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

The Best Food in Austin Texas: September 2025

The best food in Austin Texas for the month of September includes a lot of new openings and finds. From Korean Smash burgers to Indian street food, the best food in Austin Texas is bold, creative and perhaps not surprising, is happening in food trucks.

The Vitals: the spot: Tso Chinese Takeout or delivery only with locations throughout Austin the eats: brisket fried rice the bucks: $18.95 the full nelson: brisket meets fried rice is the collab to end all collabs

Brisket fried rice might be Austin's claim to have created their own regional Chinese cuisine. A mighty claim but that's how delicious this collab is between legendary BBQ restaurant Black's and Tso Chinese, a takeout and delivery focused Chinese restaurant This isn't the first time I've had brisket fried rice but Tso's is a front runner for the best food in Austin. The old school style brisket of Black's works well here. The smoke is there and being a leaner brisket than other BBQ places works in favor of this fried rice. Oh and it's avail for delivery too. The Vitals: the spot: Kochu 8820 Burnet Rd #502, Austin, TX 78757 the eats: Korean Smashed Burger, Wings the bucks: $-$$ the full nelson: Best Monday Burger deal in Austin What drew me to Kochu was their Monday burger special. That's the only the day they serve their double smash burger with a decidedly Korean twist: house made Kimchi on the burger. It's bold but it works. So does the price: $12. Did I mention its two 4 oz patties? Yeah, that's a half pound of smashburger. Pro Tip: grab a friend and split the wings or just come back for those. Because the wings alone are some of the best food in Austin. The Vitals: the spot: Soundra Chai 1906 E Cesar Chavez St, Austin, TX 78702 the eats: Chai, Indian sourced coffee, Chapli Kabab, bun(Indian Sweet bread) the bucks: $ the full nelson: It's time to stop getting Chai Latte from Starbucks Turns out there is more to Chai than what Starbucks has been showing us. Soundra Chai is a new food truck bringing Chai food culture to Austin: a town where we are starting to see exciting things happening with food from the Indian Subcontinent. You can't experience chai without food. And that can range from sweet to savory. A custom made brioche gets smeared with butter and sugar is a perfect AM chai compliment. Or try a Chapli Kabob on the same brioche bun. This Indian "burger" gets hit with with a a creamy yogurt cucumber spread, fresh arugula and a cilantro mint chutney. The only tough part is choosing when to go. But that's part of the struggle when making plans to visit some of the best food in Austin. The Vitals: the spot: Wayon J's BBQ 1917 Manor Rd, Austin, TX 78722 the eats: all the meats(brisket, turkey, bacon ribs, sausage) and a great cocktail program the bucks: $$ the full nelson: Top notch Texas BBQ with killer cocktails Just when you think Austin has hit its peak with BBQ, Waylon J's comes along. This BBQ offering is in partnership with Salty Sow, a longtime fixture in Austin's fine dining scene. This is destination BBQ with those contemporary touches like chimichurri on a beef rib or a pork rib with the pork belly attached. The biggest distinction in my mind is the cocktail program. I had a frozen old fashioned that single handedly launched my Sunday Funday. Reminds me of the Old Freedmen's which blended great Austin BBQ with another great Austin thing that starts with a "B": Bar. I'll see you there next Sunday for a new BBQ spot that easily makes the list for best food in Austin. The Vitals: the spot: Mariscos La Caretta 801 Imperial Dr, Austin, TX 78725 the eats: ceviche, Aguachile the bucks: $-$$ the full nelson: A ceviche food truck worth battling the heat for The summer months are brutal for Austin food trucks. The idea of eating outside in 100+ degree heat is a tough sell. Unless you are talking about ceviche. I had to try the Aguachile, which typically is an overwhelmingly fiery dish from Sinaloa. Maybe it is the self professed Nayarit touch, but the heat was more subdued and the dish ultimately became a more interesting rewarding experience and easily some of the best food in Austin. PS - this place is BYO so grab some beers before you come.  

Best food in Austin September Recap

• Next time you're craving takeout: Tso's Chinese for the Brisket Fried Rice collab with Black's BBQ
• Got a case of the Mondays? Go to Kochu for their Monday Korean Smashed Burger special
• Time to move on from Matcha: try Chai at Soundra Chai and don't skip the Chai essential foods like Kebab and sweet buns
• BBQ and frozen Old Fashioneds are you new Sunday Funday tradition at Waylon Js
• Taste real deal Mexican Coastal cuisine at this major food truck find at Mariscos La Carette

Why am I making frozen chicken tenders at home?

Well, I have a 13 year old boy

Chicken tenders are pretty trendy these days and my 13 year old loves 'em. He has recently becomes obsessed with Raising Cane's, a wildly successful chicken which like most fast food, is flat out overpriced. I've cracked the code on making Raising Cane's sauce at home. Now it's time to figure out how to make the Chicken tenders at home.

Frozen Chicken Tenders review:

Realgood vs Just Bare

This review happened quite unintentionally. My wife and I separately bought frozen chicken tenders at the supermarket in the hopes of squashing our son's craving for Raising Cane's. We also both went down the internet rabbit hole searching for the best brands. This reddit thread justified my purchase.

Just Bare

Price: $11

I spotted this at Sprouts market. It was on sale, normally marked at $15. But you can get it for around $12 at Target. Reviews on Reddit were strong for this one. It has that look of "healthy and premium" and I did buy it at Sprouts which strikes me as a market in between Whole Foods and Trader Joe's.

Realgood

Price: $8

This is what my wife picked up at our regular grocery store(HEB). Priced at $8, Realgood is cheaper than Just Bare but you get a little less: 20 oz vs 24 oz.

Just Bare cooking notes + reaction

• Air Fryer
• 360 degrees
• 13 minutes

My son took to these tenders real quick. I tried them too and they were pretty decent. It tastes like premium fast food but made at home.

Realgood cooking notes + reaction

• Air Fryer
• 330 degrees
• 20+ minutes

Realgood said to cook their tenders at 330 which was basically a mistake. It took well over the 14 minutes they listed on the bag. These were greasy, the coating tended to fall off and my kid barely touched it.

The winner by a mile: Just Bare

It might cost more but the kid ate these up. FWIW I did cook the Realgood tenders again, at a higher temp and I want to say it came out better. But between the two, I would stick to Just Bare.

Bottom line: frozen food has come a long way

Between air fryers and general improvements, frozen fried chicken has come a long way since I was a kid eating Tyson nuggets cooked in an oven. While it might not be nearly as good as frying chicken tenders yourself, the convenience is clear and these taste about the same as Raising Cane's if it was delivered or even from the drive thru. Can't say dipping into the world of freezer section in the grocery store is a culinary achievement but if it's between dropping $15 for a single meal at a fast food restaurant vs getting a week's worth of Chicken Tenders, viva la frozen foods!

A Seattle Food Tour

If there was a city I wish we went to for Cheap Eats, Seattle is certainly one of them. I first went up to Seattle more than two decades ago and got a taste of the famous salmon, beer scene and local produce. Times have changed and the food scene while venerable is also pretty pricey. Thanks to Happy Hours and general thriftiness, I ate my through 10 restaurants that I'm sharing below.

The Vitals: the spot: Dick's Drive In locations throughout Seattle, tested at the Wallingford location the eats: double cheeseburger, fries the bucks: $ the full nelson: a local burger institution that tastes best if you grew up on it

Locals love Dick's

I've been hearing about Dick's for years now. With locations throughout the city and burgers served till 2am, I had no excuses not to try it. And I'll probably never go back. Dick's isn't bad it's just not that great. Some may say it is better than In-N-Out and they aren't wrong when it comes to the fries(although half were overcooked). Where Dick's fails me is also it's strength: no modifications. The double is simple enough and that is the charm: cheese, shredded lettuce, chopped pickle and mayo. I was fine with the easy going toppings but I would have added a patty or two. I needed two burgers just to call it a meal. And I can find better places to spend $11 in Seattle. Dick's has its charm and its place and no doubt has its fans. But in the current era of Smash Burgers, Dick's Drive In feels like an iPod in a world of iPhones. The Vitals: the spot: Ladd and Lass Brewing  722 NE 45th St, Seattle, WA 98105 the eats: Two Beta IPA the bucks: $$ the full nelson: an excellent brewery in an excellent beer town

Seattle is a beer town

When I went to Seattle, more than two decades ago, craft beer was called micro brewing and Seattle was a West Coast epicenter along with the rest of the Pacific Northwest and Northern California. Ladd and Lass was walking distance from our hotel and our first taste of the Seattle beer scene. It would be one of many good beers we would try in Seattle. But a special shoutout is due because of the service. We were asked thoughtful questions and steered exactly to the hops we needed. Great beer is everywhere in Seattle but at Ladd and Lass, you also get great vibes too.

The Vitals: the spot: Moto Pizza locations throughout Seattle, tested at T-Mobile stadium the eats: Root Pizza the bucks: $$ the full nelson: My fav version of Detroit style pizza to date

Moto Pizza was a top Seattle food experience

And we had it at the baseball game no less. Pro Tip: sit in the 300 section of T-Mobile park and you will be rewarded with great views of the game, the city skyline and Moto Pizza. With inspiration from Detroit style deep dish pizzas and some serious culinary creativity(dungeness crab was sold out sadly), Moto is the rare bird that makes me think vegetarian pizzas are just as good as meat ones. This one had mushrooms and while I wanted try the the sold out sausage or cupped pepperoni, one bite of this pizza and I didn't miss a damn thing. This is probably one of my fav pizzas of the year. And it was at a stadium. The Vitals: the spot: Taste of Xi'an 4523 University Wy NE, Seattle, WA 98105 the eats: Roasted Oysters, Cumin lamb, dumplings, hand pulled noodle soup with lamb the bucks: $$ the full nelson: Killer Chinese for the college kid district

Seattle has great Asian food

Great Asian places can be found throughout the city. Because we were staying by University of Washington, House of Xi'an was the convenient choice. Given that consideration, House of Xi'an hit the right notes. Just being able to order Cumin lamb skewers are a win, even if they weren't as well charred as I would have liked. Service was great here, very accomodating for our son's peanut and tree nut allergy and sensitive to my wife's hesitation about Szechuan peppercorn. There might be better Xi'an restaurants in town but I certainly wish I had a place like this in Austin. The Vitals: the spot: Schultzy's Bar and Grill 4114 University Wy NE, Seattle, WA 98105 the eats: Beer and Brats the bucks: $-$$ the full nelson: Happy Hour survival in Seattle 101

Happy Hour stop

I think a few beers and a brat makes for a perfect happy hour. It's a little saucey for lunch, maybe a little lacking for dinner but a great setup for Happy Hour. Our primary reason for going to Seattle was taking our kid to Volleyball camp which meant picking him up at 8:30pm every night, cutting into primetime dinner hours. Enter Schultz's Bar and Grill which like Taste of Xi'an, is also in the U District(University of Washington). For $9 you get a large house made bratwurst on a toasted Amoroso roll with grilled onions and schmear of stone ground mustard. Solid all around sammich. Beers were local and most important we got great local insights from the staff at this family owned bar and grill. Good peeps here so check it out. The Vitals: the spot: Matt's Fish Basket 305 Harrison St Seattle, WA 98109 the eats: Cod and Fries the bucks: $-$$ the full nelson: Fish and Chips craving in a tourist food hall

Don't judge a fish and chips by their chain restaurant neighbors

Short on time and heavy with hunger pangs, we rolled the dice on lunch at the Seattle Armory. I was nervous. There were fast food chains in this renovated food hall but I wanted fish and chips. Thankfully it all worked out. Everything seems to be cooked to order. Without much of a line, we waited like 10+ minutes for our cod and fries. And it was worth it. Priced at $17, it wasn't cheap but enough to share. The pieces of cod were large, buttery and the batter was outstanding. Even the thick cut fries(i like 'em skinny) hit hard too. I'd eat here again. The Vitals: the spot: Pho Shizzle 4235 University Wy NE, Seattle, WA 98105 the eats: Pho the bucks: $ the full nelson: Pho for the College kid set

Solid Pho/almost Cheap Eats

Post Volleyball camp my kid was craving Pho. On our way back to the hotel we stopped off at Pho Shizzle for a quick bite. I wasn't even hungry and I still got a bowl. A small combo will run you like $14 and I had leftovers. My kid really like Pho Shizzle because the broth was so aromatic. I'm sure we barely scratched the surface of the Pho scene in Seattle but Pho Shizzle was the Shizzle we needed considering we needed a meal at 9pm on a weeknight in the U district. The Vitals: the spot: Kokkaku 6904, 2208 N 45th St, Seattle, WA 98103 the eats: HH menu the bucks: $$ the full nelson: my fav restaurant in Seattle

The first restaurant I would go back to in Seattle

I love steak and Japanese food. Kokkaku bills itself as a Japanese meat house which is a nice way of separating itself from those Teppanyaki restaurants that bill themselves as Japanese steakhouses. Now onto the happy hour. Oysters were $1.75 each and while they didn't say they were Kumamotos they sure tasted like the prized creamy oyster. The $5 Wagyu sushi was equal parts generous and spectacular to see as they were seared table side with a creme brulee torch. The place resembled a NYC bistro or SF bar in design. They had plenty of whiskey and steaks too. God I want to go back so bad for dinner. The Vitals: the spot: Post Alley Pizza 6904, 2208 N 45th St, Seattle, WA 98103 the eats: Italian Cold Cut Hoagie the bucks: $$ the full nelson: the pizza joint that crushes hoagies with a secret ingredient

My thoughts on a well hyped Seattle Italian sandwich

J. Kenji Lopez's post put Post Alley Pizza in my brain. And it wasn't for the pizza, it was for the sandwich. He hyped the hoagie so I had to try it. The bread is pretty impeccable, as is the sandwich build. I believe the meats are ham, capicolla and salami. They play well together with just enough shrettuce and some provolone as well. For $18 I would expect prosciutto and sopressata but one has to factor in the size which was easily shareable for two. But the secret weapon here is the jazz sauce. The blend of Calabrian chiles, Castelvetrano olives, anchovies and I'm sure magical pixie dust. The stuff is pure gold and I'm so obsessed with it. It's optional but make sure you exercise the option to order it. I'll say this about any pricey hoagie: I want a chef driven sauce. Not something I can find in my fridge or pantry. Post Alley Pizza's Jazz sauce checks that box. The Vitals: the spot: Ludi's 120 Stewart St, Seattle, WA 98101 the eats: Filipino Diner the bucks: $-$$ the full nelson: Seattle staple diner

Yes, Seattle has a Filipino diner

I have a lot to learn when it comes to Filipino food. I've tried a few landmark dishes like Lumpia but I know I've only gotten a small taste of what's in store for me. On our way to the airport we stopped off at Ludi's for a hearty breakfast that would set us up for a long day of travel. Filipino food is stick to your ribs and so is diner food so this seems like a good match. I had a Silog combo which featured a pork chop, two kinds of longaniza(pork sausage), lumpia(a meaty egg roll, eggs and a rice tossed in a garlic oil. Yes it was as good as it sounds. My kid's french toast was a banger too. Best part was the hot sauce station where I double downed on this vinegar that was steeped with chiles, onion, garlic and more flavor bombs. Ludi's is a Seattle legend and man it would have been a perfect place to feature back in the Cheap Eats days.

My Seattle recap

Seattle is a top tier food town that comes with a cost. A cheap meal means $20 a person out the door. That being said . . . the seafood, the beer and Asian offerings are truly great. Personally, I'll be doing my best to replicate Post Alley Pizza's Jazz sauce and do look forward to going back to Seattle. Shoutout to the public transit as well. We used the train and bus pretty frequently and it's a great way to get to and from the airport.

 

My Fav foods at Trader Joe's.

2025 will go down as the year I fell for the Trader Joe's cult. For years I was perplexed by their loyal following. I like to cook and Trader Joe's is far from a full service grocery store. But they have a knack for creating a line of products that are convenient, cost effective and addicting. So here are my fav foods from Trader Joe's. But a disclaimer first: I'm sharing what products I love which also reflects me in 2025: a cost conscious and health conscious shopper. There are a lot foods people love from Trader Joe's but my focus here is more on whole foods and what I can feed my kid and get him off my back.

Trader Joe's Penne Arrabiata

My son eats this at least four times a week. Now before you say "Ali, why don't you just make Penne Arrabiata from scratch?" Well, I have and it's marginally better. Bottom line is my kid eats penne arrabiata so much, we need some frozen stuff on hand. It cooks up in minutes(pro tip: use a good nonstick pan) and the sauce is freakishly delicious.  

Trader Joe's Spatchcocked lemon rosemary chicken

A spatchcocked chicken is when you cut out the backbone and flatten a whole chicken. This allows for a shortened cooking time and you while getting juicy chicken with crispy skin. It's not too hard to spatchcock a chicken yourself, if you have poultry shears or some decent knife skills. But that plus the marinade equals time plus mess. Added bonus: the Trader Joe's spatchcok chicken is the perfect size, usually like three pounds. I know I could come up with a better marinade if I am being honest. But the convenience and the size of the chicken are what is key here. It's actually hard to find a chicken under 4lbs at a typical grocery store and those Frankenstein birds take a lot longer to cook. Trader Joe's spatchcock chicken is a literal time saver and everyone in the fam loves it.  

Trader Joe's Canned Albacore tuna

I eat a big ass salad like 4-5 times a week at least. I like to keep some cooked protein on hand like chicken breast, but half the time I am reaching for canned tuna. By far the best canned tuna I have found for the price is at Trader Joe's. First off there isn't a ton of water. And you get big chunks of tuna. Sometimes canned tuna seems like cat food. And then there is Trader Joe's canned tuna, the best you can get for the price IMO.

Trader Joe's Spanish Rice & Seafood Blend

Don't you hate it when your Trader Joe's discontinues that one product you liked? That's what happened when they stopped selling this frozen paella. We would cook the paella and add this frozen seafood blend of shrimp, scallops and calamari and it made for a simple, solid weeknight meal. Well now we have Trader Joe's frozen Spanish rice which isn't the same as paella but still works. You cook the seafood while frozen and the liquid released makes a nice broth to cook the frozen rice in. The cooking process almost seems like a Chef's reaction video but I swear it's a remarkably tasty meal.

Trader Joe's meatballs cooked in a slowcooker

My kid loves a meatball sub. And I hate spending $15+ on a mid sandwich from some sandwich chain. The solution? Trader Joe's ready cook meatballs. Given the price of ground beef now plus the additional cost of the essential meatball ingredients of parmesan, eggs, breadcrumbs, parsley and garlic, these meatballs are a great deal. I toss these meatballs with some jarred marinara sauce and a can of crushed tomatoes and let it cook for about two hours or until the meatballs hit an internal temp of 160 degrees. Meatballs simmered in sauce is gold, whether your Nonna is making them all day over a stove or Trader Joe's in a slow cooker.

I'm on team Trader Joe's

I finally see the light. Once you find that meal or product at Trader Joe's you get hooked. My only wish is that the ones in Texas sold liquor. When I lived in LA, you could get decent scotch at Trader Joe's believe it or not. Oh TJ's . . . I see now. It took me almost 30 years but I see you.