Last weekend I spent 4 days traipsing around Austin, TX for SXSW. It was a magical experience, where awesome technology, smart people, and great food intersected.
I was determined to get shove some great Texan BBQ into my mouth before leaving, and my friend Betsey was willing to oblige me with a visit to one of her favorite spots, Green Mesquite.
As far as I’m concerned, when you’re down south, cheap BBQ wins. The above plate was about 10 bucks. Ribs, brisket, and a quarter chicken (yes, it’s hidden under the mound of meat), accompanied by two sides. Pair with a Lone Star beer, and you’re all set.
The ribs were perfect, the brisket was delightfully fatty, but the chicken was a bit dry. The only place I’ve found that BBQ’s a mean chicken is Blue smoke. I guess that’s why frying is the way to go.
By the way, order the wings as well.
A last minute decision to go to SWSX has resulted in my tastebuds and I spending a long weekend in the always rad city of Austin. It’s a prime-time weekend to be in Austin, especially for any digital “professional” such as myself. The days so far have been full of super interesting sessions covering all sorts of topics. In between however, “a man’s gotta eat…”
Yesterday we stopped by Frank- a gastro-pub-ish hot dog joint. Their “Hot dogs+Cool Beer” philosophy is a great one to live by. They also rock the shit out of the simple pairing of sausage and bun.
Meet the Jackalope. It really should be called the jackalopig. Why? well, it’s a hybrid monster made of Jackrabbit, Antelope, and the good ole’ standby, Pork. As if that wasn’t interesting enough, they then go all salty/sweet on it with a huckleberry compote, siracha mayo, and melted cheddah. There’s alot going on, but it works. Especially when paired with a Lagunitas Dogtown IPA. Good work, dudes.