In fact, our barbeque pits haven’t stopped smoking since we first opened our doors in 1977—because we figure when you’re in it for the long haul, no shortcut’s worth taking. Which is why barbeque is only the tip of the tongs when it comes to our Goode grub. Our fresh Gulf seafood, taqueria joint and live music palace are also unique culminations of our family traditions—ones we’ve been heartily dishing out for decades. Our founder, Jim Goode, was raised on food cooked over mesquite, the hardy little tree that covers most of south Texas. This wood smoke’s deliciously distinct flavor has been Goode Company’s carnivorous calling card for years—but not just our barbeque’s. Seafood, fajitas, burgers—you name it, we smoke it. Every day, 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. Point is, food that’s slow-smoked, scratch-made and handcrafted daily—well, it tastes better. And boy, does it smell better. Whether we’re splitting mesquite for our smoker or cracking pecans for our pies, we honor the same commitment to our craft as the generations before us. And the only thing we won’t sacrifice to put the best food in front of you is the time it takes to do it right. Follow the Goode Texas times across all our locations. www.facebook.com/GoodeCoBBQKirby
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www.facebook.com/GoodeCoSeafoodWestpark
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