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Live Fire Dishes Out Bloody Mary Beef Ribs and Plenty of Brisket

From Aaron Franklin, Valentine’s Tex Mex BBQ, and more

Live Fire in 2015
Live Fire in 2015
Robert J. Lerma/EATX
Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

Live Fire, Austin Food and Wine Alliance’s beef-focused food event in the spring, just released the full lineup of dishes prepared by 24 Texas chefs like Aaron Franklin, Rene Ortiz and Laura Sawicki, and John Tesar. Look out for Bloody Mary beef ribs, ice cream with beet fat jalapeno shortbread crumbs, and different takes on brisket. Read on for the full menu below.

This is the 6th year for the annual event, held at the Salt Lick BBQ Pavilion on Thursday, April 7. Money from the $85 tickets, now on sale, goes into the nonprofit’s grant program.

Aaron Franklin, Franklin Barbecue
smoked meat

Rene Ortiz & Laura Sawicki, Fresa’s Al Carbon and Launderette
El Califa Taco with bistec, queso chicharron, and salsa verde and Laura’s legendary handmade ice creams

John Brand, Supper (San Antonio)
Smoked beef cheek with charred eggplant and corn pudding

Jason Dady, Jason Dady Restaurants (San Antonio)
Grilled ribeye meatballs with charred rapini pesto, heirloom tomato jam, and burrata

Maggie Field, Whole Foods Market
Charred brisket bulgogi on rice pancake with spicy slaw

Kevin Fink, Emmer & Rye
Confit short rib with tomato and sonoran wheat shoyu

Evan LeRoy, Freedmen’s
Bloody Mary beef rib, celery root puree, smoked bone tomato jus, celery salt and horseradish rub

Josh Kaner, Pieous
House smoked and cured pastrami sourdough slider and chocolate brownie bite with creme and raspberries

Kristine Kittrell, Weather Up
Steak au poivre with yummy butter

Zack Northcutt, Swift’s Attic
Roast Beast: slow-roasted Texas Akaushi strip loin with roasted sweet potatoes

Ben Runkle and Bryan Butler, Salt & Time
Whole top blade with mole and chochoyotes

Cody Sharp, Filament (Dallas)
Beef tongue pastrami, cabbage jam, smoked jalapeno dressing, potato whey roll

Ryan Shields, Bullfight
Braised beef shank paella with green garlic and almonds

Jason Stude, Boiler Nine Bar & Grill
Brown sugar-grilled brisket, sourdough soubise, colatura and beer bread with smoked beef fat butter

Fiore Tedesco, L’Oca D’Oro
Smoked dry aged brisket and house ricotta meatball stuffed with preserved lemon-infused bone marrow emulsion

John Tesar, Knife (Dallas)
Grilled bone-in beef ribs with creamy polenta and black truffle emulsion

Miguel Vidal, Valentina’s Tex Mex BBQ
Mesquite-smoked sliced brisket taco with tangy slaw, sea salt lime guacamole, tomato serrano salsa, and housemade barbecue sauce

Robert Weinstein, The Carillon
Spice-crusted ribeye taco, charred eggplant puree laffa bread and ancho caciotta cheese

Christina Cheng, Spun Ice Cream
Mint ice cream with beef fat jalapeno shortbread crumble, watermelon gelee, and charred lime chip

Katherine Clapner, Dude Sweet Chocolate (Dallas)
Churros with Valentina’s Tex Mex BBQ and Anejo drinking chocolate

Jodi Elliott, Bribery Bakery
Strawberry, lime, and rosemary caramel parfait

Rebecca Masson, Fluff Bake Bar (Houston)
Mini mint chocolate chip drumsticks

The Salt Lick

18300 Farm to Market Rd 1826, Driftwood, TX 78619 (512) 858-4959 Visit Website