Speaker A
Special one right here. Here we go. 4, 6, 8, 10, 12, 14. What is this?
Explore why Interstellar BBQ in Austin is a Michelin-starred Texas legend, showcasing authentic smoked meats and traditional preparation.
Key Takeaways
- Interstellar’s BBQ is distinguished by meticulous preparation and smoking techniques.
- The quality of meat fat and bark texture is crucial for their signature brisket.
- Different tortilla sizes cater to various serving styles, including a taco truck.
- White oak wood is preferred for smoking to achieve authentic flavors.
- Large special orders require careful temperature and timing management.
Summary
- The video highlights the preparation and cooking process at Interstellar, Austin’s Michelin-star BBQ.
- Focus on various meats including lamb sausage, pork sausage, beef short ribs, and brisket.
- Demonstrates tortilla making with different sizes for Interstellar and Yellow Belt taco truck.
- Details on smoking techniques, temperature control, and glazing of meats.
- Insight into the signature brisket with emphasis on fat texture and bark quality.
- Special orders and large batch preparations are showcased.
- Discussion of wood types used for smoking, specifically white oak.
- Behind-the-scenes look at kitchen labor and teamwork.
- Mentions of regional influences and comparisons to other BBQ styles.
- The video captures the authentic atmosphere and dedication behind Interstellar’s success.
Chapters
- 00:00Introduction and Meat Overview
- 03:10Tortilla Preparation and Sizes
- 05:40Work Experience and Kitchen Atmosphere
- 10:59Special Orders and Smoking Process
- 16:29Smoking Techniques and Temperature Control
- 18:04Meat Glazing and Storage
- 35:06Signature Brisket and Fat Quality
- 40:30Final Preparation and Wrapping
Full Transcript — Download SRT & Markdown
Speaker A
Lamb. Lamb. Excuse me. For now, sausage up top. That's lamb sausage. And that's pork sausage there.
Speaker A
Excuse me. What? What are you doing? Uh, these are tortillas. So, we roll the dough out first and then we're going to go over here in a little bit and push them and get the big circle and then 120 for ours because I make, we
Speaker A
make for two different places. We make for, uh, Interstellar and for Yellow Belt. Okay. Excuse me.
Speaker A
With the two different sizes. These are a little bit—these will be bigger. These are the smaller ones.
Speaker A
These will be for the, uh, the taco truck, the Yellow Bell. And we do our bigger ones for here.
Speaker A
Okay. Okay. Right now. Okay. When did you start this job? Like, uh, probably 10 years. 10 years.
Speaker A
They're soft today. Why shoes? Huh? White shoes. Oh. Uh, they're, they're like falling apart. Watch. Let's see. See? Like that was, that was okay.
Speaker A
And, uh, then like this one it falls apart. See, it's just kind of mushy. There we go. See that?
Speaker A
Yeah. This power. Heat. Heat. There we go. We go. Okay, here we go. Got it. The brush. This is all for a special order.
Speaker A
Yeah, like a special order. We usually don't have this much. So, this is a lot today.
Speaker A
Wow. Whoa. Okay, there we go. 200° and this is probably a little hotter. All right, here we go. Fire is doing this now.
Speaker A
Do this and it lays down and then going to come back up and go.
Speaker A
It is like, you know, and that it's relaxed and then go boom. Oh yeah. Train.
Speaker A
Heat. Heat. Heat. Heat. Heat. Heat. Heat. Heat. [music] Okay. I don't know. There it [clears throat] I'm either going to try to wear something.
Speaker A
Yeah. So, where's Glacier Lake? A Glacier Lake National Park. I think it's in Montana.
Speaker A
Yeah, they come out way more than there. Awesome. You got your trays for these or no?
Speaker A
I need it. Did you need them? No, I—No, I thank you. Yeah, we can't [ __ ] slave.
Speaker A
There you go. How do you say I pull myself out of it? Is the other one.
Speaker A
Yeah, for sure. 4, 6, 8, 10, 12, 14. Hold up. 44 length of Polish and 66 links of kilobos.
Speaker A
Yeah. 44 Polish and 66 kilob. Yeah, man. [music] Don't mind taking that trip. Ducking down, right?
Speaker A
It's [ __ ] hot, bro. How? We got another lamb. Oh, I just brought an answer my question.
Speaker A
My stomach can't do it. No. Now I'm in the kitchen. Hey, working hard labor.
Speaker A
I guess question. I'm good. Side that can go above. I got cabbage. How far?
Speaker A
Right off the pit. I got a tap. I got another one. I thought it doesn't slushies.
Speaker A
Pleasure you, sir. Thank you. Now this is special part right here. Look at that.
Speaker A
Oh. Oh, yeah. I'm not putting my hand in that chair. Bam. That's it. [music] I never seen the rest.
Speaker A
Yeah. Yeah. 4x7. Yes sir. I can turn not signed up for anything. It's interested. It is still available. I am going to go ahead and just, uh, call it for next. That way let me know and he wants to do
Speaker A
he's and Chase that is Debbie K. Holy [ __ ] Gotcha. What else for you, man? Uh, let's do Can't forget the dude. Found your slobble. Uh, Dylan's walking course right.
Speaker A
Thank you so much. Yeah, of course. Anything else? Got to make sure we're doing halfway.
Speaker A
Hey, 15, 220 on the dial. Okay. Keep it hot. What was the tempo on that thing when you open those doors?
Speaker A
Wow. So, what is this? This is the, uh, the beef short rib. Belly gets smoked pretty low, like 225 to 235 max for until it's nearly done.
Speaker A
Goes into the fridge. Then at night, the guys are going to come in, cube it, put it on racks. Those get glazed and go back on the smoker.
Speaker A
In Oregon they have a similar white oak. Yeah, it's all white oak. Anything else?
Speaker A
If you got it, maybe you think of something, let me know. I'll tell you.
Speaker A
Yeah, this one's not, um, appropriate. They're good. Good to go. [snorts] Sausage. Wow. Wow.
Speaker A
Vinegar. Apple juice. Pork beef. Okay. Yeah. Okay. Center mass. Okay, this is my signature right here.
Speaker A
Stay tight brisket. It doesn't have as much fat as the moist. I would have a hard time 'cause I can't force that. I can't rush.
Speaker A
Yeah, I'm picky. Uh, you want to look at how like pillowy that fat is. You don't want it too pillowy. You want it still somewhat firm but bouncy. And that just also means the fat.
Speaker A
So every every—Huh? Biscuits. Yeah, man. I'm okay with it. Brisket. Apple cider vinegar.
Speaker A
Biscuits brisket. This is in between. Biscuit package briscuits in a bowl. That's a little bit too washy for me.
Speaker A
You see that right there? This is washi bark. Yeah. So, I'm going to wrap it.
Speaker A
It doesn't combust. So just for the fat render. Foreign. All right. Foreign speech. He—It's going to shock.
Speaker A
This is what. Okay. So, these are all ready. Crispy burnt shiny. What's this? [snorts] See the sit.
Topics:Interstellar BBQAustin BBQMichelin-star BBQTexas BBQsmoked briskettortilla makingwhite oak smokingbarbecue preparationMichelin starTexas legend
