New Barbecue Pop-Up Focuses on Unexpected Smoked Meats

Former La Barbecue pitmaster Jack Zizzo is venturing into his own smoked meats operation with pop-up Birdhouse BBQ. “Everyone knows where to go for the classics,” he said to Eater. “I’m trying to create something unique and special.”

Birdhouse’s barbecue menu will focus on unexpected cuts and meats, from whole smoked ducks, sausage-stuffed quails, lamb, goat, boar, and more. Familiar items, like brisket and pork ribs, will be rotated in and out, along with sides.

Birdhouse’s first series of pop-ups will take place at Bucket’s Deli and Sports Bar on East Cesar Chavez. While the official first day will be on Thursday, March 9, everything will be available during a soft open from Tuesday, March 7 and Wednesday, March 8. Regular hours will be from Thursday to Sunday, 11 a.m. until sold out.

Zizzo would eventually like to open his own barbecue joint. He does know his barbecue, from running the pits at La Barbecue to playing a big part in Barley Swine’s pop-up last fall. For now, he’s focusing on Birdhouse BBQ.

Similarly, former Freedmen’s pitmaster Evan LeRoy is gearing up for his own barbecue restaurant, LeRoy & Lewis, serving up whole hog, quail, etc., along with brisket, ribs, and the such. Before the brick and mortar opens somewhere in the Hill Country, he’ll test everything out with a barbecue truck off South Congress.

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