Lewis' BBQ - Austin, TEXAS

Sometimes the new is the old. Like the magpie, we move towards shiny things, the new things; things that help us think we are moving forward in the world and with our lives. But some would also argue with great passion that is it important to remember our roots, to keep the past alive. Gain and learn from our past experiences whenever we can.

And so, The Gambler and I headed deep into East Austin, looking for what may be one of the oldest operating BBQ joints in Travis County. You may have seen the place; small, pink, on east MLK, close to Airport Blvd? Well if you haven’t seen it, start looking. Lewis' BBQ has been open and serving high-grade beef for about 100 years, I was told by the nice lady working the window.

As a rule, usually with my first visit to a new BBQ place I order a sample plate. I find this is an easy way to discover if the food is worth the money. For $7.25 I got ¼lb brisket, ½ sausage link, ¼lb mutton, small side of beans and a bottle of root beer. What!? Most places around town serve two meats for $8-10 a plate - I knew I had hit BBQ pay dirt. The brisket tasted like brisket, as Lewis' BBQ doesn’t soak their beef in smoke like some places around Austin. And the sausage comes from Elgin, need I say more. The mutton was wonderful. I am a giant mutton fan and was very happy to find a second place locally (along with Sam’s BBQ) that has the meat on the smoker. When I had finished my meal and it was time to leave, I felt sad. I felt like I was leaving an old friend. But I know I will be back soon.

Senor Foodblog gives Lewis' BBQ two spoons up. Great prices, great meat and no flash or fluff to distract you from the real work at hand, enjoying your food. Both The Gambler and I were very pleased with our meals. Primitive setup - all eating is outside on the covered patio, but comfortable. Lewis' is now part of my regular BBQ crawl. The old becomes the new and I feel reborn.

Lewis’ BBQ
1814 Harvey (@MLK)
512 473 2225

Cheese Tortellini Soup

Recently, Senora Foodblog and I were invited to dine at Cupcake Kittens home. Now Cupcake is a fabulous cook and always servers the best meals. This night she turned us on to her version of Cheese Tortellini Soup. I don’t know if she invented the soup or if she found it in some recipe book somewhere but the soup was the bomb! I liked it so much Cupcake sent me home with enough soup for a second meal the next day. As it turned out, the soup was even better the second day. After much begging and pleading…lots of hands and knees stuff, Cupcake emailed the recipe which I just have to share with you guys.

I substituted some of the ingredients to stay within Senora Foodblogs heart friendly diet.


2 tbsp Olive Oil
1 package of hot turkey Italian sausage – taken out of casings
1 Onion chopped
6-8 Carrots chopped
4 Garlic cloves, minced
1 ½ Tbsp chopped fresh thyme or use less dry thyme
½ tsp dried crushed red pepper
10 cups Low sodium chicken broth
8 cups chopped kale (1-2 bunches)
1 15 oz of butter beans
1 9oz package of mini light cheese raviolis
1 can artichoke hearts in water chopped
1 cup grated Asiago cheese or Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and sausage is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and butter beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add raviolis and artichokes to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Ladle soup into bowls. Serve, passing cheese separately.
Makes 6 serving.

This soup is perfect for these cold days of our 2 week winter. When the soup was cooking, its smell was incredible. The Senora and I circled the cooking pot like hungry vultures. This soup is very easy to make and only take a few mins to put together. I hope you give it a try. Enjoy and stay warm.

Fast Meat from Austin, TEXAS

With football season in full gear, what to feed all those hungry mouths gathered around the TV? Even though I am all about grilling up the meat, sometimes I just don’t want to jump through all the hoops……cleaning the grill, starting the fire, cutting the wood…ect, you know what I mean. So I have been on the lookout for the fast, big meat serving situation that doesn’t involve a huge mess or fifteen different steps to prepare the meal.

Around the corner from my house is La Michoacana Meat Market. You might have one in your neighborhood. I discovered that La Michoacana has pre marinated fajita meat for sale by the lb. How convenient is this. I was planning to have a few of the guys around for some drinking and some heavy bullshitting. It’s a guys thing…what can I say. If your friends are anything like my friends, it takes a cow and a keg to keep them satisfied.

So I headed down to La Michoacana, and pick up 7lbs of the fajita meat at $4lb. When I got home, I only had a few minuets until the guys would start showing up. I grabbed the largest cooking sheet I have, covered it with foil and laid out the meat. I cut an onion and bell pepper, sprinkled over the meat and presto, I had food ready to go. I cranked the oven to 425 degrees and let the meat cook. About 25mins later, Mr. Bestdressed showed up, with a 12 pack of XX, just as I was pulling out the cooked fajita. Combined with some fresh tortillas from HEB and some la Serial beans, I like the chipotle, we had a serious meat eating situation going on. And let me tell you, the fajita was so tender, it was falling apart. Tough fajita is no bueno!