THE ART OF THE SNACK | 2FIFTY TEXAS BBQ

This month’s The Art of the Snack gives us the BBQ fix that we have had our eyes on! Although you can enjoy this year around, there is something about the Spring and Summer where you really want to enjoy flavorful BBQ! We took some time to talk with Pitmaster/Co-Founder of 2Fifty Texas BBQ, Chef Fernando González. With locations in Washington DC and Riverdale, MD where he serves Texas style BBQ, he is a 2X James Beard Best Chef Semifinalist and is noted as a Top BBQ Outside of Texas by Texas Monthly.

We wanted to find out about his passion for this style of BBQ as well as what we should have in mind when we stop by!

ATHLEISURE MAG: Can you tell us about your background and your journey to becoming a pitmaster?

CHEF FERNANDO GONZÁLEZ: I didn’t grow up thinking I’d be a pitmaster. I was trained as an engineer. I liked precision, systems, and understanding how things worked. Barbecue gave me that, just in a different language. Fire, meat, time. You learn to read things you can’t measure perfectly. You cook by feel.

I spent a lot of time studying barbecue in Texas. Watching, asking questions, making mistakes. There are no shortcuts. Good meat, good fire, and patience.

AM: What do you enjoy about being a pitmaster?

CHEF FG: It never gets easy. Every brisket is different. Every day the smoker teaches me something new. You stay a student if you want to do this right.

AM: What led to why you wanted to open 2Fifty Texas BBQ?

CHEF FG: It came from obsession. I wanted to build something honest. A place where we could do things the right way, even if it takes longer. No shortcuts.

AM: What is the meaning behind the name?

CHEF FG: Around 250 degrees is where the magic happens. Low and slow. That’s where the meat transforms.

AM: From an ambiance standpoint, tell us about the 2 locations that you have!

CHEF FG: Both locations are built around the smoker. You walk in and you smell it first. Wood burning, meat resting, trays moving. It’s casual, but intentional. You see the process, you feel the rhythm.

AM: When we talk about BBQ, what are the spices and ingredients that are indicative of foods in this category?

CHEF FG: For us, it’s simple. Salt and pepper. Oak wood. Time. That’s the base of everything we do.

AM: What style of BBQ do you offer at your restaurants?

CHEF FG: Central Texas-style barbecue. All wood, no gas. Low and slow. You let the meat speak.

AM: For those coming in to dine, what are 3 meats that we should have our eyes on?

CHEF FG: Brisket is the first one. That’s the heart of the smokehouse. Then Pork Ribs for texture. And Sausage for something with a little snap and spice.

AM: What are 3 Sides that we should consider when coming in with family and friends?

CHEF FG: Mac and Cheese if you want something rich. Coleslaw to balance it out. And Crispy Plantains, that’s a piece of where we come from.

AM: What are 3 Sandwiches that we should think about on the menu?

CHEF FG: The Brisket Sandwich is the one people come back for. Pulled Pork is a little more relaxed. Sausage is bold and straightforward.

AM: Are there any seasonal options as we enjoy the Spring and go into the Summer that we should consider?

CHEF FG: We run weekly specials that keep things moving. Pastrami on Thursdays, BBQ Döner on Fridays, and weekends we might do something like Pork Belly Burnt Ends or Picanha. It gives us room to stay creative.

AM: What are Desserts that we should have in mind?

CHEF FG: Banana Pudding is a classic. Bread Pudding if you want something warmer, a little deeper.

AM: Tell us about the beer and wine that is offered here?

CHEF FG: We keep it simple. Cold Beer that pairs well with smoke. Something clean that lets the food lead.

AM: Tell us more about the Chilled Meats, Spices, and Sauces that you have created.

CHEF FG: We’ve worked on products people can take home. Same philosophy. No shortcuts. If it’s not right, we don’t put it out.

AM: Are there any events coming up that we should know about?

CHEF FG: We focus more on the day-to-day. The specials, the trays, what’s coming off the smoker that morning.

IG @2fiftytexasbbq

PHOTOGRAPHY CREDITS | Sophie Macaluso

Read the APR ISSUE #124 of Athleisure Mag and see THE ART OF THE SNACK | 2FIFTY TEXAS BBQ in mag.

COCHON555

We Chatted with Chef Chris Szyjka as he had recently joined to participate in legendary cooking classic, Cochon555. 

When we entered Cochon555, New Porc City 2017, we were instantly swept away into fierce competition for whole pig cooking. Brooklyn, New York marked the first stop for this multi-city battle, where the ultimate champions will be crowned in the Grand Cochon in Chicago later this year. 

Cochon555 is an intense event for top chefs to celebrate heritage pigs one bite at a time. Created in 2008 as a response for a lack of educating of heritage breed pigs, this ‘nose-to-tail’ competition is dedicated to supporting family farmers and educate chefs and diners about the agricultural importance of utilizing Old-World livestock. Mom and Pop, farm-to-table, BBQ and Michelin Star restaurants are all worked with and share one core value: they source products responsibly. 

The Sunday afternoon event was an epic culinary experience featuring heritage breed pork dishes of all kinds with chef-crafted tastings, along with 40+ types of boutique wines, craft cocktails and artisanal brews. On its eighth year, the Cochon555 US Tour is aligned with modern day good food movement – notable chefs, barrier breaking women and men, artist-like butchers, spirited bartenders and brazen pastry talent. Together the ticketed educational event showcases are enjoyed and shared, building a space for safer, honest food. A portion of all sales benefit The Piggy Bank Charity, helps family farmers with a foundation to gift heritage breed pigs in exchange for business plans. It supports existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster.

The inaugural NYC event, New Porc City featured five chef entrants: Chris Szyjka, Chefs Club By Food & Wine (Heritage Foods USA Old Spot pig); Nicole Gajadhar, Saxon & Parole (with Spring House Farm Large Black pig); Ryan Bartlow, Quality Eats (with Dogpatch Farm Mulefoot pig); Greg Baxtrom, Olmsted (with Autumn's Harvest Farms Berkshire pig); Aaron Hoskins, Birds & Bubbles (with The Piggery Mulesoft pig). Indeed, Chef Chris rendered valiant efforts. Chef Nicole from Saxon and Parole took the NYC prize and moved closer to victory. Each made narratives and tasty preparations that enticed and captured our senses. 

In our upcoming feature, see Chef Chris preparing the final touches to his menu. Chef Nicole Gajadhar’s full menu and winning feast (with piggy banks, festive carnival tents, flying cotton candy pigs bearing her name and all). Also we have a glimpse of Chef Ryan Bartlow with ‘Quality Cochon’ coat, bringing out a full deli-style creation in all of its glory. We have a moment from the Punch Kings challenge, where Bryan Schneider, from Quality Eats dropped inherently award-winning cocktails, served in shiny gold trophies and find Kool Keith enjoying judging festivities. We see the Somm Smackdown and winner Nicole Hakli from ACME taking the win and DJ Lord from Public Enemy scratching some beats on the 1's and 2's. Our set ends with a dramatic frame of a whole heritage pig being artfully butchered and auctioned for charitable causes by Erika Nakamura and Jocelyn Guest from White Gold Butchers, and a nod toward Williamsburg’s Weylin Hall glorious ceiling, constantly delighting us all evening. 

Read more from the Feb issue as well as the full Cochon555 in mag feature.