Terry Black’s Barbecue in Austin, Texas is known for serving giant beef ribs that are larger than your face. Each day, the restaurant cooks nearly 130 briskets “low and slow” for hours. In addition to the massive beef ribs, you can get an assortment of side dishes all made by hand.
Matthew Odam, food critic for the Austin Statesman, joins House to talk all things Austin food including his latest best Austin restaurants list, tacos, and of course barbecue. The barbecue starts at around the 29:00 mark and includes talk of the inventive stuff LeRoy & Lewis are doing at their trailer, the barbecue/Mexican hybrid at Valentina’s, and of course, Franklin Barbecue.
When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
One day about six months ago, when the sixth and final season of “House of Cards” was filming on a set outside of Baltimore, two fictional men discussed a plate of real pork ribs. “They’re from a place called Federalist Pig,” one character says to another, adding, “I’ve been told it’s the next best thing to Freddy’s.”
– TrueSouth even brought up Rodney Scott last week to Bristol to treat ESPN to a pig pickin tailgate
.@SECNetwork, Wright Thompson & @johntedge gave ESPN employees a taste of #TrueSouth last Friday, teaming up with @rodneyscottbbq for a pig roast tailgate to promote & celebrate the show, which debuts tonight at 7 p.m. ET on SEC Network.
The Hot Luck Festival was started by Aaron Franklin, Mike Thelin (co-founder of Feast Portland), and James Moody (owner of Austin’s Mohawk), and this year’s edition took place in Austin over Memorial Day Weekend. Farideh Sedeghin of America’s Test Kitchen gives you the lowdown in this video.
Join MUNCHIES Test Kitchen Director Farideh Sadeghin as she eats her way through Austin, Texas’ Hotluck music and food festival. This casual event is a hodgepodge of everything locals and visitors alike love about the city—good music, fun people, and the best barbeque known to man.
Fans can hop on the BBQ express for less than $100 a person and travel through spectacular mountain views. Passengers onboard will get their own basket of Southern-style barbeque goodness with hand-pulled pork slider, a couple pork ribs, and chicken drumstick accompanied by baked beans and house-made coleslaw.
And, of course, no respectable Southern barbeque would forget to warm up some apple cobbler for dessert.
– Speaking of Texas barbecue, if actor Ike Barinholtz didn’t know about Barbecue Twitter before, he sure does now (click on tweet to read the literally hundreds of replies)
BBQ restaurant: Here is your platter of hand trimmed, slowly smoked meat with a sauce that took us 24 hours to make based off a secret family recipe and it is served with some untoasted slices of shitty off-brand white bread we got at the 99 cent store