Some of Our Favorite Plates (So Far) From Hot Luck

Food photos from the fest to feed your fomo

By Melanie Haupt and Rod Machen, 11:40AM, Fri. May 26, 2023

Strawberry shortcake ice cream bar from Pretty Cool (photo by Rod Machen)

The first food event of Hot Luck, Aaron Franklin's three-day food and music fest, kicked off on Thursday night with Hi, How Are You? in the parking lot of Franklin Barbecue. Our man on the street, Rod Machen, was first in line and has much to report from the first night of the three-day food and music fest.

Attendees enjoyed lovely weather, not too hot but maybe a touch humid, and it was busy, but the lines were manageable.

Not Chicken Fried ice cream from Life Raft Treats (photo by Rod Machen)

Among the highlights, says Machen, were an emphasis on Alaskan seafood, including grilled Alaskan crab with potato salad from Mashama Bailey of Diner Bar and interesting desserts, including chicken fried ice cream and high-end popsicles.

Grilled garlic Alaskan crab with potato salad from the Diner Bar (photo by Rod Machen)

BBQ was well represented, with smoked meats from Feges BBQ, Distant Relatives, and LeRoy and Lewis.

Beef rib galbi with japache and Alaskan salmon roe from Feges BBQ (photo by Rod Machen)

Phoenix-based pizzaiolo Chris Bianco, a perennial favorite, boasted the longest lines, as his pizza not only slaps, but attendees also had a chance to win an autographed Gozney dome pizza oven. (P.S. You don't have to have attended Hot Luck to win. You can enter right here.)

Pizza with red onion, parmigiano reggiano, rosemary, and pistachios from Chris Bianco (photo by Rod Machen)

Hot Luck continues tonight with Big Top, a carnival-themed extravaganza with bites from chefs including Bianco, Marc Vetri, Becky Masson, and a host of Austin faves. Tickets are still available as of this writing.

Smoked beef shoulder with salsa macha from Leroy and Lewis (photo by Rod Machen)

The final food event of the season is the live fire-focused Al Fuego at Wild Onion Ranch on Saturday night. A few tickets remain.

Keep scrolling for more of Rod's shots from Thursday night.

Fried Alaskan sable croquette with remoulade and marinated summer squash and graza olive oil from Birdie's

Alaskan Bairdi crab leg push pops with curry leaf leche de tigre from Lenoir (photo by Rod Machen)

Wild onion cured sable fish from Petra and the Beast

Cooking the sable fish (photo by Rod Machen)

The beef short rib from Feges (photo by Rod Machen)

Beef short rib on a benne bun with cabbage piklz and pit hot sauce from Distant Relatives (photo by Rod Machen)

Prince Edward Island oysters from Minamoto (photo by Rod Machen)

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