FINALLY SOMETHING SWEET!

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Our final BBQ stop in our brisket ‘n’ beef rib adventure was at Micklethwate Craft Meats… and we made it just in time!

As we arrived at this quaint and cool looking food truck (with a name that sounds like it’d be suited to a village in the English Cotswolds) we were told the lucky news by Quinn. He had sold out of just about everything… except for a final 2 lbs of beef rib. So we took half of that off of his hands along with 2 of his sides and took a seat with Hilah from ‘Hilah’s Cooking‘, who, as a local Texan, kindly agreed to join us for a bite to eat.reel_flintstones

The beef rib was UNBELIEVABLY HUGE! I swear it’ll look big in the hands of Fred Flintstone. The side of lemon and poppyseed slaw had both white and green cabbage and was much lighter and fresher than any of side we’d tried this week. Perfect to balance out the ginormous beef rib which, although fatty, pulled apart with a spoon and tasted intensely rich. Meanwhile, the side of pinto beans were well seasoned and earthy in flavour. Yet again… a bbq platter that I’d happily and confidently recommend to others!

Hilah was awesome and gave us several suggestions for what to eat, drink and do in Austin… not to mention plenty of places to definitely avoid. She also gave us her top tip for spotting a good BBQ place… they won’t serve it with sauce, Texan BBQ doesn’t need a sauce, just the rub and cooking… the rest speaks for itself. If you’re given sauce it\s probably trying to hide something!

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For the first time so far in Austin we ventured off-piste a little to try a slice of pecan pie and moon pie from the truck too. The moon pie was like a double ‘Wagon Wheel’ in our eyes. Graham cracker style biscuits wedged together with marshmallow and dipped in chocolate. You had to eat it quick as the chocolate melted fast in the heat! The pecan pie had a serious pie crust on it and the filling was deep, nutty and ridiculously sticky! The lot of us devoured the two portions in seconds… we didn’t even wait for forks… we just applied the same method of getting stuck into your bbq with your hands on the sweet stuff too!

We were late in the day at Craft Meats so choice was minimal… but what we had was fab. In fact, right across the last 48 hours we’ve had non-stop unbeatable bbq… each place offering up something very different and unique.

  • Laura De Santiago

    That sounds awesome. I am recalling weekly ‘asadas’ during the summer months/peach harvest at home. So much meat was devoured, but it was just to good to pass up!

  • Elle

    that looks like the perfect pecan pie. They have variations in texture (like pumpkin pies) and some of the fillings are very loose and jelly like. I prefer the denser fillings. And yes, when you guys made your wagon wheels, I thought, “oh, it’s a moon pie” (they aren’t always double decked like that… this place just looks awesome).

  • F. Samuel Marchbanks

    Hilah is right … the Texan attitude is generally “if the meat’s done well, it doesn’t need sauce … if it needs sauce, you probably screwed something up.”

    And how the beef ribs are done is my wife’s criterion for judging barbecue joints; she gives minus points if they don’t offer it at all. (She has teeth rather better than mine, and can polish a rib bone shiny.)

    Sam / JMCosmos

  • Francesca M

    You guys should go to the congress ave bridge and watch the bats.

  • Maria Wass

    You should come on over to Richmond, VA! We have a lot of excellent restaurants, it’s like foodie capital of the East Coast!

  • Linus Annlov

    Hey what happened to the vlog from this place? Can’t find it anymore :(

  • Ashley So

    Pecan pie is one of my favorites! Not in the traditional sense, though. My family doesn’t like the gooey middle part so I bake pies with 5 cups of toasted pecans per pie… yep, a LOT of pecans. Every bite is full of the nutty, sweet filling without the icky gelatin part. It’s awesome with fresh whipped cream! :)

  • Rachel

    I second a trip to Richmond, VA! So many great places to try!

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