Down and Out

06/17/2026

06/16/2026

You weren't expecting watermelon, were you?
Good thing neither was the pork belly.
While Stockdale celebrates Watermelon Jubilee, we're doing it the only way we know how.
Roasted pork belly. Pressed overnight. Crisped hard in beef tallow. Glazed with a ginger-jalapeño watermelon gastrique and topped with fresh watermelon salsa, charred jalapeños, basil, and lime.
Sweet. Salty. Crispy. Tangy.
The carnival rides spin. The rodeo kicks up dust. The Queens Court gets crowned.
And we're over here putting watermelon on pork belly.
The Belly of the Beast
Available this week at Down and Out.
It's fatal to look hungry.

06/12/2026

The Bush Farm Special 🍅
When local tomatoes start coming in, you don't overthink it—you let them do the talking.
This week's special starts with green tomatoes from Bush Farms, hand-breaded and fried golden, stacked with melted Muenster cheese, house-made jalapeño pimento cheese made with sharp white and yellow cheddar, and our pickled red onions. Pressed between buttery grilled sourdough and served with a side of jalapeño ranch for dipping.
We figured if we're going to put the Bush name on it, we'd better get it right.
Good news: it's officially Mr. Bush approved.
Come grab one while the tomatoes are fresh and the season is just getting started.
The Bush Farm Special
Fried Green Tomato Grilled Cheese
It's fatal to look hungry.
🍅🧀🔥

06/11/2026

Little by little, Down and Out is starting to taste a little more like home.
This week we've been lucky enough to get some incredible fresh produce from local farms, neighbors, and friends right here in our community. There's something special about serving food that didn't travel across the country to get here—it came from down the road.
A huge thank you to Bush Farms for the beautiful Roma tomatoes (and maybe the inspiration for a fried green tomato grilled cheese we've been kicking around). Thanks to Billy Hassmann & Chrystal Cook-Hassmann for the jalapeños, and Sonya West Pruski for helping keep us stocked with fresh local goodness.
Community doesn't stop at the food, either. Big thanks to Crazy Dog Apparel for knocking our new shirts out of the park, and Cari Shaw for helping us keep our heads covered with some great hats.
We're proud to be a small business in a town full of good people, and we're grateful for everyone who continues to support us, supply us, and believe in what we're building.
From our kitchen to your table—thank you, neighbors.

06/11/2026

A huge thank you to the hardworking crew at City of Stockdale Utilities Department for their quick response and help resolving the plumbing issues we were experiencing.
We appreciate the professionalism, communication, and hard work that got us back up and running. Thank you for keeping our community moving and for taking care of local businesses like ours.

06/09/2026

Trying to beat the heat

🚨 ALERT! ALERT! 🚨

The parade on Saturday will now begin at 9:00 AM instead of 10:00 AM.

✅ Parade check-in time will begin at 7:00 AM.

We are trying to avoid the heat and keep everyone as comfortable as possible! ☀️ Please help us spread the word and pass along this information.

Thank you, and we look forward to seeing everyone there! 🍉 Please call Alisha Hummel @ 830-391-2133 for parade sign ups and information.

06/09/2026

The pipes are fixed, the doors are open, and the Doom & Shroom has officially survived special-status.
A longtime favorite, this mushroom and Swiss beast has earned a permanent place on the menu. Fresh-ground brisket, mushrooms, Swiss, and zero apologies.
Some burgers are temporary.
Some burgers become legend.
We're back. Come get one.
It's Fatal to Look Hungry.

06/04/2026

Turns out even outlaws need running water.
Down and Out will be closed today due to a plumbing issue while we wait for the city to make repairs. Trust us, nobody is more disappointed than we are.
We'll be back as soon as the problem is fixed and everything is flowing in the right direction again.
Thanks for your patience, and we'll see y'all soon.
It's fatal to look hungry.

06/03/2026

Almost four weeks ago, we started with a few heads of red cabbage and a little bit of faith in the process.
Salt, time, and patience slowly transformed that cabbage into a vibrant, tangy sauerkraut. No vinegar. No shortcuts. Just fermentation doing what it's done for centuries.
About a week and a half ago, the brisket entered the picture. It was cured, brined, seasoned, and smoked the way brisket deserves to be treated—with respect and a whole lot of patience.
Now those two journeys finally come together.
Anthony Bourdain once said, "Only Texans and Jews understand brisket." We figured the best way to honor that sentiment was to build a sandwich that borrows from both traditions.
House-cured and smoked brisket. Four-week fermented red cabbage sauerkraut. The classic flavors of a Reuben, filtered through a Texas state of mind.
A lot of food is made to be fast.
This wasn't.
The Texas Reuben is officially here.
Down and Out
It's Fatal to Look Hungry.