Salty Sow and Waylon J's: an alliance between a restaurant and a barbecue smoker
A collaboration between Salty Sow restaurant and master griller Chad Deen of Waylon J's creates Smoke Break, a pop-up sophisticated barbecue experience in Austin.
“None of us have experience with going brick and mortar. These guys are making the transition easier, and hopefully in the long run, when we get our own spot, we’ll have that experience.”
Harold Marmulstein, owner and executive chef of Salty Sow, noticed that the large parking lot remained empty during the day. Salty Sow serves dinner only; its location in Rosewood, five blocks from the University of Texas stadium, is prime in an area with a shortage of free parking. When a friend introduced Marmulstein to Chad Deen, the grill master at Waylon J's, Marmulstein was impressed and conceived the idea.
Deen uses a custom 1,000-gallon smoker at the restaurant, serving what Marmulstein describes as "the best barbecue I've had in Austin." The Salty Sow staff prepares all the sides and desserts. Sophisticated sandwiches include prime-cut, sliced brisket with pickles and coleslaw on a buttered Martin's potato roll; smoked white-meat turkey breast with Alabama white sauce; and smoked pulled pork with crispy bacon drizzled with whiskey and maple sauce.
Try Smoke Break from Friday to Sunday, from eleven to three o'clock or until supplies last.