A Houston-area pitmaster’s red-hot rise, plus sizzling Korean BBQ


On this week’s episode of “What’s Eric Eating,” pitmaster Jim Buchanan joins CultureMap food editor Eric Sandler to discuss Dozier’s BBQ, the Fulshear staple that’s been smoking meats since 1957. Buchanan begins the conversation by explaining how his interest in competition-style barbecue led him to the world of professional cooking via a friendship with Pappa Charlies Barbeque founder Wes Jurena. After a stint in Galveston operating his own restaurant didn’t go as planned, Buchanan joined…

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