From the peach tea pork belly burnt ends, to the smoked scalloped potatoes, his execution and balance of flavors is what makes Interstellar BBQ out of this world.” What the experts say: Evan LeRoy, pitmaster and co-owner of LeRoy and Lewis Barbecue says, “John’s background as a chef evaluates every single thing on their menu. The only appropriate accompaniment to such otherworldly meats is a side of their refreshing tomato and zucchini salad and the decadent smoked scallop potatoes. Here, you can find both sensational, foundational barbecue dishes, like pulled pork, sausage, and, of course, brisket, along with more modern options, such as the beer-marinated Tipsy Turkey, and pork belly covered with the sweet hint of peach tea glaze. Recently sitting pretty at the incredibly impressive #2 spot on Texas Monthly’s list of best ‘cue in the state, pitmaster John Bates delivers his customers an incredible one-two rocket punch of smoker-fueled flavor in his offerings. In the case of North Austin’s Interstellar BBQ, however, this isn’t so much a witty, name-based analogy, as it is a (figurative) reality. The basics: Cue the jokes about meats that are so good they will launch you into the atmosphere. How to book: Stop by for first come, first serve, or preorder online for pickup. What the experts say: According to Reichek, the barbecue at Terry Black’s is “probably the most consistent and classic in town.” While she digs the spot’s famed brisket, she can’t understand why “no one talks about” the menu’s hidden gems -“it’s the giant beef rib and the corn muffin that keeps me coming back!” Terry Black’s stacks this all up on a cafeteria-tray, and serves it to you by the pound in a setting inspired by an old-school roadhouse. They don’t just cook their proteins with tried-and-true techniques, though, they also stick to the customary sides, such as mac and cheese, green beans, and coleslaw. The smell of the meat alone, which smokes over post oak right outside the restaurant, is enough to trigger any passerby’s salivary glands. Their brisket is a pure taste of Texas, with no frills, but full of flavor. What results from this beef: Terry Black’s Barbecue, where owners and Edgar’s grandsons, Mark and Michael Black, deliver the kind of grub you’d expect from a lifetime spent around the pit. Later, disputes over the ownership divided the family. Fast forward to the 21st century, when control over the business’ ownership divided the family. opened Black’s Barbecue in Lockhart, a spot which helped establish the small town, 40-minutes south of Austin, as a smoked meat epicenter. The legacy began in 1932, when Edgar Black Sr. The last name “Black” carries some serious weight in Central Texas barbecue history. Photo by Bethany Ellen Ochs, courtesy of Terry Black's And, lucky for you, we’ve tapped the city’s top pitmasters and smoked meat experts to help us compile the best barbecue joints in Austin. Natives and transplants alike can dig into the messy-fingered joy of the Austin barbecue scene. However, you don’t need a past with pulled pork to hog out (sorry, we had to). Growing up in Houston, Reichek recalls “eating barbecue every Sunday with her family”-an experience which seems to echo throughout many Texan’s childhoods. This statement rings true for Austin local, Alex Reichek whose love for food inspired her to create the super-popular Instagram, Chekmark Eats, as well as her own hospitality-focused marketing company. Cooking “the Texas Trinity”-pork ribs, sausage, and brisket-is an art practiced both in the kitchens of big-name Austin culinary stars and in the backyards of neighbors across Austin.įor the state’s born-and-bred locals, every spread served on butcher paper can evoke beloved memories. That notoriety was built by generations of pitmasters who spend countless hours at the smoker. We can’t give James Van Der Beek all the credit for our ’cue reputation. Two examples of this trope include the questionable gas station brisket in the iconic 1974 horror film The Texas Chainsaw Massacre, and the meat cookout that ends with a football to the face in 1999 sports classic Varsity Blues. In cinematic depictions of Texas, references of our state’s soft spot for smoked meat are as common as actors who can’t properly nail the twang. Whether you’re in the mood for the simply spiced traditional Texas style or want to get funky with the flavors of new-school fare, we’ve got the details on the best barbecue joints in Austin. While the lack of horses may disappoint first-time visitors to Austin, there is one cliche they can count on to be true: the Lone Star state’s love for barbecue. Many portrayals of Texas are dated stereotypes.
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