World BBQ, January 2011
Underbelly's Chef Chris Shepherd and cookbook author Robb Walsh teamed up to showcase the best--and culturally-inspired--BBQ Houston has to offer. Guests sampled an array of offerings from smoked duck at a Chinese BBQ restaurant and Korean bulgogi to Mexican-style barbacoa and fall-off-the-bone ribs offered at a family-owned, Bayou City-staple.
 | Sliced brisket Sausage Pork ribs Dirty rice Green beans Cole slaw Ranch style beans Bread pudding |  | Gorditas de chicharron: Fried pork fat with a thick tortilla Arroz: Rice Mole rojo de pollo: Chicken with red mole Carne de puerco con nopales: Pork loin with cactus Cabrito asada: Roasted goat Frijoles charros: Charro beans Arroz de leche: Rice pudding Flan |
 | BBQ Pork and Duck |  | Bulgalbi: Marinated boneless short rib Bulgogi: Thinly sliced marinated rib eye Pork gui: Spicy, marinated pork Chicken gui: Boneless, skinless marinated chicken Squid gui: Spicy, marinated squid Salad Banchan: side dishes |
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