The BBQ Crash Course is designed to introduce SXSW Interactive guests to the best in authentic Central Texas barbecue without the necessary road trip – so we’ve assembled accomplished pit masters from Austin and the surrounding area at Emo’s for one fabulous evening of barbecue nirvana. The barbecue tradition has deep roots here thanks to the cattle ranchers, cotton pickers, and immigrant German/Czech butchers who populated Central Texas starting in the second half of the 19th century. Ranchers brought the beef and pork, the frugal European butchers smoked the cheap cuts of meat and made sausages from the rest, and sold it all to the migrant cotton pickers with white bread or crackers on sheets of butcher paper. Central Texas barbecue is defined by dry-rubbed smoked meats (beef brisket or shoulder clod, beef ribs, pork butt or shoulder, pork ribs, lamb, mutton, chicken, and turkey), distinctive signature sausages, and sauce, if any, on the side. Classic sides and condiments are likely to include: sliced white bread, crackers, sliced onions, pickles, and jalapenos; various styles of potato salad, cole slaw, and pinto beans. Traditional desserts are fruit cobblers and pies topped with ice cream (Blue Bell – the homegrown Texas favorite) or Banana pudding. We’ve got a little bit of everything lined up for you this week – so grab a cafeteria tray with eating utensils, get some bread and condiments, and start eating your way around the room!

Where & When

Emo's, 601 Red River Map
Thursday, March 11th, 6pm-9pm - bring your ID.
The BBQ Crash Course is sold out.

The Pitmasters

Representing Austin

Rudy’s Country Store & Bar-B-Q (www.rudys.com/locations) is a popular Central Texas barbecue chain with four locations in the Austin metro area. Rudy’s stores harken back to the days when many a rural gas station also had a busy barbecue pit out back. Their menu offers quality smoked meats complimented by a distinctive fiery “sause” in bottles on the table. They’ll be serving smoked brisket, smoked turkey, creamed corn, potato salad, and individual bottles of that “sause.”

Franklin Barbecue (3421 IH 35 North; www.franklinbbq.com) is the newest barbecue joint on our list. Young pit master Aaron Franklin turned his passion for backyard smoking into a business earlier this year and our friends at Emo’s turned us on to his good work. Aaron is serving brisket, pulled pork, and a tangy slaw.

House Park Barbecue (900 West 12th Street, 472-9621) has been in business in the heart of Central Austin since 1943 with current proprietor Joe Sullivan running the show since the 1980’s. Joe provides affordable sustenance to legions of Austin Community College students and attorneys from the nearby legal ghetto. He’s serving miniature chopped beef sliders, sausage, and pinto beans.

At Home on the Range, Austin, TX Austin Chronicle food editor Virginia Wood is one of your Crash Course hosts. She’ll be serving Banana pudding, peach and blackberry cobblers with Blue Bell Homemade Vanilla ice cream.

Representing the Central Texas Barbecue Belt

Louie Mueller Barbecue from Taylor (200 West 2nd Street, 512/352-6206; www.louiemuellerbarbecue.com) is a venerable temple of Central Texas barbecue that started out as a grocery store and meat market in the 1940’s. Wayne Mueller represents the third generation of his family to run the business that makes Taylor a serious culinary destination. He’ll be serving a pepper-rubbed brisket, house-made sausage, and a side.

Southside Market & Bar-B-Q in Elgin (1212 Hwy 290 East, 512/281-4650; www.southsidemarket.com) started out as a butcher cart in 1882 and over the past 125 years has helped to put Elgin on the map as the “Hot Guts Capital of Texas.” The Bracewell family has been at Southside’s helm since 1968 and third generation pit master Bryan Bracewell will be serving beef ribs, some of their signature house sausage, maybe some crispy brisket ends, and a side dish.

Snow’s BBQ in Lexington (516 N. Main, 979/773-4640; www.snowsbbq.com) Thanks to recognition from Texas Monthly and the New York Times, Snow’s is a nationally-famous, Saturday only operation. Kerry Baxley and respected pit mistress Tootsie Tomanetz run the show and attract weekly crowds to tiny Lexington. Their smoked pork and brisket are on the menu tonight and we’re very glad anytime Snow’s comes to town.

Gonzales Food Market in Gonzales (311 St. Lawrence, 830/672-3156; www.gonzalesfoodmarket.com) is another Central Texas barbecue icon that began life as a grocery store and meat market. The quality of their smoked meats eventually took over the store with three generations of the Lopez family manning the pits. This week they are serving their incredible lamb ribs, two flavors of their house sausage, and cheesy potatoes.

Music

To go with the BBQ, we've got some great local Austin live music lined up this year from:
Damon Bramblett and Crooks

Thanks to you and our sponsors

First off, thank you for buying a ticket and supporting this unique event! We couldn't put this together without you.

Additionally this year, we want to thank Knork Flatware for providing some utensilage, Dublin Dr. Pepper for bringing the real deal Dr. Pepper, Blue Bell Ice Cream, Dave McClinton for designing our logo and TShirt, the Emo's crew, our volunteers, and of course, SXSW for everything they do.