Troubadour Barbecue Festival 2025

Last weekend I had the pleasure of attending the Troubador Barbecue Festival in College Station TX. Elite Texas BBQ restaurants and chefs met up on the campus of Texas A&M for a day of barbecue, music and fun. Now, I was a guest, so yes I was gifted tickets and in fact worked with the team to promote the event. But . . . I was truly impressed with what I experienced. There was no way I could experience all 30 BBQ offerings but I did hit up more than my fair share. Here are a few of my favorites.

The Vitals: the spot: Vaqueros Bar-B-Q 965 Garden Park Dr, Allen, TX 75013 the eats: Chicken Mole

  Vaqueros Bar-B-Q wasn't the only mole offering at Troubador Barbecue Festival but they did get the memo. Because Troubador is a food festival, there more than a few tacos being served. But tacos are very much a part of Texas Barbecue, especially these days. Aside from needing a few napkins to wipe off that gorgeous chocolate brown sauce, this taco came with zero regrets. The Vitals: the spot: Opie's Barbecue 9504 State Hwy 71, Spicewood, TX 78669 the eats: Brisket

Opie's is one of the few old school Texas barbecue joints that does Brisket like the new school ones. Granted they don't go back nearly as many years as the Lockhart restaurants, the vibe in my mind is similar. The brisket eats like a Texas Monthly top 50 spot. As tender as one seems to expect these days.

The Vitals: the spot: 2M Smokehouse 2731 S WW White Rd, San Antonio, TX 78222 the eats: Smoked and seared Teres major steak Troubador Festival worked with 44 Farms who supplied the pitmasters with their exceptional local Texas beef. This included seldom used cuts like Teres Major. Cut from the shoulder, the steak is a relatively new cut and prized by chefs who called it the "bistro steak". 2M smokehouse, located in San Antonio TX, did a fine job on the smoker with this steak. Superbly beefy and remarkably tender. Of course it helps when the cut is from a great rancher like 44 farms. Worth looking for at a reputable butcher. The Vitals: the spot: CM Smokehouse mutiple locations in Austin TX the eats: Barbacoa tacos I've song the praised of CM Smokehouse before on this blog and for Austin Monthly Magazine. The mind of Chef Cade Mercer is the mind of a chef who also has a mind for barbecue. His slow cooked beef cheek barbacoa was what the doctor ordered, even on the hot day that was Troubador Festival. The Vitals: the spot: Teddy's Barbecue 2807 N Texas Blvd, Weslaco, TX 78599 the eats: Barbacoa tostada & Pichana Teddy's Barbecue just might be the final push that gets me to head down to the Rio Grande Valley. Sure, I could go for the James Beard award winning taco spot but why not kill two birds with one stone. The mole on the barbacoa tostada was right up there with the best I have ever had(spoiler alert it is here in Austin). And the Pichana was some of the best steak I have ever had.

Troubador BBQ festival recap

It's not cheap but it all you can eat and drink. And I certainly covered the eating. Sadly I had to drive back home that day so no whiskey for daddy. That being, when I go back next year, I'll be spending the nigth  

Where to eat for AAPI Month 2025

American Asian Pacific Islander month aka AAPI is a celebration of heritage from Americans whose story began in the Asian continent and the great Pacific. What it means to me is an opportunity to celebrate the immense diversity of foods that come from the largest population by continent. Grab a fork, chopsticks or your bare hands because we are diving into my fav Asian restaurants from across the country. The Vitals: the spot:Rowdy Rooster 49 1st Ave., New York, NY 10003 the eats: Fried Chicken Sandwich the bucks: $15 the full nelson: the most exciting contemporary Indian food I've ever had

Rowdy Rooster NYC

I first experienced Rowdy Rooster back in 2023. To this day it was the most intense fried chicken experience I have ever had. The heat was to the point of being on Man vs Food, at least to me, and I can handle some spice. But unlike some wing joint that dumps spice concentrate on the food, this had tremendous complex flavor. Worth the sweat and PS - I only got the four, the Rooster goes up to 5. You might be playing with fire but I'd say AAPI month 2025 is the right time to find out. The Vitals: the spot: Kalaya 4 W Palmer St, Philadelphia, PA 19125 the eats: anything and everything the bucks: $$$ the full nelson: Real Deal Thai flavors with elevated ingredients

Kalaya Philadelphia

I haven't been to Thailand . . . yet but for now, the best Thai food I've ever had is at Kalaya in Philadelphia. Chef Chutatip “Nok” Suntaranon won a James Beard for Best Chef in the Mid Atlantic region for her family recipes that utilize premium ingredients. This a practice long overlooked with many Thai restaurants that sought entry into the dining market by serving up affordable prices and varied menus. You will most likely find yourself shelling out a lot more money for Thai food. But when you do, you will not only experience the full depth of Thai cuisine but even honor Thai Americans who have been in the know and so fitting that it happen on AAPI Month 2025. The Vitals: the spot: Lao'd Bar 9909 FM 969 building 4, Austin, TX 78724 the eats: Pork Rinds, Escolar Ceviche, Chicken Wings, Lahb the bucks: $$ the full nelson: Laotian bar food that will question you ever thinking about going to Pluckers again

Lao'd Bar Austin TX

Lao'd bar is one of the most exciting additions to the Austin food scene and perfect opportunity to discover a lesser known Asian food culture: Laotian. Imagine the pungency of lime and fish sauce in the Thai dish Larb and you will zero in Laotian food. In fact some of my fav Thai dishes are in fact Laotian. Chef Bob Somith, a James Beard semifinalist for best new restaurant, also has one foot planted in America. So don't overlook his Pork Smashburgers or the wings, which are my fav in the city. AAPI month 2025 just might peak at this Laotian spot.   The Vitals: the spot: Sea Harbour 3939 Rosemead Blvd, Rosemead, CA 91770 the eats: Siu Mai, Har Gow, all the classics the bucks: $$ the full nelson: Legendary Dim Sum restaurant in Los Angeles 

Sea Harbour Los Angeles CA

An institution for Cantonese Dim Sum for over two decades, it seems like Sea Harbour has been around for longer. Expect a massive dining room, like 8000 square feet of it but don't expect carts. Do expect a chef, Tony He, to be constantly adding items to the menu like black truffle topped Siu Mai. Kill two birds with one stone for AAPI month 2025: your dumpling fix and your black truffle fix. The Vitals: the spot: Burma Superstar multiple locations in the Bay Area the eats: Biriyani, Mango Beef, Whole Catfish the bucks: $$ the full nelson: Celebrated Burmese restaurant with multiple outposts in the SF Bay Area

Burma Superstar San Francisco CA

It's been ages since I've been to Burma Superstar but I remember it being a bright culinary star amongst many the San Francisco Bay Area. Burmese food sits like it does on the map: at an intersection between India, China and Southeast Asia. You can't go wrong with anything on the menu. FYI- you won't be alone dining here on AAPI Month 2025. SF'ers love them some Burma Superstar. And for good reason. And that's my round of up places to eat for AAPI month 2025. Love to know where you will go!

Best Texas Burger List

The Vitals: the spot: Kincaid's Hamburgers multiple locations in Fort Worth, tested at the Camp Bowie location the eats: Cheeseburger the bucks: $7 the full nelson: The most quintessential Texas Burger I have ever tried

#5 Kincaid's Hamburgers

Simple. Perfect. Quality burger.

Originally a grocery store with a full service butcher shop, Charles Kincaid began cooking up burgers made from steak trim. The burgers became a hit and by 1991, Kincaid's transformed into a full time burger restaurant. By 2008, Kincaid's Hamburgers made the pages of Hamburger America, Burger Scholar George Motz's book about the best burgers in the country. The burger was tremendously beefy. And only $7. Kincaid's is a must top for any true burger aficionado and easy choice for this Best Burger Texas list. The Vitals: the spot: Reese Bros Barbecue 906 Hoefgen Ave, San Antonio, TX 78210 the eats: The Verde Burger the bucks: $13 the full nelson: A craft barbecue take on a San Antonio burger tradition 

#4 Reese Bros BBQ

Reese Bros BBQ serves up a "San Antonio bean burger" which starts with a patty(a beef patty mind you NOT one made of beans) that is topped with Fritos(or some corn chip), queso, refried beans and onions. It's their take a on a local burger phenomenon. The patty itself is a substantial half pound of ground brisket trim, seasoned with their 2:1 black pepper to salt brisket rub. Smoked and then seared, the patty is nestled on a brioche bun, and topped with a slice of white American cheese. Being my first time trying a San Antonio Bean Burger, I might have peaked. Which makes Reese Bros easily entry for the fourth spot on the Best Burger Texas list. The Vitals: the spot:Mum Food's Smokehouse and Delicatessen 5811 Manor Road, Austin, Texas 78723 the eats: Smoked Burger the bucks: $15 the full nelson: The new best smoked burger in town

#3 Mum Foods Smokehouse and Delicatessen

The Oak Smoked Burger at Mum Foods Smokehouse and Delicatessen features an 8oz oak smoked patty, with oak smoked poblano peppers, oak smoked poblano aioli and swiss cheese. It is served at a flawless Medium Rare and is my current favorite smoked burger in Austin and certainly a contender for Best Burger Texas. The Vitals: the spot: Jabs Burgers and Fries 111 Congress Ave., Austin, TX 78704 the eats: Excellent Smash Burgers the bucks: $ the full nelson: Some of the best Bang for your Burger Buck Smash Burgers in town

#2 Jabs Smashed Burgers

You can't do a Best Burger Texas list and not include smashed burgers: one of the hottest food trends in the country. Jabs elevates the standard smashed burger with Creekstone Farms beef and the prices are very reasonable, between $9 and $13. Don't forget to ask for extra sauce, it has a Raising Cane's like craving. The Vitals: the spot: Cullum's Attaboy 111 Kings Ct, San Antonio, TX 78212 the eats: Attaboy Burger with Glacé the bucks: $16 + $5 for the glacé poured tableside  the full nelson: the most decadent burger I've had in 20 years

#1 Cullum's Attaboy

Located off the St. Mary's strip, Cullum's Attaboy is the finest sidewalk cafe you're gonna find in San Antonio, maybe in all of Texas. And that burger? The most decadent one I've had in 20 years. A six ounce Wagyu patty from Peeler Farms in Floresville TX is draped with slice of gruyere cheese on house made double egg wash bun. A classic homemade aioli, a slice of raw white onion and an optional but essential house made Glacé sauce seal the deal for this burger that earns the top spot for Best Burger Texas.

Steak in an Air Fryer? Yes, it is possible if you use this method.

Tyler Durden was right. You want to make an omelet, you gotta break some eggs. I wish he told me the same holds true for making steaks in an air fryer. Lately I’ve been noticing air fryer recipes pop up on my Instagram feed, promising perfectly seared steaks. The idea seemed more than plausible as an air fryer is really a convection oven that according to CNET, blows hot air even faster in a smaller environment and more evenly because the food is suspended in basket. I know first hand that it does wonders with Brussel sprouts and frozen tater tots. But what about a $25 New York Strip? As daunting as the idea of potentially ruining a steak might be, I had to try and see if I found a new magical method for cooking steak at home.

The Reverse Sear method

I posted a query about air fryer steaks on my socials and received a mixed bag of responses. One person shared an intriguing method: using the reverse sear with in air fryer. I’ve done this method before in an oven and a pellet grill with sterling results on Standing Rib Roasts, Tri Tips, even large bone in ribeye steaks that run about two pounds or more.

But an air fryer can’t accommodate anything that large. So in order to test the method, I had to shell out some coin for a thick steak that was at an inch and a half thick. I settled on a NY Strip and ran with the method shared by my Facebook follower.

Round One

I set my Air fryer to 280(he suggested 275 but mine went in increments of 10 degrees) and cooked it for 12 minutes, then searing it off in a hot pan, per his recipe. For added measure I used a Meater 2 Plus, which is a wireless smart meat thermometer to monitor the cook, including the internal temp of the steak and the ambient temp of the air fryer. This was single handedly the smartest thing I could have done because it gave me an inside look to what would go totally wrong.

Steak FAIL

My first steak cooked in an air fryer was the worst steak I’ve cooked, maybe ever. I’ve had a few duds here and there but mostly because I went the cheap route and bought a tough top sirloin or a sorry looking steak from a budget grocery store. On this occasion I transformed a beautiful NY Strip into a flavorless slab of beef because by time the steak rested, it was cooked well past medium and that’s a stain I’ll carry with me for a long time

But I did learn about a few important flaws in an air fryer, at least mine anyways. My air fryer runs hot and reverse sear only works when you’re sub 275 degrees(thanks J Kenji Lopez!). Not only did my air fryer run hot, it just keeps getting hotter. This became very problematic while I cooked my steak for the full 12 minute duration that was suggested. Halfway through the cook, the airfryer was running at over 300 degrees.

I was shooting for an internal temp of 115(per J. Kenji Lopez’s recipe) which took about 18 minutes. After that I seared the steak off in a pan heated to 430 degrees per my infrared thermometer. I tried my best to get a respectable looking sear but I knew my steak would be woefully overcooked if I went too long in the pan. The result was an under seared steak, medium well steak. All in all it was a tough pill to swallow but I jotted down my notes, dusted myself off and went back for another round.

Round Two

I coughed up another $25 and tempted the fates once more with my quest for a perfect air fryer steak experience. This time I decided to lower the cooking temp in the air fryer to 250 and break up the cook in half and flip the steak in between. I also decided to pull the steak at a lower temp to 95 degrees to buy myself time to put a really good sear on.

Like before the air fryer ran hot. Though set at 250 degrees I was running at 282 after four minutes. But this time because I split the 12 minute cook time in half, and when I opened the basket, the air fryer cooled down, minimizing the air fryer temperature rise. After the 12 minute cooking time I let the air fryer shut down but I left my steak in there for two minutes while the internal temp rose to my desired temp of 95 degrees. I even let it ride to 100 while I got my pan properly smoking.

Round 2 success

This time I cranked my pan up north of 500 degrees before dropping in the steak. I also brought in a bacon press to ensure a more even sear. I knew the steak’s temp would rise 10 degrees after I pulled it from the pan so I seared it on each side till it hit 123 degrees, which took about 2 minutes a side. After 5 minutes or so of resting, my steak’s internal temp hit 133 degrees and I started carving that steak up. I’m still glowing thinking about how perfect it came out. I conquered steak in an air fryer.

But does this mean I’ll do it again? All told it took 18 minutes to cook the steak which is about the time it would take me to do a pan sear and oven finish. While the reverse sear steak came out well, I find the method becomes downright essential with truly large cuts that can’t be pulled off on a hot grill or a good pan. Usually if I’m splurging on a steak I'm taking the time to build a live fire and the just keep flipping method might be the best way to sear a steak.

So while I can endorse this method of reverse sear in the air fryer, I can’t say if I’ll ever bother to do it again. Unless it’s a rainy night and maybe Tyler Durden is over and he reminds me that I’m not the car I drive or the money in my wallet. And I decide to cook him a steak in an air fryer to remind that capitalism won’t fill your life with meaning but it can cook you a darn good steak.