

If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

Previous Episode

TFP BBQ Ep. 46 - What's Going On - Loro, Feges, Banger's and more

Tales From the Pits has been traveling and eating barbecue.

We've been out on the BBQ trail quite a bit over the last couple of months, and
the foreseeable future looks just as busy. In this episode we reflect on new restaurant
openings including our extended thoughts on Loro, the new Asian smokehouse restaurant
from acclaimed chef Tyson Cole and Aaron Franklin of the world famous Franklin Barbecue.

We've also been to the newly opened Feges BBQ in Houston and provide some early
feedback on their newly launched venture.
Also included in the episode are some words on recent trips to Bodacious Bar-B-Q, LeRoy
and Lewis BBQ, Banger's in Austin on their recent whole hog cooking, and much more.

The near future looks bright on the BBQ front as we'll be going to both the Houston BBQ
Festival and the Red Dirt BBQ and Music Festival. We're getting deeper into research
and recording for our History of Texas BBQ Series and will be continuing on the road with
that in the coming months.

We also get into the early entries we've received in our Yeti cooler full of goodies giveway and some fan
shoutouts from some of the many great listeners that have contacted us.

Catch us out on the road and say hi and be sure to subscribe, rate, and review us on
your preferred listening app. Tell a friend and help us grow!

Twitter: @bbpodcast

Instagram: TalesFromthePits

Next Episode

TFP BBQ Ep. 48 - Patrick Feges of Feges BBQ part 2

Join us for part two of our interview with Patrick Feges of Feges BBQ. After receiving his medical discharge from the Army and completing culinary school, Patrick Feges embarked on his cooking career. Following a brief stint manning a Mongolian grill, Patrick got an opportunity at one of Houston's longest established great restaurants, Brennan's. Working in a high volume fine dining restaurant was a vital step in Patrick's career, and when Underbelly opened Patrick saw another chance to become an even more versatile chef. While at Underbelly, Patrick continued to hone his barbecue craft and began doing pop-ups at bars under the Feges BBQ name. The creative freedom given to the staff at Underbelly allowed Patrick to begin using non-traditional ingredients to start developing his own brand of barbecue. After a successful stint at Underbelly, Patrick was offered a position at acclaimed chef Ronnie Killen's new barbecue venture, Killen's BBQ. Killen's BBQ was a high volume, high quality barbecue restaurant from the beginning and helped Patrick learn how to pace a line and process orders rapidly while cooking in large quantities daily. With one year running the block and managing the kitchen at Killen's BBQ under his belt, it was time for Patrick to take the next step in his career. An opportunity as a sous chef came about when fellow Underbelly alum Lyle Bento opened Southern Goods in The Heights. Patrick was given the chance to continue working towards opening his own barbecue restaurant while adding smoked elements to the Southern Goods menu.