Feges BBQ

Feges BBQ Club

Optional Wine Add-On
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Sample Menu - a rotating BBQ meal that serves 4

  • A “Chef’s Choice” Feges BBQ Protein
    • Whole Rack of Ribs, 2 lbs of Sliced Brisket, Whole Turkey Breast
  • 2-3 of Our Favorite Sides, Such As
    • Pimento Mac & Cheese
    • Hogfat Cornbread 
    • Korean Braised Greens
    • Loaded Potato Mash
  • Sauces 
    • Sweet BBQ, Texas Gold Alabama White, Hot Red, or Mop Sauce; Pork Rub, Beef Rub, or Poultry Rub
  • Dessert
    • Bread Pudding or PB&J Chocolate Cake
  • & More Surprises!

Optional Add-On 

Add on a rotating wine pairing to complete your at-home Feges BBQ experience! We have a beautiful cellar of dynamic and interesting wines, and can’t wait to share them with you. Select from 1 Bottle —  +$30 or 2 Bottles — +$60

Additional Details 

  • All meals come fully prepared with accompanying reheating instructions — simply assemble & serve!
  • Each meal features signature smoked meats, sauces, sides, seasonal specials, & new off-menu exclusives you can’t get everyday at Feges.
  • You can skip a quarter, pause or cancel your membership anytime via your Table22 member portal.
  • Gifting a Feges BBQ membership!
    • Make your selections above, click Become a Member, and select "Is this a gift?" during checkout. Follow the instructions to complete your order or see here for more details.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
We met in the kitchen, and our relationship began with a shared love of food and a strong sense of community. We bring our distinct, yet complementary skill sets to Feges BBQ for a collaborative perspective on modern Barbecue. Erin Smith opened Feges BBQ with her husband Patrick Feges in March 2018. With their combined fine dining experience and Patrick's barbecue expertise, Feges BBQ offers a new approach to barbecue combining traditional flavors and modern interpretations of classics. Erin's extensive background includes studying at California Culinary Academy in San Francisco, work at Thomas Keller and Jonathan Bennos Per Se, Italian Wine Merchants and Babbo in New York before moving to her native Houston to serve as executive chef of Plonk!, consulting on Montroses Blacksmith opening before serving as culinary director of its parent organization, Clumsy Butcher, serving as executive chef of Main Kitchen and various initiatives for JW Marriott, serving as sommelier at Camerata, and more. Patrick Feges, known in Houston's culinary community as the Whole Hog Guy, is a self-taught pitmaster and Purple Heart recipient from injuries sustained during a tour in Iraq. It was during his recovery that he was hit with the barbecue bug. He attended culinary school at The Texas Culinary Academy, Le Cordon Bleu, to learn the classical basics, then launched Feges BBQ, catering events and executing pop-ups with non-traditional smoked cuts. In the ensuing years, he continued to train in some of the city's most acclaimed kitchens including Underbelly, Brennans, Killens Barbecue and, most recently, Southern Goods, while building his business on the side.