The Vitals: the recipe: Traeger Baby Back Ribs Vol 5 the smoker: Traeger Ironwood 885 the time: about 3 hours the full nelson: easiest traeger ribs yet

I don't know why I started my focus on Traeger mastery with ribs. Maybe it's because brisket takes way too long? Or that salmon just comes out so darn good like every time and there's not that much to master? Whatever the reason, I am committed to figuring ribs out and I think I might really be on to something here.

Use the best meat possible

In previous cooks, most notably Operation Traeger Baby Back Ribs Vol 3, I've used average quality meat. Look, I shop at the regular grocery store aplenty. But over the last year, where our dining out dollars shifted to home cooking, we have opted to shop at higher end shops. In some cases, the difference is extremely noticeable such as produce. This time I went to Salt & Time, a top shelf butcher shop in Austin TX for my ribs. Sure, these cost double what I would pay at say Costco, but one good rack was all I needed. Believe me, it was worth every penny.  

Pro Tips from Sasquatch BBQ

I enlisted the help of Sasquatch BBQ aka Matt Crawford. Matt is a BBQ pitmaster, Traeger advocate and all around good dude. A fellow Traeger sponsor, Matt is an accomplished Barbecue chef and has no shortage of advice when it comes to smoking on a Traeger or any smoker for that matter. Sasquatch recommended I hit the ribs with some yellow mustard and then the rub. He said the mustard was mostly for making sure the rub sticks and this is backed by a number of recipes. I totally caught the taste of mustard and I strongly suggest you do the same.

3 hour ribs

In previous cooks, I've spent up to 8 hours making ribs that were just on the verge of being smokey. I've used smoker tubes, apple juice spritz, and the "Super Smoke method": a feature on Traeger models like my Ironwood 885. The conclusion I have come to is that the time and effort just wasn't worth it when it came achieving a true smoked rib taste. So I asked Sasquatch for a faster method.

Set your Traeger to 275

Sasquatch had me set my grill to 275. Once it came to temp, I gave it a good 15 minutes before I laid the rack on there. I cooked it till the internal temp hit 165, which took about an hour and a half. Then, like many cooks before, I foil wrapped the rack in butter, brown sugar and more rub. He did suggest some apple cider vinegar but I skipped that as I was out. Then back into the grill till we hit 190, which took another hour and a half.

Cook first, then smoke.

After the rack hit 190, I opened up the foil and sauced it up. Once again I reached for a bottle of Aaron Franklin's BBQ sauce. The taste is classic Kansas City, thick, sweet and tangy, despite the word Texas prominently displayed. After saucing, I lowered the temp of the grill t0 225 degrees and hit it with the Super Smoke feature. This was to let the sauce the set, which takes about 10 minutes. I let it ride a little longer for sh*** and giggles.

And the verdict is . . .

I think these are tied for the best ribs I've made along with Vol 2. While that version was smokier, it also took 8+ hours whereas this only took 3+ hours. Mustard was a welcomed addition to Vol 5 and the meat quality from Salt and Time was outstanding. Traeger is known for a clean taste so the quality of your meat stands out. This can work conversely too. If you get that rack that has an off smell when you take it out of the plastic, don't expect the smoke to mask that funk. Frankly that's gross and I'm done with those days. I'd rather eat less and have better quality that a fridge full of leftover jank ribs. Now the only real flaw here is that I didn't eat them ASAP. We had friends coming over and a game to watch so I made these ribs ahead if time and held them in the oven. Baby Backs can dry out and while these weren't dry, I can only imagine them tasting better had I eaten them sooner. Regardless, as I type this I'm going to totally make this again and compare with a second rack cooked lower and slower to compare. For now though the takeaway and technique is this: high quality meat and mustard rub. A Traeger is a handy device but it can't create all the flavors, that's also on you, your pantry and your butcher.  

I first came across Nihari at the Pakistani Curry houses of Los Angeles. True hole in the wall joints whose smokey tandoori ovens would set me off in a spiced meat frenzy. Fragrant biriyanis, the paella of the Indian subcontinent, and haleem are specialties here, the latter being a porridge of wheat, meat and fragrant spices. Just as stand out is Nihari, one of the best beef curries of all time, the G.O.A.T of beef curries if you will. I had this brisket lying around and well, it got me thinking . . . (more…)

Italian Beef Meal Kit: messy deliciousness in the comfort of your own home

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I was gifted a copy of Sunday Supper's by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer's Market. True to the chef's resumé and accolades, this book is not for the novice cook nor a busy weeknight.

But my God is this Sunday Supper's Brisket worth the effort. It has become my new night before Christmas Eve dinner tradition. And when you make it, it might become yours as well . . .

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So McRib is back and I got excited. I mean, it's the McRib . . . the only sandwich at McDonald's thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn't eat a McRib and post about it.

I had to make it better.

So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal time to make. Take my advice and find yourself a local Carniceria/Mexican Grocery store for all the ingredients listed futher down. And fasten your seatbelts, because this McRib is gonna take you south of the border.

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It's 47 degrees outside, football is in full swing and it's high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.

I told you it was real deal.

Scroll down for 15% off discount from Longhorn Meats

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The Vitals:
the spot: Sandy's Hamburgers 603 Barton Springs road Austin TX 78704
the eats: cheap burgers
the bucks: cheeseburgers for $5, a double will run $6.40
the full nelson: a nostalgic burger experience fueled by freezer to table fare

Sandy's Hamburgers puts their frozen custard out there front and center. Sure it's on the signage but if you do a little digging you might find more skeptical critics throw their weight to getting the custard vs the savory fare. I would do the same but I doubt I'll ever go back here again.

But I still think you should. At least once. And here's why.

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Watch out for the Weiner Wagon!!

The Vitals:
the spot: Red Rocket Weiner Wagon a pop up in Austin TX
the eats: Serious Hot Dogs
the bucks: $10.50 for the classic, $13.50 with brisket chili
the full nelson: Craft BBQ queens elevate a hot dog from stadium food after thought to premium tailgate food

Red Rocket Dogs just might be the breakthrough the hot dog world needs. Changing the game on what a premium hot dog experience means, much like the chef driven burger of the early 2000s, this is a hot dog I would gladly drop over $10 for. And finally, I can agree with that controversial debate on Twitter that a hot dog is a sandwich.

Because this one totally is.

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The Vitals:
the spot: Terry Black's Barbecue tested in Austin TX + location in Dallas TX
the eats: Beef rib, brisket, spare ribs, sausage, turkey and whatever sides you feel
the bucks: plan on $15 person
the full nelson: easy access, top tier Austin BBQ with an Old school Texas vibe

Terry Black's Barbecue most definitely makes the 10 best list of Austin BBQ round ups. In casual conversation, Terry Black's may get drowned out by names like Franklin BBQ or La Barbecue, which can add cookbooks, TV shows and a cult like following to their names. But that's not to say Terry Black's doesn't deserve a cookbook or a feature on a show like Best Thing I Ever Ate.

You ask me, they got the best darn classic Texas sausage link in town.

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Pork Chile Verde

It's a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine's Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

• 2.5 pounds of pork shoulder, cut into 1.5" cubes
• 1 pound tomatillos(husks removed)
• 3-4 cloves of garlic
• 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
• 1/2 cup of cilantro, rinsed and divided
• 2 cans of Cannellini beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of salt + more to taste
• sugar to taste

Essential Equipment

• Dutch Oven/ Enameled Cast Iron oven
• Blender or Immersion Blender

Prep/cooking time

• 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)

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The Vitals:
the spot: DeSano Pizza tested in Austin TX + locations in Nashville, Los Angeles and Charelston SC
the eats: Neapolitan Pizza
the bucks: small pies for $12, large pies for $21, plan on $15 person
the full nelson: Real Deal Neapolitan pizza that can satisfy the non pizza elites

There are two kinds of pizzas in this world. One is the kind you crave at 2am, ideally by the slice at a place like Joe's Pizza in NYC. The other kind of pizza is the one you might have had to make reservations for, perhaps a week or six in advance. DeSano Pizza tastes like the latter though far more accessible and kinda satisfies that 2am vibe as well.

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I don't always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?

Keep scrolling, friend.

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The Vitals:
the spot: Spicy Boys Fried Chicken 1701 E. 6th St. Austin, TX 78702
the eats:bone in fried chicken
the bucks: $11
the full nelson: how to get hooked on dark meat chicken

I've been eating fried chicken all wrong. I like white meat. And I order white meat almost every time. The thing is, you can't do that at Spicy Boys Fried Chicken. It ain't on the menu. And it's because like most awesome chefs, they know their food better than you.

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The Vitals: the spot: Antonella's Italian Kitchen 841 Conestoga road Bryn Mawr, PA 19010 the eats: Meatball Hoagie the bucks: $9 the full nelson: when your meatball fix needs a double shot of gluttony 

Antonella's Italian Kitchen is proof that the suburbs of Philadelphia can churn out a legit hoagie. Sure, some people might not think getting a Meatball sub is that hard. They probably have never had a real hoagie. Or a grinder. Yes, they all mean the same thing but when you are in a part of the country that will passionately correct you on the proper nomenclature of a giant meatball sandwich, you are certain you are going to eat a very, very good, giant meatball sandwich. (more…)

The Vitals: the spot: Hot Chick 7th N 17th Street Richmond VA 23129  the eats: Fried Chicken meals + Fried Chicken Sandwiches the bucks: $11-$15 a person the full nelson: Better Nashville Hot Chicken than I had in Nashville . . .

Hot Chick Fried Chicken hits the mark

Down in the historic Shockoe slip of Richmond VA, Hot Chick Fried Chicken hits the two most important factors in great fried chicken: crunchy exterior and juicy meat. Bam. That's it. That's what it takes. And the crazy part is that when I took my first bite of Hot Chick and experienced that crunchy exterior and juicy interior, it happened not in the dining room, but after it had been bagged up and brought back to an AirBnB some 10 minutes away. That is an exceptional feat. (more…)

The Vitals: the spot: Central BBQ 147 E. Butler Ave Memphis TN +multiple locations in Memphis and Nashville the eats: Ribs, pulled pork, pulled chicken, mac and cheese, collard greens the bucks: $15 a head for meats by the pound and sides, sandwiches run under $10 the full nelson: a Memphis BBQ institution that disappointed . . .

Central BBQ in Memphis Tennessee has its fans, of this I am sure. Yeah I could tell you their high score on Yelp and the fact that they make the rounds of best BBQ in Memphis lists. But I like to source my own intel from, well, you: (more…)

The Vitals: the spot: Green River BBQ 131 Highway 176 Saluda NC 28773 the eats: Pulled Pork, Ribs, Tomato Pie, Collard Greens the bucks: $10 a head when you order meats by pound + sides the full nelson: decent BBQ in a cozy North Carolina mountain 

Green River BBQ had a tough act to follow. The day before me and my crew had an epic Eastern Carolina BBQ lunch from The Pig in Chapel Hill N.C. and that was some of the best barbecue I have had in years. Green River BBQ at best might make for a decent lunch stop when trekking in the mountains of North Carolina but you will be getting your pulled pork fix and that is seldom a bad thing. (more…)

Top 3 Quarantine Cooking Hacks

Let's face it, we have been cooking a lot. So much so, that coming up with my Top 3 Quarantine Cooking Hacks was pretty much a no brainer. These are a few of many, but certainly reflect on some of my fav hacks for recipes that have become weekly staples at Casa Khan. So in no particular order, let's get into it . . . (more…)

Seekh Kabob Recipe

It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.

Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it's as easy as making salsa  (more…)

The Vitals: the spot: The Pig Whole Hog BBQ 630 Weaver Dairy Road Chapel Hill N.C. 27514 the eats: Pulled Pork, Pork Ribs, Pork Cheek, you get the idea  the bucks: $10 a head if you're doing meats by the pound the full nelson: why folks from North Carolina love their bbq

The Pig Whole Hog BBQ is pretty much exactly that. A whole hog that has been rendered oh so tender with robust with flavor that can only come from whole hog cooking. And The Pig ain't serving up your average swine either. Their pork is locally raised, hormone and antibiotic free. Plus you can get pulled pork sandwich for $6 bucks. My kinda spot. (more…)

The Vitals: the spot: Brotherton's Black Iron Barbecue 15608 Spring Hill Lane #105 Pflugerville TX 78660 the eats: Brisket by the pound, Brisket Bahn Mi, Boudin the bucks: $13-$20 a person depending on whether you go sandwich or plate the full nelson: Central Texas Craft BBQ in the northern environs of greater Austin 

Brotherton's Black Iron Barbecue in someways is part of the Central Texas barbecue new wave that started with Franklin's BBQ in 2009. Unlike Franklin's, the line isn't excessive and it's not part of the East Austin BBQ lineup. In fact Brotherton's technically isn't even in Austin. It's in Pflugerville, a town about 15 miles north of downtown Austin. But they got a brisket worth waiting in line for and they got the vision to put that brisket into a Bahn Mi. Yeah, Brotherton's is a real find. (more…)

The Vitals: the spot: Steak 'n Shake vs Freddy's Frozen Custard and Steakburgers locations throughout US the eats: double steakburger w/ cheese.  the bucks: Steak 'n Shake: $3.99  Freddy's: $5.89 the full nelson: a smashed burger chain throw down!!

Steak 'n Shake vs Freddy's: a smashed burger chain throw down. Being a childhood fan of Steak 'n Shake, it seems ridiculous that I'm finally getting around to writing about this spot. But perhaps it was all mean to be. Enter Freddy's Frozen Custard and Steakburgers, a relatively new player in the burger chain world and a burger I did not have the pleasure of growing up on. A tried and true veteran vs the young hot shot rookie. Who comes out on top? (more…)

The Vitals: the spot: Giovanni's Deli 4309 Landis Ave Sea Isle City, NJ 08243 the eats: Sopresatta Special, build your own combo(the Ali) the bucks: $8-$12 the full nelson: my fav Italian American deli on the South Jersey Shore

I've been coming to Giovanni's Deli for the last 5 summers, pretty much every time I'm down at the Jersey Shore. I have my in-laws, who hail from the Philly area, to thank for making me a Giovanni's Deli regular. This is a deli that just feels like home. A home away from home built on cured meats and killer hoagie rolls. Now let's talk about what you need to order . . . (more…)

The Vitals: the spot: Three Fold Noodle and Dumpling Co 611 S. Main St. Little Rock AR 72201(one of two locations) the eats: The Half and Half - Dumplings + Noodles the bucks: $10 the full nelson: legit dumplings in a slick setting that makes you respect the Little Rock food scene

Three Fold Noodle and Dumpling Co is the kind of place you want to have in your neighborhood. I've been to Little Rock once before, over 20 years ago and me thinks the food scene has changed a lot. Slick atmosphere, authentic Chinese fare and affordable prices make a statement in any city and that's what makes Three Fold Noodle a total gem. Now let's talk about what you need to order . . . (more…)

Tri Tip Roast

Tri Tip Roast is a flat out flavorful and affordable cut of beef that takes to the grill like beer at a baseball game. This cut is commonly found in California but don't be surprised to find them at your local butcher shops and Costcos. I have been on a big Tri Tip kick as of late and if you are looking for some Bang for your Steak Buck for this 4th of July, look no further. (more…)

Chimichurri recipe: the last word on BBQ sauce

I wish Argentina was a little closer. Their style of barbecue, asado, has long been the blueprint of many backyard bbqs at Casa Khan. For years I relied on the food processor and red wine vinegar for my benchmark chimichurri recipe. Then one fine day I found myself without red wine vinegar and too lazy to pull out the food processor. I turned to plain old white vinegar and my chef's knife. The result was a more balanced chimichurri recipe with better texture. I realize comparing American BBQ sauce to chimichurri is apples to oranges but man do I reach for it so much more often when it comes to my grilling adventures. The next time you are cooking up steak and sausages, try this recipe out. Maybe even for 4th of since it's around the corner (more…)

The Butter Chicken Recipe

This is it. The reason I tell people to buy an Instant Pot: the butter chicken recipe from famed Instant Pot Food Blogger Urvashi Pitre who literally is called "the butter chicken lady". The first time I tried this I told my wife we aren't ordering Indian takeout anymore. Yeah, this is a good one . . . (more…)

The Vitals: the spot: La Tunita 512 2400 Burleson road Austin TX 78741 the eats: Birria de Res tacos the bucks: $2 a taco, $3 for the consommé with meat, $3 for the queso taco. plan on $10 a person the full nelson: a signature taco trend lands in Austin

With a belly full of braised short rib tacos I present to you perhaps the most important taco trend hitting the US: Birria de Res Tacos. If you caught my post last year about Birrieria Gonzalez in Los Angeles, you caught wind that the Tijuana method of cooking beef in an earthen oven, cooked till falling part, and served with an intense earthy chilé studded broth had been sweeping the city. Well now it's here in Austin TX. And it's done with . . . brisket. (more…)

The Vitals: the recipe: Traeger Baby Back Ribs Vol. 1 + 2 the smoker: Traeger Ironwood 885 the time: Vol 1: 3+ hours Vol 2: 7.5 hours the full nelson: A masterpiece is a work in progress but my belly is motivated for the finish line

Ok everybody, so you probably know I recently got a Traeger grill. Since moving to Austin, the land of smoked meats, my backyard grilling escapades have been exclusively an open fire affair where I unleash my inner Argentinian Asado. Well, now that I got a grill that excels at smoked meats it became time for me to begin my journey of Traeger Baby Back Ribs. Here comes my exploits aptly titled Volumes 1 and 2. (more…)

Pumpkin Seed Pesto Recipe

When we discovered our son had a peanut allergy, my view of food was forever altered. My old man was a doctor, so I had some knowledge of nutrition, the foods to eat regularly, and those foods to eat sparingly. Yeah, you probably imagine my fondness for the latter. But, food allergies? That is a whole other ball game. No wiggle room there. None at all. With my kid allergic to peanuts, walnuts and pecans, our allergist said to avoid all tree nuts and peanuts. We carry an epi pen at all times. My son has never been to a Thai restaurant. When we travel to foreign countries(back when you could do that before Covid-19) we carry a card that translates his allergies into the language spoken in whatever country we were visiting. Parents with kids who have food allergies adapt and make do, period. As the years have rolled on, my vigilance has turned into a longing for the allergy to just magically go away. Wishful thinking perhaps but there is nothing wrong hope. And there's nothing wrong with finding tasty ways around the allergy. With that let me share a Pumpkin Seed Pesto recipe that is nut free and darn tasty too. (more…)

5 kid friendly recipes for Father's Day 

Father's Day is that day for Dad to be spoiled, preferably by his own brood. Here are 5 kid friendly recipes to do just that for all ages with appropriate adult supervision as needed. (more…)

The Vitals: the spot: Southside Market & BBQ 534 Highway 71 Bastrop, TX the eats: Hot Gut Sausage, spare ribs, pork steak, coleslaw, pinto beans, potato salad the bucks: $15 a head if you're looking for a proper spread by the pound  the full nelson: the oldest bbq in Texas but not the best

Southside Market & BBQ is the oldest barbecue restaurant in Texas. Their sausage is of legend and their history is very much the evolution of Central Texas Barbecue whose primetime star, brisket has popped up at in barbecue joints nationwide over the last few years. Southside Market has been on my bucket list for a long time and as luck would have it, in the age of Covid-19, their Bastrop location has a drive thru so there I went. (more…)

The Vitals: the spot: Peace Bakery & Deli 11220 N. Lamar Blvd Austin TX 78753 the eats: Shawarma plate, falafel plate, hummus, tabouli  the bucks: $7-$14 the full nelson: Middle Eastern eats on par with the best I have had in the Dearborn/Detroit area. Basically as good as it gets w/o needing a passport

It has been way too long since I've posted about a restaurant mostly because of Covid-19 and the fact that Bang for your Burger Buck has evolved into a catch all for recipes and all sorts of food adventures. My last post was for Eid and the hummus recipe I shared there got me thinking about the best Middle Eastern food I have had in Austin. Time to take a bite into Peace Bakery. (more…)

Eid Holiday Dinner recipe

The word "Eid" is derived from the Arabic word feast and is a celebration to the end of a month long dawn to sunset fast. The Eid Holiday Dinner is in reality many meals served throughout the day. My memories of the holiday growing up consisted of visiting home after home and hitting up a spread of edible delights. In my 20, though I didn't partake in the fasting, when I would pop over to my fav Bangladeshi restaurant, the menu served at night during Ramadan was off the chain. I'm talking like 5 times the items served typically served In honor of that I present to you my recipe for an Eid Holiday dinner, broken down course by course. (more…)

Jalapeño Serrano salsa recipe

Jalapeño Serrano salsa found me a couple years ago when shooting the pilot for Cheap Eats. At a taqueria in Minneapolis, this creamy green salsa was served over Al Pastor tacos. It was powerfully spicy and instantly addicting; a salsa like no other I had never come across before. Then I moved to Austin and the stuff was everywhere. Commonly referred to as Salsa Doña because it is a fixture at Austin's Tacodeli, this green salsa is worth obsessing about. I know I have, which is why I started to make it at home. It's fantastic on breakfast tacos, carnitas, al pastor and steak tacos. You're gonna want to make this salsa part of your taco night program. Trust me. This is what you will need. (more…)

Brisket Pho: the greatest leftover recipe hack ever

It doesn't get any simpler. Boiling water. Leftover brisket. Instant Pho. And it is so incredibly delicious. To my peeps in San Antonio, you might have caught the episode of me making this Brisket Pho on the show Texas Eats with David Elder. And if you didn't, not to worry, this is as easy as it gets. (more…)

Ultimate Steak Taco Recipe

If you haven't seen it yet, head over to Variety.com and watch the Ultimate Steak Taco recipe video here. I was flattered and pumped when they asked me to participate in their Binging Bites series and I can't think of a better go to recipe to share than this Ultimate Steak Taco recipe. This should be the last Carne Asada, or should I say Khané Asada recipe you will ever need to search for. Let's hit it. (more…)

Tater Mac: a Big Mac Slider

Big Mac Slider could have been the best google search I could have done lately, second only to my search for Big Mac Sauce. If you have been keeping up my recent wave of recipes; you may have caught my previous slider recipe: White Castle in your own Castle. Well now it's time to take on a Big Mac Slider. Meet Tater Mac: my take on a Big Mac Slider. (more…)

a Slider Recipe

A slider recipe. Really? Yeah, it seems so simple you don't even need one but consider these two fundamental burger realities:

1. Everybody loves the sound of making burgers on the grill but they don't always come out primetime.
2. Everybody loves the sound of sliders but lots of restaurants serve up overpriced lil' burgers and let's be real: White Castle is awesome in idea, less so in reality. Unless you are hammered.

Which brings me to an enchanted recipe that merges two great ideas to into an easily executed reality: making sliders in the backyard. (more…)

Ali Khan Eats: Slow-Cooked Suadero Tacos

  Hey taco lovers — Ali Khan here, ready to take you on a flavorful trip with one of my favorite taco builds: slow-cooked suadero tacos inspired by Rick Bayless’s “Crisped, Slow-Cooked Beef Tacos” recipe (from his site) (Rick Bayless) but with a twist: using actual suadero from your local carnicería. Let’s dive in.

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Why Suadero? What the heck is it?

If you’ve never heard of suadero, you’re not alone — it’s one of those cuts that street-taco stands in Mexico City do so right.

• Suadero (in Mexican cuisine) is a thin cut of beef from the “intermediate part of the cow between the belly and the leg.” (Wikipedia)
• It’s prized for its smooth texture (less obvious grain) and for cooking methods that render flavour through slow braising or confit, then crisping. (MasterClass)
• Chef Rick Bayless’s version uses brisket (flat) as a proxy because suadero isn’t always easy to source in the U.S. He writes: “Since many of the cuts used by the pros in Mexico aren’t easily available in States-side grocery stores, I’m calling for brisket here…” (Rick Bayless)

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What we’re doing

We're going to adapt Bayless’s method — slow-cooking in fat (or some inspired rendering) + crisping — but apply it to suadero, and tailor for a home slow cooker setup. This will give you melt-in-your-mouth tender suadero that gets crisp edges and taco-ready flavor.

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Ingredients (makes about 12 tacos)

• ~2 lbs suadero (ask your carnicería for suadero de res)
• 2 cups fresh-rendered pork lard (or a mix of lard + beef fat if you prefer)
• Salt, about 2 tsp (or to taste)
• Optional: ½ cup Mexican chorizo (casing removed) for extra fat & flavour, if you’re feeling indulgent (just like Bayless suggests) (Rick Bayless)
• ~12 warm corn tortillas
• ~½ cup chopped white onion + chopped cilantro
• A couple limes, cut into wedges
• ~¾ cup salsa of your choice (rickbayless recommends his Árbol-Tomatillo Salsa) (Rick Bayless)

Notes for sourcing suadero:

• Go to a Mexican-oriented butcher / carnicería and ask for “suadero de res” or simply “suadero.” Because sometimes it’s labeled differently, mention “the cut we use for tacos de suadero” and point at a photo if needed.
• If you can’t find true suadero, you could use brisket flat (as Bayless suggests) — but your texture will shift slightly.
• Look for nice marbling and a cut that’s not overly lean — the fat will help with flavour and crisping.

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Step-by-Step Method

1. Prep the meat: Cut the suadero into roughly 2-inch cubes (or large chunks).
2. Render the lard/fat in slow cooker: Place your lard (2 cups) in the slow cooker and melt it (you can set on high for a few minutes until the fat is fully liquid). Sprinkle in ~2 tsp salt.
3. Add meat (and chorizo if using): Nestle the suadero pieces (and chorizo if you opted for it) into the fat. Cover and cook on HIGH for ~4 hours, until the meat is very tender. (This is exactly the timing Bayless uses with brisket for his version.) (Rick Bayless)
4. Once tender, remove and chop: Take the meat out (let excess fat drip off) and place on a cutting board. Chop into pieces a little smaller than ½-inch — some will fall apart, which is fine and even desirable.
5. Crisp the meat: Scoop a couple of tablespoons of the reserved fat from the slow cooker into a large skillet (12-inch if you have it). Heat over medium to medium-high. When hot, add the chopped suadero and turn every ~15 seconds or so until richly browned and crispy — about 2 minutes or until you see those golden edges. (Rick Bayless)
6. Warm tortillas: While the meat crisps, warm your corn tortillas (a comal, skillet, or even microwave wrapped in a towel works).
7. Build your tacos: Divide the crispy suadero among the tortillas. Top with chopped onion, cilantro, a squeeze of lime, and your salsa. Serve immediately.

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Tips & Tweaks from Ali Khan

• Fat ratio is important: Because suadero is thinner and leaner than some cuts, making sure you cook it in fat (or with enough fat supporting it) helps ensure that melt-in-your-mouth texture and flavor infusion.
• Crisp those edges: That final skillet step is what gives the bite-friendly, slightly crunchy contrast to the tender interior. Don’t skip it.
• Salsa matters: A bright, acidic salsa (think tomatillo+árbol chile) cuts through the richness beautifully.
• Tortilla quality: Use good fresh corn tortillas. If they taste like cardboard, your taco will suffer. Warm them just before serving.
• Make-ahead trick: You could do the slow-cook step ahead of time (even the day before), refrigerate the fat + meat, then crisp right before serving. That makes taco time easier.
• Serving size: ~12 tacos from ~2 lbs meat is a good ballpark. If you expect hungry guests, maybe bump up to 3 lbs.
• Leftovers? Use them for taco night redux: crisp again and serve for easy weekday tacos.

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Why this works

By following Bayless’s structure but using authentic suadero, you get the best of both worlds: home-friendly method + Mexican street-taco authenticity. The confit-style slow cook breaks down connective tissue and infuses the meat with richness; the final crisp gives texture; the fresh toppings and warm tortilla bring freshness and balance.

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Final Thoughts

If you’ve been craving tacos that hit harder than typical grilled carne asada, these slow-cooked suadero tacos will become a go-to. They’re rich, flavourful, built for texture contrast, and relatively straightforward once you have the meat. Go check your local carnicería, ask for suadero, pick up some good tortillas, and let’s show those weekday tacos some love. Catch you next time with another taco adventure — and of course, feel free to drop back and let me know how yours turned out or any tweaks you made. ¡Buen provecho! — Ali Khan

Austin Thanksgiving: How to Build the Perfect Hybrid Holiday Feast

Thanksgiving hits best when it's served at home. But the work one has to put in for the meal takes days of prep. My solution? The Hybrid Thanksgiving. The idea? A meal that’s still homey and homemade, but with a little help from the pros. By pre-ordering a few dishes from some of Austin’s best restaurants, you can create a Thanksgiving dinner that’s uniquely Austin — smoky, soulful, and stress-free. If you’ve ever dreamed of a Thanksgiving table where the turkey tastes like barbecue and dessert feels like a pastry chef’s daydream, this guide is for you. Here’s how to pull off the perfect Austin Thanksgiving with four pre-orders. Keep mind this is a Hybrid Thanksgiving, so this isn't the whole meal. You will have to round out the rest of the menu yourself. Might I suggest a salad? And certainly keep it real with a green bean casserole.

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🦃 1. Mum Foods — Whole Smoked Turkey or Turkey Breast

The Vitals: the spot: Mum Foods 5811 Manor Rd. Austin TX 78723 I'm the first person to say Thanksgiving turkey is totally overrated. The amount of work you put in so that the turkey is cooked on time and not dry boggles the mind. Plus when you add up the cost of a large organic or Heritage Turkey, you could just buy a Prime Rib. But turkey is tradition and Mum Foods has you covered. Known for their BBQ-meets-Jewish-deli fusion, Mum Foods smokes up a whole turkey (or a smoked turkey breast) that might just outshine Grandma’s oven-roasted bird. As with all their smoked meats, the turkey lounges in post oak till it is perfectly cooked. Turkey is the biggest sleeper in Texas BBQ and there is no reason not to let the BBQ pros handle this one for you. Pro tip: Reheat gently, low and slow per Mum's instructions and serve with a drizzle of melted butter or tallow. It’s the Austin twist your Thanksgiving deserves.

🌾 2. Parish Barbecue — Crawfish Dressing

The Vitals: the spot: Parish Barbecue 3220 Manor Rd, Austin, TX 78723 Looking to spice things up this Thanksgiving in Austin? Parish Barbecue’s crawfish dressing takes a Southern classic and gives it a Cajun kick. Think cornbread stuffing meets Gulf Coast flavor: crawfish, herbs, and a surprising jolt of umami. It’s rich, savory, and a perfect match for smoked turkey. Pair it with Mum Foods’ turkey for a one-two punch that says Austin BBQ all the way.

🫔 3. La Santa Barbacha — Tamales

The Vitals: the spot: La Santa Barbacha 2806 Manor Road Austin TX 78722 In recent years a handful of celebrated Mexican eateries in Austin have taken to offering tamales around holiday time. La Santa Barbacha’s tamales are my pick for your Austin Thanksgiving table. These handmade tamales — stuffed with rich, slow-cooked barbacoa — honor a time-honored family tradition that became the blueprint for La Santa Barbacha's success. They’re easy to reheat too - a steamer basket works perfect. Serve them as an appetizer, side dish and of course: Thanksgiving leftovers. When it comes to Austin and  Thanksgiving, tamales go hand in hand.

🥧 4. Rockman Bakery — Brown Sugar Meringue Dulce Pumpkin Pie

The Vitals: the spot: Rockman Bakery 2400 E Cesar Chavez St Suite 200, Austin, TX 78702 No Thanksgiving feast — Austin or otherwise — is complete without pumpkin pie. But Rockman Bakery takes it up a notch with their Brown Sugar Meringue Dulce Pumpkin Pie. This is not your average pumpkin pie. The dulce de leche base adds creamy caramel notes, while the brown sugar meringue topping brings a toasty, cloud-like finish. It’s indulgent, modern, and totally Austin. Serve it chilled, and be prepared for your guests to ask where you got it. It's pricey at $40 but if there is anyone worth splurging on, it is your family.

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🍽️ Pulling Together Your Austin Thanksgiving Feast

Here’s how to turn these pre-orders into a cohesive Austin Thanksgiving dinner at home:

• Mum Foods smoked turkey — the smoky centerpiece.
• Parish Barbecue crawfish dressing — a Cajun-Southern twist.
• La Santa Barbacha tamales — a nod to Austin’s Mexican food scene.
• Rockman Bakery pumpkin pie — the sweet finale.

Reheat, plate, pour yourself a glass of something festive, and take a bow — because this is how Austin does Thanksgiving. Less time in the kitchen. More time with family. And flavors of best Austin restaurants in the comfort of your home. Happy Austin Thanksgiving!! Eat well, give thanks, and remember — a little outsourcing goes a long way.  

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.

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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.

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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.

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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.

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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.

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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

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🔥 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.

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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. 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. 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. 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.

ACL Eats 2025:

My Must-Try Bites from JABS, Steamies, Oro Bianco & Saigon Le Vendeur

There’s nothing quite like moving through the heat and the crowds of ACL with that familiar rumble in your stomach. The new vendor lineup this year brings some returning favorites and delicious new faces — and these four spots are ones you should plan your snack-(or full meal) strategy around.

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JABS Burgers & Fries – The Smash Attack

Where & When:
JABS, formerly Peace, Love & Burgers, is showing up in the ACL Eats section as one of the burger vendors. Tribeza+36AM - ATXtoday+3CultureMap Austin+3

What to Order:

• The OG at JABS is a double-patty smashed burger with grilled onions, American cheese, pickles, and that signature “JABS sauce” on a potato roll. It’s classic, no frills, incredibly satisfying. Community Impact+1

• If you’re really hungry (or dancing between sets), go for “The K.O.” — triple patties, layered flavor, more of everything. Community Impact+1

• Don’t skip the seasoned fries — a great sidekick for a burger when you've got time off stage.

Why It Works at ACL:
When you need something that fills you up, fuels you for long walks between stages, and doesn’t require utensils — a smashburger is perfect. JABS delivers something familiar but elevated with good quality meat (grass-fed/Angus) and balance so you don’t feel like you need to nap forever afterward. It’s a festival-friendly win.

Price / Tips:
Expect to pay in the $10–15 range. Bring your appetite, maybe share if you've got someone to split with. Also, get there early before lines swell after major acts.

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Steamies Dumplings – Bite-Sized Relief

Where & When:
Steamies Dumplings is also part of the vendor list at ACL Eats this year. They’re well known locally from their brick-and-mortar at 6929 Airport Blvd, and they’ll be bringing what they do best to the festival grounds. CultureMap Austin+36AM - ATXtoday+3Austin City Limits Music Festival+3

What to Order:

• Chicken & Shiitake potstickers or dumplings — rich, satisfying, with a nice earthy umami from the shiitake that stands out in a sea of heavier or greasier offerings. Ali Khan Eats+1

• The Vegan option or Pork & Cabbage if you want more classic flavors.

• If they have them: steamed buns, and their monthly specials are almost always worth it.

Why It Works at ACL:
Festival food can be overwhelming: greasy, heavy, or loud in flavors. Dumplings give you something compact, manageable, but still full of flavor and texture. They’re good while standing, walking, or leaning against a fence between bands. Steamies takes pride in hand-rolled wrappers, fresh ingredients, and balance — you’ll feel treated, not just fed.

Price / Tips:
Items usually run a bit under or around festival pricing norms (think: mid-teens for a nice portion). Go during lower traffic times (e.g. early afternoon) to avoid long waits. Save room for dessert — you’ll want it.

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Saigon Le Vendeur – Bánh Mì & More That Hits

Where & When:
Saigon Le Vendeur returns in ACL Eats as a spot representing Vietnamese / Asian cuisine. They’ve moved from trailer to brick-and-mortar at 2601 E. 7th St (Suite 101), but their roots in East Austin and authentic bánh mì game are still very much part of their identity. Tribeza+3The Infatuation+3Ali Khan Eats+3

What to Order:

• The classic Cold-Cut Bánh Mì — patê, cold cuts, pickled veggies, jalapeños, fresh cilantro, cucumber, daikon/carrot. It’s crunchy, tangy, and hits the comfort note but still feels clean. Ali Khan Eats+1

• Garlic Butter Prawn Bánh Mì if they’ve got it (heard rave reviews).

• Their vermicelli bowls or curry ramen (when available) are good fallback if you want something warm and more substantial.

Why It Works at ACL:
When you want freshness. When you need something that cuts through festival sweat and dust with pickled crunch, crisp bread, and bright flavors. Plus it’s relatively lighter (no huge greasy aftermath), and you’ll appreciate that when you still have two shows to catch.

Price / Tips:
Often a bánh mì is one of the best “value dense” options — you get flavor, texture, and satisfaction. Be mindful of lines/trailer-traffic. If you plan to eat right before or after a headliner, expect the wait. Also, if going late, check ahead whether they’ll still have bread fresh or if demand depleted certain items.

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Oro Bianco – Dessert Done Right

Where & When:
Oro Bianco shows up under ACL Sweets, the dessert section of the vendor map. If your festival karma requires something sweet and cooling, this is your move. Austin City Limits Music Festival+2CultureMap Austin+2

What to Order / What to Expect:

• Gelato, Italian-style treats, maybe something dairy / cream based (if you tolerate dairy) but with high quality. Oro Bianco is known for using water buffalo dairy (or at least influenced by Italian creamery / gelato traditions) so expect something silky, rich, and refreshing. orobiancomilk.com+1

• Vegan/vegetarian options, or at least non-strictly heavy dairy, may be available — the ACL Sweets section is conscious of that. Austin City Limits Music Festival+1

Why It Works at ACL:
Because after burgers, dumplings, sandwiches, and two full festival days, you need dessert. You need something cold and sweet that doesn’t sit heavy. Oro Bianco gives you that palate cleanse, that sugar high, maybe even that “worth waiting for the exit set.” It’s the kind of reward your taste buds deserve.

Price / Tips:
Expect dessert prices to be on the higher end of vendor-stuff (~$10-15 typically). Save room. Maybe share with someone so you can stretch your budget for multiple treats.

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How to Plan Your Food Rhythm

Here are some notes inspired by my ACL experiences (hunter-gatherer style) so you can maximize flavor and avoid regret:

• Scout vendor locations early: Know where JABS, Steamies, Saigon Le Vendeur, Oro Bianco are on your map so you can time food runs between sets. If something is near your favorite stage, plan to hit it right before or after a break.

• Alternate heavy & light: Burger → fresh sandwich → dessert → dumplings. Don’t eat heavy heavy back-to-back unless you want the slumber.

• Hydrate: All of these spots are amazing, but ice water or something fruity (agua fresca, etc.) in between will make the whole festival more tolerable.

• Go early or off-peak: First thing in the afternoon, or during the gap between big acts, is often when lines are shorter and your favorite items are still available.

• Keep snacks / backup plan: Sometimes vendors run out. If you really love the Pork & Cabbage at Steamies or the OG Bánh Mì at Saigon, go early.

• Share when possible: If you’re with friends, getting a few items and splitting means you taste more with less risk of food coma.

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Verdict: What to Prioritize

If I were you, attending ACL 2025 with limited time and unlimited cravings, here’s the hit list I’d make:

1. Start with Saigon Le Vendeur early in the day — that first bite of bánh mì is magical.

2. Later, hit Steamies Dumplings for something warm but not overwhelming.

3. JABS comes when you want the full plate (or full burger) — maybe midday when protein helps.

4. Save Oro Bianco for late afternoon or after headliners as dessert / celebration.

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So as ACL 2025 draws near — map out your taste itinerary, follow your stomach, and don’t sleep on these gems. Let the food echo the music: loud, memorable, and a little unexpected. See you in the crowds — and on the food lines.

 

Pastrami Style Smoked Salmon recipe

It's been a minute since I've thrown some salmon in the Traeger. And that's a shame because it is easily some of best recipes I have ever come up with. For some reason I had the idea of a pastrami smoked salmon on the brain. Probably because I got into my batch of caraway seeds when making these lamb shawarma kabobs, so that's what I came up with.

An accidental recipe

I came across this recipe for Pastrami Cured Salmon on BBC's Good Food site. Then I totally botched it. And it still came out great, maybe even better because I was hot smoking this and there's was the cured version that's like the "raw/sushi" vibe.

Ingredients:

• 3lb farmed salmon(grocery store's finest)
• 2 tsp kosher salt
• 2 tsp ground white pepper
• 2 tsp brown sugar
• 2 tsp ground coriander
• 2 tsp ground caraway seed
• 1 tsp cayenne
• 2 tsp paprika

Step 1

Mix the rub together and let it rain all over that slab of supermarket salmon. The Traeger/Pellet grill really does the heavy lifting and elevates even the smelly salmon from your average supermarket. But as is always the case, the better ingredient you use, the better the result.

Step 2

Wrap it up. Shove it in the fridge. And leave it there for two days. This wasn't intentional but it's how it went down. And it tasted good so I'm sticking with it.

Step 3

After two days, remove the salmon from fridge, rinse off the rub and pat it dry. This was when I realized the recipe I pulled was for a cold smoked salmon. Looking back, I might do a version where I leave the rub on. Then I let this sit in the fridge for another two days. This was also not by design but by busy schedule. The fish did firm up though with those two days. It started to "look" like smoked salmon.

Step 4

Season and smoke. I brushed the salmon with a little olive oil(I work with Graza so I use their Sizzle) and hit it with a little Everything Bagel Seasoning from Spicewalla and a little kosher salt. I was worried rinsing the rub would leave it underseasoned. So I gave it a little boost, just in case.

Step 5

I smoked this at 200 degrees till the salmon hit internal temp of 130 in the thickest part of the filet. Looking back, Id smoke this at lower temp and pull it at 115 degrees. I'm curious to see if I can land on a texture closer to cold smoked salmon and the thinner parts were plenty cooked.

Step 6

I let this rest for a stretch, like two hours. Between the cure and the cook, I wasn't worried about the food hitting a bacteria danger zone but take caution on this as you see fit. I like to think I have an iron gut.

Final notes

The smoke flavor was strong. And the final application of seasoning before the smoke was the right move. I'd try this again and leave the initial rub on just to see how it would come out. I'd still give it two days fridge time wrapped and two days fridge time on the wire rack. And I would definitely smoke it at a lower temp and cook it till it hit a lower internal temp, just to see I can find a balance between hot smoked salmon method and cold smoked salmon texture. But even if I made this the same way again, I'd be happy. This Pastrami style smoked salmon recipe is healthy, easy to do if you have a smoker/pellet grill and it is a blessing to have on hand in the fridge.    

Shawarma Marinade Recipe

Whenever my wife goes out of town I make lamb. She is not a fan of the lamb and my son and I very much are. What I am not a fan of is paying a for lamb. Thankfully, there is Costco.

Costco boneless leg of lamb

Costco sells boneless leg of lamb for $6.50 a pound. A pretty good deal, especially when ground beef creeps up those prices. The lamb I got had a fair amount of fat which I trimmed off, but still used. I slipped in pieces of fat in between the meat to keep the meat juicy on the grill.

Marinade ingredients

I found a recipe online that really sang to me. Shoutout to the Food Dictator for guiding me to this pungent, flavorful deeply satisfying marinade. I didn't use nearly all the ingredients they listed but feel free to check that out here. I focused on what I had in the pantry, which ended up being most of what I needed. I even found a reason to use up some caraway seeds that have been sitting around for far too long but I'm too cheap to toss out.

A relatively simple process

Once you sort out all the spices and cut up the lamb, the process is simple and quick. In an ideal world I would have toasted and ground the spices but I was lazy and used pre ground. It still tasted powerfully pungent though.

The first cook

I marinated the lamb for about 24 hours. I wanted to grill the kabobs over a live fire; hardwood charcoal. But off and on rain had other ideas. I ended up using my Traeger Timberline. The results were surprising. I got great color and the lamb tasted fantastic. But I didn't cook everything and I still wanted to cook these kabobs over a live fire.

The second cook

There is something magical about cooking over a live fire. I find it mesmerizing. I was very glad to have cooked this a second time because I walked away with some stunning conclusions. One was that there wasn't much of a difference flavor wise or cook wise. I would have thought that the live fire version would taste smokier but it really didn't. In fact I think the char came out better on the Traeger. The second conclusion was that 24 hours is plenty of marinating time. The 48 hour batch wasn't necessarily tastier and I want to say it may have been too long in an acidic marinade because it was extra soft. I should add that these kabobs were very very tender. And leg of lamb often is not.

Final thoughts and recipe

This dish might be fav lamb recipe ever. The flavors of the marinade elevate a somewhat challenging cut like leg of lamb and it comes out very tender. Pair it with some tahini sauce, hummus and a mixed green lentil salad and you have a meal worthy of a special occasion. Or the next time your wife leaves town.

Recipe & Ingredients

• 4lb boneless leg of lamb, trimmed of hard fat, reserved and cut into 2" cubes
• 6-8 cloves minced garlic
• 1/4 cup olive oil
• 1/4 cup white wine vineger
• 1/2 lemon juice
• 2 tsp Za'atar
• 2 tsp ground cardamom
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 2 tsp ground cloves
• 2 tsp ground cumin
• 2 tsp ground caraway
• 2 tsp ground cinnamon
• 2 tsp ground caraway
• 2 tsp ground white pepper
• 2 tsp ground turmeric
• 1/2 tsp cayenne pepper

Steps

mix all ingredients well and add lamb. Marinate no more than 24 hours. Thread lamb on skewers(don't toss the fat!). Grill over medium high heat until cooking temp of 135-145 degrees. Serve with tahini sauce, hummus, lentil salad.  

Live Fire Grilled Ribs Recipe

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I have shared plenty of grilled ribs recipes over the years on this blog. But they have always involved using my Traeger Pellet Grill set to low and slow. After speaking with a number of expert BBQ chefs and pitmasters, I realized the norm is to make ribs within 3-4 hours, a stark contrast to the 6+ hours I would spend on my pellet. I was curious to see how I could make ribs faster and on a live fire grill. And now I have landed on this live fire grilled ribs recipe.

The cooking set up

Years ago I was gifted a Kudu Open Fire grill. The set up works like a Santa Maria grill where you light a fire and raise the grill grate vertically as needed. It's not exactly ideal for a long cook, but I was looking to get this done in 3+ hours so I knew it would be possible. But it would not have been possible without the right fuel. I was sent some B&B Charcoal logs that burn for an extended amount of time. They took an hour to light but once it gets going, you can cook for a few hours. I added some hickory chunks for flavor and added more coal as needed to maintain a heat range between 250-350 degrees.

The cut of ribs and seasoning

I picked up some St. Louis Spare ribs from Costco. As far as seasoning, I kept it simple the way classic Central Texas Barbecue likes it; Salt, Pepper and Smoke. Make sure you use a coarse Salt and ground pepper.

Cooking time

These took less than 3 hours. One regret I had was not flipping the ribs in the rib rack. Because I had to raise and lower the grate as the heat changed, one side of the ribs was exposed to fire, leading to extra char. Another advantage to flipping is you can see how they are cooking by looking for a bend. The smaller racks were done far quicker than I imagined. I recommend flipping every 45 minutes, depending on the heat of your fire.

Not your typical BBQ sauce

A few weeks ago I visited a renowned pizza shop in Seattle and tried their famous Italian Hoagie. They had a sauce on the sandwich called Jazz sauce and I instantly became obsessed. It turns out the chef is an old high school buddy and he shared the recipe.

Jazz Sauce ingredients:

• Calabrian chiles
• pickled onion
• Castelvetrano olives
• Anchovies
• honey to taste(I used agave)
• roasted garlic(I forgot lol)

Steps:

In more or less equal parts, blend in food processor.

Why this works on a Grilled Ribs recipe

The flavor of the Jazz Sauce is akin to a spicy puttanesca minus the tomato. Lots of heat and umami and yeah, it is a God send on grilled or smoked meats. I ended up using this as a dipping sauce and it was met with wide eyed sighs of joy.

Final steps and notes on my live fire grilled ribs recipe

I pulled all the racks and wrapped them in peach paper(thinner ones sooner) and let them rest. I alternated sauces with the other racks, offering a traditional BBQ and a Thai sauce called Prik Nam. The latter will be featured in an upcoming post because it is equally as divine as the Jazz sauce. In future cooks I will be mindful to flip the racks and aim for a cooler cooking temp, maxing at 300. I was astonished at how some of the racks were close to done within the two hour mark. Ideally you have the same size racks as well and, the meatier the better. While my pellet grill delivers a more even cook, this live fire grilled recipe delivered the most smokiest, true bbq tasting ribs I have ever made. And try that jazz sauce on anything grilled meats, especially pork.

Products:

Sharing the links to the products featured in this post.

• Kudu Grill 
• BB Char Logs