BBQ 512 offers traditional Texas smoked meats at Spicewood Springs Road and US 183.[/caption]
BBQ 512 owner Sanjay Dubey began his career as an engineer, but he said cooking has always been his passion.
Dubey bought BBQ 512, formerly Chisholm Trail Icehouse and BBQ, in August. Though he said he plans to keep Texas-style barbecue dishes on the menu, he also plans to add some international flair.
Originally from India, Dubey has trained under top chefs in Lucknow and Bengaluru. In January, Dubey said he plans to incorporate Indian barbecue as well as some Mexican dishes to the menu.
“I want to expand it to the next level,” he said.
Indian barbecue is cooked in a Tandoor—a large ceramic pot that is placed over hot coals to cook the meat. Dubey said Indian barbecue, which is marinated in a variety of spices overnight, including cumin and coriander, is more spice-heavy than Texas barbecue, which is often flavored with little more than black pepper.
Mexican barbecued meats will be chopped and used for taco and enchilada plates, he said.
Dubey said the restaurant’s location puts it at the center of a food-savvy area, and his customers are curious to see what new dishes will debut at BBQ 512.
BBQ 512 offers traditional Texas smoked meats at Spicewood Springs Road and US 183.[/caption]
BBQ 512 owner Sanjay Dubey began his career as an engineer, but he said cooking has always been his passion.
Dubey bought BBQ 512, formerly Chisholm Trail Icehouse and BBQ, in August. Though he said he plans to keep Texas-style barbecue dishes on the menu, he also plans to add some international flair.
Originally from India, Dubey has trained under top chefs in Lucknow and Bengaluru. In January, Dubey said he plans to incorporate Indian barbecue as well as some Mexican dishes to the menu.
“I want to expand it to the next level,” he said.
Indian barbecue is cooked in a Tandoor—a large ceramic pot that is placed over hot coals to cook the meat. Dubey said Indian barbecue, which is marinated in a variety of spices overnight, including cumin and coriander, is more spice-heavy than Texas barbecue, which is often flavored with little more than black pepper.
Mexican barbecued meats will be chopped and used for taco and enchilada plates, he said.
Dubey said the restaurant’s location puts it at the center of a food-savvy area, and his customers are curious to see what new dishes will debut at BBQ 512.
