I Got Schooled by the #1 Rated BBQ in Austin Texas

[@BehindTheFoodTV]

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 btf4.me/lightning Who should I film with next?

[@matthewford3294]

@@BehindTheFoodTV hi I clicked on your link for the Thermopro and put in the code and it says code is not applicable for this product

[@larrycopenhaver]

louis mueller

[@BehindTheFoodTV]

Just tried it and you’re right. I’m going to email now and come back and let you know when it’s fixed. Sorry!

[@BehindTheFoodTV]

Coming up in a few weeks!

[@BehindTheFoodTV]

@matthewford3294 they fixed it and I just tested it. You should be good to go!

[@metalboarn6174]

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.

[@BehindTheFoodTV]

LOL right? The video you'll see in 4 weeks is the exact opposite - 100% old school TX BBQ.

[@TheDawgfathasBBQ]

Love getting to hang out with John and the crew at Interstellar. Wish I knew you were in town Al. We could've hooked up! Great job!

[@BehindTheFoodTV]

Hey man I just sent you a DM on IG

[@CookingWithCJ]

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!

[@BehindTheFoodTV]

That's amazing CJ! I'm hoping to hook up with Alton when I'm down there again. InterStellar definitely has some of the best and most creative BBQ out there.

[@rosskanter793]

Your new shows are soooo good! I remember when you shared your video announcing you were going to do something different and I said to myself, “Ho Hum”. Shame on me… your channel is my new favorite. Congratulations and thank you!

[@BehindTheFoodTV]

I really appreciate your support - means a lot Ross! Thanks for sticking around even if it didn’t sound exciting!

[@grumpysgreatoutdoors]

Well done! Love this series. Very cool to see how the lives of those of us that love to smoke meat (or cook in general) parallel each other and also how they differ. There’s a lot of effort that goes in to publishing a video like this…thanks for that!

[@BehindTheFoodTV]

Thanks Grumpy! I've finally found my calling - I love doing these!

[@BehindTheFoodTV]

I just watched your pork belly burnt ends video - great stuff! So are you going to try it John's way? They were so good! But also so much work!

[@grumpysgreatoutdoors]

@@BehindTheFoodTV man, it definitely intrigued me! I think I might try that for a “one off” situation….a people’s choice item one weekend or something. I can’t imagine glazing 800 of those things! They looked incredible!

[@grumpysgreatoutdoors]

@@BehindTheFoodTV and thanks for the kind words about my video!

[@Trinifood]

These latest videos are really well-done and the interviews are very good. Continue to improve!

[@BehindTheFoodTV]

Thanks so much - for watching and for the kind words!

[@ArnieTex]

Best video on your channel, great job ,tnx for sharing,

[@BehindTheFoodTV]

Wait what? Arnie I didn't even know you watched my channel! Dude thanks!!!!!!

[@ArnieTex]

@@BehindTheFoodTV you do a great job amigo, and so does John, he's such a cool guy.

[@CoolJay77]

One of your best videos Al. The presentation is first class, I was glued to the video thru the whole hour.

[@BehindTheFoodTV]

Thanks so much Jay!

[@daddydutchbbq]

Damn fine job Al ! I enjoyed the heck out of this. Loved the format and lay out ! Excellent video Sir !

[@BehindTheFoodTV]

Thanks man! I really enjoy making these so much!

[@Raykrueger]

Love the new channel/branding change. I’m digging watching you learn from the pros while I learn from both of you.

[@BehindTheFoodTV]

Thanks so much Ray! It’s humbling to work with folks like this that are so much better than me - probably good for me right?

[@tomchepey2999]

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]

Thanks so much and welcome to the family Tom! John really is amazing and he was so great with my whole crew. Everyone there was really.

[@OKIEBBQ]

OUTSTANDING! CAN'T WAIT FOR THE NEXT ONE. THANKS GUYS!

[@BehindTheFoodTV]

Thanks so much@

[@rwcah]

Outstanding video and story. Al your content tops everything on KZbin. Thanks for what you do and looking forward to the next one.

[@BehindTheFoodTV]

Much appreciated! The next one is going to be epic…..especially if you like sausage!

[@juancarlostrullenque3868]

Excellent video thanks again. Keep them coming . Always learning from this pitmasters

[@BehindTheFoodTV]

Thanks Juan Carlos! I love this so much I will keep doing them as long as they keep letting me!

[@juancarlostrullenque3868]

The quality of this video is of the hook. Thanks so much

[@BehindTheFoodTV]

Thanks Juan Carlos! Appreciate your taking the time to stop and say something nice!

[@jarodclayton8223]

Fantastic job telling this story, and thanks for your efforts!!!!

[@BehindTheFoodTV]

Thanks Jarod!

[@Pikapp43]

You guys did it again!! Loved the style and the shots.

[@BehindTheFoodTV]

Thanks so much!

[@brookminx5837]

Another fantastic interview that gives us the history, recipes and success of their craft!

[@BehindTheFoodTV]

Thanks for sticking around, Brook. I'm blessed to be able to do this!

[@Ratchety]

Great interview, great story....again. If this pit master journey doesn't work out, you have a future in journalism for sure!

[@BehindTheFoodTV]

Thanks man! Fingers crossed it works out because I’m having a blast!

[@healthybodyawesomelife5640]

Care comes not from being a chef but its from the heart. Salute! Thank you for sharing your journey!!!!

[@BehindTheFoodTV]

Thanks for watching!

[@Smoke_N_EmbersBBQ]

@BehindTheFoodTV I loved this episode. My favorite part was when they realized they were number 2 and said their in trouble lol 😂

[@BehindTheFoodTV]

Thanks man! Yeah as each of them told the story I felt like I was there - terrified with them!

[@atx0025]

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.

[@BehindTheFoodTV]

Well said. He's a clas act and so is everyone on his team.

[@robertbarnwell5404]

Another great video as always!

[@BehindTheFoodTV]

Thanks Robert!

[@jacobwolf8699]

Love John and their team! Been there 20+ times and always take visiting family and friends there. So happy they got the Michelin star.

[@BehindTheFoodTV]

OK now I'm jealous, Jacob! 20+ times! What was your favorite special (other than the pork belly lol)?

[@pcfreakx]

Great stuff as always Al!!!

[@BehindTheFoodTV]

Thanks!

[@kiwicowboybbq]

Great video! Love the story and documentary style filming. Nice work.🤠🤜🤛

[@BehindTheFoodTV]

Thanks so much!

[@smokingtarheel3003]

There was no shortage of money shots on this video. The food looked epic. Great doc-story on what is an Austin institution and bucket list kind of place. Always look forward to the story telling too!

[@BehindTheFoodTV]

Thanks so much, Lee!

[@lazydog274]

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

[@BehindTheFoodTV]

Thanks dog! OK I'll shut up now :-)

[@lazydog274]

@ need a link to pay for these tickets of a great show. IE. Get KZbin not to collect more than you…. After watching I felt like I owed you $10 just as admission

[@juansorto3968]

Proud of you John. Looking forward to visiting your bbq joint soon. Wish you and your staff continued success.

[@BehindTheFoodTV]

I'm proud of him too!

[@jimsaelens7962]

my hope is, John Bates continues to be, the down to earth chef whom this interview portrayed. Where you have been and what you have become is very special. If you instill half of what you have learned, into your son, you will have a legacy to be proud of. The next time I come to austin I will do my best to meet John Bates. Your BBQ looks great, and your menu can change, But never change your attitude.

[@BehindTheFoodTV]

You are correct on all counts. And I'm sure he will continue to be the humble man that I met.

[@finecraftsmenllc2182]

I like this guy's journey, very cool. Well Done. Paid close attention to his method and watched his attention to detail. He's a chef from the ground up, the old fashioned way; just started bworking in a kitchen from the ground up. I started as a dishwasher then salads then the line. His story is refreshing.

[@BehindTheFoodTV]

He's the real deal. I haven't met anyone like him in the BBQ world. Thanks for watching and taking the time to comment. It means a lot.

[@absoz]

You know I’m gonna ask it Al, where’s the lamb footage ? Another brilliant look into how these guys, the teams, the venue etc operate and some of their incredible menu options

[@BehindTheFoodTV]

Sorry Andrew! We had to cut the lamb to keep it under an hour. But don’t worry I will still teach you how they do it!

[@KCMedia33]

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.

[@BehindTheFoodTV]

You get it. I've never seen anyone in the BBQ community take such care with each step as the team at InterStellar. It's inspiring.

[@scottboyer8990]

Life must be tough AL! Travel America sampling and viewing all these Great BBQ places. I want to travel with you and be your “Do Boy”! Congrats…..another excellent video production from BTF TV!!

[@BehindTheFoodTV]

LOL it's tough work but someone has to do it right? Thanks for the kind words Scott, and for all of your continued support and enthusiasm!

[@WoodandFireBarbecue]

Thanks for this video! Interstellar has some amazing food!!!

[@BehindTheFoodTV]

Thanks for watching! Come back and let me know what you think after you finish!

[@kaelll85]

Amazing vid Al! How long did John cook the pork belly for on the 2nd cook please? I want to try this recipe at home! Thanks

[@BehindTheFoodTV]

Thanks! He glazed them every 30-45 minutes and I think he put 4 coats of glaze on. But it wasn't about time or temp with him - he touched each piece and watched it jiggle and felt the glaze and knew they were done. And they were perfection.

[@kaelll85]

@ thanks for the response. Love what you do mate. Keep up the incredible content!

[@MichaelNaydeck]

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.

[@BehindTheFoodTV]

So cool you've been around to see it all evolve. I agree with you - great people and amazing food.

[@FierBarca1899]

The man is an artist of his trade: he pays great attention to detail.

[@BehindTheFoodTV]

You're absolutely right.

[@SebastianSmith-c5t]

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.

[@BehindTheFoodTV]

Thanks Sebastian! Bradley's fantastic I'm a big fan of his. Did you see the episode when he taught me how to make sausage?

[@SebastianSmith-c5t]

@BehindTheFoodTV Ya, I did. You guys did a great job. I couldn't stop laughing at the sausage innuendos. Lol.

[@brianmoodie986]

That dude has a great Rush T-shirt. Great taste man.

[@BehindTheFoodTV]

LOL right?

[@RobLee-sw4hf]

Dang, this show is off planet good

[@BehindTheFoodTV]

lol I see what you did there!

[@dvsmike]

58min video on any of my interests...meh, they would be lucky i would press play at all. 58min video on you covering a bbq business in your purauit of pitmaster perfection...i can't press play fast enough! Loved the story and the food and keeps me motivated in my pursuit to start my business. You rocked this one! Do you know what the ratio of SP&G is for his brisket seasoning?

[@BehindTheFoodTV]

Wow thanks man! I'm sorry they didn't share that with me. Best I can tell you is that it looks pepper heavy - but you can see that in the video. Appreciate your support Mike thanks for sticking around.

[@lancedean5987]

That pork belly looks amazing!

[@BehindTheFoodTV]

I assure you - it's divine!

[@abem3300]

Would love to see the recreation of the peach tea pork belly at home.

[@BehindTheFoodTV]

I'm definitely going to try!

[@waggener24]

That Frito Pie Sausage is one of the best things I have eaten. I need him to share the recipe.

[@BehindTheFoodTV]

If I had known about it I would have asked! You're going to enjoy the video that drops in 2 weeks though - trust me tune in on 1/25!

[@brian2359]

Al, after watching how much he cut off those brisket would recommend for us new to bbq guys that we leave some of that on? I’d rather leave it on and cut it off saving the brisket from being too dry, then to cut it off before cooking and turning it into jerky? lol.

[@BehindTheFoodTV]

Hey Brian! I think it really depends more on what you do with your trimmings. If you turn them into sausage and ingredients for other dishes - then you don't mind taking so much off. If you're mortal like me and couldn't possibly eat that much sausage so you end up making ground beef or throwing scraps away.....then just leave them on. I think getting the right shape and getting rid of thin portions that will overcook is all you really need to do unless your guests are going to be shocked to find a little deckle fat in their slice ;-)

[@markfowler5577]

Aside from the TV production level videos, I pick up something new every show. Now I gotta try worcestershire in the spritz. Oh well, guess I have to cook an other brisket.

[@BehindTheFoodTV]

Thanks for taking one for the team, Mark!

[@jarrettparker6818]

Got to meet these guys last year and I promise you that pork belly is better than it looks 🏆

[@BehindTheFoodTV]

Right? And it looks amazing but you're right - it's even better than that!

[@epickleuva]

Awesome as usual, but it would be more interesting to see you visit lesser known joints. Places that are crushing but under the radar. Everybody knows Goldees by now.

[@BehindTheFoodTV]

Thanks! We have some more of those on the schedule. Have you seen the Riverport and Thatchers videos? I’ve got a few more of those coming soon!

[@epickleuva]

@@BehindTheFoodTV absolutely! Both of those were fantastic. Shameless plug, if you’re ever ever in Tennessee come by and see us. Smoked Pickle Barbecue in Knoxville, TN.

[@traviswood6667]

@@epickleuva Agreed and Noted. ;-) More coming soon.

[@nickma71]

His brisket rub when on the brisket reminds me of the Harry Soo method which is more than 50/50 pepper. I would have to go back to his video. And it only looks it. I don't if he told you ratios when he told you what is in it.

[@BehindTheFoodTV]

Hi Nick - he didn't share the ratios sorry. And when we cooked brisket in the video I made with Harry we used his bottled rubs so I can't tell you his ratio either! :-)

[@JOSESBBQ]

sheesh heart brand on the brisket gotta keep the creekstonies short ribs

[@BehindTheFoodTV]

Sup Jose! That Heart Brand stuff is really special. Thanks for watching man!

[@betaomega04]

I don't trust cooks that aren't ready and willing to wash dishes. Everyone starts somewhere...

[@BehindTheFoodTV]

Honest to goodness when we arrived and walked into the kitchen there he was up to his elbows in water and sanitizer. I've got mad respect for him.

[@twatsonr1]

I’m curious as to why he doesn’t just dip the pork belly burnt ends. You’d get a beautiful sheen, and it’d be quicker while still touching each piece

[@BehindTheFoodTV]

I can tell you I watched him (I guess you did too) watch for exactly how much glaze he wanted on each morsel each time around. They were all uniform - because he took that kind of care. And when I put one in my mouth it was absolute perfection. So if that's how he does it I'm happy :-)

[@benjaminframe5530]

Subbed!

[@BehindTheFoodTV]

Welcome!

[@TWC6724]

Al, after visiting several different BBQ communities now, does it ever make you want to move to a different area of the country?

[@BehindTheFoodTV]

What a great question! I spend a lot of time in Texas but I like lots of this great land. Not moving for a while :-)

[@grumpymealey2441]

What temp do they cook there brisket at Great video

[@BehindTheFoodTV]

Thanks. Like many places, they vary the temperature throughout the cook, starting low and building over time.

[@dezal06]

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?

[@BehindTheFoodTV]

The lamb just had to be edited out because the video was already so long - sorry! Honestly it's not rocket science though - standard SPG BBQ rub, smoke for the bark, wrap and finish in the oven to pulling temp and you're 80% of the way there. I can tell you he uses a high quality American lamb, which is going to taste distinctly different than the Australian lamb you get at Costco.

[@kevinwill8542]

amazing

[@BehindTheFoodTV]

Well said!

[@dennisschickling2249]

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@BehindTheFoodTV]

Thanks, Dennis!

[@reltius2993]

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.

[@BehindTheFoodTV]

Yeah sorry man - that wasn't a recipe he shared with me. But you bet your $#%! I'm going to try to recreate it myself!

[@reltius2993]

@@BehindTheFoodTV ok. If you think it was close to the peach glaze goldees uses and want a starting point, this is the recipe I mentioned that claimed that one of the goldees guys submitted in some Texas publication a while back. Glaze Recipe 1/4 cups lemon juice 1 1/4 cup white wine vinegar 1 cup peach preserves 1/2 cup orange juice 1 1/2 cup white sugar 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/2 tsp white pepper 1/2 tsp mustard powder 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp ginger powder 1/4 tsp turmeric 1/4 tsp cayenne 21 g (5 tsp) salt Zest from one orange Simmer to dissolve (may need to bring to boil to dissolve peach preserves)

[@BehindTheFoodTV]

@reltius2993 awesome thanks!!!!

[@jonathangibson2729]

I couldn’t get the promo code to work. Please advise…

[@BehindTheFoodTV]

I've had a couple of people tell me that. Please stand by I reached out to them. I will come back and let you know as soon as they tell me it's fixed. Oh - and thanks for watching!

[@BehindTheFoodTV]

Hey @jonathangibson2729 they fixed it now. I just tried it and it works. Enjoy!

[@sawboneiomc8809]

It’s always towards your Buddy not your body in knife skills.

[@BehindTheFoodTV]

LOL I must like my buddies better than you do LOL

[@pedaltheglobe419]

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. 😂

[@BehindTheFoodTV]

LOL - I think he's referring to not adding a bunch of creative flavors like Goldee's with their turmeric-based rub (which is delicious BTW). But yeah no shortage of rub on those briskets!

[@fredstone9016]

dude...... you kidding me with the spoon sauce on belly?? cripes get a pancake dispenser at the very least.

[@BehindTheFoodTV]

Fred if Chef says spoon drizzling is the best way to glaze these, after tasting them I'm not going to question. Seriously these things were amazing.

[@fredstone9016]

@ you can do the exact same thing with a mini pancake dispenser. A spoon does not make it taste better. Controlling the amount of sauce does. I could do that exact same thing 4 times faster with the same results. Guaranteed.

[@dezal06]

Then open your own restaurant and get show us how its’s done

[@fredstone9016]

@ oh come now. Don’t need to open a whole restaurant and be on a show to simply show someone how to apply sauce 4 times faster ya silly goose. Id actually be willing to bet 8 times faster. I’ve done thousands of desserts that this technique directly applies to. A smart person especially a chef would say really? Theres a tool that can make it 4 times faster with the same result??? Show me. See that’s the thing is being coachable humble and willing to learn, knowing that there’s many people out there that know something you may not.