Most pitmasters know that great Texas barbecue is built on the holy trinity: great brisket, ribs, and sausage. “But, if you’re going to evolve in a market as dynamic and competitive as Austin, you want to be able to add some fresh elements,” says Interstellar BBQ chef and owner John Bates.

Bates is talking about dishes like Interstellar’s jalapeño popper sausage, scalloped and smoked potatoes, handheld banana cream pies, and mole baby back ribs, which are seasoned with a mole