John Bates

Chef John Bates’s culinary philosophy is deeply rooted in both the rich traditions of Texas barbecue and an unwavering commitment to innovation and historical authenticity. He aims to provide "new Texas BBQ with true hospitality," believing that the best barbecue in the world originates from his home state. His ethos centers on the transformative power of slow-cooking, turning what might be considered a "throwaway cut like brisket" into a "transcendental product" through meticulous attention and profound love for the craft. Ingredient sourcing is paramount to Bates. He exclusively uses Certified Angus Beef and seeks out heritage Duroc pork, prioritizing breeds that offer superior marbling and flavor, reminiscent of "old-school pork" before commercialization stripped it of its inherent qualities. For his foundational brisket, simplicity reigns, with seasoning limited to kosher salt, black pepper, and garlic, allowing the quality of the meat and the mastery of the smoke to shine. He exclusively burns post oak, valuing its specific smoke properties and flavor profile. A core tenet of his operation is the absolute dedication to freshness: "the best barbecue is cooked once; it’s not reheated." Bates refuses to compromise the integrity of his premium ingredients by reheating them, committing instead to serving fresh products daily, even if it means selling out. This commitment extends to a profound respect for the historical and cultural underpinnings of barbecue. He has embarked on extensive year-long explorations into the roots of Texas barbecue sausages, delving into historical recipes for Polish, German, and Czech varieties. This research, including studying government-codified recipes, reflects his belief that to "continue to push barbecue forward," one must have "well-grounded roots looking backwards," ensuring that even modern interpretations honor their origins. Chef John Bates's technical mastery is characterized by a precise "low and slow" smoking method, meticulously managing fire to maintain temperatures no higher than 275 degrees, with briskets typically smoking for 12 to 14 hours over post oak. While his brisket remains "super traditional" – seasoned simply with kosher salt, black pepper, and garlic to emulate classic Texas barbecue – he embraces experimental liberties with other preparations. Initially, InterStellar BBQ pushed the boundaries with avant-garde creations like peach tea–glazed pork belly and jalapeño-popper sausage, alongside innovative sides such as citrus-beet salad and smoked scalloped potatoes. This spirit of innovation continues with his rotating specials, including the playful Frito pie sausage and a carne guisada-inspired sausage rich with Mexican oregano and Oaxaca cheese. Bates is also renowned for his "burnt ends," which he hails as "the best bite in the whole brisket." A significant facet of his current technical artistry is a deep dive into historical sausage making. He researches authentic recipes, exemplified by his development of a Polish Kiełbasa Wędzona. This all-pork sausage, made from fatback, pork belly, and shoulder trim, features an exceptionally coarse grind (13mm holes) and is seasoned according to historical precedent with salt, black pepper, marjoram, garlic, sugar, and paprika, emphasizing that "Without garlic, you can’t call it a Polish sausage." This demonstrates a sophisticated blend of traditional reverence and technical precision in evolving the craft.

Career

• Chef and Fire Tender at InterStellar BBQ, Austin
• Concept Creator at Yellow Bell Tacos, Austin
• Concept Creator at Deft Pies, Austin
• Concept Creator at The Noble Pig, Austin
• Concept Creator at Noble Catering, Austin