I Got Schooled by the #1 Rated BBQ in Austin Texas
Austin, Texas chef John Bates and his team at Interstellar BBQ have taken the barbecue world by storm. #2 on Texas Monthly’s Top 50 list and in the first wave of BBQ joints to be awarded a Michelin star, they must be doing something differently right? Well here’s their story! Watch next!
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Welcome to Behind The Food TV! On this channel I document my journey to become a better cook. I travel to meet chefs and pitmasters at the top of their game – and somehow convince them to teach me the techniques that make their food special. I enjoy getting to know them, their families, and their communities – and I hope you enjoy it all just as much!
When I get home, I love to try these new techniques I’m learning – and I post those videos over on my new channel @EatMoreVegans along with my other BBQ experiments and tests – so if you’re looking for my BBQ cooking videos, they are all moving over there!
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Welcome to the Secrets of the Masters video series from Behind The Food TV (formerly Eat More Vegans Carnivore BBQ)! In this series it’s my turn to learn. The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good! You can watch the whole series here:
🔴 If you liked this video, you’re going to LOVE these!:
🎥 I Got Schooled by the Best BBQ Joint in East Texas
🎥 I Got Schooled by BBQ TexMex Pioneer Brandon Hurtado!
🎥 I Got Schooled by the Best Texas Brisket Cook Outside of TX
🎥 I Got Schooled by the Coal Miner Pioneering Eastern KY BBQ
🎥 I Got Schooled by The Best New BBQ Joint in Texas – Bar-A-BBQ
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Chapters in this video:
0:00 My Journey to Become the Best Cook I Can Be
1:35 Tasting InterStellar BBQ
5:58 Pit Training
9:21 Trimming Brisket, Beef Ribs and Pork Belly
16:53 Seasoning Brisket, Beef Ribs and Pork Belly
21:16 Smoking the Meats
29:57 ThermoPro Lightning – Save 30%
31:49 Opening Day at InterStellar BBQ
33:38 Pork Belly Stage 2 Cook
34:56 Glazing Pork Belly & Spritzing Brisket
37:32 The Early Days of InterStellar BBQ
43:03 The Texas Monthly Top 50
47:25 Finishing the Pork Belly, Wrapping Brisket & Beef Ribs
51:38 Getting the Michelin Star
55:20 Cutting and Plating
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Get the instant read thermometer that I use in my own kitchen and back yard – the ThermoPro Lightning Instant Read Thermometer – for 30% Off with Coupon Code BEHINDTHEFOOD at https://btf4.me/lightning
Who should I film with next?
Another great story and thank you for the series!
This is just a straight, genuine, heartwarming story. Makes you just feel so proud for them
New to the channel. Video was crisp, sound was excellent and super professional. You should have a lot more subscribers in the near future. I also saw you literally left a comment on every single one of the 165 comments left to you. That can't happen indefinitely as you grow but it shows how much you care about this channel and your followers. Good on you sir.
Wow, best video on this new series/format so far! Congratulations, Al and team!
I thought I'd drop in to see some beautiful bbq and maybe pick up some pointers (which I did). Instead, I watched the entire 59 minutes. This video is better than tv, and of course, the content is one of my passions. Nice work, and congratulations to InterStellar Bbq.
In my last trip to Austin, I hit Interstellar. It was definitely the highlight of this trip. Delicious food and excellent service.
Amazing work once again. Y'all are killing it. Looking forward to more.
What was the glaze for the pork?
Let’s all stop using “Journey”, unless we’re talking about tight pants and 80 s music, m’kay?
I haven’t had the opportunity to try Interstellar, but would definitely love to. What a great story and much respect to Chef John for his willingness to share so much great information!
40:00 is freaking hilarious. Only in Texas. "Don't try to give me any of that weird hipster stuff" LOL. Imma need you to send a basket of pork bellies to me here in The Woodlands.
Got to meet these guys last year and I promise you that pork belly is better than it looks 🏆
That Frito Pie Sausage is one of the best things I have eaten. I need him to share the recipe.
Al, after visiting several different BBQ communities now, does it ever make you want to move to a different area of the country?
Did he not show you how to do the lamb? Or did you edit that out?
I went a couple years ago and the lamb blew me away. Ive been dying to know how they did it and thought I would finally get the answer. Could you offer any insight?
Another great video as always!
When he said he lets the meat shine on the brisket I wasn't expecting him to then put more seasoning than I have ever seen anyone put on brisket. 😂
So I’m guessing the peach glaze recipe is a secret or something woulda been nice to have that to try.
I found one youtube video that claims to have goldees peach glaze for their pork belly and I made that and it was very good but never had goldees to compare it. That recipe was published by them a while back apparently so they may have changed it since then too.
Al, you do such an amazing job at really diving deep into the world of these barbecue restaurants. Your show should be on Netflix or Amazon. Thank you for what you do. You and Bradley AKA Chuds BBQ are channels.
One of your best videos Al. The presentation is first class, I was glued to the video thru the whole hour.
Hes been making amazing, unique food for years. I love the approach to bbq. IMO Interstellar is part of the new wave of Central Texas BBQ. Leading the way with the best BBQ period.
Got to go there last year with my brother Alton the dawgfatha himself! Best bbq I’ve ever had! Love these episodes Al! Keep’em coming!
What temp do they cook there brisket at
Great video
Proud of you John. Looking forward to visiting your bbq joint soon. Wish you and your staff continued success.
First time on your channel. Absolutely amazing. Everything about it was top notch. Now I had to subscribe and start watching more. I want to thank John Bates for being so open and candid about his journey from Corpus Christi to where he evolved today. As one from Corpus and in the restaurant business I feel like you made it possible to know him and I have the utmost respect for him and staff. 👍🏻👍🏻
@BehindTheFoodTV I loved this episode. My favorite part was when they realized they were number 2 and said their in trouble lol 😂
Woof Woof Thumbs up Everyone. Have to say " shut up Al" You are doing a great job all love and great stuff. And as always. Thanks and love to those behind the camera and computers.
Ever in NorCal. Free drinks and hugs to all you and yours. I know you get the food
Best video on your channel, great job ,tnx for sharing,
That pork belly! Chef truly cares about the quality and more importantly the consistency of his food by sacrificing a lot of the yield. He trimmed off about 25% of that post smoked pork belly to make sure each piece was exactly the same. Then how he methodically glazed each individual piece. Definitely going to hit this place up next time I am in town.
I was so sad when they closed the sandwhich shop (Noble Pig). When Interstellar opened I was there the first week. The depth of flavor and textures are something special. Great people and amazing food.
I couldn’t get the promo code to work. Please advise…
dude…… you kidding me with the spoon sauce on belly?? cripes get a pancake dispenser at the very least.
Would love to see the recreation of the peach tea pork belly at home.