The little vintage trailer on a vacant lot in East Austin is still relatively new, but Tom Micklethwait has quickly gained a reputation for a changing lineup of excellent meats and sausages (like a beef and pork kielbasa and a firm lamb sausage). He’s even been known to get fancy (pork belly andouille, anyone?). Barbecued pork ribs and pork shoulder are moist and delicious, and the brisket (smoked over oak for at least ten hours) is good while it lasts. Fine sides include a minty cucumber salad, chunky potato salad with crisp bits of onion and bell pepper, and a nice coleslaw with poppy seeds. Take it to go or eat at a picnic table if the weather is nice.
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