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  1. 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.
  2. Stopped by la Barbecue for lunch. Got there about 10:15 and the line wasn't long at all. Outside of Louie Mueller, this was the most inefficient line I've experienced. Ordered moist brisket, pork ribs, jalapeño sausage, chipotle sausage, chopped and cheese sausage, and chipotle slaw. Brisket was spot on with a great bark, pork ribs were over cooked and sauced too sweet for me. I only tried the jalapeño sausage - it was a real coarse grind and was stuffed with jalapeño slices seeds and all. I like the grind and flavor. Looking forward to trying the other links. Not a bad trip overall, but not near as good as InterStellar.
  3. 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.
  4. Tried out Parish Barbecue that opened yesterday. It's behind Batch Craft Beer & Kolaches off Manor Road. A bit of a Louisiana flair. Got the two meat plate with moist brisket, pork rib, roumalade vinegar slaw, pimento cheese mac & cheese, and added a link of spicy brisket boudin. Both sides were unique and good. Brisket was seasoned well, but a little dry on one end. Boudin had a good flavor, but too much salt. Holden, the pitmaster, worked for several years at InterStellar under John Bates. We'll come back in a few months to see if they get some of the wrinkles ironed out.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Please order ahead, skip the line and then go taste at at a second place Can order up to 42 days ahead of time, 5lb min order. A cooled and vac sealed brisket is about that many lbs and you can take it back to wife or father or brothers to share w them. Seriously it's the most pro move in BBQ. The number of places worth waiting more than about 30 min for is very very short for me* https://preorder.franklinbbq.com/ *L&L, Burnt Bean, Goldees, Interstellar I'm sad I'll never make it back to Snows, I'm never going that early. Back in the day when I was single would drive 4 hr there and 4 hr back, wait like 45 min max, they wouldn't be sold out of anything and I'd have leftovers. The good old days.
  11. 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
  12. 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.
  13. 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.
  14. Hit InterStellar BBQ today. Arrive around 9:35 and was roughly 25th in line. About 10:15 the line was considerably longer. This was my first time since the Michelin Star. Not sure if this is the new normal or its a product of SXSW. Lots of groups. Most of my order was to go, so no pictures. I like to try the specials which today is the piri piri chicken which was amazing. Brisket, pork ribs, mac & cheese, jalapeño slaw, free charro beans, and peach tea glazed pork belly for dinner. Also grabbed a couple links of the 1963 polish sausage to eat on a future date with saurkraut. One of the guys in front of me literally ordered everything on the menu and not just a taste of everything. Two beef ribs with chimichurri, brisket, all three sausages, . . . pints of all sides and every dessert. I thought he was meeting ten other people, but it was all for him. Obviously he didn't eat it all, but he was trying a few bites of everything.
  15. 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
  16. 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
  17. 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?
  18. Jesus christ, ill spell it out for you. Places with better cue than Snows: Zavalas Tejas Lavaca Truth Franklin Interstellar Mum Goldees Daynes Leroy and lewis Burnt bean Reese bros KG Terry blacks Veras La bbq 1701 Mimsys Ntx smoke Smoke n ash Cattleack Pinkertons Micklethwait Desert oak Panther city Hutchins Barbs Eaker Sunbird Bar A Rejino B4 2M Corkscrew Butters Helberg Distant relatives Evie maes Hurtado Millers Places that are on equal footing with Snows BBQ: Stanley Smoke sessions Killens Pit room Hutchins Teddys Morenos Louie mueller Brisket and rice Mimsy Stiles switch Briscuits Hill City Chop house Hallelujah so yeah, they are fringe top 50. But I would def lump Snows-level bbq and experience in with Lockharts stuff and some of the ol school goodies like I said. If you want a good BBQ experience, snows is just as good as Salt lick, coopers, smittys, and LM. Im not sure what else to tell you.
  19. I was in Austin for a few days this week to meet up with some friends, and did as much due diligence as possible. It was the week following UT's graduation so perhaps that's why we got lucky with much shorter lines than usual. Pulled up to Interstellar about 40 minutes before opening and were ~12th in line. The brisket was amazing, as were the short ribs with chimichurri, and jalapeno popper sausage. Leroy & Lewis - we were there for dinner. Arrived about 5:30 and the line was short. The sausage and beef cheek were amazing. The brisket and flat iron, very good. The banana pudding tiramisu was phenomenal. The cfs was disappointing, as were a couple of the sides. La Barbecue was the last stop of the week on Friday and it was absolutely incredible. Perfection all the way around. Arrived about 10:15 and we were 4th in line. We also hit Loro for dinner, which was not great but the talent level and vibe were incredible. Franklin (took it to the vrbo so no pics.) Stopped in at 1 and the wait was 45 minutes. Oh...we went to Black's too. It was disappointing.
  20. 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.
  21. 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.
  22. 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.
  23. So, shout out to a legacy joint, legendary to many of us of a certain age: Bert’s BBQ. Have family in town for my father’s memorial. Yesterday was just a family day together, and I figured I’d serve brisket and such for all of us to have a nice dinner and visit. But had too much going on to smoke one myself. Recalled that Bert’s will smoke it for you for $1 a pound. Wife dropped it off on Thursday (and the experience cracked her up - she walked in at 2:00, and two tables of old men stopped talking and just watched her walk in all the way to the counter - it’s such a dude place). Went to pick it up yesterday with the boy….walk in the door, and traveled back in time. The smell was incredible. All the game animals on the wall, all the UT gear and memorabilia, just magical. The boy really took it all in. Two of his best friends from school (two English girls from Surrey and Manchester) are dead-set on a Texas visit this summer. He looked around and grinned and said “I DEFINITELY taking them to lunch here.” The brisket itself: It was pretty damned good. Was it on par with any of the new super-high-end places, like interstellar or Franklin? No. But was it really, really good? Fuck yes it was. A solid B+ at worst. And let’s be clear, if you aren’t an experienced bbq snob, it would be one of the best bites of food you ever had. Man. I lived a coupla blocks from the MLK Bert’s back in the day. I even took dates there.
  24. 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.
  25. Franklin's has a very high quality standard. also they absolutely did a huge expansion from a food truck style to the building - just on the # of smokers they were using/briskets smoking/etc looking at the last TMBBQ top 50 list's top 10: Goldees: opened B&M Interstellar: did they open in the strip mall? Truth: B&M in Brenham --> B&M in Houston Burnt Bean: opened B&M L&L: Food Truck --> B&M in 2024 Cattleack: i think they opened at the B&M? not sure Franklin: Food Truck --> B&M Evie Mae: Food Truck --> B&M Snows: always been what it is today Panther City: Food Truck --> B&M DFW has Daynes, Hurtado, Zavalas that i think all went Food Truck or pop up to B&M? off the top of my head/looking at top 50 list 2M opened as a B&M but did popups? Sunbird was food truck now B&M Eaker was food truck in Houston, moved to Fredericksburg and opened a B&M then made top 50 Guess Family was food truck to B&M Stanleys and Slow Bone opened as B&M i think Pecan Lodge for me is the biggest example of the flip over to large B&M that just never worked out quality wise. they had huge issues with like quadrupling their pit space when they moved and someone told me their lease required them to do B&M hours vs a "sell out when you sell out" model here is the prior top 50: https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/
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