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35 Years in the Making, Goode Co. Gives Us Texas Barbeque Done Right

By Marina Jokic

Levi Goode, Owner and President at Goode Company Restaurants, describes their business philosophy as a firm commitment to serving authentic Texas one plate at a time. "To share and to preserve the rich cooking traditions of Texas with the use of time-honored recipes, handmade preparations and quality ingredients," Goode states is Goode's mission. Inside the restaurants, you might find walls bedecked with black and white photos of cowboys, a collection of authentic leather saddles and rustic, sassy street signs that take you back to the Wild West. One thing you won't see at Goode's is a gas or electric grill- to them, an unthinkable gaffe.

When asked why the founders of Goode decided to open a barbeque joint in the heart of Houston, a seemingly risky endeavor given the multitudes of other similar restaurants. Goode clarifies that when the company opened its doors, there were very few BBQ places around. With absolutely no previous restaurant experience and very little in the way of money, Jim Goode took the leap in 1977. He transformed an old barn-style restaurant into his first culinary vision, which pivoted on the concept of good, honest food at a fair price. The company still very much abides by this same original wisdom.

Almost four decades later, Goode Company Restaurants is still filling the plates of countless happy customers who are coming to town to experience Houston cuisine. Goode adds that every dish shares the same priceless ingredient- time. In order for barbeque to be done right, time is of the utmost importance. "Just the idea of a hurry leaves us with a bad taste in our mouth," he says. Their jalapeno bread is freshly baked each morning, and the four signature types of sausages are actually made in-house. Goode features three original sauces and over five different meat and seafood rubs.

Goode stresses how crucial to the final taste it is to take your time when preparing BBQ and make everything from scratch. From handcrafting sausages and rubs to smoking beef, pork, chicken, turkey and duck, every step of the process is equally vital. "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," he adds. Goode Co.'s commitment to never cutting corners is evident in the quality of their products.

The only wood used by the company is mesquite from South Texas. It provides a unique flavor that distinguishes Goode Co. from its competition. Seafood, fajitas, burgers, brisket, and ribs all emit the sweet, delectable smell of mesquite. The Texas Trinity of brisket, ribs and sausage, the freshly baked jalapeño cheese bread, and their famous Brazos bottom pecan pie are the signature dishes that customers flock to the most, says Goode.

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Oliver Ironside

Taxes have direct influence with the business and such one require for lovely approach for good go ahead have ideal style for perfect living. The approach for easier working seen if friendly system

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Alicia Jones

Goode Co. The best BBQ, seafood and TexMex in the country.


About The Author

Marina Jokic holds a bachelor's degree from Connecticut College in Russian and East...

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