Episode 348 - Ernest Servantes of Burnt Bean Co. Barbecue and Robert Jacob Lerma

Today on the podcast Eric is joined by Ernest Servantes of Burnt Bean Co. Barbecue and Robert Jacob Lerma. The guys speak with Eric about how they first became friends, eating birria tacos in Robert's backyard before it was cool to eat birria tacos in your backyard, how Ernest got started in competition barbecue, transitioning away from competition barbecue, why Seguin was the right spot for Ernest to setup shop, doing whatever Ernest wants to do at Burnt Bean Co., the Sunday service at Burnt Bean Co., being recognized by the James Beard Foundation as a best chef semifinalist, what restaurant number 2 could be, the state of Texas whiskey from Robert's perspective, what's next in the world of barbecue, telling a story with food, and remembering John Brotherton.   Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at [email protected]. Check out some of his latest articles at Culturemap.com: Heights Vietnamese Restaurant Lauded for Inventive Fare Set to Shutter Embattled Houston Brewery's CEO Vows to Reopen Amid Serious Doubts Innovative Kemah Restaurant Closing For New Concept Devoted to Indigenous Cuisine Favorite Houston Wine Bar Uncorks Private Label Bottles for Fans Near and Far High-Profile Seafood Restaurant to Close its Doors in Houston Food Hall 2 Heights-Area Restaurants Set to Shutter, For Very Different Reasons