Slow & Low gets low and slow on the Texas BBQ trail with Julian Cox

Julian Cox is a hospitality professional… accomplished bartender, bar owner, beverage director, and beverage consultant in foody hotspots like Los Angeles, Chicago, San Francisco, and now Austin, TX where Slow & Low hitched a ride with him as he made tracks along the TX BBQ trail…

What’s your BBQ IQ?

I’ve been a huge fan of barbecue as long as I can remember. I grew up in the mid west and in Chicago we’d go to the big rib cook offs downtown when I was a kid.  Most recently, in 2014, I took a series of R&D (research and development) trips across the country, touring barbecue hotspots. My travels took me to Georgia where I took a pit master class with Myron Mixin. I spent time in Chicago at Green Street Smoked Meats as well as Kansas City hitting all the bbq spots along the way. I’m definitely an enthusiast. 

Is this your first trip along the TX BBQ trail?

I went on a BBQ pilgrimage to Central Austin in 2014 in preparation for a restaurant opening. I went to just about every place you can think of. I waited in line for over 5 hours at Franklin’s! I opened a barbeque restaurant, Barrel and Ashes after that trip. Barbecue has been something that I’ve always had a passion for. 

For this TX BBQ adventure, what spots did you go to?

I hit up Blacks, Freedman’s, J Mueller, Franklins, Terry Black’s, Kreuz, Snow’s, Smitty’s, La Barbeque, Lambert’s and quite a few others on that trip. Snow’s was my favorite of the bunch on that trip.

What do you think defines or makes TX BBQ unique?

l think it’s the oak, pecan fire and salt and pepper rub that make Texas BBQ so special. The best places wood fire the bbq- the old fashioned way. The Czech and German influence is found in the sausage game as well in Central Texas bbq for sure. 

Low & Slow?

Yeah, you have to cook the meat on low heat, slowly, to break down the collagen in the meat, and produce that signature meltingly delicious brisket!

What was the highlight of your journey?

In the end we took a bunch of the BBQ from several places we visited and had an impromptu picnic at La Barbecue. We passed around Slow & Low cans so we could have proper Old Fashioneds as we housed three different barbecue types at once. On this day, Blacks was the vote for best BBQ in Lockhart and La Barbecue was the best of the overall journey this past week. 

Any Facts/Myths proven or debunked on this outing?

The fact that barbecue is a thing of pride in the community holds true to this day. I can’t say Covid hasn’t hit these barbecue communities pretty hard. I remember horrendous lines everywhere in 2014 to get barbecue. It was so empty when we went to most of the places this past week. I know some of these places must be hurting from the lack of revenue they had planned on making this summer. In Lockhart, there was plenty of local business supporting those places, so that was so reassuring to see.

The Texas BBQ trail in the TX Hill country is a pilgrimage that many make in a day… What is a suggested/ realistic itinerary?

It’s definitely a great day trip! You can hit Blacks, Kreuz, and Smitty’s in Lockhart in one quick run! You’d get a great idea of what Lockhart brings to BBQ culture and history. If you have a chance to venture further out, Salt Lick is also worth a trip. If you wanted to go all out, add Snow’s to your list… some of the best barbecue I’ve ever had. 

Sooo…How much BBQ can a person eat really eat in a day?

For me, I’m an animal when it comes to eating and traveling. I’ve spent a ton of time learning to eat several lunches on R&D trips. Second and third dinners are normal for me. I’ve been known to eat at several spots 4-5 in a day… Ha! A shot of Slow & Low can help with digestion as well ; ) For the next day, its lots of tums or antacid to help prevent a meat hangover for sure.

Any advice for other looking to take on the TX BBQ Trail?

Always ask a chef and the locals who eat out frequently. Chefs tend to know the places you may not have heard. They eat emphatically everywhere, to understand the Regional style of food in a given area. Foodie type locals give the best recommendations and will often point you in directions you didn’t know you needed to check out.

Top 3 picks for the BBQ trail playlist?

Revolution Rock from the Clash

Mother By Danzig

The Memory Remains by Metallica 

BBQ aside, How do you prefer to drink your Slow & Low?

I’m an “old fashioned” kind of guy. Slow & Low over ice.

What’s next for you?

I started a new company here in Texas and I’m hoping to start working again after Covid eases it's hold on the restaurant and bar industry. I can’t wait to be able to interact with people like we used to the “old fashioned” way ; )