Smoked by AI · Austin
Producers.
The makers behind the food: farms, mills, vineyards and kitchens that supply the rooms on the list. How the city eats lives on its own page: culture of place.
From Austin.
James Brown opened Barton Springs Mill at Dripping Springs in 2016, then went next door and asked Abby Jane Love to open a bakery that would show what the grain does; her team now teaches sourdough and pizza classes back inside the mill. At Moderna the three-day pizza dough starts with Rouge de Bordeaux, a heritage wheat grown in North Texas for the mill and ground daily in the restaurant's own kitchen. Order the wood-fired pizza at Abby Jane and the pie at Moderna and you have eaten one mill twice.
- Rouge de Bordeaux wheat. Grown in North Texas and milled daily for Moderna's dough, which is flour, water and salt and nothing else.
- Heritage grain flour. What Abby Jane's sourdoughs, whole-grain pumpernickel and pizza dough are built on.
- cooked with at Moderna Bar & Pizzeria The grain is grown in North Texas for the mill and ground daily in Moderna's own kitchen, on a three-day dough.
- cooked with at Abby Jane Bakeshop The bakery is in the same building as the mill and the grain goes into bread, pastry and pizza dough. Classes are taught next door in the mill.
CultureMap Austin, Brianna Caleri, 17 December 2025Community Impact, Southwest Austin and Dripping Springs, 8 March 2024CultureMap Austin, 15 January 2021
Jesse Griffiths has cooked Broken Arrow venison at Dai Due since 2008, when the restaurant was still a farmers-market pop-up selling venison sausage with biscuits and gravy. The company was established in the 1980s at Ingram in the Hill Country and sells blackbuck antelope, nilgai antelope, axis and other game to more than eight hundred restaurants. Texas holds its native white-tailed and mule deer in public trust, so the venison on any Texas menu is by definition this kind of exotic.
- cooked with at Dai Due Griffiths's own dated statement: Broken Arrow venison since 2008, back when Dai Due was a farmers-market pop-up serving venison sausage with biscuits and gravy.
Texas Monthly, Brandon Weaver, 26 February 2024The Austin Chronicle, 7 June 2002
Greener Pastures Chicken
producerRadius Butcher & Grocery sells Greener Pastures chicken on East 7th, the other brand it kept from Salt and Time alongside Peaceful Pork. Head butcher Joe Saenz buys whole birds on principle, in his own words a purity to knowing exactly where your food comes from and honoring every part of the animal, and the counter sells the results as cuts, grinds, sausages, charcuterie and stocks rather than as breasts alone.
- Chicken. Radius buys the bird whole and sells every part of it, which is Joe Saenz's stated method.
- sold at Radius Butcher & Grocery Named beside Peaceful Pork as the sourcing a Salt and Time regular will know.
CultureMap Austin, quoting Joe Saenz, general manager and head butcher at Radius
Rhianna Miller spent sixteen years believing she was allergic to milk, married a third-generation McGregor dairy farmer, found she could drink raw milk, and the two of them rebuilt the farm around the method that followed. Mill-King heats its milk to 145 degrees for a full half hour instead of 190 degrees for a few seconds, and never homogenizes it, so the cream stays where it settles. It reaches Austin over the Radius counter on East 7th.
- Low-temperature pasteurized, nonhomogenized milk. Held at 145 degrees for half an hour rather than 190 degrees for seconds, which is the whole point of the dairy.
- Cream, half-and-half and yogurt. The yogurt comes in vanilla, berry, mango and plain.
- Cheese. Cheddar curds, cheddar block, fresh mozzarella and an aged raw milk cheese.
- sold at Radius Butcher & Grocery One of the Central Texas names the shop opened with, on a grocery side that runs mostly on Texas farms.
The Austin Chronicle, Kate Thornberry, on how the dairy got thereCultureMap Austin, opening report, 11 March 2025
Albert C. "Smokey" Denmark learned sausage at Black's in Lockhart, founded this company in 1964 and put up the East Fifth Street plant in 1970. The links go out under other people's names to Stubb's, the Iron Works, Rudy's, Hillside Farmacy and Walton's, all of them in natural casing and smoked over hickory, post oak and pecan. Rollin Smoke is the counter that says so on its own menu, where the jalapeno cheddar kielbasa, the mild country beef and the hot link are all his. Jonathan Pace's own line on the house: "I would consider us traditionalists."
- Jalapeno cheddar kielbasa, mild country beef, hot links. The three links Rollin Smoke's menu names as bought in from this maker.
- cooked with at Rollin Smoke BBQ The one Austin counter that names the maker on its own menu rather than casing its own.
- sold at Stubb's, the Iron Works, Rudy's, Hillside Farmacy and Walton's, Austin
The Austin Chronicle, Virginia B. Wood, 7 October 2005The Austin Chronicle, Mick Vann, 27 July 2012
Kevin Fink's Emmer and Rye group farms Trosi Farms itself, and what Fink tells the Chronicle has taken to the ground out there is Mediterranean herbs, which is a crop a restaurant plants for itself rather than orders in. The farm's name is also on the Radius shelf on East 7th, beside Peaceful Pork and Greener Pastures Chicken.
- Herbs and produce. Fink names Mediterranean herbs as what the ground has taken to.
- sold at Radius Butcher & Grocery Named in the shop's opening line-up beside Mill-King and Peeler Farms.
- cooked with at Emmer & Rye The Chronicle names the farm as Emmer & Rye's own and says what grows there.
The Austin Chronicle, Brandon Watson, 16 January 2025CultureMap Austin, opening report, 11 March 2025
From Central Texas.
These belong to Central Texas rather than to Austin. Tunnock’s bakes in Uddingston and Blackthorn boils its brine at Ayr, and saying otherwise would be getting the place wrong.
Coarse-ground beef packed loosely into a natural casing and smoked over post oak, sold by the ring off the same counter as the brisket. It came out of the meat markets, and most barbecue counters still buy theirs in rather than case their own.
- sold at Smokey Denmark Sausage Company Albert Denmark learned sausage at Black's in Lockhart, founded the company in 1964 and put the plant up on East Fifth in 1970.
- cooked with at Rollin Smoke BBQ The one Austin counter that names its sausage maker on its own menu.
- best version at Mum Foods Smokehouse And Delicatessen Travis Crawford grinds finer than the Lockhart standard and the barbecue editor went and said so.
- best version at Interstellar BBQ A Frito pie cased as a sausage, next to links made on recipes the pitmaster will not change.
- best version at LeRoy and Lewis Barbecue There is usually a special link on, and one of them was a beef, pork and curry-spice currywurst.
- best version at Burnt Bean Company The state's number one joint, and the thing the editor noticed about the link was the noise.
- best version at Barbs B Q A fajita-flavored link on the Lockhart square, which the operator calls a more Mexican-style jalapeno cheddar.
- best version at Green's Sausage House A cafe, a bakery, a meat market and a deer-processing room under one roof since 1960.
- best version at Miller's Smokehouse Started in a deer-processing yard in 2008, and five 1,000-gallon smokers run around the clock now.
- best version at Robertson's Hams & The Choppin' Block Salado's meat counter since 1971, curing and smoking everything it sells on its own recipes.
- best version at L&R Old Fashioned Meat Market & Sausage Shop Cutting meat on East Central Avenue since 1988, with a pit running every day beside the case.
Where to eat one: the The smoked sausage link card on the Austin list has the rooms.
Texas Monthly, Daniel Vaughn, Top 50 BBQ Joints 2025, on what a Lockhart link isTexas Monthly, Daniel Vaughn, 18 January 2023, on the grindThe Austin Chronicle, Virginia B. Wood, 7 October 2005, on Smokey DenmarkSmokey Denmark, Jonathan Pace, on the house style