Monk: Eater’s Smoke Point series takes a look at the “cheffed-up” barbecue at Austin’s Interstellar BBQ, including the pastrami beef rib.
Description: At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a “War Dog,” put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
Eater’s Dining on a Dime checked out the Austin taco scene a few years back to see whether its taco scene is actually better than its barbecue scene.
Description: This week on a bonus episode of Dining on a Dime from Austin, host Lucas Peterson forgoes Austin’s plentiful barbecue options to take himself on a taco crawl, sampling a few of the city’s best offerings. Watch the video above to follow him from Veracruz All Natural to Taqueria La Chilanga to Mellizoz Tacos.
– 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
Then the Prime Time guys help cook the secreto muscle of a 14 month old pig (doble the average lifespan of a pig) in a “planking” method over open flame at nearby restaurant Imperial. No, there is not a weed taste to the pig, but what the guys do find is that the pig tastes good because it has led a generally healthier life compared with most commodity pigs.
On today’s episode of Prime Time, Ben and Brent visit Moto Perpetuo Farm, where pigs are fed a diet that includes cannabis.