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'Smoke on the bayou' Dinner at the Bistro

The Houston Barbecue Festival “Smoke on the Bayou” dinner series, pairs Houston’s top chefs with top barbecue Pit Masters. The debut dinner featured Chef Austin Simmons of Hubbell & Hudson Bistro & Pit Master Will Buckman of CorkScrew BBQ.

Pitmaster Will and Chef Simmons getting ready for the Smoke On The Bayou dinner. #HouBBQ #BBQ #SOTB

A photo posted by Houston BBQ Festival (@houbbq) on

“This dinner has been almost two years in the making,” says J.C. Reid, co-founder of the Houston Barbecue Festival and barbecue columnist for the Houston Chronicle. “The idea originated when I ran into Austin one Saturday morning at CorkScrew BBQ. Chefs are pretty selective of where they eat in their off hours, so I was kind of surprised to see him there. Turns out he is a huge fan of Will’s barbecue.”

Smoke on the Bayou! CollaborATE

“Smoke on the Bayou” Dinner at the Bistro

The sold out dinner was a success, with seven courses meticulously crafted & expertly paired, with brews from B52 Brewery and wines from all over the world. The first in the ‘Smoke on the Bayou’ series was an epic way to begin the ultimate collaborations of BBQ and fine dining and both chefs made it a night to remember.

Two Day Miso Cured Smoked Pasific #Sturgeon at the #SmokeontheBayou Dinner – Not what you'd expect from a #BBQ dinner right?

A photo posted by Austin Simmons (@chefaustinsimmons) on

A landscape of smoked apple pie macarons. #smokeonthebayou #HouBBQ

A photo posted by J.C. Reid (@jcreidtx) on

Corkscrew BBQ

Will and Nichole Buckman started Corkscrew BBQ as a small catering company, delivering Briskets to local family parties. After only 3 years, their popularity grew so much that the demand lead them to open their first brick-and-mortar restaurant in Old Town Spring. This is true homegrown Texas BBQ and their following continues to grow all over the Lone Star State.

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