With no restaurant experience and very little money,
we began to transform an old barn-style eatery into our first bona fide location. By our way of thinking, what Texas barbeque ought to be: fresh food at an honest price, made to please and made to order.
One slept inside, one outside, and they kept a shotgun nearby to protect the meat, the equipment, and themselves (in that order). On slow days, Jim would head out onto Kirby Drive, sandwiches in hand, and invite people in to sit for awhile and enjoy the fare from his authentic Houston Texan food restaurant.
And it certainly didn’t help that the whole street smelled of mesquite—the hardy little tree still piled outside our restaurants, and the same wood we’ve been smokin’ the Goode stuff with for years.
In fact, our barbeque pits haven’t stopped smoking since 1977—
because we figure when you’re in it for the long haul, no shortcut’s worth taking.
From slow-smoked meats to fresh Gulf seafood, watering holes to honky-tonks to urban haciendas, each of our restaurants across Houston is a way to pay tribute to our family traditions—and to the folks who made it impossible for us to ever go anyplace else. They’re family, too.
We work to share and preserve a way of life that honors our roots, respects our neighbors, and reflects the rich abundance of our region: the salt of the Gulf. The soul of the South. The spice of the border. And that sweet smoke of Texas.
Mesquite-fired meats, cooked low and slow.
Our Goode Co. Barbeque boasts tender brisket, sausage, ribs, and more—the tried-and-true family classics we’ve been dishing out for decades, slow-smoked and hand-rubbed with our secret blend of herbs and spices.
Fresh Gulf seafood with a splash of Creole.
Where Tex and Mex meet mesquite.
At Goode Co. Taquerias and Kitchen & Cantinas, we fuse Mexican dishes from our abuela’s kitchen with the smoky staples of a South Texas ranch.
One-of-a-kind experiences that bring Texans together.
Whether we’re serving up live music and a meal at our downtown honky tonk, or quenching folks’ thirst with our traveling bar cart, we toast to the times that make us scoot our boots, raise our glasses, and thank our lucky stars we’re in Texas.
One that traces our family’s beginnings back to Virginia,
and follows the trail through Alabama, Mississippi, Louisiana, Mexico, and Texas.
Inspired by the colorful historias of our grandmother, by youth immersed in Cajun lore and coastal waters, and by countless nights spent stoking the campfire—with only the crackle of meat and the hum of cicadas for company—our food celebrates the simple rituals and pleasures that led us to life in Texas. Hunting. Fishing. Planting a garden. Pickling the vegetables.
And serving it all the only way we know how—with a song and a longneck and good neighbors aplenty.
Graphic artist seeks escape from ad world. Outdoorsman at heart, with predilection for fishing and camp cooking. Darn good at both. Wanders into Red Barn Barbecue one late lunch. Strikes up conversation with owner, recent widow ready to return home to East Texas.
Jim’s uncle. Prisoner of war in WWII who serves soldiers a taste of home as skilled POW cook and storyteller. Now keeper of coals and Jim’s right-hand Houstonian.
The quiet Mexicana muse behind vibrant tastes of Taqueria and Goode Co.’s luscious, world-famous Brazos Bottom Pecan Pie (still handmade each morning).
Jim converts found passenger train car (and his years spent fishing and crabbing along Texas and Louisiana coasts) into first Goode Co. Seafood, a breezy sit-down diner off Westpark Drive, across street from its barbeque brethren.
Goode Co. formalizes shipping its Brazos Bottom Pecan Pies, shifting back-door operation into full-fledged mail order business now known as The Hall of Flame. Texas transplants across nation rejoice.
Son of Jim and second generation smokologist. Answers cattle call to help whet Houston’s bourgeoning appetite. Current-day owner and president of Goode Co.
Business and Internet continue to boom. Hall of Flame moves from brick and mortar to online only. Goode ’que now mere clicks away.
Name inspired by two-ton antique armadillo whose interiors once served as DJ booth. Father and son haul from Wyoming, then re-skin with an armor of flashy mosaic tiles to guard their southwestern saloon.
Barbeque served with a side of hospitality
Famous Houston fiddler and longtime family friend. Played for free (and a bottle of Jack) during the early days. Levi dedicates massive Armadillo Palace expansion and new specialty whiskey joint, The Orange Blossom Bar, as tribute to Pappy and all Texas musicians who shape the sounds of our history. Second stage, bigger dance hall, and twinkling backyard, ready when you are.
Goode Co. rings in 40 years of serving Texas with blowout BBQ bash and multiple generations of Goode staff, Goode-comers, and plenty more Goode stuff to come.
The Woodlands welcomes best of both worlds with new Goode Co hybrid locale. KITCHEN & CANTINA and BBQ SIX PINES restaurants now nestle shoulder to shoulder north of Houston, offering neighbors generous patios, portions, and happy hours aplenty.
Levi rolls out YONDERLUST, a gleaming Airstream-turned-bar-cart built to make the rounds through Houston’s event scene… or wherever else the wind may blow.
So before the rooster even crows, we’re pulling loaves of jalapeño cheese bread from our ovens. Or stuffing four different types of sausage. Or, because we think every piece of meat deserves a proper dose of personality, we’re blending barbeque rubs and seasonings in-house—and shipping longneck beer bottles chock-full of sauce to transplanted Texans who just can’t quit the stuff.
Whether we’re splitting mesquite for our smoker or cracking pecans for our pies, we honor the same commitment to craft as the generations before us. The only thing we won’t sacrifice to put the best food in front of you? The time it takes to do it right.
Even today—four decades, a family of restaurants, and countless mouthfuls later—we’re still filling the plates of those first few patrons who helped us find our feet. Because we still stand for the same thing: good food, done right.
Thanks for coming along.