Serving the best Wurst of Texas

Photo courtesy of www.wursttex.com

Smoked venison seasoned with black pepper and cheese; duck accompanied by bacon under a bed of sauteed onions, garlic and jalapenos. On first thought, one may think that I have strayed from my beloved food trailers and am reviewing one of Austin's swanky, high-end restaurants. This, however, is not the case.

Wurst Tex trailer. Photo courtesy of austinpost.org

My journey of food trailer eateries has led me back to where I began just five short weeks ago, the SoCo trailer park.  Worst Tex is located at 1603 S. Congress, just to the right of Mighty Cone (another great trailer!).


As you have now drawn on those ever-so-helpful context clues, you've figured out that these delectable dishes are actually bratwursts! At Wurst Tex, you can choose from an array of unusual, mouthwatering menu options including the Franklin, a certified angus all-beef hotdog; the Veggiano, a combination of eggplant, red peppers, fennel and garlic; or the Predator & Prey, a sausage made of tender rattlesnake and rabbit. To some, these odd combinations may sound strange or unappealing. But, as Bizarre Food's host Andrew Zimmern would say, "If it looks good, eat it!".


Helpful tip: Wurst Tex is not opened Mondays. I found this out the hard way when, during a strange venison craving, I went to try a Deerwurst.  Instead, I walked up to the awful sight of closed windows and a 'Sorry We're Closed' sign. Fortunately, I've eaten here before and think it's so good that I'll have to break my own rule and write about a previous Wurst Tex experience: the Predator & Prey.

Photo courtesy of texasmonthly.com

The Predator & Prey is a tasty blend of rattlesnake and rabbit meat with a little jalapeno for a kick. I customized mine and added sauteed onions and spicy mustard, which are condiment necessities in my book. While I didn't experience a strange epiphany when the unusual snake and rabbit combination hit my tongue, I definitely will order it again.  The flavor is unique, but still appeases your bratwurst craving. As you bite in, the hot juice from the wurst mixes with the onions, which then blends with the mustard creating an awesome flavor pallet that will leave you craving more.


As with most trailers, social media is a big part of Wurst Tex's advertising. Like them on Facebook or follow them on twitter for up-to-date information on specials, promotions and unusual closings.

Good Cluck'n Chickin

At Ms. P's Electric Cock, and yes, that is the name of the trailer, the motto is good cluck'n chicken and they're not lying. Now, I normally don't eat fried chicken because it's usually too dry or the skin is soggy. However, after discovering this place on the free ATXFoodCart iPhone application, the name was branded in my head and I set out my quest to taste this succulent chicken.

The Ms. P's trailer.
Photo from newyorkstreetfood.com

The trailer is located at 96 Rainey St., behind Bar 96. Upon first impression, the neighborhood looked a bit disheveled, but after walking close the bar turned out to be quite the opposite. It has a nice and cozy patio feel, and a wide selection of drink options. Definitely a great atmosphere to catch a sports game, throw back a beer or two and, oh yeah, chow down on some fried chicken.

Mac and Cheese topped with Aioli
(photo from Facebook)

After following the aroma of fried chicken out to the bar's back patio area, I found the gleaming silver and red trailer. The menu is simple: fried chicken with four side items to choose from. I chose the two piece fried chicken basket paired with the truffle mac and cheese, which was reasonably priced at around eight bucks.

Two-piece fried chicken basket
(photo from Yelp.com)

The fried chicken was simply perfect. The outside was flavorful and crisp, giving way to a large juicy chicken breast. The crunch of the skin combined with the juiciness of the chicken was definitely a change from the salty taste of KFC or the like.  The mac and cheese, usually served fried on a stick, was served casserole style for us that night and tasted heavenly.  If you've ever eaten homemade macaroni and cheese before, you know what I'm talking about. It was a hot-cheesy-gooey-melt-in-your-mouth sensation, complemented by the crunch of the aioli sprinkled on top.


A great little fact about the restaurant is that the owner and chef only use the freshest quality of produce. The chicken is locally raised so it's always fresh and never frozen.  Additionally, the chicken is fried in top-quality peanut oil instead of hydrogenated oil that is high in saturated and trans fat.

So, next time you're craving a late night snack, and a unique Austin atmosphere, head south down Red River Street and try Ms. P's Electric Cock. Also, follow the trailer on twitter @MsPelectricCock or find them on Facebook.

Sweet on Sugar Shack

American by birth, Texan by the grace of God, barbecue is a way of life in Texas.  No backyard cookout is complete without the aromas from a hickory-wood smoker; and fortunately for the Avalos family, they happen to be related to the best pit master around. Move over high-priced, over-hyped and commercialized barbecue, The Sugar Shack is expanding once again and I, for one, cannot be more excited.

21st and San Antonio location

Owner Mark Avalos graduated from St. Edwards University in 2001. He had always loved cooking for family and friends, so in 2006, due to frequent requests, Avalos began catering events. A few years later in 2009, Sugar Shack opened for business at the original location at 268 W. 21^st St., situated right down the street from The University of Texas’ Main Tower, library and stadium. Only a year after, Sugar Shack expanded to it’s 21^st and San Antonio Street location. However, Avalos isn’t stopping there.

A larger trailer, twice the size of the original will be opening Saturday, April 2. The new trailer and property are much more spacious. Providing enough room for a smoking pit capable of holding 100 pounds of meat at a time, giving Avalos the ability to expand the menu to include items such as his strawberry-habanero glazed ribs.  Another feature to look forward to is the stage built on-site, allowing diners to enjoy live music on weekends.

"The Sugar Shack" by Ernie Barnes

The name Sugar Shack, which I thought was a unique name for a barbecue restaurant, has a fun story behind it. Avalos always loved the show "Good Times", which had a painting in the beginning titled "The Sugar Shack". "I loved the name of it," said Avalos, "but most of all, I liked how everyone seemed to be having a good time." 

However, moving on to the best reason for going to Sugar Shack: the barbecue! I have yet to find a better barbecue restaurant in Austin. Sorry Salt Lick, you’ve got nothing on Sugar Shack’s spicy barbecue sauce and succulent, tender meat. My two favorites on the menu are hands-down the Notorious P.I.G. and Texas 2-Step.

Notorious B.I.G. (left) Texas 2-Step (right)

The Texas 2-Step is piled high with chopped beef, juicy sausage and covered in very possibly, the best sauce I’ve ever tasted. It has such a nice, spicy kick to it, but doesn’t overwhelm the naturally smoky flavor of the meat. If pork is more your style, then try the best selling Notorious P.I.G. After trying it last semester, it has become my absolute favorite item on the menu. The pulled pork is unbelievably tender and again, covered in Avalos’s signature spicy sauce; but this time, its all on top of a bed of sweet coleslaw. The cool, sweetness of the slaw and the tangy, spiciness of the barbecue sauce complement each other so well, you must taste it to believe it.

So, get out this Saturday and head to the grand opening of the newest Sugar Shack, located on 1410 E. Sixth St. Listen to some live music, pick up a few FREE margaritas and beer and of course, chow down on that one-of-a-kind Texas barbecue.

You can get more Sugar Shack scoop by following them on twitter @SugarShackBBQ or 'like' them on Facebook.

Big. Fat. Donuts.

Ladies and gentlemen, spring break 2011 is officially over and what better to way to celebrate these past few months of dieting than by pigging out at Austin’s one and only, Gourdough’s donut trailer.

Gourdough's signature Airstream

Gourdough’s is known for its unique combination of ingredients atop a generously sized, made-to-order donut.  While chicken, bacon, graham crackers or bananas may not sound like best-selling donut toppings, sales would prove otherwise. In fact, according to employee Matt Sears, the Mother Clucker, Grannys pie and Flying Pig top the popularity list.

While some could argue these are recipes for a doughy heart attack, others may be compelled to call it food for the soul.  I satisfy myself by believing it’s the latter, and I'm not alone. Because only nine donuts can fry at a time, waits can get up to three hours long!  

Gourdough’s has even been featured on five television shows, including Anthony Bourdain’s "No Reservations", casting it into national recognition.  Once while working, Sears said he even met quirky TV icon Pee-wee Herman.  

Recently, Jake Gyllenhaal was featured on E! News! munching down on a delicious Funky Monkey while in town promoting his new movie Source Code at SXSW. Also this past week, the flame-throwing car from the new independent film Bellflower stopped by to do some self-promoting. It's safe to say that Gourdough's is drawing some well-deserved attention.

Slow Burn with Habanero Peper Jelly and cream cheese (left)
Flying Pig with Bacon and Maple Syrup Icing(right)

Being a Gourdough’s virgin, I decided to try one of the most famous and unique items on the menu: the Flying Pig. Glazed in a maple syrup icing and topped off with strips of bacon, is a donut about the size of a salad plate. The donut itself was delicately fried for an ever-so-slightly crisp outside, which gave way to a light and fluffy center. The sugary-sweet glaze flawlessly complemented the savory flavor of the bacon; truly, a sinfully good breakfast.

Keep up with new products, specials and other news by following @gourdough on twitter or by ‘liking’ the facebook page.  However, don’t forget to stop by for a taste of the real thing, open seven days a week, at Gourdough’s located on 1219 S. Lamar Blvd.

Crazy for FryBaby

One week before prancing around Florida in a teeny bikini and where am I? Gym, you may ask? Not exactly.  I'm down in SoCo ordering a mouthwatering dish from FryBaby, one of the newest additions to the Austin food trailer scene.

Owner Debra Rice (left) and employee in the FryBaby trailer.

FryBaby owner, Debra Rice, lovingly referred to this new business venture as her ‘mid-life crisis’.  Inspiration struck while watching an interview with the owner of The Cutie Pie Wagon, another local food trailer. After a bit of consideration, Rice purchased a trailer, moved to Austin and opened up for business. I can only cross my fingers and hope that my 'mid-life crisis' turns out to be half this satisfying!

FryBaby's location couldn’t be more perfect. Located in the heart of Austin's famous SoCo district, FryBaby sits in the middle of the food-trailer park, on the corner of South congress and West Monroe Street. While eating, patrons can enjoy an excellent view of the city and on weekends, the soulful sound of local musicians playing nearby.

This up-and-coming trailer has a simple menu of Southern favorites. Choose from fish 'n chips, chicken fried chicken or a shrimp po' boy sandwich. Throw that together with some fried pickles, sweet potato fries or onion rings and you're soon diving into a finger-lickin' good time.

In the three-week time span that FryBaby has been open, Rice has already noticed some emerging best sellers. "Definitely the sweet potato fries," Rice said without hesitation. The fried pickles follow closely behind. Not many 'out-of-towners' have heard about fried pickles and after curiosity gets the best of them, a new favorite snack is born.

Fish 'n Chips basket served with lemon, tarter sauce and malt vinegar.

My fried basket of choice: fish 'n chips paired with sweet-potato fries. The two delicate pieces of cod are lightly fried golden to perfection and served with a freshly made spicy tarter sauce.  However, the crown jewels of the meal are the best-selling, hot and crispy sweet potato fries served lightly drizzled in a gooey brown sugar caramelized glaze.

No napkins needed here! Enjoy every second of that mouth-watering glaze, and when you’re done, don’t ‘fry’ baby! You can always go back for seconds.