The Best BBQ in Austin? I Found It on the EASTside.

There’s no shortage of BBQ in Austin — in fact, you could spend a week eating nothing but smoked meats and still barely scratch the surface. But when EASTside Magazine invited me to join their Locals Know BBQ Tour, I thought, “Alright, let’s see what happens when I let someone else take the steering wheel.” What followed was a four-stop pilgrimage featuring food from six restaurants and a reminder that the new BBQ spots are just as good as the modern classics also featured on this tour.

Stop 1: KG BBQ — Egyptian Flavors Meet Texas Smoke

The tour kicks off at KG BBQ, a trailblazing food trailer where Chef Kareem El-Ghayesh is redefining what BBQ can be. Think Texas brisket meets Mediterranean flair — smoky meats paired with vibrant, herby sides that transport you halfway across the world. I'll drop the hammer right now: KG’s rack of lamb was a showstopper. As much as I recommend getting his brisket or pulled lamb rice bowl, the cook on this rack was fantastic medium rare. It’s served with a tomato-cucumber salad, yogurt sauce, and warm pita which sums up Kareem's narrative of bringing more balanced flavors to Texas Barbecue.

The Pastrami sandwich "Amuse Bouche"

Before diving into KG’s offerings, we warm up with pastrami sandwiches from nearby Mum Foods, a spot blending Jewish deli traditions with Central Texas smoke. The pastrami alone could justify the tour — tender, peppery, and deeply smoked. FWIW the sandwiches are cut into 1/4s so you're not totally overwhelmed before the tour kicks into second gear.

Stop 2: La Barbecue — Michelin Meets Meat

Next, we hit La Barbecue, a name that’s practically synonymous with Austin’s BBQ royalty. Fresh off earning a Michelin star and still basking in Food Network fame (you may have caught me there on The Best Thing I Ever Ate), La Barbecue is a masterclass in consistency and smoke control. The brisket here? Legendary. But the bigger story is how La Barbecue helped cement Austin as the center of the modern craft BBQ movement. Every bite here speaks to the 15 years of the modern craft barbecue renaissance. La Barbecue is a living legend that every BBQ aficionado needs to visit and pay homage to.

Stop 3: Micklethwait Craft Meats — Where the Sides Shine

From there, we shoot over to Micklethwait Craft Meats, one of the original players in Austin’s BBQ renaissance. Micklethwait has always been about craftsmanship — from the barbacoa, pulled lamb, brisket, beef ribs, sausages to the homemade bread everything sits on.

Here, we dig into a pork rib that’s smoky AF but tender enough to pull apart with a fork. Balanced beautifully by jalapeño cheese grits — one of the best sides in BBQ today, this is a great one-two punch. The pro move (and yes, I demonstrated this): dunk the rib straight into the grits. Not only does it turn the grits into a savory, rib-infused sauce, but it also captures the essence of Texas BBQ’s evolution — where the sides get as much attention as the meats. Judging by the looks around me, I wasn’t the only one converting skeptics into rib-dippers that afternoon.

Stop 4: Parish Barbecue — A Louisiana Twist on Texas Smoke

We finish strong at Parish Barbecue, the newest stop on the tour and maybe the most exciting. Chef and pitmaster Holden Fulco, a Louisiana native with serious BBQ pedigree (including time at Interstellar BBQ), brings Cajun flair to Central Texas. Our plate reads like a Louisiana Thanksgiving cooked on a smoker: pulled duck, deep-fried kolaches, and crawfish cornbread stuffing. It’s indulgent, inventive, and — for me — the most memorable stop of the tour. Parish feels like the next chapter of Austin BBQ: the time honored craftsmanship remains but the menu pushes boundaries in diversity of dishes, notably the sides.

Final Thoughts

The Locals Know BBQ Tour is more than a food marathon — it’s about tasting Austin’s diversity, innovation, and soul. Each stop reflects the pitmaster’s roots, creativity, and obsession with flavor. You’ll eat just enough to feel like you overdid it (in the best possible way), and you’ll come away with a deeper appreciation for how BBQ continues to evolve in Austin. If you’re visiting from out of town and want to hit a few iconic spots in a few hours — without needing a nap between each — this is the way to do it. Book the tour here

🔥 Hot takes on the hits

Best dish: Rack of lamb at KG BBQ
Most legendary stop: La Barbecue. Living Legend right there
Essential side: Jalapeño cheese grits at Micklethwait
Biggest Game Changer: Parish Barbecue’s pulled duck and crawfish cornbread stuffing
Pro tip: Always dunk your damn rib in the grits.

The Best Food in Austin Texas: September 2025

The best food in Austin Texas for the month of October includes multi course pop ups, Japanese bar food, a BBQ double header and the best bagel I've ever had. Take notes or really just bookmark this page.

The Vitals: the spot: Thali Omakase currently at Garbo's 626 N Lamar Blvd, Austin, TX 78703 the eats: Multi course chef's choice menu the bucks: $$$$ the full nelson: an exclusive dining experience that explores South Indian flavors

I will cut to the chase: a $300 tasting menu isn't for everyone, including me. However Thali Omakase is more than a succession of pretty plates till you "feel full". It is an exploration of South Indian flavors through Chef Deepa Shridhar who is as driven and talented as they come. Full disclosure: I was a guest but my lavish praise isn't born out of gratitude for a free meal. It turns out, despite my South Asian heritage, my awareness of the depth of Indian/South Asian flavors is that of a novice. The rasam spiked broth that is a hallmark of this Thali experience featured all the aromatic spices I was introduced to at a young age like cumin, coriander and cloves. But the depth of what these spices can do with a host of baked goods, in a savory broth and paired with copious amounts of caviar revealed a whole new world of eating. Generally speaking, I admonish spending more than $100 a person when eating locally. I find the carriage turns into a pumpkin by the time the Uber takes me home. It's almost been 24 hours and I still feel like Cinderella at the ball.

Best Food Austin Franklin BBQ LeRoy and Lewis

The Vitals: the spots: Franklin BBQ 900 E 11th St, Austin, TX 78702 & LeRoy and Lewis 5621 Emerald Forest Dr, Austin, TX 78745 the eats: BBQ by the pound the bucks: $$-$$$ the full nelson: a Texas BBQ double header that celebrates two eras of Craft Texas Barbecue Going to the legendary Franklin Barbecue would be a food pilgrimage any foodie would gladly take on and call it a day, maybe even a year. But when a James Beard best chef NY finalist by the name of Ryan Fernandez comes to town, you take on a BBQ doubleheader. I have to admit this: I have never waited in line for Franklin Barbecue. I've had it at Hot Luck Fest and had it ordered at private events though. And yes, the hype is deserved. That being said, eating LeRoy and Lewis after Franklin only highlighted how far barbecue has come. Dining at Franklin was a glimpse at the dawn of today's craft barbecue scene. Dining at LeRoy and Lewis felt like fast forwarding to, well 2025. Both restaurants are must visits for any true barbecue aficionado. But after having both in the same afternoon, I have to say that what Evan LeRoy and his team are doing at LeRoy and Lewis is truly the cutting edge of Craft Barbecue.

The Vitals: the spot: Kemuri Tatsu-Ya 2713 E 2nd St, Austin, TX 78702 the eats: Japanese Izakaya so small plates and dishes to share the bucks: $$ the full nelson: a modern Austin restaurant staple Izakayas are pretty much my favorite kind of restaurant. A variety of savory cooked dishes with a splash of sushi that's as much a bar as it is a restaurant pretty much rules in my book. Kemuri Tatsu-Ya takes notes from Texas like Brisket in the ramen and using smoking methods whenever possible. This might be why they make the best yellowtail collar I have ever had. Smoking the meaty cut of fish before finishing on a Binchotan fueled grill is elite cooking. And gives me ideas for my next grilling adventures. Oh and don't skip the massive cocktails here. They are sized for two but I've been know to nurse one for the night.

The Vitals: the spot: David Doughies 2427 Webberville Rd, Austin, TX 78702 the eats: Artisanal Bagels the bucks: $-$$ the full nelson: a bagel to make an NYer jealous Let me be clear: I am a lox man. Russ and Daughters in NYC is the G.O.A.T. NY bagel experience in my book. But much like Katz, the starch component leaves something to be desired. Prior to David Doughies I viewed bagels as an edible vessel for lox. But at David Doughies, the bagel is the star of the show. I've never had a better bagel. And while in two visits in two weeks, I can't quit ordering the house made pastrami lox and bagel, the Benton's sausage or the house made barbacoa bagel are waiting in the wings. David Doughies is without a doubt some of the best food in Austin.

Final thoughts

Uttering the names of David Doughies, LeRoy and Lewis, Kemuri Tatsu-Ya and Deep Shridhar become synonymous with "best foods in Austin". Take note, save your pennies and eat the best food in Austin at any one of these establishments.

ACL Eats 2025: The Recap

The music lineups change from weekend one to to weekend two. The food? Well that's banging whenever you go. Much like Austin's food scene, the food at ACL Fest has grown and the bench is deep. Even just perusing through my posts over the years, it's astonishing to see legit pizza and regional Mexican tacos enter the ACL Eats lineup. Now my thoughts turn to three spots that churned out bangers at ACL Eats this year. In no particular order, here are three must have bites from ACL Fest 2025.

ACL Fest 2025 food recap Gus's Fried Chicken

The Vitals: the spot: Gus's Fried Chicken 117 San Jacinto Austin TX 78701 // @ACL Eats Main Food Court the eats: Fried Chicken the bucks: $$ the full nelson: Please just eat here I tried Gus's fried chicken last year and became an instant fan. I do believe they fry the best yardbird in town. The import from Memphis fries their chicken in peanut oil which makes it delicious but also a reason to take caution if you have an allergy like my son does. I also tried the tenders and honestly the bone in is where it's at.

The Vitals: the spot: KG BBQ 3108 Manor Rd, Austin, TX 78723 // @ACL Eats Main Food Court the eats: Brisket rice bowl, Lamb chops, Lamb ribs the bucks: $$ the full nelson: Texas BBQ with an Egyptian twist

Texas BBQ paired with pomegranate, sumac and lamb might sound unusual but that's precisely what makes KG BBQ so special. Pitmaster Kareem Ghayesh is a contemporary Texas BBQ success story whose accolades include James Beard nominations, recognition by the prestigious Michelin guide and a Netflix bbq competition series. Since you know he is the real deal, you should deal with his obsession with lamb, most notably the rosy red rack of lamb chops featured at ACL Fest.

ACL Fest 2025 food recap Iron Burger tenders

The Vitals: the spot: Iron Burger // @ACL Eats Main Food Court the eats: Burgers, chicken tenders the bucks: $$ the full nelson: the sleeper meal of ACL Fest 2025 I'll be real right now. Some of the food that hits the best at ACL Fest is . . . bar food. A big old messy bacon cheeseburger hits perfect. And you don't need fancy frills to make it perfect. There is a time for a dressed up burger. ACL Fest is a time for a burger that's pure comfort. But the burger is 6/10 compared to their chicken tenders. Move over Raising Cane's . . . Iron Burger serves up the best chicken tendies in town.

Adios ACL Fest 2025!!!

It's been a true gift to attend 10 years of ACL Fest. A big thank you to C3 for setting me up with Media passes so I can share the great FOOD from the greatest live music festival there is. See you in 2026!!

Happy Oktoberfest!!

Break out the beer and brats but ditch the grill.

Why Poaching in beer Beats the Grill

I get it. The grill looks cool. Flames, tongs, the whole backyard warrior energy. But grilling or pan-frying pre-cooked sausages? That’s a fast track to dried-out, blistered links that taste more burnt than brat. Beer poaching, though? That’s culinary diplomacy — the perfect balance between flavor, texture, and technique.

Here’s why it works:

Beer brings the flavor and the finesse. The gentle simmer of beer adds depth you can’t fake — malty sweetness, toasty caramel, and a little bite from the hops. Instead of blasting the sausage with direct heat, you’re slow-infusing it with character. It’s like giving your brat a spa day instead of a CrossFit session.
Juiciness stays locked in. Grilling works great for raw sausages that need to cook through. But pre-cooked ones? They’re already done. Beer-poaching warms them evenly and gently, keeping the inside juicy while softening the casing just enough to snap without shattering.
It’s practically foolproof. You don’t have to hover over a pan or play thermostat roulette with your grill. A saute pan with a tight fitting lid on a gentle flame is all you need. The sausages are done when an internal thermometer registers 165 degrees.
You still get that “grill magic” if you want it. Once your sausages are perfectly plump and beer-kissed, toss them in a hot skillet or grill for a quick 90-second sear, after they have cooled down. Not necessary but something to have your bratwurst back pocket.

The Ali Khan Eats Beer Bath Blueprint

Here’s my go-to playbook for turning good sausages into great ones:

Start with quality. You’re not hiding behind beer here — you’re elevating. Go for precooked artisan or butcher-made brats, kielbasa, or smoked sausages. I highly recommend Schaller and Weber.
Pick your beer like a sauce. Märzen or amber lagers bring caramel and toast. Wheat beers go light and citrusy. IPAs? Too bitter. Save those for sipping. Honestly, I used a Modelo that had been taking up space in the back of the fridge and it worked out great.
Choose a good mustard. Prepare to go down a rabbit hole but mustards aren't all made equal and even when you get a quality one, different styles work with specific sausages.
Simmer, don’t boil. You’re looking for a gentle burble — like a hot tub, not a geyser. This critical
Create a sausage grazing board: You can always grab hotdog buns and make it a handheld but consider making a grazing board with sauerkraut, braised cabbage and a mustard heavy potato salad.

The Payoff

Beer-poaching turns “just heating up sausages” into an Oktoberfest-worthy experience. The gentle cook shows off the nuances of the artisan sausage maker. If you do go for a bun, go for a quality bun from a bakery like Pretzel or brioche. This isn't your average hot dog!! Prost, my friends. And may your sausages stay juicy.