In Texas, people have a unique way of enjoying their time—especially when it comes to food. This is not about slowing down like the slowed version of Drake and Don Toliver on the popular song Choosin' Texas by Ella Langley. Instead, it refers to the state’s deep-rooted BBQ culture, where the slow smoking of meats, particularly brisket, transforms the tough cut of beef into a tender, flavorful delicacy. Unlike backyard grilling, Texan BBQ is a meticulous process that requires patience, skill, and a deep understanding of fire and flavor. Thanks to globalization, the art of Texan BBQ has spread far beyond the Lone Star State. In Paris, the restaurant MELT has become a leader in bringing this tradition to international audiences. For its 10th anniversary on October 10, MELT has invited John Bates, a renowned pitmaster from Austin, Texas, to take over its smoker for the day. This event is also featured in the French publication Konbini 10 heures pour toucher les étoiles, which highlights the collaboration between MELT and John Bates. John Bates is the pitmaster at Interstellar, a highly acclaimed BBQ restaurant in Austin, known for its exceptional cuisine and even literal recognition with a star rating. In his journey to Paris, he will bring his expertise in slow-smoking meats and will join forces with MELT's host, Paul Loiseleur, to offer a unique lesson in meat, patience, and the art of BBQ. The event will feature brisket as the main attraction, but the menu will also include smoked beef merguez, shredded lamb sandwiches, and marinated pork collar, all coated with Calabrian pepper butter. The collaboration between MELT and Interstellar will take place on Saturday, October 10, with continuous service from 12 p.m. to 10 p.m. The special menu will be available afterward until October 14, with service times from 12 p.m. to 2 p.m. and from 7 p.m. to 10 p.m. The event will be held at MELT, located at 74 rue de la Folie Méricourt in Paris 11.