Pork ribs, sausage and cornbread at Hiram Clarke BBQ

Paul Jacob, owner of Hiram Clarke BBQ

Collard greens and cajun stew at Hiram Clarke BBQ

Interior of Hiram Clarke BBQ

Paul Jacob, owner and pitmaster at Hiram Clarke BBQ in Houston, has taken a winding path to the barbecue business. Born in Houston and raised in Kansas, Jacob grew up in a family where food was central – his mother worked as a chef for universities and his father’s Louisiana recipes were a fixture at the table. Those family roots still show up on his menu today, in side dishes like collard greens, Cajun stew, and dirty rice.

After high school, Jacob returned to Houston to attend Texas Southern University, where he studied business administration. His early career was in management for Shoney’s restaurants, followed by a successful stint in corporate sales with Xerox, Konica, and later the energy sector. By 2017, he had retired from that world.

14151 Hiram Clarke Rd

Closed Sunday

713 571-2332

2944 S........

© Houston Chronicle