Press

"Smith said he wants to transport customers to the neighborhood cookouts he grew up in through the space he creates at the food truck. On Saturdays, community members can enjoy free beer and play pool in the food truck lot.

Growing up with a Jamaican and Alabama background, Smith said it was important for him to bring some of his family’s culture to the truck. One of the truck’s unique items is its smoked oxtails, which take 16 hours to cook."

"What truly separates us is that the brand is personal, community-driven, and rooted in authenticity. I don’t just serve food — I create experiences and tell stories through every plate.

I’m most known for our smoked oxtails — we were the first BBQ spot in Austin to bring smoked oxtails to the scene. I’m also known for our menu concept and naming style, where every menu item is named after someone who helped us get started and believed in the vision. It’s my way of honoring the people who supported the journey from day one.

I’m especially proud of exclusive items like Larry’s Scrumptious Mac N’ Queso Sammich and J. Low’s Texas Dawg, which are signature creations you can only get at Down South Texas BBQ. Those dishes represent both creativity and personality — they’re not copied from anywhere else."