Sam's BBQ: Austin, Texas

Om Nomz Hero Note to Self: need to get some more lamb ribs

Sam’s Barbecue is located in East Austin and may not show up on a lot of people’s radar but that is their mistake. The place is run down, it is old, there are faded photographs on the wall and there is no air running through that place. The tables are clean, but have that layer or that sticky coating. You sit on the vinyl booths and you question if you are able to get yourself up because the heat of the place and you sweating, you just maybe stuck to the chair. Weirdly enough, the only “modern” thing was the television in the middle of the dining area, blaring some old Western. Walking in there is the notable slogan of Sam’s Barbecue, “you don’t need no teeth, to eat our beef”. 

I was already bursting at the seams with meat, eating and despite my usual meaty trifecta, I was straight going to die (I had Black’s and Salt Lick earlier that day). I went with the two plate combo of brisket and mutton, came with a side of beans and potato salad and came to the grand total of 10.95. The cheapest barbecue I had yet. The mutton was the special here and the thing to get. The mutton is from the breast/ribs and fatty. 

“Do you like the fat” He asked. I acknowledge that I did and that fat is where the flavor is at and that gave him a chuckle. I kept thinking back to the tagged mantra “no teeth to eat our beef” as he carved the mutton, its meat sagging over the ribs and the brisket, that required both hands to scoop up into the tray. He ladled on a sauce without a choice, but did give me the choice of either white or wheat bread, surprising that I actually had options and being a first. 

I decided to take my chances outside in the hot Texas sun and besides, barbecue taste better outside…especially when it is like 101 degrees. The mutton was great; it had a great gamey flavor to it and hint of smoke. He was not kidding about it being fatty, I am pretty sure that the meat basically confited. The brisket was again, moist and almost like pot roast however, I think the overall fattiness of the beef, did not allow smoke penetration to the meat. The sauce was plain, straight tomato based sauce but overall neutral. It lacked any acidity or sweetness, and just tasted like tomatoes. I guess it served as a lubricant rather than a flavor enhancer but like all the barbecue I have had in Austin, it did not need sauce. 

As I was sitting there baking in the sun, I cannot help and think of the history behind this place. Admittedly, this place is not located in the best part of East Austin. I mean you would feel nervous coming here late at night. But this you cannot help and admire at all the pictures on the wall, unintentionally chronicling the history of this place and Austin. Upon further research, Sam’s is one of the oldest African American owned barbecue joints in Austin. Though there has been some negative press about the place recently, it is still a place that barbecue eaters should continue to go and it is true, you don’t need any teeth to eat their beef.

Sam’s BBQ

2000 East 12th Street

 Austin, TX

Red Hook Vendors

Om Nomz Hero Note to Self: Meals taste better off of crappy paper plates

Unless you live in Carroll Gardens/Red Hook, getting to the Red Hook Vendors is a bit of a hike. The closest stop is the Carroll Street stop on the F and G line and even then, it is a good 20 minute walk (I think for normal people that do not walk stupid fast like me). That is a lot of travelling for food. But it is worth it to eat some good food and support a local community. I first saw the vendors on television a while back, I think it was on either Bourdain’s show or Zimmerman’s, either way, outdoor street vendors making non-Gringo’d food? I am so there. 

Huraches

Unfortunately throughout the years, the numbers of vendors have dwindled but this should not deter you because you are going to eat well either way. They line the soccer fields and one of the most popular trucks is the Country Boys truck that you can try at Smorgasburg too, but the lines here are hipster free! They are doing Mexican food though they have tacos, do not miss out on their huraches or their sopes. A Hurache is a gut bomb; think of it as one huge taco that gets topped with refried beans, vegetables and a choice of meat. It comes on two plates and requires you to use both your hands. Sopes are deceptively heavy, masa cakes that are filled with refried beans and then topped with meat and vegetables. I love the chicharrons they are doing here, in this case meaning fried pork skin, little bits of fried crunchy goodness.

Sopes

The Cesina (salted beef) is something that I also like and got on one of the Sopes, only thing is I kind of wish they chopped it up for easier consumption. Another cart was frying up empanadas which I suggest getting the chicken and cheese empanada rather than the straight cheese which can get thick and gummy as it cools down. Crispy shell that shatters with each bite with a savory running filling makes this an idea snack…or light meal. 

Guatemala and Central American vendors are here too making great ceviches. I got the shrimp ceviche topped with a nasal clearing hot sauce and cancha, the mutant gigantic roasted corn kernels that are found in Peru and other places. The ceviche is another meal in a bowl, though some would question buying ceviche from the back of a truck, it is perfectly fine. Filled with shrimp and onions, the ceviche broth is refreshing to drink down on a hot day.

Pupusa

 The pupusas from the El Salvadorian truck is a winner too. I got a pupusa platter one with chorizo and cheese and the other with loroco and cheese. Loroco is a flower/plant found in Central America. Heard about it, never had it, got it out of curiosity and it taste like a vegetable. Good but it did not have a distinct taste, but then again, shoved in a corn cake and cheese, nothing is really distinct. The pupusas are topped with an addicting pickled cabbage that I could really just eat all on its own. Get the cashew juice here, it is sweet and refreshing and despite what you may think, not nutty in anyway. 

Empaadas

The Red Hook Vendors are great to visit and you can eat well without spending a whole lot. Everyone here is friendly, the food is good and if you really want, you can watch the kids play soccer (in a non-Megan’s law creepy way of course). This is another thing where showing up with a group is a good thing so you can try many things from different carts. I hope the Red Hook Vendors continue to do business and are around next summer, it is a must do for everyone. 

The NoMad: Brunch

Om Nomz Hero Note to Self: rooms like the parlour, atrium, library? Are you sure the NoMad isn’t a live action version of clue? If a Colonel shows up with a pipe, I am out of there.

The NoMad just got their first Michelin star before I went to brunch with the family here. Though it is in a desolate area, I mean come on, it is just really hotels around here and hell, the NoMad is in a hotel, and it is worth coming here. Ran by Daniel Humm and will Gidara of Eleven Madison and Park, NoMad is by no means their bastard child, this place once you experience the service and food is at the level that you would find at Eleven Madison and Park. To start off, we have the house made pastries. It was pricey and 18 bucks but you did get a lot of bread, 3 croissants, and blueberry crumb cake, slices of warm bread, 2 preserves and butter. That is a hell of a pastry basket. Only criticism I had was that the croissants, an almond, chocolate and regular could have been significantly improved and most likely been destroyed immediately if they came out at least slightly warmed. The bread slices, speckled with raisins and walnuts did come out warm and was destroyed immediately. 

The menu can be split into two categories from you breakfast fare to regular lunch. Though you would think getting a dish of egg Benedict would be a waste, you would be wrong. Their eggs Benedict with crab, tarragon is probably one of the best eggs Benedicts I have had. Okay, I do not eat eggs Benedicts a lot but this can be summed up with one word: rich. The hollandaise just fantastic and fat kid in me wanted to just lick the plate clean. Civilized fat kid in me used excess bread to wipe the plate clean. Food After the Jump!

In and Out

Om Nomz Hero Note to Self: What else can I get animal style?

Though most food nerds turn their nose at any fast food, even the most cynical pretentious foodie will be intrigued by an In and Out Burger. The closest one to Austin, Texas was in Lancaster, Texas just outside of Dallas. Thankfully I was traveling with a friend that has a lead foot and one of the best radar detectors that money can buy. The menu is simple enough but the allure of In and Out for those of us that do not have it as a dining option; it is the allure of that secret menu. Not to go into specifics, there are certain add ons and additional preparations that you can get for your meal. Also In and Out was one of the first places that toted fresh food and cooked to order burgers. I went with a 2x2 animal style (a double cheese burger with 2 slices of cheese), well done fries (as it sounds extra crispy fries), animal style and a Neapolitan shake. Animal style, which sounds straight gangster, is when the burger is topped with grilled onions and a special sauce, similar to the Big Mac sauce. Animal style friends are cheese fries topped with said combination/sauce.

Of course the comparison to Shake Shack is inevitable.

 The verdict is, that burger for burger, I will take the Shake Shack burger over an In and Out burger. It is a good fast food burger, one of the best, but Shake Shack is better. The patties were smaller and did not feel that substantial in my hands. Fries however, goes to In and Out, especially with the option of getting them well done but even the regular fries which I sampled on a friend’s tray were nice and crisp. Overall, it was worth checking out In and Out, the service was some of the best I had at a fast food place. The ultimate deadly combination would be to get a Shake Shack burger animal style but that is wishful dangerous thinking.