Creative Cuisine

A Spring Pop-Up Springs Up at Corkscrew BBQ

Popular barbecue joint hosts chef Jay Stone for a pop-up this Saturday

By Katharine Shilcutt March 6, 2014

Chef Jay Stone plans a menu of pork, peanut butter, and more.

Chef Jay Stone is one of the only people I know who could make neon green jalapeño jelly, peanut butter, and bacon work on a burger. This—along with the Spamela Anderson burger (topped, of course, with Spam)—was one of my favorite dishes in the city back in 2012, when Stone and his food truck, Wicked Whisk, were still on the road.

After leaving Wicked Whisk, Stone was hired as the chef de cuisine at the high-profile Vallone's, but left a few months ago to take a job as the executive sous at Jasper's in The Woodlands, where Stone lives with his family. The new gig is a better commute, for one. And, says Stone, "I have a strong following up here, so I like to pop up now and then and do some fun stuff."

Chef Jay Stone Pop-up Dinner
Saturday, March 8
6 p.m.
Corkscrew BBQ
24930 Budde Rd., Spring

Stone has a whole menu of "fun stuff" planned for a pop-up this Saturday night at Corkscrew BBQ, in fact, where he'll be taking over starting at 6 p.m. Corkscrew owners Will and Nichole Buckman are best friends with Stone and his wife, "so they let me come in and set up after their day is done," Stone explains of the unusual set-up. Corkscrew itself will be closed—no 'cue for you on Saturday—but Stone will be serving plenty of meat in the Buckmans' place.

The menu includes beef cheeks braised in Left Hand Milk Stout served with Sriracha whipped potatoes and pickled beech mushrooms; confit pork belly tacos with jicama slaw; crab stick soup with bacon, king oyster mushrooms, and a fried egg; and a "Bad Ass PB&J" that sounds a little like the peanut butter-bacon burger I loved so much at Wicked Whisk—peanut butter, bacon, Sriracha jam, and banana "tostones" on a grilled ciabatta bun.

Prices range between $9 and $14 per dish, and remember to bring bills; dinner is cash only. Stone will be serving starting promptly at 6 p.m. and continue until he sells out, which he estimates will be between 9 and 9:30. As with any good pop-up, you're encouraged to BYOB—and BYO chair, as the picnic tables at the al fresco barbecue joint fill up fast.



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