Parish Barbecue operates out of a trailer parked at Austin Beerworks Sprinkle Valley, run by owner and pitmaster Holden Fulco alongside his wife Taylor. Fulco grew up in Shreveport, Louisiana, around weekly fish fries and crawfish boils, and spent several years cooking and managing at Texas barbecue joints, including a stretch at Interstellar BBQ, before starting Parish. That background shows in the approach: Central Texas low-and-slow technique applied to meat, with Louisiana cooking folded into the sides and sauces.
The smoked meats — brisket, pork ribs, lemon pepper turkey, pulled duck — are sold by the half pound, alongside sandwiches like the brisket sandwich and a brisket debris po'boy. Sides lean Louisiana: crawfish cornbread dressing is the signature, built on crumbled cornbread, a cheesy tarragon sauce, and Louisiana crawfish tails, baked in the smoker. Pimento mac and cheese, Acadiana potato salad, and a mayo-free remoulade slaw round out the list, and regulars note that popular items can sell out.
Michelin awarded Parish Barbecue a Bib Gourmand in 2025 and again in 2026.
The smoked meats — brisket, pork ribs, lemon pepper turkey, pulled duck — are sold by the half pound, alongside sandwiches like the brisket sandwich and a brisket debris po'boy. Sides lean Louisiana: crawfish cornbread dressing is the signature, built on crumbled cornbread, a cheesy tarragon sauce, and Louisiana crawfish tails, baked in the smoker. Pimento mac and cheese, Acadiana potato salad, and a mayo-free remoulade slaw round out the list, and regulars note that popular items can sell out.
Michelin awarded Parish Barbecue a Bib Gourmand in 2025 and again in 2026.