Crimson Creek Smokehouse Food Truck Grand Opening
Attention Texans brisket lovers: we want you to try some Oklahoma pork.
Trust us, you’ll love it
It may seem like Lone Star blasphemy, but there might be more to Texas barbecue than beef and brisket.
Crimson Creek Smokehouse a new food trailer/catering service, wants Austinites to come try their version of barbecue bliss. It’s all about pork and how Oklahomans smoke the tasty parts of the pig. That’s a change up from all the best barbecue spots in town that brag about their brisket.
We want you to expand your barbecue tastebuds. And we’re here to tell you that spicy pork is tasty, too.
First, here are the important details:
The business, owned by Marcus McNac and Jamie Dickens, opens Saturday, Oct. 10. That coincides with the Texas-Oklahoma game. All fans are welcome, no matter which team wins. We all get hungry.
The truck is located in Cedar Valley Eats, 12701 Nutty Brown Rd. Bring your credit or debit cards or pre-order on their website. Because of COVID, no cash can be accepted. Preorder pickups start at noon. The trailer opens at 2 p.m. and will remain open until all the food is gone.
McNac, the Oklahoma transplant, is the pitmaster. He’s been tending to the pit since Homer, his father, sent him out to tend the fire back when Marcus was 7. This was outside his uncle’s juke joint near Lake Eufaula in southeastern Oklahoma.
Dickens, who moved to Austin from Chicago, is in charge of the mouth-watering sides and delicious desserts. She’s enhanced several recipes from her big-Italian family along with fixing Marcus’ favorites from his people in Oklahoma.
“We might be cooking in central Texas, but this isn’t central Texas barbecue,” McNac said.
“Central Texas barbecue is beef with a simple salt/pepper/garlic rub. We’re really pork focused or pork forward, with a lot of flavor.”
McNac’s version of Oklahoma barbecue is his dad’s recipe. Shortly after his father died in 2005, McNac discovered that his dad had written down the special details of his flavorful rub on a 3 X 5 card. It was a sign.
McNac has been smoking pork ever since. For years, he’d fire up his smoker in the backyard and cook for his friends and family. Starting in 2013, he began cooking at bigger barbecue competitions. He knows how to serve up good brisket. He was on the team that won the brisket competition of 2015 Rodeo Austin. But he specializes in “smoky spicy pig parts,” his family comfort food.
The menu has its mainstays, with slabs of St. Louis Style spare ribs, pork belly burnt ends, or pulled pork sandwich meal kits to go. Some of the daily rotating specials will include smoked turkey legs, whole and half chickens, and whatever parts of the pig McNac gets tender that day.
The sides vary from the traditional – BBQ pit beans and sweet vinegar slaw – to the newer like and lemon rice salad, and charcuterie grazing boxes, which are perfect to pick up if you’re on your way to a Hill Country wine destination. There always will be great cornbread and you can make a meal out of that, but we want you to stuff your stomachs.
Save room for dessert. There’s peach cobbler or bread pudding daily, which Dickens makes from scratch. Plus, Crimson Creek also serves mini pies baked by Susan Pekoe, Dickens’ mother who runs local bakery People Treats (@peopletreatatx).
If you love the BBQ flavors, you can buy McNac’s Red Dirt Rub at the truck.
There will be one constant – a chicken leg. Homer McNac always stuck some on the grill to give to the kids. Marcus carries on the tradition.