Our Story
Jimee on the pit. Mary in the kitchen.
East Texas roots, Houston home.
Jimee learned barbecue the East Texas way: real wood fire, a long night, and meat that's tender because nobody rushed it. That's still how he does it. Every brisket, every rack of ribs and every link of sausage spends the night on the pit before it reaches your plate.
Mary runs the kitchen. Potato salad, slaw, macaroni salad, baked beans, mac and cheese, peach cobbler, banana pudding: she makes it all by hand, fresh every morning. No buckets from a warehouse.
The pit on Aldine Westfield
Jimee's Bar-B-Q became a regular stop for neighbors, workers and travelers coming in and out of IAH. The kind of place where folks know your order.
A long break
We had to close our doors for a while. The thing we heard the most the whole time? "When are y'all coming back?"
We're back
Same spot, same pit, same recipes and the same family. And for the first time ever you can order online and skip the line.
Why we're excited
We missed this. We missed the smell of the smoke at 3am, the lunch rush, the regulars, and the first-timers whose faces light up at the first bite of brisket.
Coming back means doing it the way we always have, and making it easier for you to get it. Come see us, or order ahead and we'll have it ready.
"If it ain't smoked all night,
it ain't ready."