Welcome to Texas Twisted Pig Food Truck
We are elevating the food and service you find at events to give you great food and great service. To find out what event we will be at near you, follow us on Instagram (link below). We have a calendar below where you can see our upcoming events! You will find us at locations all around Texas.
We are Texas Twisted Pig
What We Do
Our Chef - Our Pit Master
Our Chef - Our Pit Master
We do Texas style barbecue with a twist. We aren't interested in being like any other barbecue place. Let's be honest, there is a lot of barbecue in Texas - especially in the Austin area. And there are ones that are better than others. So we decided to do things a little differently.
First off, we serve pork barbecue as more high-end d
We do Texas style barbecue with a twist. We aren't interested in being like any other barbecue place. Let's be honest, there is a lot of barbecue in Texas - especially in the Austin area. And there are ones that are better than others. So we decided to do things a little differently.
First off, we serve pork barbecue as more high-end dishes, we don't sell meat by the pound. We chose to serve our barbecue as dishes (for example - Dragon Bites: barbecue pork belly with a bite served on a bed of Asian inspired cabbage [this is not likely a pork belly flavor profile you have had before and one you will not soon forget!] together you get a combination of flavors you will love if you like barbecue and a little spice- I could go on, but I won't).
We are foodies. We love food. We don't treat food like something we HAVE to eat. We eat food because we love it. We cook for the same reason. We don't want to just do what everyone else does or get into the "we have the best" game here (we may have the best, but that is not for us to decide).
We just want to serve great food that you will love and remember. We want you licking your fingers and lips and wanting more. If you also happen to come back for more, we won't mind. We want to see smiles on your faces while you enjoy our food. We make our food like we would at home - for our own families. We want our food to make you happy. We want our food to be an experience - a pleasure moment. We hope to get the chance to share our food with you!
Our Chef - Our Pit Master
Our Chef - Our Pit Master
Our Chef - Our Pit Master
At Twisted Pig, we believe that you should love food if you are planning to make it for others, even more important when you have a food truck and not a full kitchen to work from.
If anyone has a passion for food, it is our amazing chef, Esther. While she comes from Barcelona, Spain, she has traveled the world extensively getting to sample
At Twisted Pig, we believe that you should love food if you are planning to make it for others, even more important when you have a food truck and not a full kitchen to work from.
If anyone has a passion for food, it is our amazing chef, Esther. While she comes from Barcelona, Spain, she has traveled the world extensively getting to sample the foods from countries the world over and has now lived in Texas for about 15 years and while she traditionally cooks Mediterranean food, she has a particular talent for blending flavors and coming up with new dishes and twists on old dishes that will tantalize your taste buds and keep you coming back for more of her great food.
Our pit master, John, a Texas native, also traveled the world and had food from all over so has an appreciation of the different flavors from around the globe and likes to work these into his dishes. He learned the craft of smoking meat and honed his skill over years and following a path of discovery that culminated in the realization that he loved smoked pork above all, this drove him to find new recipes and dishes for barbecue pork.
Together they have created dishes that they, their family and their friends all love. They are happy to be able to share some of their innovations with you with Twisted Pig where they give you their twist on Texas barbecue.
Our Menu
Our Chef - Our Pit Master
Our Menu
Our menu is a reflection of our philosophy - bold, flavorful dishes that are designed to delight the senses. Starting with our mac and cheese to our Dragon Bites to our 3 Bean Beans and Texican Street Corn, we prepare all of our dishes from scratch. Our recipes are all our own.
We feel that if you are going to do something, you need to do
Our menu is a reflection of our philosophy - bold, flavorful dishes that are designed to delight the senses. Starting with our mac and cheese to our Dragon Bites to our 3 Bean Beans and Texican Street Corn, we prepare all of our dishes from scratch. Our recipes are all our own.
We feel that if you are going to do something, you need to do it right or there is no reason to do it at all. So we created each dish as a reflection of what we would want in our own home - what we would feed our own family and friends. We have endeavored to keep our dishes flavorful and fresh even though we are serving them on the fly, from a food truck, possibly hundreds of miles from our own home or from a proper kitchen.
While some of our dishes have spice or gluten, we realize that's not for everyone so we also offer dishes for those who don't like the fire or who have to or prefer to be gluten free. We don't want anyone left out and we want everyone to be able to enjoy our amazing food.
In Texas, BBQ is Almost a Religion
Our Philosophy
Why smoke meat?
Sometimes it can be hard to keep up with all the BBQ in central Texas, places come and go. The beautiful thing is that it's hard to go to any of them and come away saying "that was bad". Sure, some are better than others, some stand out and make you want more. So what's the difference? What makes one place great and another just okay? What is the magic sauce that gets people coming back again and again? I would love to say I know exactly why, but I will leave that for someone smarter than me. Here I will give you our thoughts on the subject.
When you want to eat barbecue, what pulls you to this specific type of food? Some people probably have no idea, they have just heard this certain place has amazing BBQ or amazing food and just want good food. Others maybe eat barbecue often and consider themselves a BBQ connoisseur of sorts. And then a small group probably legitimately know their way around BBQ and have their idea of how it should be. And then some stages in between.
This leads me to the question: what is right and what is wrong? What is good food, what is not so good food? Which one should everyone go to and which should they avoid? Which ones are worth the wait? Who's to say that Joe's idea is the right way? Or that mine is? I will go out on a limb here and say this is the real problem with critics in the food industry (I'm sure some would argue that the same problem probably exists in other industries as well and for the same reason). It is all subjective, it all comes down to tastes and what someone likes or dislikes, what people are used to and not used to. If you are a "professional" you may look at things from the point of view of your training and what something is "supposed to be" and that may overshadow what is really important - is it good?
So now to our humble opinions on this matter which brings us back to the initial question. If you are going to make barbecue, it should have a smoke flavor. Period. If not, why are you going through the trouble of smoking your meat? It is a lot more work. There's a lot more variations and issues you can run into. You might as well save yourself a lot of headache and do it in an oven! You can get it flavorful, control the temperature easily and so get it cooked exactly how you want it and get a great tender meat. But the beautiful reality, if you want smoke - naturally, you must smoke it and you can't be afraid to leave it in the smoker for a long time. That’s just how it has to be.
A little pet peeve in this realm. Some people confuse smoking - barbecue and grilling. How many times have you been invited to a friend's house to barbecue? And then you get there and they aren't using a smoker, they are using a grill. That is grilling. If you are smoking meat or barbecuing, the smoke is the only thing that cooks the meat, no flame ever touches it. This is my point of view.
(continued...)
This next part is something I find that a lot of places miss on. The sides. Sure, barbecue is the meat. But who wants to go to a place and just eat the meat? Maybe some. I don't know about you but I like a good, well-rounded meal. This means, I don't want beans where someone opened a can, added some salt and called it a day. I find that offensive. Especially when someone has gone through the trouble to put together really good barbecue - which as we already covered is a lot of work, practice and skill. You need some good sides! Maybe some people don't realize that they are part of the experience? That they are just as important as having great meat and that if they aren't just as good, it detracts from the experience with the meat? There are places I don't return to just because the sides didn't stack up to the quality of the meat!
So where does this leave us? Barbecue is an experience. Whether you are cooking at home or for a lot of people, I don't think anyone wants to eat sub-par food. So don't do it! We don’t! Ever. Make sure your meat has at least some smoke, has a great rub and/or sauce and make sides that can hold up to the great flavors of the meat! (Or buy ones that you can be proud of.) There IS a right way and a wrong way, a “good” and a “bad”. But that has to be decided by each of us. I sincerely believe that if you follow these basic tenants, you will be on a good path to please most – not everybody. Leave the non-smoked meat to non-barbecue restaurants and tasteless sides or dishes to those who don’t love food or treat it like a waste of time. In the meantime, no matter what food you serve, make it well, serve it well and enjoy the company it will unquestionably bring.
So coming back to an earlier question or point. Good BBQ vs "bad" BBQ. Barbecue isn't just well-cooked meat with sauce on it. Quite the contrary. well done barbecue should stand on its own - you should never NEED sauce to make it taste good. The meat should be flavorful and smokey. It should never just taste like meat. You should be able to taste the rub and any sauce used during the smoking process. All of this should be a complex symphony of flavors in every bite, none overpowering the others. And this is what I find to be the hardest part and one for the biggest differentiators. Because getting the smoke, cooking it right, having that perfect balance of flavors from cooking in a smoker, it just isn't as easy as it looks. It takes practice and it takes skill. And I will admit, there are days where maybe it just doesn't come out quite as perfect, maybe a little dry. That's where the sauce comes in! Or maybe there's a sauce you just love and put on all barbecue - that is your prerogative. But the meat should be able to stand without needing any sauce to make it good.
So that's our point of view. I don't know if this helps. It certainly is a conversational point! (I'm sure I have had a few people leave a chat with me thinking "wow, he's passionate about barbecue!" Maybe they even thought I was a little crazy. Who knows. All I know is we love barbecue and barbecue is about passion.
Our Menu
Main Dishes
Dragon Bites
Smoked, spicy, sweet pork belly burnt ends on a bed of Asian inspired cabbage
Twisted Frito Pie/Nachos
Large Frito style chips with smoked pulled pork, secret sauce, cheese & pickled jalapenos
Pulled Pork Sandwich
Smoked with tomato & pickled jalapenos on a sesame seed bun
Pulled Pork Mac
Real mac & cheese with smoked pulled pork and a hint of spice
Twisted Tacos
Smoke pulled pork on taco shells (3) with shredded cabbage and green sauce. This can be done as breakfast tacos and comes with eggs and pulled pork.
Texan Chicharron
Chicharron with our refried beans and smoked pulled pork and a little shredded cabbage and tomato
Tex-Mex Tostadas
Two tostadas with our refried beans and smoked pulled pork, tomato and cotija cheese
Sides
Mac & Cheese
Real mac & cheese, our kid-friendly mac
Coleslaw
Vinegar based, tangy, lightly sweet & light spice
Texican Street Corn
Our take on Mexican street corn
Three Bean Beans
Our chipotle based cold bean dish with at least 3 different beans
We pride ourselves in that all our dishes and recipes are our recipes and variations on dishes - none are store-bought or straight out of a can. Our recipes bring you flavors from around the world and cohesively wrap them into a single Texas barbecue styled menu. Some are simple and are intended to pay homage to the original while having a twist, where we are offering our take on those traditional dishes; others you will find more complex, giving you a variety of flavors not normally found in Texas barbecue and especially not at a food truck but all are intended to take you on a culinary journey where we hope you will love and remember our great food!