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: October 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

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