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

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

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

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

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!

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

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

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.

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

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!

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!

Great stuff as always Al!!!

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

Subbed!

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!

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

amazing

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

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

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

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

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

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

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

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

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.

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.

That pork belly looks amazing!

sheesh heart brand on the brisket

gotta keep the creekstonies short ribs

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

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 rations when he told you what is in it.

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

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?

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.

Dang, this show is off planet good

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

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.

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!!

Care comes not from being a chef but its from the heart. Salute!

Thank you for sharing your journey!!!!

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

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

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

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

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.

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.

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