Banger’s Sausage House in Austin might be the only barbecue joint in Texas that doesn’t have beef on the menu. Its announcement last year about opening its own smokehouse made big news in the barbecue community because the restaurant planned on serving whole-hog barbecue every day the smokehouse is open (Thursday-Sunday currently). Whole-hog cooking is a tradition associated with parts east of here, while Banger’s sits in the heart of smoked brisket country. That’s precisely why Ted Prater, head of culinary operations at Banger’s, said he and owner Ben Siegel decided to move away from the standard Texas barbecue offerings. Prater, a Tennessee native, asked himself, “When there’s so many people around me that are so much better at something that I do, then why bother…View Original Post

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