Charlie Eblen and co-host Derry Wells welcome John Bates of Interstellar BBQ — the Northwest Austin joint that landed at #6 on Texas Monthly's Top 50 — for an hour on the craft, the grind, and the genius behind one of Central Texas's destination barbecue spots.

John breaks down trading an eight-year scratch sandwich shop for brisket, the fleet of pits behind the smoke (from his beloved "Big Merc" to a Brazilian-built "True Bomb"), why post oak is the terroir of Central Texas, and the signature peach-tea glazed pork belly that became a very good problem.

Plus: the 2 AM start to a 21-hour cook day, turkey as the unsung star of Texas barbecue, free beans, and the now-legendary "make your beans from scratch" gut-punch from Texas Monthly's Daniel Vaughn.

CHAPTERS 0:00 — "I'd rather be busy than broke" (cold open)

0:42 — Welcome back to Single Tree Nation

1:43 — Sponsor: Toast POS

3:05 — Meet John of Interstellar BBQ (#6, Texas Monthly Top 50)

6:15 — The bean confession: Daniel Vaughn's scratch-beans rule

10:29 — Pork belly in the charro beans ("supercharged bacon")

13:03 — Origin story: scratch sandwich shop to barbecue

15:09 — The pits: Big Merc, Moberg & the Brazilian "True Bomb"

20:00 — Why post oak — the terroir of Central Texas

20:45 — Break / Dead Meat Society

22:20 — "How do you know it's done?" Cooking by feel

27:59 — The 2 AM start & 21-hour cook day

30:51 — Turkey, lamb & duck in beef country

32:40 — Mac or Beans?

35:31 — The peach-tea glazed pork belly

38:33 — Where the name "Interstellar" came from

41:00 — Dinner with anyone: the first person to eat an oyster

45:10 — What's next for Interstellar

46:54 — Barbecue classes coming this year

48:13 — No gatekeeping: why sharing recipes is good

52:01 — How to plan your visit (get there by 9:30)

54:09 — The "Interstellar Trinity" tray

54:38 — Free beans (up to a pint, on the house)

56:04 — Friday Feel-Good 57:00 — Where to find Interstellar

59:10 — Outro

Find Interstellar BBQ: Northwest Austin (near Cedar Park), TX

Open Wed–Sun, sells out ~3:00–3:30

· IG/Twitter/Facebook @InterstellarBBQ

Single Tree Nation airs Saturday & Sunday, 8–9 AM on ESPN 94.9 The Fan.

Hosted by Charlie Eblen (Single Tree Bar-B-Que, Murfreesboro, TN) & Derry Wells.

Email: [email protected] · Phone: 615-326-0120

· Like, share & subscribe.

#Barbecue #BBQ #InterstellarBBQ #TexasBBQ #AustinBBQ #SingleTreeNation #BBQPodcast #Brisket #PorkBelly #TexasMonthly

Charlie Eblen and Derry Wells head to South Central Texas for an unforgettable conversation with Ernest Servantes, co-founder of Burnt Bean Co. — the Seguin-based craft BBQ joint that earned a spot on Texas Monthly's Top 50 BBQ Joints: 2025 Edition.

Ernest opens up about what it really takes to cook with live fire: the patience, the time, the feel, and the obsession with detail that turned a small Texas pit operation into one of the most talked-about names in American barbecue. From "you got to look good to cook good" to "you only get one shot — you got to hit a home run," he doesn't hold back on the mindset that drives the craft.

He also shares a story you don't expect from a BBQ episode — about the spirit that lives at the pit, a presence named Andrew, and why the passion and love that goes into every cook is bigger than any picture of the food.

Charlie and Derry take Single Tree Nation on the road this week to The Trailer Park — Lebanon, TN's first permanent food truck park, just off Highway 109. 20+ trucks, a barn-sized event hall, fire pits, a playground, weekly bingo with 100+ teams, and a PB&J beer from Knoxville's Zool that outsells everything else on the bar.

We pulled up a picnic table and sat down with three of the people making it run.

Featured Guests

🍩 Camila Lopez — The Burro Churro (@theburrochurro) A year into the food truck life and one of the original Trailer Park residents (since mid-November). LA transplant turning a family churro recipe into traditional churros, churro bites, filled churros, churro sundaes, ice cream sandwiches, and the Dubai Strawberry Cup (chocolate-pistachio cream + crunch). A second trailer rolls out in April — book it for events, weddings, and pop-ups via Instagram.

🐟 Erin Powell — My Sister's Keeper Mobile Kitchen Run by Aaron's mom and her four sisters — five-strong sisterhood serving up southern comfort straight out of grandma's recipe book. They used to run a brick-and-mortar called Granny's Kitchen before the building changed hands. Opened day one at The Trailer Park (October 31). The salmon patties will make you call your grandmother to apologize. Hospitality runs in the family — most of them are caretakers by trade.

🏡 Heather McConnell — Owner, The Trailer Park (gotothepark-tn.com) Heather and her husband (a dentist) moved from Oregon, where food truck parks sit on every corner like Starbucks. She looked around Wilson County, saw nothing like it, and decided to build one. Pitching the concept to Lebanon's planning commission — "they looked at us like we had four heads" — was just the first hurdle.

Bought the land in '23, broke ground in '24, opened October 31, 2025. Now bingo nights fill the room, regulars stake out their lucky tables, and the PB&J beer sells two kegs a week.

Trailer Park Hours

- Mon–Thu: 11 a.m. – 8 p.m.

- Fri–Sat: 11 a.m. – 10 p.m.

- Sun: 11 a.m. – 7 p.m. -

🎯 Bingo Wednesdays • Live music select nights • Nonprofit nights

📍 Just south of I-40 / Hwy 109, Lebanon, TN - 🌐 gotothepark-tn.com — Instagram, Facebook, TikTok

Friday Feel Good "Learn from everyone, but don't let anyone think for you." — Dr. Jeremiah Johnston

Brought to you by Dead Meat Society — deadmeatssociety.com.

Catch Single Tree Nation Saturday & Sunday mornings on ESPN 94.9 The Fan.

Like, share, subscribe, and we'll see you out there.

Y'all be good.

On this episode of Single Tree Nation, Trent sits down with Charlie Eblen and Derry Wells for a wide-ranging conversation about the mindset behind high performance — on the field, in business, and in life.

Charlie and Derry unpack what it really means to thrive under pressure ("I don't function well without high pressure — at that point I don't even think about it, I'm lights out"), the trap of focusing on the wrong things, and why you've got to be better than you were yesterday. They share the Shaq story about the moment someone told him, "Yeah, you're rich, but you ain't wealthy" — and how that single sentence reframed everything that came after.

From University of Tennessee roots and youth baseball, to golf, competition, PTSD, and the quiet discipline of just going and doing the work when no one's watching — this one covers a lot of ground.

🎙 Single Tree Nation — real conversations, raw stories, single takes.

🌳 Part of the Spread The Positive Network.

Charlie and Derry sit down with Evan LeRoy of Leroy & Lewis BBQ in South Austin — and the story is a masterclass in grinding it out. Evan walks us through the whole arc: cooking for college roommates, culinary school, baking bread and making sushi in New York, becoming pitmaster at Hill Country Barbecue, then back to Austin and Freedman's (where he helped build a cook team that reads like a who's-who of Texas 'cue today). In 2017 he and his partners — wife Lindsay and brothers Nathan and Sawyer Lewis — opened a food truck in a lot that didn't even have a coffee shop yet.

No shade, no bathrooms, prepping out of a home garage.

Nine years later?

A brick-and-mortar that earned a Michelin star eight months after opening, the #2 spot on Texas Monthly's Top 50 (after debuting at #5 as a food truck), a Somebody Feed Phil feature, and a James Beard semifinalist nod.

As Charlie puts it, Evan is "nine years into being an overnight success." We dig into the "new school barbecue" philosophy — meat sourced locally and sustainably from 11 Texas farms and ranches, picnic-style scoopable sides pulling from every cuisine (kimchi, choripapas, kale Caesar slaw), and smoked vegetables for "crazy Aunt Lucy." Plus the famous hog fat cornbread made with blue cornmeal from Barton Springs Mill, why beef cheeks are the signature dish, and Evan's stance that Leroy & Lewis serves "the best damn chili in Texas" 365 days a year.

Segments include:

-Dinner for Two: Evan has a really awesome answer

-Mac or Beans: Stay tuned for the answers

The guys swap restaurant-owner war stories — the seven-day ranch dressing mutiny, why there are no fries (only onion rings), and the customers who tell a barbecue restaurant the burger would be better if it weren't smoked.

Evan's cookbook, "New School Barbecue: Recipes for Next-Level Smoking and Grilling" (co-written with Texas Monthly's Paul Aviles), is out now — pre-order on Amazon, Barnes & Noble, or grab a signed copy at the restaurant.

Catch him on his book tour through Dallas, Houston, San Antonio, Austin, NYC, Chicago, Atlanta, and California.

Find Leroy & Lewis at leroyandlewis.com, on Instagram @leroyandlewis, and Evan @evanleroybbq.

Single Tree Nation airs every Saturday and Sunday morning on ESPN 94.9 The Fan — like, share, and subscribe on YouTube.

Brought to you by Toast and Dead Meat Society.

On this episode of Single Tree Nation, Charlie and Derry sit down with legendary BBQ journalist Daniel Vaughn, the acclaimed BBQ Editor for Texas Monthly and one of the most respected voices in the world of barbecue.

Known for shaping the conversation around Texas BBQ through his iconic rankings, road trips, and storytelling, Daniel shares what it's really like traveling the state searching for the best barbecue joints, the evolution of pitmaster culture, and how Texas BBQ has exploded into a national phenomenon.

🔥 In this episode, you'll hear about:

• Daniel Vaughn's journey into becoming the BBQ Editor at Texas Monthly
• Behind-the-scenes stories from Texas BBQ road trips and rankings
• What separates great barbecue from the rest
• The rise of modern pitmaster culture and BBQ entrepreneurship
• The evolution of Texas barbecue and regional styles
• The passion, discipline, and craft behind elite BBQ
• A fun Mac or Beans segment
• And Derry's signature Friday Feel Good to close it out

Whether you're a hardcore BBQ fan, food entrepreneur, pitmaster, or someone who appreciates craftsmanship and culture, this episode is packed with insight, stories, and smoke-filled wisdom.

🔥 Fire up the smoker and tune in for one of the most authentic conversations in barbecue.

On this episode of Single Tree Nation, Charlie and Derry sit down with world-renowned chef, entrepreneur, and philanthropist Robert Irvine for an unforgettable conversation about leadership, resilience, and building a life that truly matters.

Best known as the host of Restaurant: Impossible, where he helped transform hundreds of struggling restaurants across the country, Robert brings decades of experience in hospitality, business, and personal development to the table.

But this episode goes far beyond food.

Robert shares the mindset that has driven his success—from his early days cooking in the Royal Navy to building a global brand across restaurants, fitness, media, and philanthropy. Through it all, his mission has remained the same: serve others, lead with discipline, and prove that nothing is impossible.

🔥 In this episode, you'll hear about:

• The real lessons behind Restaurant: Impossible and saving businesses
• Leadership, discipline, and building high-performing teams
• The mindset required to succeed in hospitality and life
• Robert's entrepreneurial journey across food, fitness, and media
• His passion for giving back through the Robert Irvine Foundation supporting veterans and first responders
• A fun Mac or Beans segment
• And Derry's signature Friday Feel Good to wrap it all up

This is more than a conversation with a celebrity chef—it's a masterclass in resilience, leadership, and living with purpose.

🎧 Tune in and hear why nothing is impossible.

On this episode of Single Tree Nation, Charlie and Derry sit down with Bob Roberts, owner and pitmaster of Redwood Smoke Shack (@redwoodsmoke), to talk all things barbecue, business, and the grind behind building a standout BBQ brand.

Bob shares his journey into the world of smoked meat, how Redwood Smoke Shack came to life, and the dedication it takes to perfect the craft. From long hours at the pit to creating a loyal following, this conversation dives into the realities of running a BBQ operation and staying true to your process.

🔥 In this episode, you'll hear about:

• The origin story behind Redwood Smoke Shack
• Bob's path to becoming a pitmaster
• The discipline and consistency required in BBQ
• Lessons learned from building a restaurant brand
• The importance of quality, patience, and process
• A fun Mac or Beans segment
• And Derry's signature Friday Feel Good to close it out

This episode is packed with insight for BBQ lovers, entrepreneurs, and anyone chasing mastery in their craft.

🔥 Fire up the smoker and tune in — this is a conversation you don't want to miss.

On this episode of Single Tree Nation, Charlie and Derry sit down with Nolan Belcher, co-owner of B4 Barbeque, to hear the incredible story behind one of Texas' rising BBQ spots.

Alongside his wife Emily, Nolan turned a simple food truck dream into a full-scale barbecue restaurant inside the historic Mabank Feed Store. Through hard work, dedication to craft, and a commitment to community, B4 BBQ has earned statewide recognition—including being named one of the Top 50 BBQ Joints in Texas by Texas Monthly.

This conversation dives into the grind of building a BBQ brand from scratch, the importance of staying true to your process, and what it takes to stand out in the competitive Texas barbecue scene.

🔥 In this episode, you'll hear about:

• The journey from food truck to brick-and-mortar restaurant

• Building B4 BBQ into a Top 50 Texas BBQ destination

• The role of family, partnership, and community in their success

• Lessons learned in the BBQ and restaurant industry

• The passion behind authentic, fire-smoked Texas barbecue

• A fun Mac or Beans segment

• And Derry's signature Friday Feel Good to wrap it up

Whether you're a BBQ enthusiast, aspiring entrepreneur, or just love a great success story, this episode delivers real insight and inspiration.\

🔥 Fire up the smoker and tune in—this is one you don't want to miss.

On this episode of Single Tree Nation, Charlie and Derry sit down with Kelly Sennatt Esten, CMO & COO of Enterprise at Toast Inc., to talk about the future of the restaurant industry and the technology powering it. As a leader at one of the most influential platforms in hospitality, Kelly shares insights into how Toast is helping restaurants streamline operations, improve guest experiences, and scale smarter in an ever-changing landscape.

This conversation dives into the intersection of hospitality, innovation, and leadership, along with the real-world challenges restaurant operators face today—and how the right tools can make all the difference.

🔥 In this episode, you'll hear about:

• How Toast is transforming the restaurant industry

• Key trends shaping the future of hospitality

• The importance of technology in scaling restaurant operations

• Leadership lessons from operating at a high level

• Charlie's involvement with Toast and why it's a perfect fit for Single Tree Nation

• A fun Mac or Beans segment

• And Derry's signature Friday Feel Good to close it out

As a proud partner and sponsor of Single Tree Nation, Toast continues to empower restaurants across the country—and this episode highlights exactly why.

🍽️ If you're in the restaurant or hospitality space, this is a must-listen conversation.