{"id":69540,"date":"2025-02-19T00:01:45","date_gmt":"2025-02-19T06:01:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69540"},"modified":"2026-04-12T11:34:21","modified_gmt":"2026-04-12T17:34:21","slug":"interstellar-bbq-austin-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69540","title":{"rendered":"InterStellar BBQ – Austin, Texas"},"content":{"rendered":"
\n
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In 2024, InterStellar BBQ Earned a Coveted Michelin Star<\/figcaption><\/figure>\n

With more than 2,500 purveyors of bodacious barbecue in the Lone Star State, Texas Monthly Magazine has increased the likelihood of smoked meat aficionados locating and enjoying the very best.\u00a0 That’s largely because of Daniel Vaughn, the magazine’s “Barbecue Editor.”\u00a0 Vaughn has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.\u00a0 Texans making pilgrimages in pursuit of barbecue carry with them Vaughn’s tome\u00a0The Prophets of Smoked Meat: A Journey Through Texas Barbecue<\/strong><\/a>.\u00a0 They also take along Texas Monthly’s “The 50 Best Texas Barbecue Joints.”<\/strong><\/a> Vaughn’s Texas Monthly compilation, last published in 2021, will be updated in 2025.\u00a0 These are the barbecue bibles to which believers are called.<\/p>\n

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Smokers Redolent With Deliciousness<\/figcaption><\/figure>\n

There’s only two jobs I’ve ever coveted and both are under the employ of Texas Monthly.\u00a0 One is Daniel Vaughn’s aforementioned “Barbecue Editor” position.\u00a0 The other is “Taco Editor,” a position held by Jose Ralat<\/strong><\/a>.\u00a0 In a state covering 268,596 square miles, the chances of meeting either one of them aren’t very high.\u00a0 Much less likely is the opportunity to dine in close proximity to one of these culinary giants.\u00a0 It was sheer serendipity that the man, the myth, the legend himself, Daniel Vaughn would be sitting at a table across from me.\u00a0 He was making a repeat visit to InterStellar BBQ in Austin, a restaurant which ranked second in the 2021 edition of The 50 Best Texas Barbecue Joints.<\/p>\n

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Meeting Daniel Vaughn, Barbecue Editor for Texas Monthly Magazine<\/figcaption><\/figure>\n

I’m not the type of guy who bandies about terms like “hero” or “idol,” but Daniel Vaughn would certainly be on my Mount Rushmore of food writers (along with New Mexico’s own Cheryl Alters Jamison<\/strong><\/a>).\u00a0 Vaughn had three other stops to make so I couldn’t very well hold him up, but we did talk barbecue.\u00a0 We both lamented the lack of Texas caliber barbecue in New Mexico.\u00a0 Other than at Mad Jack’s Mountain Top Barbecue<\/strong><\/a> in Cloudcroft (which he joked “is practically Texas”) there are no barbecue spots in the Land of Enchantment worthy of being spoken about the reverence reserved for the best barbecue.<\/p>\n

Both Vaughn and I were surprised at just how busy InterStellar was on a day in which the high temperature reached a balmy 28 degrees with wind chill in single digits.\u00a0 Surely, we had both thought, no one would be in line on such a cold day even the best barbecue.\u00a0 Alas, by the time I made my way through the queue, the brisket was gone.\u00a0 So was the peach tea glazed pork belly.\u00a0 Even fewer meats were available when Vaughn reached the counter to place his order.\u00a0 Interstellar’s website advises “It is best to be here\u00a0between 10:00-10:15 a.m.\u00a0to ensure you are able to get all meats before we start selling out. it allows for the shortest wait and full menu options<\/em>.”\u00a0 Sadly, I couldn’t very well rush Southwest Airlines.<\/p>\n

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In 24-Degree Weather at 1:15PM, The Lines to Order BBQ Were Uncommonly Short<\/figcaption><\/figure>\n

Unlike at some Austin barbecue restaurants, parking is not an issue for InterStellar.\u00a0 It’s located in a massive strip mall replete with restaurants.\u00a0 Vaughn advises “just circle the parking lot until you see the two smokers. The larger one is where Bates cooks his most popular meats. The secret to his brisket is simple: salt, pepper, garlic, and obsessive heat management<\/em>.”\u00a0 “The smaller smoker is reserved for experiments such as pork belly doused with a peach-tea glaze and an onion stuffed with chopped brisket.<\/em>\u00a0 The “Bates of whom Vaughn writes is Pit boss John Bates who has a fine-dining pedigree and an obvious passion for smoking meats.<\/p>\n

In 2024, InterStellar was one of four Texas purveyors of barbecue to earn a coveted Michelin star<\/strong><\/a>.\u00a0 “In theory, a one-star rating means, \u201ca very good restaurant,\u201d two stars signify \u201cexcellent cooking that is worth a detour,\u201d and a three-star restaurant is one that offers \u201cexceptional cuisine that is worth a special journey<\/em>.\u201d\u00a0 Only 2,817 restaurants in the world have Michelin status of any kind.\u00a0 According to Michelin, “the food is the sole focus of the evaluation, but Michelin-starred establishments tend to also have exceptional service and ambiance, which keeps standards high across the board. Michelin states its official judging criteria as follows:<\/em><\/p>\n

    \n
  1. Using quality products<\/em><\/li>\n
  2. Mastery of flavor and cooking techniques<\/em><\/li>\n
  3. Personality of the chef in the cuisine<\/em><\/li>\n
  4. Value for money<\/em><\/li>\n
  5. Consistency of food<\/em><\/li>\n<\/ol>\n<\/div>\n
    \n
    \"\"
    Smoked Turkey, Pork Ribs, Mac & Gouda, Citrus Beet Salad<\/figcaption><\/figure>\n

    Considered the most prestigious culinary award in the world, a Michelin star can be the honor of a lifetime, one that can greatly alter the trajectory of a restaurant, usually for the better.\u00a0 It’s hard to imagine any better barbecue than at InterStellar.\u00a0 Even though neither of my preferred meat options (brisket and peach tea glazed pork belly) were available, it’s hard to consider my choices “runners-up.”\u00a0 My protein choices were smoked turkey<\/strong><\/em> (marinated overnight in hefeweizen) and pork ribs<\/strong><\/em> (salt, pepper, garlic, brown sugar).\u00a0 Both were outstanding!\u00a0 The pork ribs were the best I’ve ever had, the vaunted “meat candy” you hear and read about.\u00a0 The pork practically melts in your mouth, each morsel swoon-worthy.\u00a0 The infusion of brown sugar lends sweet notes, particularly to the luscious bark–and the bark to meat ratio is as perfect as it can be.\u00a0 Smoking is a subtle and precise process that infuses the turkey with just enough smoke to be discernible, but not so much as to render it overly smoked.<\/p>\n

    Though all sides were available, my choices were the citrus beet salad<\/strong><\/em> (red beets and kale tossed in a citrus vinaigrette, topped with a pecan crumble) and the\u00a0 mac & Gouda<\/strong><\/em> (pasta shells and creamy smoked Gouda cheese sauce, topped with toasted garlic panko breadcrumbs).\u00a0 \u00a0Talk about foodgasms.\u00a0 While most barbecue restaurants seem to offer a mac and cheese side, none are of the caliber of this one.\u00a0 The pasta shells border on al dente while the Gouda’s sweet and creamy notes cradle your palate in a loving embrace.\u00a0 My Kim (who could not join me on this trip) would have loved the citrus beet salad, the very best I’ve ever had.\u00a0 The melding of beet’s “dirt” flavor with citrusy notes is sheer genius.\u00a0 The pecan crumble provided a textural delight rarely found in beet salads.\u00a0 Also on my plate were caramelized onions and pickles.<\/p>\n

    Any barbecue pilgrimage you undertake must include InterStellar BBQ.\u00a0 Just take your place in line at a time guaranteed for the brisket to be available.\u00a0 Even without having had the brisket, this was one of the best barbecue experiences of my life.\u00a0 Meeting Daniel Vaughn was better than dessert.<\/p>\n

    InterStellar BBQ<\/strong>
    \n12233 Ranch Rd 620 N suite 105
    \nAustin, Texas<\/strong>
    \n(512) 382-6248
    \n    Website<\/a><\/strong> | Facebook Page<\/a>
    \nLATEST VISIT:\u00a0<\/strong>19 February 2025
    \n# OF VISITS<\/strong>: 1
    \nRATING<\/strong>: N\/R
    \nCOST<\/strong>: $$$
    \nBEST BET<\/strong>: Pork Ribs, Smoked Turkey, Mac & Gouda, Citrus Beet Salad
    \nREVIEW #1452<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    With more than 2,500 purveyors of bodacious barbecue in the Lone Star State, Texas Monthly Magazine has increased the likelihood of smoked meat aficionados locating and enjoying the very best.\u00a0 That’s largely because of Daniel Vaughn, the magazine’s “Barbecue Editor.”\u00a0 Vaughn has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.\u00a0 Texans making pilgrimages in pursuit of barbecue carry with them Vaughn’s tome\u00a0The Prophets of Smoked Meat: A Journey Through Texas Barbecue.\u00a0 They also take along Texas Monthly’s “The 50 Best Texas Barbecue Joints.” Vaughn’s Texas Monthly compilation, last published in 2021, will be updated in 2025.\u00a0 These are the barbecue bibles to which believers are called. There’s only two jobs I’ve…<\/p>\n","protected":false},"author":1,"featured_media":69545,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,5668,5667,35,553],"tags":[4711,4712,4710,4713,4514,1063,1475,1509],"class_list":["post-69540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-michelin-one-star","category-restaurants-which-have-earned-michelin-honors","category-texas","category-across-america","tag-barbecue-editor","tag-citrus-beet-salad","tag-daniel-vaughn","tag-mac-gouda","tag-michelin-star","tag-pork-ribs","tag-smoked-turkey","tag-texas-monthly"],"yoast_head":"\nInterStellar BBQ - Austin, Texas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=69540\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"InterStellar BBQ - Austin, Texas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"With more than 2,500 purveyors of bodacious barbecue in the Lone Star State, Texas Monthly Magazine has increased the likelihood of smoked meat aficionados locating and enjoying the very best.\u00a0 That’s largely because of Daniel Vaughn, the magazine’s “Barbecue Editor.”\u00a0 Vaughn has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.\u00a0 Texans making pilgrimages in pursuit of barbecue carry with them Vaughn’s tome\u00a0The Prophets of Smoked Meat: A Journey Through Texas Barbecue.\u00a0 They also take along Texas Monthly’s “The 50 Best Texas Barbecue Joints.” Vaughn’s Texas Monthly compilation, last published in 2021, will be updated in 2025.\u00a0 These are the barbecue bibles to which believers are called. 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Please take a few minutes to tell me what you think. 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