InterStellar BBQ

09/28/2026

What is Hoover's Cooking
?

09/26/2026

Chicken wars over a yard bird

09/25/2026

The Real Cost of Running a Restaurant

09/24/2026

Can you believe those food prices?

09/23/2026

When you come to InterStellar, we build your tray the way you want it.

Pick one of our specials or get ’em all. Throw on some pork belly, add a side, or finish it off with banana pudding, there are no rules when you order BBQ with us.

Come early, bring your appetite, and get what ya want. We’ll take care of the rest.

09/23/2026

Running into old friends in new places

09/22/2026

09/21/2026

Trying Hoover's Cooking one last time

09/16/2026

We keep pushing hard to give yall great new Texas BBQ. These current specials run September 8th through November 4th. These are only available at the counter for dine in or take out.

09/16/2026

Music, BBQ and the Taste of Australia

09/14/2026

Pork Belly Lollipops

09/13/2026

Meeting Australian BBQ Legends

09/12/2026

Cooking for other people

09/12/2026

September 9th Specials Release

Going into the "fall" we've got some bangers for ya!

- Lamb Spare Ribs - Seasoned with Herbs De Provence, Smoked, Live Fire Finished, Rosemary Glaze

- Cold Smoked and Grilled Picanha Pastrami - Served Medium Rare, Kirby Pickle Relish, Horseradish, Beef Cracklin

- Fire Roasted Mushroom - Pressed, Confit, and Grilled Lions Mane Mushrooms, Pecan Salsa Macha, Scallions

- South Texas Chicken Sausage - Chicken Fat Refried Black Beans, Lime Escabeche, Cilantro

- Pulled Pork Set - Pulled Belly and Shoulder, Crispy Skin, Tonkostu Dipping Broth, Celery Root Slaw, Pickled Onion, Potato Buns

Available through November 4th

09/11/2026

It’s that time of year!

Our Thanksgiving orders are officially live.

For years, we’ve been offering up smoked turkeys, whole briskets, pineapple-glazed hams, and all the sides you need to complete your Thanksgiving table. Our holiday meals have become a tradition at many gatherings and some of the most sought-after orders we offer all year.

Now’s the time to secure yours.

From the turkey and brisket to the cranberry sauce and sides, everything comes fully cooked, packaged to hold in your refrigerator or ice chest, and includes our time-tested reheating instructions to make your day in the kitchen as easy as possible.

Let us do the hard work. You take the credit.

One warning: these orders move fast. We’ve maxed out our Thanksgiving production capacity in years past, and when we sell out, that’s all we’ve got.

Don’t wait until it’s too late. Get your Thanksgiving order in now.

09/10/2026

Texas BBQ Meets Australia!

09/09/2026

Brazilians Love to SHOW their MEATS!

09/08/2026

Texas Chili has No Beans!

09/07/2026

Largest BBQ Pits in the world he

09/05/2026

THANKSGIVING PRE-ORDERS ARE LIVE!

Starting September 5th, pre-orders are officially OPEN and will stay open until we run out of proteins!

This is FIRST COME, FIRST SERVE, once it’s gone, it’s done.

Don’t wait until the last minute, get your orders in NOW and lock in your BBQ!

08/13/2026

The smoker have been rolling all day as we prep for a full weekend at Little Beach House Malibu.

We’re bringing some of our favorite InterStellar BBQ classics from Austin to the California coast: slow-smoked meats, peach tea glazed pork belly, plenty of smoke, and everything we love about Texas barbecue.

Thursday Aug 13th - Sunday Aug 16th.

Book through the Soho House app.

08/10/2026

Summer sausage is a classic here in Texas.

Anyone who grew up in a family that hunts has had their fair share of it, and I was lucky enough to grow up in just such a family. I spent many springs and summers enjoying venison summer sausage made from the previous year’s hunt.

Our Beef & Cheddar Summer Sausage is an homage to those days. We craft it with Prime-grade brisket and chunks of Tillamook cheddar, then slowly smoke it over post oak. It’s served chilled and sliced thin, alongside fennel mustard and locally grown farm vegetables that we pickle in-house each week.

It’s an excellent addition to a summer tray of Texas barbecue.

08/08/2026

We are super excited to bring Chef John Bates and InterStellar BBQ to The Big Sky Food and W**e Festival this September. It will our first time in Montana and we are really looking forward to sharing our New Texas BBQ with everyone.

07/31/2026

Lengua has deep roots in South Texas, with a history that traces back to the cattle drives from Mexico through Texas. Growing up in Corpus Christi, it's always been one of my favorite dishes, and it's one I love sharing with others. When it's cooked properly, it has a way of turning doubters into true believers.

We introduced our Barbecued Lengua during the last round of specials, and the response was incredible. I wanted share a dish I grew up loving in an approachable way. Personally, I think it's one of the best new proteins we've added to the menu lately. It's made me happy to watch people take a chance on it, only to be surprised by how much they enjoyed it.

Lengua delivers a rich, beefy flavor with an incredibly tender bite that's unlike any other cut of beef. We serve it with a fire-roasted salsa picante and you can pair it homemade flour tortilla for a taste of South Texas.

Our Barbecued Lengua will be available through September 6th.

07/28/2026

Smoked & Fire-Roasted ½ Boneless Chicken with Poblano Green Curry Paste, Sweet Corn Royale, and Crispy Shallots.

This is everything we want a half chicken to be. The balance of smoke and live-fire char takes classic BBQ and puts a modern touch on it. We finish it with a poblano coconut curry sauce, sweet corn royale, and crispy shallots for a combination that's rich, bright, and full of texture.

The thing I like best is that its boneless. That means every bite is juicy, with both white and dark meat in every serving. You can eat it with a fork and knife, but we'd recommend skipping the utensils and using your hands.

Available through September 6, with our next specials menu launching on September 8.