Distant Relatives
Barbecue restaurant · Parker Lane ·
Modern African American BBQ with African diaspora influences.
Modern African American BBQ with African diaspora influences.
"Distant Relatives, an African- and African diaspora-inspired take on Texas barbecue, isn’t content with salt-and-pepper brisket. The meats here are intensely seasoned, like brisket slathered with smoked mustard seed butter and rib chops smothered in gravy. Fresh, sour pickles elevate the pulled pork and beef brisket sandwiches, and the deceptively simple selection of slides takes a similar twist, with offerings like black eyed peas and brisket burnt ends as well as roasted peanuts. Distant Relatives is a food truck serving food from a huge, tree-filled lot at Meanwhile Brewery, about 8 minutes from The Concourse Project, so feel free to grab a brew from the brewery to have with your meal. (Distant Relatives really is worth a try, but if you just can’t have barbecue that day, there are other food trucks in the lot, serving banhi mis, ice cream, and pie, among other options.)" - Lane Gillespie
"An African American barbecue truck and Eater Award–winning food truck featured on the Bib Gourmand list." - H. Drew Blackburn
"Started by Damien Brockway as a backyard-inspired project in 2018, this Austin operation evolved from a 2020 home pop-up (with pickup coolers and Venmo payments) into a full food truck in 2021 and now employs about five people. The menu highlights the flavors of the African diaspora and modern African American cooking informed by smoked backyard meats, with an emphasis on large subprimal cuts and whole-animal use—tallow, smoked bones, and rendered fat are repurposed into sausages and sides to control costs. Despite being the sole investor to retain creative control, Brockway has racked up major recognition (Eater’s Best New Restaurants in America, a Michelin Bib Gourmand, and two James Beard semifinalist nods) while managing tight margins typical of barbecue-focused trucks: roughly 35% food cost, higher operating costs from disposable service and limited beverage revenue, and tricky items like brisket that can draw customers but squeeze profitability. Early pop-up lessons forced him to formalize recipes and yields, and although past expansion and equipment purchases were costly, the business is now profitable and deliberately preparing to prove it can shoulder more debt before pursuing a brick-and-mortar location." - Eater Staff
"A lot of Austin barbecue spots try to stay “as Texan as possible.” Distant Relatives follows some of those rules, but it also pulls in techniques and flavors from the African diaspora. That means strong spice profiles, classic preservation methods, and a nose-to-tail approach that puts everything from spare ribs to hog jowl on the menu. Some of the sides and toppings change seasonally, which means that you might see your smoked brisket sandwich garnished with fermented cabbage, pickled green bean remoulade, or something else tart, preserved, and equally tasty." - nicolai mccrary, matthew jacobs
"The barbecue (and sides) at Distant Relatives aims to highlight the flavors and textures of the African diaspora in America. That means strong spice profiles, classic preservation methods, and a nose-to-tail approach that puts everything from spare ribs to hog jowl side-by-side on the menu. It’s creative and so consistently great that you’ll probably forget you just ordered from a trailer. Some of the sides and toppings change at the Meanwhile Brewing Company trailer change seasonally, but you can generally expect to see menu staples like pulled pork sandwiches and brisket in some form or another. They also make a smoked chicken leg quarter with chili vinegar dip that might be some of the best chicken we’ve ever had." - nicolai mccrary, raphael brion
