A new food truck combining Southern cuisines and experience from some of Austin's best barbecue joints is almost ready to make its debut. Parish Barbecue will open Friday, March 28, with former InterStellar BBQ manager Holden Fulco as the owner and pitmaster.

The truck will be parked at Batch Craft Beer & Kolaches (3220 Manor Rd.), significantly expanding the food options. As the name suggests, guests can snack on kolaches, but that's it for the brewery itself. There's also an existing on-site food truck called Bummer Burrito.

Fulco is paying homage to his "Louisiana roots" with a menu that crosses over from hickory-smoked meats to sides like pork cracklins and Acadiana potato salad. A press release says Parish Barbecue is "committed to providing an honest, homemade, sustainable and local approach to barbecue."

Some fresh produce, meats, and beverages will be from local suppliers, it says, but sausages will be made in-house. Meats will be smoked on a 1,000-gallon offset pit by Bison Smokers, a company that custom builds each product in Forney, Texas, a Dallas suburb.

Menu items include USDA Prime Black Angus brisket, pork ribs, house-cured ham, pulled duck, remoulade vinegar slaw, crawfish cornbread dressing, and more. Some options will be available for people who don't eat meat, including a vegetable muffuletta and seasonal specials. Desserts like pecan pie brownies are also on the table.

If that unique menu isn't enough to draw locals in, then surely some barbecue prestige will. In addition to his time at InterStellar — a 2025 CultureMap Tastemakers nominee for Restaurant of the Year and one of four barbecue restaurants awarded the first-ever Michelin stars for the cuisine — Fulco spent seven years at Franklin Barbecue, perhaps Austin's most consistently lauded source of smoked meats.

Fulco's "right hand" in this operation is pitmaster Jake Haygood, who also worked with InterStellar and the famous Terry Black's BBQ (which received a recommendation from Michelin in its inaugural year in Texas). Haygood will manage the pit, inventory, and product procurement.

“Parish Barbecue blends the bold flavors of Louisiana with the rich traditions of Central Texas barbecue to create a one-of-a-kind experience,” said Fulco in the release. “We focus on quality and authenticity in every dish, from our slow-cooked meats to our homemade sausages, using only the best local ingredients and traditional methods. Every meal reflects the time and care we put into our craft, and it's that attention to detail that sets Parish apart.”

Parish Barbecue will only be open on long weekends: Fridays and Saturdays from 11 am to 9 pm, and Sundays from 11 am to 5 pm, or until sold out. Guests can enjoy their meals at onsite or take them to-go, and catering will also be available for events.