Texas and Louisiana: a match made in barbecue heaven. Holden Fulco, general manager at the critically acclaimed Interstellar BBQ in Austin, has fired up a new food venture, Parish Barbecue pop-up, blending the bold tastes of Texas barbecue with Cajun flair straight from Louisiana. The first pop-up event is set to tantalize taste buds at Batch, an MLK kolache bakery and beer bar, come Saturday, March 30, as reported by Austin Eater.
Fulco, a Shreveport, Louisiana native, is spicing up the standard Texas trinity of brisket, ribs, and sausage with unique twists. The star of the upcoming event will be the brisket debris po' boy – imagine a sandwich drenched in gravy, Creole mayonnaise, lettuce, tomatoes, and pickles, all nestled in a French bread embrace. He's also dabbling in pork dishes and even suggested future delights like duck gumbo, drawing on his roots and products straight from Louisiana – think Creole mustard, cane syrup, and a house-made Tabasco hot sauce. "I wanted to combine Central Texas barbecue with the foods I grew up on – Louisianan and Cajun – because it's what I love and it always felt like a natural combination to me," Fulco said, in a statement obtained by Austin Eater.
The backdrop to Fulco's smoky endeavor is none other than Interstellar BBQ, which boasts the title of second-best barbecue spot in Texas. Owner John Bates seems to have a simple recipe for success: "The secret to good barbecue," Bates said, "is how you manage your fire. For Texas barbecue, it’s all about low and slow." Bates', dedication to his craft is undeniable, making it clear that this is about more than just business, it's about passion for quality, according to KVUE.
The Parish Barbecue pop-up aims to be more than a one-time affair, with a second pop-up already on the calendar for April 13, also at Batch. With an eye on a future food truck or a permanent restaurant spot, Fulco envisions expanding his menu to include whole hog barbecues, seasoned with a dash of southern Louisiana zest – we're talking lemon, Worcestershire sauce, hot sauce, and garlic, as per Austin Eater. Despite the ambitions for Parish, Fulco will keep on as the general manager for Interstellar BBQ, at least through the end of the year, receiving encouragement from the team and Bates himself.
