InterStellar BBQ

The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper, and garlic rub, is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts.

Commitment to Quality

• InterStellar BBQ emphasizes using only the highest quality ingredients and sourcing the best wood for their BBQ, ensuring a superior flavor profile.

Unique Cooking Method

• The restaurant prides itself on cooking one batch at a time, adhering to the 'low and slow' method, which enhances the tenderness and flavor of the meats.

Community Engagement

• Customers are encouraged to bring their own chairs while waiting in line, fostering a communal atmosphere and making the wait part of the experience.

Signature Ingredients

• Brisket: Heartbrand Akaushi all-natural brisket seasoned with a simple rub of salt, pepper, and garlic. This brisket is cooked for 12 hours, ensuring a tender and flavorful experience that embodies the essence of Texas BBQ.
• Pork Spare Ribs: Duroc pork spare ribs seasoned with a dry rub that balances sweetness and heat. These ribs are known for their outstanding flavor, making them a must-try at InterStellar BBQ.
• Tipsy Turkey: Turkey breast brined in a mixture of citrus, herbs, and Live Oak Hefeweizen beer, resulting in a moist and flavorful dish that stands out among traditional BBQ offerings.
• Jalapeño Popper Sausage: A unique blend of beef and pork, featuring chunks of bacon, jalapeño, and cheddar cheese. This sausage is a crowd favorite, known for its rich flavors and gooey cheese pockets.
• Chorizo Corn Grits: Made with Barton Spring Mill Hopi blue corn grits, smoked chorizo, queso, and dried chilies, this side dish is celebrated for its warmth and depth of flavor, making it a standout accompaniment.
• Smoked Scallop Potatoes: Thinly sliced potatoes layered with cream, parmesan, and garlic, smoked to a golden brown. This dish is creamy and smoky, offering a unique twist on traditional potato sides that enhances the overall BBQ experience.