The next few days are huge.
The stakes: high. Emotions: running deep. Glory: all but assured.
Yep, this new barbecue place is really gonna be something...
Say howdy to Hi Lo BBQ, a big, barnlike, Texas-style smokehouse and barbecue joint, officially opening on Monday in the Mission.
First, that name. The “Hi” comes from heat required for grilling, and the “Lo” comes from the heat required for smoking. (The “BBQ” part speaks for itself.)
Now, the important stuff. You’ll come here with a big group of carnivorous buddies. Inside, you’ll be surrounded by charred-cedar-paneled walls, and sitting at communal tables under a timber-beamed roof. You’ll want to come hungry.
See, the guy manning the 7,000-pound smoker and wood-fired grill—both custom-built in Mesquite, Texas—is an Austin native who’s cooked at Google and Boulevard. And he’s brought some tricks. Expect riffs on classics like a sake-braised pork belly and a pork loin braised with hard cider.
For drinks, there’s beer of course, along with micheladas and radlers. (That last one’s a beer mixed with lemonade.) But the cocktail gurus there also created some barbecue-friendly drinks like a 19th Street Paloma with a mezcal float.
Okay, now get going on your Super Bowl party already...
The stakes: high. Emotions: running deep. Glory: all but assured.
Yep, this new barbecue place is really gonna be something...
Say howdy to Hi Lo BBQ, a big, barnlike, Texas-style smokehouse and barbecue joint, officially opening on Monday in the Mission.
First, that name. The “Hi” comes from heat required for grilling, and the “Lo” comes from the heat required for smoking. (The “BBQ” part speaks for itself.)
Now, the important stuff. You’ll come here with a big group of carnivorous buddies. Inside, you’ll be surrounded by charred-cedar-paneled walls, and sitting at communal tables under a timber-beamed roof. You’ll want to come hungry.
See, the guy manning the 7,000-pound smoker and wood-fired grill—both custom-built in Mesquite, Texas—is an Austin native who’s cooked at Google and Boulevard. And he’s brought some tricks. Expect riffs on classics like a sake-braised pork belly and a pork loin braised with hard cider.
For drinks, there’s beer of course, along with micheladas and radlers. (That last one’s a beer mixed with lemonade.) But the cocktail gurus there also created some barbecue-friendly drinks like a 19th Street Paloma with a mezcal float.
Okay, now get going on your Super Bowl party already...
