Eater Austin - Where To Eat When You're Attending Conferences in AustinThe Austin Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2017-08-16T16:00:00-05:00http://austin.eater.com/rss/stream/141256252017-08-16T16:00:00-05:002017-08-16T16:00:00-05:00An Eater's Guide to Austin
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<img alt="Austin" src="https://cdn.vox-cdn.com/thumbor/EbSVwjaokXpOKuHarubW2v_LTiU=/378x0:6492x4586/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49760913/shutterstock_220743916.0.0.jpg" />
<figcaption>Austin | <a href='http://www.shutterstock.com/pic-220743916/stock-photo-a-view-of-the-skyline-austin-texas-at-twilight.html?src=yJ5sNKXYmK7W5OpakmSL5g-1-0'>f11photo/Shutterstock</a></figcaption>
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<p>This ever-expanding city is the epicenter of oak-smoked barbecue, and the greasy foothold of Tex-Mex fare. While longtime restaurants keep a close eye to the surprisingly abundant bounty the hot climate provides, new restaurants just keep coming due to Austin's relatively reasonable cost of doing business. This guide cuts through all the noise out there, delivering you straight to the heart of an incredibly exciting dining and drinking scene. </p> <p class="m-entry__floating-toc">Table Of Contents</p>
<h2>Welcome to the land of meat and tacos</h2>
<p>It's no secret that Austin strives to keep things generally weird, and this sentiment extends straight into its culinary scene. The abundant selection of excellent <a href="http://austin.eater.com/maps/best-barbecue-austin-restaurants">barbecue</a> and <a href="http://austin.eater.com/maps/where-to-find-ten-classic-tex-mex-dishes-in-austin">Tex-Mex</a> are givens at this point. But not everyone knows that this is the city where everyone tries their hands with <a href="http://austin.eater.com/maps/best-austin-food-trucks-trailers">food trucks</a>, which pop-up every which way to see what sticks. The winners often land their own restaurants — hello, James Beard Award finalist <a href="http://austin.eater.com/2015/12/10/9851438/odd-duck-trailer-restaurant-Austin-growth">Bryce Gilmore</a>. The city also takes pride in <a href="http://austin.eater.com/maps/austin-restaurants-truly-keeping-it-local-mapped">sourcing locally</a>, despite the heat and levels of drought Central Texas often faces. It all fuses together to create that specific oh-so-very Austin brand of eating and drinking.</p>
<p>For a quick Austin food snapshot, don't miss <a href="http://austin.eater.com/venue/franklin-barbecue">Franklin Barbecue</a>'s perfectly tender brisket, the mighty migas taco from <a href="http://austin.eater.com/venue/veracruz-all-natural">Veracruz All Natural</a>’s food trucks, the ideal queso from either <a href="http://austin.eater.com/venue/torchys-tacos">Torchy’s Tacos</a> or <a href="http://austin.eater.com/venue/kerbey-lane-cafe">Kerbey Lane</a>, and the refreshingly cravable gelato from <a href="http://austin.eater.com/venue/dolce-neve">Dolce Neve</a>.</p>
<h2>WHERE TO START ON EATER AUSTIN’S BEST MAPS</h2>
<p>Eater puts out a lot of <a href="http://austin.eater.com/maps">maps</a> updated regularly to help guide the hungry and curious. There are the basics, like <a href="http://austin.eater.com/maps/best-brunch-heatmap-guide-austin">brunch</a>, <a href="http://austin.eater.com/maps/best-new-austin-bars-cocktails-drinks-heatmap">cocktails</a>, and <a href="http://austin.eater.com/maps/best-austin-coffee-shops-cafes">coffee</a>, alongside other necessities like <a href="http://austin.eater.com/maps/best-pizza-places-austin-restaurants">pizza</a>, <a href="http://austin.eater.com/maps/austins-best-burgers-restaurants-burger-week">burgers</a>, <a href="http://austin.eater.com/maps/austin-best-patios-restaurants-bars">patios</a>, <a href="http://austin.eater.com/maps/best-late-night-restaurants-food-austin">late night dining</a>, and much more. Looking for quicker answers? We’ve highlighted one to two top points from the most popular and crucial maps to save time.</p>
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<img alt="Bullock Texas State History Museum. [Photo: f11photo/Shutterstock.com]" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/_u9zAHYgXzKgqS93y9bHeeAoGD0=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6857465/shutterstock_221915962.0.jpg">
<cite>f11photo/Shutterstock.com</cite>
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<p><strong>Hot Restaurant:</strong> Austin's <a href="https://austin.eater.com/maps/best-new-austin-restaurants-heatmap">newcomer</a> slings indulgent brunch all day with chef Callie Speer's funky fun diner <b>Holy Roller</b> in the heart of <a href="https://austin.eater.com/venue/holy-roller">downtown</a>.</p>
<p><strong>Essential Restaurant:</strong> The absolute <a href="http://austin.eater.com/maps/best-austin-restaurants-38">must hit-spot</a> in Austin is Franklin Barbecue. The lines <a href="http://austin.eater.com/venue/franklin-barbecue">are there</a> for a reason: the brisket is worth it.</p>
<p><strong>Bars:</strong> For one of the <a href="https://austin.eater.com/maps/best-new-austin-bars-cocktails-drinks-heatmap">best all-around new bars</a> in Austin, stop by] Via 313 brothers' <b>Nickel City</b> in <a href="https://austin.eater.com/venue/nickel-city">Central East Austin</a>, for excellent mixed drinks, beer options, whiskey, and food from on-site Detroit-style trailer Delray Cafe.</p>
<p><strong>Barbecue:</strong> Along with Franklin Barbecue, <a href="http://austin.eater.com/maps/best-barbecue-austin-restaurants">partake</a> in the city’s other two best offerings: <a href="http://austin.eater.com/venue/la-barbecue">LeAnn Mueller-owned</a> La Barbecue of the famous smoked meats family (which just moved to a new indoor home within Quickie Pickie on East Cesar Chavez), and <a href="http://austin.eater.com/venue/micklethwait-craft-meats">scratch-obsessed</a> Micklethwait Craft Meats. Give yourself plenty of time to get there in the morning — lines form early.</p>
<p><strong>Food trucks:</strong> In a city brimming with <a href="http://austin.eater.com/maps/best-austin-food-trucks-trailers">food trucks and trailers</a>, try Luke's Inside Out for <a href="http://austin.eater.com/venue/luke-s-inside-out">ingenious griddled sandwiches</a> — from brisket banh mi to Korean barbecue.</p>
<p><strong>Breakfast Tacos:</strong> For the ultimate egg-filled wonder, you can’t go wrong with Veracruz All Natural’s <a href="http://austin.eater.com/venue/veracruz-all-natural">options</a>. Otherwise, head to the <a href="http://austin.eater.com/venue/el-primo-taco-truck">no-frills</a> El Primo truck.</p>
<p><strong>Margaritas:</strong> The <a href="http://austin.eater.com/maps/best-margaritas-austin-rocks-frozen">tequila cocktail</a> is so very prevalent, but it is Curra’s Grill’s <a href="http://austin.eater.com/venue/curras">creamy avocado margarita</a> that takes the cake.</p>
<p><strong>Beer:</strong> <a href="http://austin.eater.com/maps/best-austin-breweries-taprooms-tours">Beer lovers</a> should head to <a href="http://austin.eater.com/tags/live-oak-brewing">longtime brewery</a> Live Oak’s expansive home in Del Valle.</p>
<h2>AUSTIN FOOD 'HOODS TO KNOW</h2>
<p>It's easy to split Austin into three regional parts: North Austin, Central Austin, and South Austin. But those sections comprise of separate neighborhoods — each with its own identity. The following are the particular areas of the city where food lovers should get to know very well, complete with plenty of recommendations.</p>
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<img alt="Whisler's. [Photo: <a href="https://www.yelp.com/biz_photos/whislers-austin-2?select=AlT7oBjh-dtKy1INSyzHgw">Joe C./Yelp</a>]" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/8cBMGwmkQs0Kdp6sQGs328rXT3Q=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6377871/whislersaustinyelp.0.jpg">
<cite><a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.yelp.com%2Fbiz_photos%2Fwhislers-austin-2%3Fselect%3DAlT7oBjh-dtKy1INSyzHgw&referrer=eater.com&sref=https%3A%2F%2Faustin.eater.com%2F2016%2F7%2F29%2F11844012%2Faustin-city-guide-where-to-eat" rel="sponsored nofollow noopener" target="_blank">Joe C./Yelp</a></cite>
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<h4>East Side</h4>
<p>On the other side of Highway 35, East Austin has changed over the years as the center of rapid gentrification. Developments led to a slew of newer restaurants right next door to older establishments.</p>
<p>Go back in time with a simple plate of migas and biscuits from <a href="http://austin.eater.com/venue/ciscos">Cisco's</a>, a Tex-Mex greasy spoon full of <a href="http://austin.eater.com/maps/austin-classic-restaurants-historic">political history</a>. For caffeine, stop at the city’s favorite roastery/cafe <a href="http://austin.eater.com/venue/cuvee-coffee">Cuvee Coffee</a>. From the multitude of food trucks along East 6th Street, try <a href="http://austin.eater.com/venue/baton-creole">Baton Creole</a>'s deep fried jambalaya on a stick. Or if you want dinner and drinks, head to <a href="http://austin.eater.com/venue/whisler-s">Whisler’s</a> for the oh-so-spicy offerings from <a href="http://austin.eater.com/venue/east-side-king-thai-kun">Thai Kun</a>, or go with pizza from Detroit-style slingers <a href="http://austin.eater.com/venue/via-313">Via 313</a>. Then order the <a href="http://austin.eater.com/maps/best-frozen-cocktails-austin-bars">frozen</a> Orange Whip at Violet Crown Social Club. End your evening at dive bar <a href="http://austin.eater.com/venue/the-white-horse">White Horse</a>, full of two-steppin' and cheap beer.</p>
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<img alt='Backbeat. [Photo: <a href="https://www.facebook.com/backbeatATX/photos/a.554057848081922.1073741827.551798424974531/611302475690792/?type=3&theater">Backbeat/Facebook</a>]' data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/26dUdYUloIn2FDervxjV_CZsa-s=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6601949/12512784_611302475690792_3291386367772198112_n_cropped.0.jpg">
<cite>Backbeat. [Photo: <a href="https://www.facebook.com/backbeatATX/photos/a.554057848081922.1073741827.551798424974531/611302475690792/?type=3&theater">Backbeat/Facebook</a>]</cite>
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<h3 class="p-sidebar-title">Should I trek to Hill Country?</h3>
<p>Short answer: yes. Long answer: There’s so much to keep you fueled up for all the hiking, swimming, and scenery gawking that the <a href="http://austin.eater.com/maps/hill-country-texas-restaurants">beautiful outskirts</a> of Austin offer. Beer lovers need to head out to <a href="http://austin.eater.com/venue/jester-king">Jester King Brewery</a>, where the expansive grounds are perfect for imbibing hoppy and fermented beverages. Fuel up at <a href="http://austin.eater.com/venue/pieous">Pieous</a> for some of the greater city area’s best Neapolitan pizza pies, ginormous cookies, and mouthwatering pastrami. Take off for Spicewood and go all in with <a href="http://austin.eater.com/venue/apis-restaurant-apiary">Apis</a>’ signature tasting menu, loaded with intricately inventive dishes.</p>
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<img alt="Apis" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/bUMk9pO8x3SOfLfCtCSHzuAclvc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6601407/Apis_Restaurant___Apiary-19.0.jpg">
<cite>Apis [Official]</cite>
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<h4>South Lamar</h4>
<p>The laid back vibe of Austin lives on across the Colorado River within the South Austin area. Go straight for main artery South Lamar Boulevard. Here, you can wake up in the morning with well-made lattes from <a href="http://austin.eater.com/venue/patika">Patika</a>. Book brunch at <a href="http://austin.eater.com/venue/odd-duck">Odd Duck</a>, brimming with local ingredients and housemade breads. New school sushi might seem surprising for such a landlocked city, but you’d be wrong to write <a href="http://austin.eater.com/venue/uchi">Uchi</a> off. Take advantage of the great deals from the sushi restaurant’s <a href="http://austin.eater.com/maps/austin-best-happy-hour-cheap-drinks-cocktails">sake social hour</a>. Line up at <a href="http://austin.eater.com/venue/ramen-tatsu-ya-2">Ramen Tatsu-ya</a> for restorative noodle soup in a fun space. For proper cocktails, head to <a href="http://austin.eater.com/venue/backbeat">Backbeat</a> and take your drink up to the rooftop patio. Late night owls can take a spin through <a href="http://austin.eater.com/venue/p-terry-s">P. Terry’s</a> drive-thru for solid burgers.</p>
<h4>Downtown</h4>
<p>As hotels, high rises, and office buildings go up, restaurants and bars continue to open, feeding the growing crowds of locals and tourists gaping at the Texas State Capitol or waiting for the bats to emerge. Coffee obsessives should hit up <a href="http://austin.eater.com/venue/houndstooth-coffee">Houndstooth</a>, where the baristas care deeply about every cup poured. <a href="http://austin.eater.com/maps/best-austin-bar-snacks-food">Bar food</a> and <a href="http://austin.eater.com/maps/austins-best-burgers-restaurants-burger-week">burgers</a> are the stars of <a href="http://austin.eater.com/venue/second-bar-kitchen">Second Bar + Kitchen</a>. Brave the <a href="http://austin.eater.com/neighborhood/dirty-sixth">Dirty Sixth</a> hoards and make reservations for hard-to-find cocktail bar <a href="http://austin.eater.com/venue/midnight-cowboy">Midnight Cowboy</a>. Don’t let the buzzer throw you off.</p>
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<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/WBYInJy_Ki0Gl5dfQC_jUgjCSQ8=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/4163530/ginnysaustinyelp.0.jpg">
<cite><a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.yelp.com%2Fbiz_photos%2Fthe-little-longhorn-saloon-austin%3Fselect%3DvcucfZbOmq3-tQXjHreYTA&referrer=eater.com&sref=https%3A%2F%2Faustin.eater.com%2F2016%2F7%2F29%2F11844012%2Faustin-city-guide-where-to-eat" rel="sponsored nofollow noopener" target="_blank">Jessica A./Yelp</a></cite>
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<h4>Burnet Road</h4>
<p>Another changing neighborhood in Austin can be found along the booming Burnet Road, where the <a href="http://austin.curbed.com/neighborhood/101/allandale">high number</a> of stand-alone homes and mixed-use buildings mean there are hungry residents within the straddling neighborhoods of Allandale and Crestview. Quick and easier dining can come your way from taqueria <a href="http://austin.eater.com/venue/el-chilito-2">El Chilito</a> or via burgers from classic <a href="http://austin.eater.com/venue/top-notch">Top Notch</a> (yes, <em>Dazed & Confused</em> <a href="http://austin.curbed.com/maps/austin-dazed-confused-film-locations-20-420">filmed</a> there). Sandwiches from <a href="http://austin.eater.com/venue/noble-sandwich-company">Noble</a> are a must. Step into <a href="http://austin.eater.com/venue/ginny-s-little-longhorn-saloon">Ginny’s Little Longhorn Saloon</a> for a riveting game of chicken shit bingo and beer. Treat yourself to <a href="http://austin.eater.com/venue/barley-swine">Barley Swine</a> and its affordable and accessible tasting menu.</p>
<h2>AUSTIN GLOSSARY OF TERMS</h2>
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<img alt="Veracruz All Natural’s migas taco" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/JyAGm9kSgrFK7lNyk9Kbhvzmemc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/3879870/IMG_9247.0.jpg">
<cite>Nadia Chaudhury/EATX</cite>
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<h4>Bowl of Texas red:</h4>
<p>Real Texas chili, without any beans whatsoever.</p>
<h4>Burnt ends:</h4>
<p>The crispy, tough bark from the <a href="http://austin.eater.com/2016/6/17/11952428/austin-barbecue-guide-franklin">often-fattiest portions</a> of brisket.</p>
<h4>Chicken fried steak:</h4>
<p><a href="http://austin.eater.com/2015/1/30/7951273/the-state-of-chicken-fried-steak-in-austin">Beef steak</a> that is pan-fried, like fried chicken. Usually doused in white pepper gravy.</p>
<h4>Kolache and klobasniky:</h4>
<p>The first are <a href="http://austin.eater.com/maps/best-kolaches-austin">pastries</a> filled with sweet cheese and fruit in the center, and the latter is a savory pastry filled with meat.</p>
<h4>Migas:</h4>
<p>A mix of eggs, fried tortillas, and cheese, with optional vegetables, served on a plate, with tortillas, or in taco form. Also known as the perfect <a href="http://austin.eater.com/maps/best-austin-hangover-cures">hangover cure</a>.</p>
<h4>Mexican martini:</h4>
<p>Margaritas served in a martini glass, with olives.</p>
<h4>Queso:</h4>
<p>Heavy creamy <a href="http://austin.eater.com/maps/best-queso-austin-guide">cheese dip</a> often made with low-grade cheese and served with chips. A Tex-Mex restaurant is often measured by the quality of its queso.</p>
<h4>Topo Chico:</h4>
<p>Highly popular sparkling mineral water brand bottled in Mexico and served in many local Austin restaurants. Works well on its own, mixed in cocktails, or paired with coffee.</p>
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<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/TYpufgRnEkJgoocWO4DVBFpqjEQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6131885/20160301_Linder_Eater-Austin_Otoko_007.0.jpg">
<cite><a href="http://sarahfrankielinder.com/">Sarah Frankie Linder/EATX</a></cite>
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<h2>RESERVATIONS TO MAKE IN ADVANCE:</h2>
<p><a href="http://austin.eater.com/venue/emmer-rye">Emmer & Rye</a>; <a href="http://austin.eater.com/venue/jeffrey-s">Jeffrey’s</a>; <a href="https://austin.eater.com/venue/kemuri">Kemuri Tatsu-ya</a>; <a href="http://austin.eater.com/venue/odd-duck">Odd Duck</a> (dinner, brunch); <a href="http://austin.eater.com/venue/olamaie">Olamaie</a>; <a href="http://austin.eater.com/venue/otoko">Otoko</a>; <a href="http://austin.eater.com/venue/launderette">Launderette</a>; <a href="http://austin.eater.com/venue/midnight-cowboy">Midnight Cowboy</a> (drinks); <a href="http://austin.eater.com/venue/uchi">Uchi</a>; <a href="http://austin.eater.com/venue/uchiko">Uchiko</a></p>
<h2>FOLLOW THE NEWS</h2>
<p><em>Eater Austin is updated multiple times every weekday with breaking news stories (restaurant openings, closings, etc.), features, and more. Here are a few ways to stay in the loop:</em></p>
<ul>
<li>Keep an eye on the <a href="http://austin.eater.com/">Eater Austin homepage</a>. New stories will always show up near the top and flow down toward the bottom of the page as they get older, while important recent stories will stay pinned right at the top. Also, check out our big sister, <a href="http://eater.com/">Eater.com</a>, for national and international food news.</li>
<li> <a href="http://newsletters.curbednetwork.com/subscribe">Subscribe to our newsletter</a>, which goes out every weekday evening and includes links to the day's top stories.</li>
<li>Like us on <a href="https://www.facebook.com/EaterAustin">Facebook</a> and follow us on <a href="https://twitter.com/EaterAustin">Twitter</a> and <a href="https://www.instagram.com/eateraustin/">Instagram</a> for updates on new stories and more throughout the day.</li>
<li>Interested in upcoming restaurant openings? Here's our <a href="https://austin.eater.com/2017/6/20/15833030/best-new-austin-restaurant-openings-summer-2017">summer 2017 openings guide</a> and all restaurant and bar openings are tracked <a href="http://austin.eater.com/opening-alert">here</a>.</li>
</ul>
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<img alt="Seaholm Power Plant" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/aobXtBgcD1UF5gMdTf14UgI_CdY=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6857875/16398096667_2ec5942015_k.0.jpg">
<cite><a class="ql-link" href="https://flic.kr/p/qZ3wQB" target="_blank">Dave Wilson/Flickr</a></cite>
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<h2>GET IN TOUCH</h2>
<p><em>Have questions not answered here? Want to send in a tip or a complaint or just say hello? Here are some ways to get in touch with the Eater Austin staff:</em></p>
<ul>
<li>Email us at <a href="mailto:austin@eater.com">austin@eater.com</a>.</li>
<li>Send us a tip, which can be anonymous if you choose, at our <a href="http://www.eater.com/contact?community_id=492#tip">tipline</a>.</li>
<li>Interact with us on <a href="https://www.facebook.com/EaterAustin">Facebook</a>, <a href="https://twitter.com/EaterAustin">Twitter</a>, or <a href="https://www.instagram.com/eateraustin/">Instagram</a>.</li>
<li>Post publicly in the <a href="http://www.eater.com/forums/austin">Eater Austin forum</a>. You can respond to existing threads or start your own. Feel free to ask questions, share rants and raves about the Austin dining scene, show us your food photos, and more. We'll promote interesting threads to our homepage and social media channels.</li>
</ul>
https://austin.eater.com/2016/7/29/11844012/austin-city-guide-where-to-eatNadia Chaudhury2016-09-20T16:00:08-05:002016-09-20T16:00:08-05:00Where to Get Free Beer With Your Barbecue
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<img alt="Micklethwait Craft Meats' free beer" src="https://cdn.vox-cdn.com/thumbor/7YGW_L2COKxeJ08kRP90QY1F1HY=/0x28:960x748/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/50945195/10292_730308347070944_9206444414044888408_n.0.0.jpg" />
<figcaption>Micklethwait Craft Meats' free beer | <a href='https://www.facebook.com/MIcklethwaitCraftMeats/photos/a.279271438841306.47994.149655371802914/730308347070944/?type=3&theater'>Micklethwait Craft Meats/Facebook</a></figcaption>
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<p>Perfect pairings</p> <p id="iknyu1">From brisket to sausage to ribs, expertly smoked meat is worth the wait. Since nothing goes better with <b>barbecue</b> than ice cold beer, a few places around town tempt customers with the promise of <b>free beer</b>, easing the burden of potentially long lines. And remember, you can bring your own beer and other beverages to Franklin Barbecue to drink <a href="http://austin.eater.com/2016/6/18/11968474/franklin-barbecue-live-blog">while you wait</a>, or opt to buy something on the spot. Sounds like a refreshing remedy.</p>
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<img alt='[Photo: <a href="https://www.facebook.com/MIcklethwaitCraftMeats/photos/a.279271438841306.47994.149655371802914/755526561215789/?type=3&theater">Micklethwait Craft Meats/Facebook</a>]' data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/oDpy2iHv5YwSNLlOIygL9B58inc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6660531/12800374_755526561215789_4254983250108929615_n.0.jpg">
<cite>[Photo: <a href="https://www.facebook.com/MIcklethwaitCraftMeats/photos/a.279271438841306.47994.149655371802914/755526561215789/?type=3&theater">Micklethwait Craft Meats/Facebook</a>]</cite>
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<h2>Micklethwait Craft Meats</h2>
<p><strong>The deal: </strong>Thankfully Micklethwait brings beer and barbecue together by collaborating with some of the region’s most popular breweries including Saint Arnold Brewing Company, Hops and Grain, Austin Beerworks, and Karbach Brewing Co.<br><strong>When:</strong> 11 a.m. until gone on Saturdays. Check its <a href="https://www.facebook.com/MIcklethwaitCraftMeats/events">Facebook page</a> to see what is the featured beer.<br><strong>Where: </strong>1309 Rosewood Avenue</p>
<p> <figure class="e-image">
<img alt="Burro Cheese Kitchen" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/pJRJCKYZKsbdRdkREfPdYY_S1Lc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7135875/burrocheesekitchenaustinyelp.0.jpg">
<cite>[Photo: <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.yelp.com%2Fbiz_photos%2Fburro-cheese-kitchen-austin%3Fselect%3DqqwgYLWI228rwlp_1cAH9g&referrer=eater.com&sref=https%3A%2F%2Faustin.eater.com%2F2016%2F9%2F20%2F12991808%2Ffree-beer-barbecue-austin-restaurants" rel="sponsored nofollow noopener" target="_blank">Kevin N./Yelp</a>]</cite>
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<h2>Burro Cheese Kitchen</h2>
<p><strong>The deal:</strong> What’s the perfect complement to the Long Tall Texan, a brisket sandwich with aged cheddar and serrano pineapple sauce on Easy Tiger bread? A free beer, of course. Start your weekend at this artisan grilled cheese sandwich peddler (where the wait isn’t bad), and enjoy a free beer when they have it. Note: The $11 brisket sandwich is only offered on Fridays. <br><strong>When:</strong> Get the sandwich and beer combo from lunchtime until gone, Fridays only. <br><strong>Where: </strong>1221 South Congress</p>
https://austin.eater.com/2016/9/20/12991808/free-beer-barbecue-austin-restaurantsElizabeth Leader Smith2016-06-17T15:32:26-05:002016-06-17T15:32:26-05:00How Austin Does Barbecue: A Primer
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<img alt="Black's Barbecue smoky meats" src="https://cdn.vox-cdn.com/thumbor/HaFM7nmu5ipzkfwI6y6Mu5c8src=/112x0:1934x1367/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49879839/10847519_736732843109711_8431590107408228396_o.0.0.jpg" />
<figcaption>Black's Barbecue smoky meats | <a href='https://www.facebook.com/blacksbbqaustin/photos/a.575193805930283.1073741828.563047637144900/736732843109711/?type=3&theater'>Black's Barbecue Austin/Facebook</a></figcaption>
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<p>A decade ago, tourists visiting Austin and asking for the best barbecue received a succinct answer: get out of town. How times have changed. In 2016, the new school of Austin barbecue has entered a phase of maturity. The top tier is established already, some well-intentioned others have disappeared, and the all-around landscape demands high quality from (nearly) all participants.</p> <p class="m-entry__floating-toc">Table Of Contents (all h2's added automatically)</p>
<p>The central core of Austin now boasts a half-dozen or more great barbecue spots, with opinions on the pecking order subject to furious debate. To help visitors and locals alike, we’ve assembled a primer on Austin’s barbecue past, a guide to current frontrunners, and a glossary to help you understand what you’re seeing and tasting. Dig in.</p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/VJdJJTNEdK4tw7B0Aaa3He3Sxdo=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6663565/60067_133040950077102_6064163_n.0.jpg">
<cite>Iron Works BBQ. [Photo: <a href="https://www.facebook.com/ironworksbbq/photos/a.132792403435290.17315.132752023439328/133040950077102/?type=3&theater">Iron Works BBQ/Facebook</a>]</cite>
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<h2>A BRIEF AND INCOMPLETE HISTORY OF AUSTIN BARBECUE</h2>
<p>Modern-day Austin barbecue may be the stuff of legend, but much of the city’s past dovetails neatly with its more laid-back roots. Among the still-standing old-guard crowd pleasers, <a href="%E2%80%9Chttp://austin.eater.com/venue/sams-bbq%E2%80%9D">Sam’s BBQ</a> in East Austin dates to the late 1950s, <a href="%E2%80%9Chttp://austin.eater.com/venue/the-salt-lick%E2%80%9D">The Salt Lick</a> to 1967, <a href="%E2%80%9Chttp://austin.eater.com/venue/county-line-on-the-lake%E2%80%9D">County Line</a> to 1975, <a href="%E2%80%9Chttp://austin.eater.com/venue/iron-works-bbq%E2%80%9D">Iron Works BBQ</a> to 1978, and Ruby’s BBQ to 1988.</p>
<p>As perennially popular as those were, Austin’s barbecue obsessives always recommended barbecue road trips outside of Austin for a truly transcendent experience. The experts were mostly in alignment on where to go. The town of Lockhart and <a href="%E2%80%9Chttp://austin.eater.com/2016/6/16/11954976/ockhart-texas-barbecue-where-to-eat%E2%80%9D">its trifecta</a> of <a href="%E2%80%9Chttp://austin.eater.com/venue/kreuz-market%E2%80%9D">Kreuz Market</a>, <a href="%E2%80%9Chttp://austin.eater.com/tags/smitty's%E2%80%9D">Smitty’s Market</a>, and <a href="%E2%80%9Chttp://www.eater.com/tags/black's-barbecue%E2%80%9D">Black’s Barbecue</a> was the most popular pick, along with Taylor’s legendary <a href="%E2%80%9Chttp://austin.eater.com/tags/louie-mueller-barbecue%E2%80%9D">Louie Mueller Barbecue</a>. All remain open today. It should be noted that the current Smitty’s resides in what once was the Kreuz Market location since 1924—the new Kreuz down the road dates back to 1999. While rumors of "the best barbecue in Texas" were heard from all corners of Texas, Mueller and the Lockhart trio were only really given a run for the money through the turn of the century by City Market in Luling.</p>
<p>A seismic shift in Central Texas barbecue lore began in the early aughts with John Mueller’s <a href="%E2%80%9Chttp://austin.eater.com/2011/7/13/6669691/john-mueller-bbq-moves-planned-restaurant-to-south-first%E2%80%9D">spot</a> on Manor Road 2001 (yes, related to the Taylor Muellers). He opened the restaurant with little fanfare, but drew loyal crowds and acclaim for five years despite battles with personal issues and middling profits. Mueller also <a href="%E2%80%9Chttp://austin.eater.com/2015/2/4/7978189/the-11-best-lines-from-grumpy-pitmaster-john-muellers-texas-monthly%E2%80%9D">famously employed</a> Aaron Franklin at the register (not on the pit) and the prep station, leading to Franklin’s $1,000 purchase of Mueller’s old pit for <a href="%E2%80%9Chttp://austin.eater.com/2015/3/25/8290369/franklin-barbecue-is-transforming-their-old-trailer-into-a-takeout%E2%80%9D">what would become</a> the Franklin Barbecue trailer.</p>
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<p class="caption">Franklin Barbecue's old trailer; Stiles Switch BBQ & Brew; Micklethwait Craft Meats. [Photos: <a href="https://www.facebook.com/franklinbbq/photos/a.208917209156759.51559.206639259384554/208917229156757/?type=3&theater">Ryan Schierling/Franklin Barbecue/Facebook</a>, <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.yelp.com%2Fbiz_photos%2Fstiles-switch-bbq-and-brew-austin%3Fselect%3DiNudentue-qZeNAcyVwYkA&referrer=eater.com&sref=https%3A%2F%2Faustin.eater.com%2F2016%2F6%2F17%2F11952428%2Faustin-barbecue-guide-franklin" rel="sponsored nofollow noopener" target="_blank">Dan B./Yelp</a>, <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.yelp.com%2Fbiz_photos%2Fmicklethwait-craft-meats-austin%3Fselect%3DKsyvdNeldfOUyJnEBnVMIg&referrer=eater.com&sref=https%3A%2F%2Faustin.eater.com%2F2016%2F6%2F17%2F11952428%2Faustin-barbecue-guide-franklin" rel="sponsored nofollow noopener" target="_blank">Jason G./Yelp</a>]</p>
<p>The late 2009 opening of Franklin’s <a href="%E2%80%9Chttp://austin.eater.com/2011/12/15/6629563/stacy-franklins-long-long-line-of-barbecue-fans%E2%80%9D">modest trailer</a> heralds the beginning of Austin’s modern barbecue renaissance. Brentwood saw <a href="%E2%80%9Chttp://austin.eater.com/venue/stiles-switch%E2%80%9D">Stiles Switch BBQ & Brew</a> appear in 2011. After a five-year absence spent in Amarillo and Taylor, South 1st’s <a href="%E2%80%9Chttp://austin.eater.com/venue/jmuellerbbq%E2%80%9D">JMueller BBQ</a> brought John Mueller back in the fall of 2011, in temporary alliance with his sister LeAnn. <a href="%E2%80%9Chttp://austin.eater.com/venue/micklethwait-craft-meats%E2%80%9D">Micklethwait Craft Meats</a>, <a href="%E2%80%9Chttp://austin.eater.com/venue/freedmen-s%E2%80%9D">Freedmen’s</a>, and <a href="%E2%80%9Chttp://austin.eater.com/venue/brown-s-bar-b-que%E2%80%9D">Brown’s Bar-B-Que</a> both followed with prominent openings in 2012, while <a href="%E2%80%9Chttp://austin.eater.com/venue/kerlin-bbq%E2%80%9D">Kerlin BBQ</a> and <a href="%E2%80%9Chttp://austin.eater.com/venue/valentina-s-tex-mex-bbq%E2%80%9D">Valentina’s Tex Mex BBQ</a> each made a splash upon arrival in 2013.</p>
<p>In the interim, LeAnn and John Mueller parted ways, with LeAnn <a href="%E2%80%9Chttp://austin.eater.com/2012/11/12/6523239/its-still-packed-at-newly-christened-la-barbecue%E2%80%9D">redubbing</a> her operation <a href="%E2%80%9Chttp://austin.eater.com/venue/la-barbecue%E2%80%9D">La Barbecue</a> under the helm of John Lewis, and John Mueller taking time away before reemerging in East Austin with <a href="%E2%80%9Chttp://austin.eater.com/venue/john-mueller-meat-company%E2%80%9D">John Mueller Meat Co.</a> in 2013. In nearby Bee Cave, Lockhart’s famous Schmidts (of Smitty's and Kreuz Market) opened <a href="%E2%80%9Chttp://austin.eater.com/venue/schmidt-s-family-barbecue%E2%80%9D">Schmidt Family Barbecue</a> in late 2013. (A second Schmidt Family was opened in Lakeway, but will close this fall.) Fellow Lockhart residents Michael and Mark Black (grandsons of Edgar Black) also arrived in the summer of 2014 with Terry Black’s Barbecue, Sensing a market opportunity, satellite outposts of Lockhart notables <a href="%E2%80%9Chttp://austin.eater.com/venue/black-s-bbq%E2%80%9D">Black’s BBQ</a> (2014) and Llano’s <a href="%E2%80%9Chttp://austin.eater.com/venue/cooper-s-old-time-pit-bar-b-que%E2%80%9D">Cooper Old Time Pit Bar-B-Que</a> (late 2015) have also opened in Central Austin. For more Austin barbecue history, <a href="%E2%80%9Chttp://www.texasmonthly.com/food/of-meat-and-men/%E2%80%9D">check out</a> <em>Texas Monthly</em>'s piece from 2012.</p>
<hr class="hr-with-illo">
<h2>AUSTIN’S BARBECUE BREAKDOWN</h2>
<h3>Franklin Barbecue</h3>
<p>900 East 11th Street, <a href="%E2%80%9Chttp://austin.eater.com/venue/franklin-barbecue%E2%80%9D">Central East Austin</a><br> <strong>Strengths:</strong> Everything but sausage<br> <strong>Weaknesses:</strong> Lines, side items</p>
<h3>La Barbecue</h3>
<p>1906 East Cesar Chavez Street, <a href="%E2%80%9Chttp://austin.eater.com/venue/la-barbecue%E2%80%9D">East Cesar Chavez</a><br> <strong>Strengths:</strong> All meats and sides, dinner hours<br> <strong>Weaknesses:</strong> Lines, doesn’t accept cash</p>
<h3>Micklethwait Craft Meats</h3>
<p>1309 Rosewood Avenue, <a href="%E2%80%9Chttp://austin.eater.com/venue/micklethwait-craft-meats%E2%80%9D">Central East Austin</a><br> <strong>Strengths:</strong> Side items, sausages, beef ribs, desserts, somehow still underrated<br> <strong>Weaknesses:</strong> Line can be slow, limited seating</p>
<h3>John Mueller Meat Co.</h3>
<p>2500 East 6th Street, <a href="%E2%80%9Chttp://austin.eater.com/venue/john-mueller-meat-company%E2%80%9D">Holly</a><br> <strong>Strengths:</strong> Beef ribs, bark, legendary pitmaster<br> <strong>Weaknesses:</strong> Can be closed at times without notice</p>
<h3>Valentina’s Tex-Mex BBQ</h3>
<p>7612 Brodie Lane, <a href="%E2%80%9Chttp://austin.eater.com/venue/valentina-s-tex-mex-bbq%E2%80%9D">Far South Austin</a><br> <strong>Strengths:</strong> Brisket, tacos, and beef fajitas<br> <strong>Weaknesses:</strong> Non-central location</p>
<h3>Freedmen’s</h3>
<p>2402 San Gabriel Street, <a href="%E2%80%9Chttp://austin.eater.com/venue/freedmen-s%E2%80%9D">West Campus</a><br> <strong>Strengths:</strong> Indoor seating, pork ribs, pulled pork, dinner service, sides, cocktails are generally underrated<br> <strong>Weaknesses:</strong> Challenging parking</p>
<h3>Stiles Switch BBQ & Brew</h3>
<p>6610 North Lamar Boulevard, <a href="%E2%80%9Chttp://austin.eater.com/venue/stiles-switch%E2%80%9D">Brentwood</a><br> <strong>Strengths:</strong> Beef and pork ribs, spicy sausage, indoor seating, dinner service, craft beer taps<br> <strong>Weaknesses:</strong> Non-central location</p>
<h3>Brown’s Bar-B-Que</h3>
<p>1901 South Lamar Boulevard, <a href="%E2%80%9Chttp://austin.eater.com/venue/brown-s-bar-b-que%E2%80%9D">South Lamar</a><br> <strong>Strengths:</strong> Brisket and pulled pork, South Lamar location, cabbage side<br> <strong>Weaknesses:</strong> Limited seating</p>
<h3>Kerlin BBQ</h3>
<p>1700 East Cesar Chavez Street, <a href="%E2%80%9Chttp://austin.eater.com/venue/kerlin-bbq%E2%80%9D">East Cesar Chavez</a><br> <strong>Strengths:</strong> Beef and pork ribs<br> <strong>Weaknesses:</strong> Limited service hours (it’s open Thursday through Sunday only)</p>
<p> <figure class="e-image">
<img alt="Lamberts Downtown Barbecue. [Photo: Lamberts/Official]" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/azp7x9LNoEqhhsXcHm7JXXobahI=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6668295/LAMBERTS_19.0.jpg">
<cite>Lamberts Downtown Barbecue. [Photo: Lamberts/Official]</cite>
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<h3>Other notable spots</h3>
<p>Black’s Barbecue (<a href="%E2%80%9Chttp://austin.eater.com/venue/black-s-bbq%E2%80%9D">West Campus</a>)<br>Cooper's Old Time Pit Bar-B-Que (<a href="%E2%80%9Chttp://austin.eater.com/venue/cooper-s-old-time-pit-bar-b-que%E2%80%9D">Downtown</a>)<br>Lamberts Downtown Barbecue (<a href="%E2%80%9Chttp://austin.eater.com/venue/lamberts%E2%80%9D">Downtown</a>)<br>Terry Black's Barbecue (<a href="%E2%80%9Chttp://austin.eater.com/venue/terry-black-s-bbq%E2%80%9D">Barton Springs</a>)<br>Schmidt’s Family Barbecue (<a href="%E2%80%9Chttp://austin.eater.com/venue/schmidt-s-family-barbecue%E2%80%9D">Bee Cave</a>)<br>Hays Co. Barbque (<a href="%E2%80%9Chttp://austin.eater.com/2016/6/17/11962800/hays-county-barbecue-photos-gallery%E2%80%9D">San Marcos</a>)<br>Salt Lick (<a href="%E2%80%9Chttp://austin.eater.com/venue/the-salt-lick%E2%80%9D">Driftwood</a>)</p>
<hr class="hr-with-illo">
<h2>QUICK BARBECUE GLOSSARY</h2>
<p> <figure class="e-image">
<img alt="La Barbecue’s barbecue" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/LjiJcnyiOayRyCkq8cqMbqu5m2U=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6242287/20160324-La_Barbecue_tray-L11202281.0.jpg">
<cite>Nick Solares/E</cite>
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<p><strong>Bark:</strong> The dark, flavorful outer crust of a brisket.</p>
<p><strong>Beef ribs:</strong> These are the large, caveman-style short ribs of legend. Traditionally the most expensive item on a barbecue menu, a single rib can weigh over two pounds.</p>
<p><strong>Burnt ends:</strong> Trimmed and cubed pieces of point brisket covered in bark.</p>
<p><strong>Casing:</strong> Cleaned, salted, and rinsed animal intestines or stomachs used to make sausage links, which provide the classic sausage "snap." Hog casings are the ones most often used in Texas.</p>
<p><strong>Fat cap:</strong> A layer of fat atop both pork shoulders and brisket. These are trimmed prior to smoking to provide balance between flavor and moisture.</p>
<p><strong>Fatty or moist brisket:</strong> The darling of barbecue orders, the more moist and fatty portion of the brisket (from the point) is the popular choice for most.</p>
<div class="float-right hang-right">
<p> <figure class="e-image">
<img alt="John Mueller Meat Co.'s ribs. [Photo: <a href="https://www.yelp.com/biz_photos/john-mueller-meat-company-austin?select=egUFLZp-EGp8WiVzd4BjYQ">Dan B./Yelp</a>]" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/9FI1y2XaJplGm-cWyPWRqARgSAU=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6663611/johnmuellermeatcoaustinyelp2.0.jpg">
<cite>John Mueller Meat Co.'s ribs. [Photo: <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.yelp.com%2Fbiz_photos%2Fjohn-mueller-meat-company-austin%3Fselect%3DegUFLZp-EGp8WiVzd4BjYQ&referrer=eater.com&sref=https%3A%2F%2Faustin.eater.com%2F2016%2F6%2F17%2F11952428%2Faustin-barbecue-guide-franklin" rel="sponsored nofollow noopener" target="_blank">Dan B./Yelp</a>]</cite>
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<p><strong>Gassers:</strong> Smokers that use gas rather than wood to generate cooking heat. Often employed derisively.</p>
<p><strong>Glue:</strong> A liquid (often yellow mustard) used to attach the dry rub to smoked meat prior to smoking.</p>
<p><strong>Hot guts:</strong> A coarsely-ground Texas German-style beef sausage in a natural casing, usually seasoned with salt and pepper, and then smoked.</p>
<p><strong>Indirect heat:</strong> A method of cooking that does not place the meat over open flame, but with an offset/adjacent fire or heat source. The preferred method for larger meats (brisket, pork butts, and shoulders) to keep meats tender, impart more flavor, and avoid burning.</p>
<p><strong>Lean brisket:</strong> The flat portion of the brisket provides the lean cuts of brisket. Many shun the lean in favor of moist/fatty brisket, but a good lean cut is the mark of a great pitmaster.</p>
<p><strong>Mesquite:</strong> A prolific tree in Texas that remains a popular wood choice in most of Texas, though not in Austin. Imparts a stronger flavor that post oak to most palates. Common to most Texas barbecue joints outside of Central Texas, including the world-class Pecan Lodge in Dallas.</p>
<p><strong>Offset smoker:</strong> A backyard barbecue staple, these smokers have a long, horizontal area for smoked meats, and an offset firebox for burning the heat source.</p>
<p><strong>Point brisket:</strong> The top section of the brisket including the point muscle. This is the fattier, more marbled portion of a whole brisket.</p>
<p><strong>Pork ribs:</strong> The smaller, fattier, and sweeter style of ribs. Impossible to confuse with a beef short rib due to size, flavor, and texture.</p>
<p><strong>Post oak:</strong> A type of white oak wood prized by pitmasters and favored in Central Texas for smoky flavor and little residual soot. Franklin Barbecue, La Barbecue, and Stiles Switch all use post oak.</p>
<p><strong>Rendered fat:</strong> An essential component of good barbecue, fat renders (cooks down) in the slow and low method, imparting moisture and meshing with the rub.</p>
<p> <figure class="e-image">
<img alt="Valentina’s Tex Mex BBQ" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/CtXgcU0yBzUWCTtmUhrcNZcGwwA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6239915/20160324-Valentino_s-L11201011.0.jpg">
<cite>Nick Solares/EATX</cite>
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</p>
<hr class="hr-with-illo">
<h2>FOR MORE BARBECUE NEWS</h2>
<p class="end">Follow along on <a href="%E2%80%9Chttp://austin.eater.com/%E2%80%9D">Eater Austin’s homepage</a> and track aptly-titled <a href="%E2%80%9Chttp://austin.eater.com/zomg-bbq%E2%80%9D">ZOMG BBQ</a> group.</p>
<p class="credit">Lead image: <a href="https://www.facebook.com/blacksbbqaustin/photos/a.575193805930283.1073741828.563047637144900/736732843109711/?type=3&theater">Black's Barbecue Austin/Facebook</a></p>
https://austin.eater.com/2016/6/17/11952428/austin-barbecue-guide-franklinTom Thornton