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  1. For those in the 620/Lake Travis barbecue wasteland: Just tried Jim’s Smokehouse, a trailer on 620 between Steiner and the dam. Legit bbq, good sides. Interstellar has been a Godsend out this way, but this is a good place with good bbq. The owner, Brad, is very nice. Trained at CIA, worked at Mezzaluna and Siena. Just laid a few pieces on a plate to show. The smaller rib is a baby-back
  2. The bride was pricing some 'cue for a party event yesterday. Remarkably, Pok-e-Joe's was higher per pound than Rudy's or Interstellar. That has to be a marketing strategy by Pok-e Jo's. They don't want to sell take-out by weight. They want you to buy their dine-in plates and also sell you overpriced tea, soft drinks, and beer while you are there. Good for them, I suppose.
  3. Grabbed Interstellar BBQ for lunch yesterday - moist brisket, pork belly burnt ends, and coleslaw. Great as always. Brought home 1/2 pound of moist brisket, 1/2 pound of pulled lamb shoulder, 2 jalapeno popper sausage links, smoked mac & cheese, and smoked scalloped potatoes for dinner tonight or tomorrow. Not much of a line yesterday at 11:15, probably because the weather was crappy.
  4. Landed last night in Austin. Breakfast at Valentina’s. The Real Deal Holyfield and a special, El Padrino (refried beans, crispy pan -fried potatoes, fried egg, bacon and mesquite-smoked beef fajita topped with salsa). So goddamn great. Dinner at Stiles Switch in Cedar Park. Wanted to hit up Interstellar but it was after they closed. It was solid, not great. Brisket had a pepper taste - ribs were kinda dry.
  5. Stopped at Interstellar today. Got there about 10 minutes prior to opening and was eating around 11:45. They are not the most efficient joint. Moist brisket, pulled lamb shoulder, and jalapeno slaw for lunch. Great as always. Picked up a pound and a half of peach glazed pork belly burnt ends for Easter Sunday. Picked up two bowls of brisket chili for dinner tonight - probably the last good chili weather until fall.
  6. Better late than never with posting this. Got to check out Interstellar BBQ before they went on summer vacation. A pitmaster in my area told me that the TM top 50 list has moved beyond meat quality because every BBQ joint in Texas is pushing out great brisket, ribs, sausage, etc. The new thing is being the total package. Great meat, great sides, unique eats, good vibes, etc. That totally rings true with Interstellar. Their meat is really good (they cut me some burnt ends and it was magical) but the sides are crazy. Scalloped potatoes with this thick cheese crust, creamy mac and cheese, great meats, and wash it all down with some watermelon fresca. I really enjoyed it. By the way, shout out to my wife who thought it would be a good idea to sit at the table closest to the line with the entire restaurant up for grabs in the air conditioning. So damn annoying but whatever.
  7. There is no consensus around here. I'd list the top tier as Franklin, Leroy and Lewis, and Valentina's. Beyond that I like Brotherton's Black Iron in Pflugerville, its sister restaurant Liberty in RR, Interstellar in North Austin, Brown's in South Austin. Lots of folks like LA BBQ but I dislike the flavor of their brisket rub so it's off my list, and lots of folks like Micklethwait but after giving it two tries and not even getting an edible meal out of them, I'll never bother to go back.
  8. Yeah I went to Interstellar a couple of weeks ago, everything was good. The spicy/sweet pork rib rub was a departure from what I'm accustomed to, and honestly a departure from what I normally like on pork ribs, but it worked. It was good. I'd say the brisket was very good. Moist, tender, well cooked, decently peppery rub though I usually like even more pepper, but that's just personal preference. Unfortunately they didn't have beef rib on the day I went. I'll definitely hit it again as well.
  9. Czech sausage in Texas is so prevalent because so many of the barbecue joints were started by Czechs and still run by their descendants. The type of sausage served is probably the clearest demarcation line between traditional Texas barbecue joints and newer craft style joints. I wouldn't expect Luling Meat Market, Smoliks, or Taylor Meat Market to sell the same types of sausages as Micklethwait, Tejas, and Interstellar. On the otherhand, I'm sure the later three have a Czech style sausage on their menu on a regular basis. New places that sell traditional sausages exclusively are likely places that don't make their own.
  10. Went to Interstellar again. Brisket is still absolutely on point. I even find myself really enjoying the lean, which is something I don't usually say. Had a link of jalapeno popper and a link of their Texano sausage, both really good. I love their smoked habanero vinegar for the pulled pork. Really adds a layer. At this point, I feel like I've had it enough times to declare them consistent, which means I'd probably put them in my top 4 in Austin (with Franklin, LA BBQ, and Micklethwait). It's a real gem out here in suburbia. I still need to make it down to Valentina's, though.
  11. Other than this recent visit, I've always been pleased with my meal. It's usually not a bad stop - good barbecue, short/no wait, close to other errands. I usually go on Saturday at lunch and most incredible barbecue places have too long to wait for a casual lunch. I'd much prefer Interstellar, but I don't have time to wait an hour or an hour and a half on most Saturdays. I contemplated Brotherton's Black Iron Barbecue in Pflugerville, but it would have added an hour to the lunch with travel and waiting. If I want incredible barbecue on Saturday, I'll plan a two or three hour window for travel and waiting.
  12. No, he’s full of Schmidt. I don’t know what to think about Schmidt. I live near Lake Travis, and it’s a bbq wasteland out here (though I haven’t tried Interstellar yet). By default, I’ve been by there a number of times for que. It is never great, and generally waivers between OK (edible) and bad. Occasionally I get something that is pretty good. I am clearly in the “keep doing the same thing/expecting different results” category because I find myself there probably 3-ish times a year, hoping. I would have thought that after this many years they’d be able to at least be consistent, and score at least above average. They still aren’t there.
  13. That sucks. Interstellar has been very good every time I've had it. I get it, though. People around here really seem to love Mickelthwait, but the first time I tried it, it was so terrible that I swore I wouldn't give it a second chance. Then a friend sort of made me go there a second time because he really wanted to try it, and it was possibly even worse than the first time. Cold food, flavorless brisket with huge hunks of unrendered fat, tough ribs that were DAF, just a really, really gross meal. I'll never bother returning. But some people love the place. I guess that's the way it goes.
  14. Interstellar BBQ: Stopped by today and picked up to go. Tried the moist brisket, beef rib (seems to be a Saturday special), pork ribs and pulled pork (sausage had started late and wasn’t quite ready). Sides were beans (ranch-style beans, which are free), smoked scalloped potatoes and Mac and cheese. All of the meats were good — brisket and beef rib were smokey and tender with a nice peppery rub. Pork ribs had a really goos spicy/sweet rub. Pulled pork was tender. The brisket is prime, and the pulled pork is Duroc. The ranch style beans were a nice change from the usual pinto beans you normally get. Smoked scalloped potatoes tasted, well, smokey. Mac and cheese was fine but nothing special. Will go back.
  15. Hit up Burnt Bean Co. Barbecue today. Arrived about 9:50 and we were the second couple in line. Picture below was at 10:15. Moist brisket, pork ribs, poblano and jack cheese sausage, green beans, coleslaw, queso mac & cheese, and bacon tater casserole. Overall a great meal. Sausage was a really good combination. Brisket was seasoned and cooked perfect. Ribs were a little over for me, but were extremely flavorful. I prefer ribs were you can take a bite without the meat falling off the bone. Many people believe that falling off the bone is the sign of perfectly cooked ribs. Burnt Bean is definitely top 10, probably top 5. I think InterStellar BBQ is better, but not by much.
  16. Off the top of my head (and of places ive been): J Leonardis Scottys Lamberts LA BBQ Micklethwait Oakwood Brothertons John Mueller Wunderpig Kinfolk Terry Blacks Kerlin Browns Leroy and Lewis Whitfields Valentinas Ten Gauge/Texas Ranch Big Vinnys Keiths bbq Rollin smoke Didnt list franklins due to a longer line than snows. Never been to interstellar... stiles switch sucks, gordos also sucks, pretty much ever other place i listed has very little wait and excellent bbq. And are open multiple days a week and all are within 15 min or so from downtown. Again, if u wanna drive 2 hours and wait 2 hours in line for bbq, thats fine... but 3/4 of the places i listed have great cue and almost always dont have a line
  17. Thursday - Kona's TX Barbecue in Hutto. Trailer that came it when Pustka's Family Barbecue moved to their brick and motor in Temple. Moist brisket was cooking well and seasoned okay. Pork rib was flavorful, but slightly under cooked. Saturday - Interstellar BBQ. Al pastor lamb chop, peach tea glazed pork belly, moist brisket, poblano creamed corn, jalapeno slaw. Everything was excellent. I love that they cook different items - John was starting some cabrito over open coals when I was leaving. Got there around 10:00 and was probably 10th in line - eating by 11:15. Sunday - Stiles Switch in Cedar Park. Smoked wings - buffalo and peach habanero. Smoked then flash fried to order. Better wings than most places that specialize in wings. Buffalo was by the better of the two. Peach habanero was sweet with only a little heat. I had a different sweet/hot variety a couple months ago and it was great.
  18. Yep, that's where it is. Don't see why they wouldn't allow it -- he has a couple of picnic tables in the shade set up. I've seen folks sitting there and chowing down. We'll probably do a "full meal" order there sometime soon to get more of a taster, but I went with a sample of the brisket just to see if he knows what he's doing. He does, and that's really cool. Seriously, if you've been in Austin (or any other Texas city) long enough, you remember when your neighborhood barbecue options were just places like Poke E Joe's (to be fair, I still enjoy a Poke E Joe's chopped beef sandwich from time to time). Now....there are enough great "craft barbecue" options in Austin that I haven't even tried half of them (e.g., I've never been to Interstellar). And we've now got one in the freaking parking lot of our neighborhood grocery store. That's really cool.
  19. Austin Culturemap with Conde Nast Traveler list of top 11 BBQ places in Austin. Brown’s Bar-B-Que, 1901 S. Lamar Blvd. Franklin Barbecue, 900 E. 11th St. Interstellar BBQ, 12233 RR 620 North, Ste. 105 Kerlin BBQ, 2209 E. Cesar Chavez St. La Barbecue, 2027 E. Cesar Chavez St. Leroy and Lewis Barbecue, 121 Pickle Rd. Micklethwait Craft Meats, 1309 Rosewood Ave. Oseyo, 628 E. Cesar Chavez St. Stiles Switch BBQ & Brew, 6610 N. Lamar Blvd. Terry Black’s Barbecue, 1003 Barton Springs Rd. Valentina’s Tex Mex BBQ, 11500 Menchaca Rd. Solid list, only one I haven't tried is Oseyo, looks like it's next up. http://austin.culturemap.com/news/restaurants-bars/01-22-20-conde-nast-traveler-best-top-11-bbq-barbecue-joints-in-austin/?fbclid=IwAR2JdivpeHMYzOhuRhyV__hQntFAc_X3f3QW_FrXRleCWy8xv-oxTG-Kz4o
  20. smoking ho's top 50 + HM map: https://www.google.com/maps/d/u/0/viewer?mid=1gyk29UKH2TsUIsyAh-Y8iAOJGGyB_Rrr&ll=30.131387738702063%2C-100.2060104&z=7CC CC --> Mathis (Butters) --> one of the SA Joints (highly recommend Reese Bros) --> Fredericksburg (Eaker BBQ) --> Abilene (The Shed was an honorable mention) the other way which is SA to Kerrville to Junction then North doesn't show anything. you could also do CC --> Mathis --> San Antonio --> Austin (any number of suggestions but if you go DONT MISS LEROY AND LEWIS, you also go through Cedar Park so you can hit up Interstellar ) --> Lampasas (Youngs BBQ, haven't been there since they moved from San Saba but are good folks and serve good Q) --> Abilene (The Shed was an honorable mention) very important to mention that timing matters. how many days are you wanting to split this up across?
  21. Finally made it to Interstellar today and GOOD GOD MAN this is some next level smoke! Got to speak with Hector for a bit and you can just FEEL the passion flowing through this place. Line: Got there at 11 and joined some friends who had been waiting since 10:30 and we’re 6th in line. Were in and eating by 11:20, out the door 12:15 where the line had really died down (but nothing was sold out) Ribs: Probably the best I’ve ever had. Just perfect, slide off the bone goodness with complex flavor throughout. Brisket: Damn solid, expertly smoked and super tender. Top 5 for me but hard to place within that sphere. Lamb Shoulder: Outstandingly moist and fragrant… a clear standout Sausage: Solid with great flavor but no snap… casing was a little chewy Burnt Ends: Some of the best I’ve had… consistent flavor with the slices and very juicy with a hearty crust Sides: All of them were delicious, but the grits were a clear standout. 9.5/10
  22. yeah it's an interesting move, one would think they would touch on this in the article? if they are cuban beans/frijoles negros call them that. that's basically what they are i think. if they are charro/cowboy beans call them that. but charro beans very clearly are pintos. they don't call them out on their menu as charro beans with black beans. it's a very easy fix, especially at $6 for a single serving (!!!) pintos are $11 a quart at Franklin. $15 at Truth in Houston. i THINK they are $11 at Goldees. i THINK they are $9 for refrieds at Leroy and Lewis. burnt bean is $9 a quart for cowboy beans. reese bros is $7 for their okra beans. 2m is at 12 a quart for their ranchero beans. i think panther city is at $14 for their quart (they call it a "large".) they they don't have them at interstellar but they charge $9.50 per quart for their sides. cattleack charges $16 for a quart of their burnt end beans. burnt ends != weenies. charging $18 a quart is stupid expensive for charro beans. charging $6 for a single serving of beans is stupid expensive. if i ordered some $6 single serving charro beans and got black beans, which not everyone likes, i would be pissed. just be up front with what it is.
  23. Two BBQ Reports from recent travels The Pit Room - Houston Richmond location Wagyu Beef Rib was out-fucking-standing. It outclassed everything else on the plate. Brisket was not good, jalapeno-cheddar sausage felt like it needed more time on the smoker and the Pork ribs were better than the brisket and sausage, but it was a different cut than most places so less juicy rib meat. Would definitely eat that Beef Rib again, but I'd pass on everything else. Very disappointed. Stiles Switch - Austin Fatty Brisket - good bark, very juicy, could easily pull it apart and was pretty damn good. Jalapeno Cheddar sausage - good snap on the sausage, but overall I'd say it was average Turkey - pretty juicy for a turkey breast, not too much rub so not whole lot of flavor Pork Ribs - outstanding, only ribs I've had better were Barb's and Pinkerton's (most favorite pork rib) Beans were terrible; mac-n-cheese was better than average Wanted to try Interstellar this time, but Stiles Switch was much closer. Planning another trip to Barb's in two weeks, hope to be in line early enough to try the lamb chops.
  24. So after seeing all the interstellar talk last night I jumped on their website and set up a pick up today. Brisket, ribs, popper sausage and pork bellys. Picked up and when I got home noticed they put a plastic cup of bbq sauce that had opened and spilled everywhere. Yes I know sauce sucks but my ol lady likes it. Brisket was really fatty with no flavor other than salt pepper bark no smokiness. Ribs were ok, heavy spicey flavor, again little pit flavor. Bellys were really great and tasty. I was most lookin forward to the popper sausage as poppers are my fav. It had an odd texture and look and seemed more oven cooked than pit smoked. Bland flavor. Look, Ive never felt Im some Q guru, I just like what I like. May just be a dumb ass novice mexican bland palleta, but I gotta say I was pretty disappoint. I know places have bad/off days and I usually give 2nd chances. This was so bad I may not go back. Damn. Not the experience I was looking forward to.
  25. Went to the Troubadour Festival in Georgetown on Saturday. By my count, I sampled barbecue from 33 different places. Some places had different bites for the VIP hours, so I sampled more than that. I met both Luke Duke and Champ at the Dozier's tent. Only a handful of places sampling brisket. Lots of pork, pork belly, and ribs. A few that were memorable: Dayne's - whole hog Interstellar - General Tso pork belly Micklethwait - pork cheek Feges - Alabama rib tips and pork jowl pastrami rice Dozier's - Gochujang rib tips Brotherton's - peach cobbler sausage & chicken mole sausage Agape - excellent barbacoa Lavaca - smoked tamales 2M - Carne asado tacos (most disappointing bite) Brett's Backyard - prime brisket and jap cheese sausage Leroy & Lewis - fajita pork rib Teddy's - whole head barbecoa (pulled meat off the skulls at the tent) Khoi - Asian inspired wings - really good Tejas - chile relleno sausage, carrot souffle, and mint/mousse dessert Three trips to Tejas for the carrot souffle - my favorite non-traditional side in Texas barbecue. A bunch of other stuff I can remember. Done eating in about two hours. Then there was nine hours of good live music. Will do it again next year. VIP got me in an hour early, two drinks, a t-shirt, and a seat in the shade. Shade was worth the cost.
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