Eater Austin Pool

Meat, Meat, Meat

nobody@flickr.com (austin tx) — Tue, 17 Jun 2008 23:56:28 -0700

austin tx has added a photo to the pool:

Ribs roasting at the Churrascaria Fogo De Chao

Live Fire Cooking on the Parrilla - Live Oak BBQ

nobody@flickr.com (freecandy13) — Fri, 22 Feb 2013 11:10:09 -0800

freecandy13 has added a photo to the pool:

Live Oak Barbecue was happy to participate in the Wine and Food Foundation's 2nd Annual Cowboys + Gauchos event at the Salt Lick Pavilion on Sun Feb 4th. South American vs. Texas Wine and BBQ. Live Oak contributed Skirt Steak and House Made Chorizo cooked on a custom made Parrilla. Our good friend and fellow meat man Ryan Thomas minded the grill while Pit Boss Tom sliced and served. The fresh Lamb and Pork Chorizo was Argentine style with Malbec and plenty of garlic. Chef Zack Northcutt helped us with the grinding and stuffing.

Mardi Gras BBQ Combo - Live Oak BBQ

nobody@flickr.com (freecandy13) — Fri, 22 Feb 2013 11:01:44 -0800

freecandy13 has added a photo to the pool:

New Orleans Mardi Gras BBQ Combo 'The Saturday Special' from 2/9/13 Smoked Duck and Andouille Gumbo, Coonass Porchetta, and King Cake from Easy Tiger Bakery. All ingredients for the Gumbo was made/smoked in-house (Roux, Duck, Andouille, Rice, etc), the Coonass Porchetta trimmed, seasoned, and tied in-house (that's a Pork Belly wrapped around a boneless Pork Loin). Live Oak Barbecue East Side Austin Texas

Argentine Style Parrilla - Live Oak BBQ

nobody@flickr.com (freecandy13) — Fri, 22 Feb 2013 10:52:34 -0800

freecandy13 has added a photo to the pool:

Argentine - style Parrilla "The Saturday Special" from 11/17/12
OJO DE BIFE - Dry-Aged Prime Grade Standing Ribeye Roast
ENTRANA - Skirt Steak
COSTILLA DE RES - Prime Grade Beef Short Ribs
CHORIZO DE CERDO Y CORDERO -House-made Fresh Pork & Lamb Sausage
LOMO DE CERDO - Pork Loin
GUAJOLOTE RELIQUIA - Heirloom Breed Turkey
SEASONAL FRUIT & BERRIES - Organic Salish Apples, Satsuma Mandarins, Kiwis, Blackberries & Strawberries
LOCAL ROOT VEGETABLE HASH - Organic Turnips, Carrots, Beets, Onions & Garlic from Phoenix Farms
CHIMICHURRI - Sharp, Full Flavored Herbaceous Condiment
BAGUETTES - Fresh Baked French Bread from Sweetish Hill Bakery
Live Oak Barbecue East Side Austin Texas

Skirt Steak and House Made Chorizo - Live Fire Cooking Live Oak BBQ

nobody@flickr.com (freecandy13) — Fri, 27 Apr 2012 17:08:48 -0700

freecandy13 has added a photo to the pool:

Skirt Steak and House Made Chorizo - Live Fire Cooking Live Oak BBQ

nobody@flickr.com (freecandy13) — Fri, 27 Apr 2012 17:07:26 -0700

freecandy13 has added a photo to the pool:

Skirt Steak and House Made Chorizo - Live Fire Cooking Live Oak BBQ

nobody@flickr.com (freecandy13) — Fri, 27 Apr 2012 17:07:03 -0700

freecandy13 has added a photo to the pool:

Perry's Pork Chop - the smaller lunch portion

nobody@flickr.com (austin tx) — Wed, 26 Dec 2012 15:18:20 -0800

austin tx has added a photo to the pool:

Carved tableside into 3 distinct cuts

Terry's Seafood and Chicken

nobody@flickr.com (austin tx) — Mon, 26 Nov 2012 15:37:27 -0800

austin tx has added a photo to the pool:

Seafood platter and mixed chicken gizzards and livers

Bourbon and Cherry Glazed Strip Steak - Live Oak Barbecue Austin TX

nobody@flickr.com (freecandy13) — Fri, 09 Nov 2012 03:32:12 -0800

freecandy13 has added a photo to the pool:

'The Saturday Special' from 5/26/12 was Bourbon and Cherry Glazed Strip Steak. Strip Roast cut it into double-thick steaks brushed with a sweet/hot/savory glaze featuring dried Bing cherries and Kentucky's finest export (other than horses & grass), American Bourbon Whiskey. We sliced the steaks to order after the meat came out and rested to re-distribute its delicious juices. 5/26/12 Live Oak Barbecue East Side Austin Texas

Giant Beef Rib - Live Oak Barbecue Austin TX

nobody@flickr.com (freecandy13) — Sat, 17 Nov 2012 00:45:09 -0800

freecandy13 has added a photo to the pool:

'The Saturday Special' for 11/10/12 was Beef Short Ribs with Cane Sugar Cola & Chile BBQ Sauce. These were the big suckers, and we jazzed them up with a sweet/spicy/savory sauce. "The Saturday Special" - Every Saturday Pit Boss Tom smokes something special that is not on the regular menu. Past specials have been Quail stuffed with Pancetta & Chiles, Pork Belly Confit, Pomagranate & Molassas Marinated Tri-Tip, House-made Wild Boar Andouille...you get the picture. Watch our Facebook for upcoming specials. Live Oak Barbecue East Side Austin Texas

Bedouin Lamb Short Ribs - Live Oak Barbecue Austin TX

nobody@flickr.com (freecandy13) — Sat, 17 Nov 2012 00:42:36 -0800

freecandy13 has added a photo to the pool:

'The Saturday Special' from 11/3 was Bedouin Style Lamb Breast with Harissa. The lamb 'breast' is a big, meaty hunk that includes a bit of belly, a bit of flank, the belly ribs (spare ribs-pictured here), and the brisket. We rubbed them with an assortment of North African/Moroccan spices...things like cardamom, thyme, turmeric and saffron. That's right, saffron. They were smoked as close to tender, juicy perfection as we could get them and served with Harissa, a chile pepper based table condiment. Live Oak Barbecue East Side Austin, TX

Pork Belly Confit with Green Chile Mustard - Live Oak Barbecue Austin TX

nobody@flickr.com (freecandy13) — Sat, 17 Nov 2012 00:31:59 -0800

freecandy13 has added a photo to the pool:

Pork Belly Confit - The Saturday Special from 9/8/2012. Confit, I say! 25.7 pounds of Pork Belly. Skin removed. Cut into small chunks. Rubbed with pink curing salt, kosher salt, and a secret blend of aromatic spices. Covered in wine. Wet cured for 48 hours. Drained and dried. Covered with rendered duck fat. Smoker braised until they're punch-your-momma-in-the-mouth tender. Cooled in the fat. Removed from the fat 24 hours later. Smoke-roasted to temperature for service. Served with Green Chile Mustard (made with fresh Boggy Creek Farms produce).
'Pork Belly...COVERED WITH RENDERED DUCK FAT. SMOKER BRAISED...COOLED IN THE FAT'. This is Pork Belly Confit, people. As the chunks of delicious-able wet cured pig cool down from the first sm'aising, capillary action pulls in the warm liquid DUCK FAT and distributes it throughout the meat. DUCK FAT. Confit! Live Oak Barbecue East Side Austin Texas

Jaegerwurst - Live Oak Barbecue Austin TX

nobody@flickr.com (freecandy13) — Sat, 17 Nov 2012 00:39:16 -0800

freecandy13 has added a photo to the pool:

'The Saturday Special' from OktoberFest Jaegerwurst with Dusseldorf-style Mustard and Sauerkraut paired with Beck's & St. Pauli's Girl. 10/27/12. The house-made,-linked, and -smoked coarse ground fresh pork sausages feature an Old World spice profile (with a few Texas tweaks). These encased meat beauties were served with the traditional accompaniments of fresh Dusseldorf-style mustard and Sauerkraut. Live Oak Barbecue East Side Austin Texas

Quail stuffed with Pancetta & Green Chiles - Live Oak Barbecue Austin TX

nobody@flickr.com (freecandy13) — Sat, 17 Nov 2012 00:35:32 -0800

freecandy13 has added a photo to the pool:

Quail Stuffed with Pancetta & Green Chile 'The Saturday Special' from 9/22/12 Quail Poppers. Semi-boneless Texas Quail seasoned with a secret blend of spices, trussed with butcher's twine around Green Chiles and Pancetta (from the mystical meat alchemists over at Salt & Time Butcher Shop and Salumeria), smoked juicy and moist, and served with an indulgent Pear Cider and Peppercorn sauce. "The Saturday Special" 9/22/12 Live Oak Barbecue East Side Austin Texas

Pork Roast - Live Oak Barbecue

nobody@flickr.com (freecandy13) — Fri, 09 Nov 2012 03:28:05 -0800

freecandy13 has added a photo to the pool:

'The Saturday Special' from 5/19/12 was Pork Sirloin Roast with Caramelized Onion Marmalade. We brined the pork Friday night, took it out & gave it a light rub, tied it off, and put it in the smoker early Saturday morning. Then we cooked the onions down and whipped up the marmalade. 5/19/12 Live Oak Barbecue East Side Austin Texas

Rib Roast on the Parrilla - Live Oak Barbecue

nobody@flickr.com (freecandy13) — Fri, 09 Nov 2012 03:12:55 -0800

freecandy13 has added a photo to the pool:

May 5th was OUR ONE YEAR ANNIVERSARY! Pit Boss Tom assembled an Argentinian/Uruguayan style Parrilla (live Post Oak coals, low & direct heat 'open pit'), just off of our back deck, between our two palm trees. He lite the fire late morning and the food began to go on a bit after Noon. It was a mixed assortment of meats...beef short ribs, pork loin, flank steaks, chicken, rib roast, pork steak and sausages served with Tom's hand-made Chimichurri. Things started coming off of the grill around 2pm and finished around 6pm. Lots of new faces came to help us celebrate and hats off to those who stayed all day and enjoyed each of the slow grilled specialties. Live Oak Barbecue East Side Austin, TX

Long Pig Tacos with Bloody Mary Sauce - Live Oak Barbecue

nobody@flickr.com (freecandy13) — Fri, 09 Nov 2012 03:23:39 -0800

freecandy13 has added a photo to the pool:

Pit Boss Tom served up "Long Pig" Tacos with Bloody Mary Sauce for the Monster and Zombies Social Bike Ride. Blood Over Texas 'Ride of the Dead' invaded Live Oak to eat some flesh before their ride.

3 Kinds of Pulled Pork Sandwiches - Live Oak Barbecue

nobody@flickr.com (freecandy13) — Fri, 09 Nov 2012 03:17:49 -0800

freecandy13 has added a photo to the pool:

3 Way Pork 'The Saturday Special' from 5/12/12. Smoked and Pulled Pork served 3-ways...Jamaican Jerk, Cuban-style Lechon Asado and Sweet Carolina Mustard. The pork was served on scratch made Brioche buns and dressed with a savory creamy slaw. 5/12/12 Live Oak Barbecue East Side Austin, TX

Grill full of Meat - Live Oak BBQ 1Yr Anniversary

nobody@flickr.com (freecandy13) — Fri, 09 Nov 2012 03:12:54 -0800

freecandy13 has added a photo to the pool: