LeRoy and Lewis should be darn proud of their accomplishments. I would LOVE to get the chance to get out there and visit them. I am sure I am not the only one who feels a part of their extended smoker family. Great video.
I feel really proud to have worked on the truck over the past five months. Truly haven't experienced a better or more caring boss than Evan LeRoy. The truck shifts were super hard, long, and hot but that stuff has taught me so much and I wouldn't take it back for a second! Also... "the birds are EATING YOUR FOOD" is SO real. hahahahah Great video covering important details Joe, can't wait until you come back to see us!
My first time trying proper Texas BBQ was during a short visit to Austin a couple of years ago. Couldn't try everywhere obviously so decided on Franklins and Leroy and Lewis food truck. Two totally different experiences both absolutely amazing. The beef cheek from Leroy and Lewis was outstanding as was the brisket from Franklins. Hope the new restaurant brings Evan and his team as much success as the Franklins crew have had, who also kicked off their journey with a humble food truck. I've managed to cross off another couple of the Texas monthly top 50 list since then (Rejinos and Evie Maes) and I'll be back over from Scotland in the near future to cross off some more.
This was a fantastic video! I love the idea of a food truck one of these days...but i often wonder how difficult it is when you are striving for the best menu options.
Glad I got to eat there at least once anyway. And it was great! Hope the new restaurant is a huge success, and look forward to eating there on the next visit to Austin.
Early on, I thought they were going to have more of the unique BBQ options at the food truck and more of the staples at the restaurant. As someone who didn't get to make it to the food truck, I hope they bring some of that stuff to the restaurant now
Salute to service. Thank you for reaching out so we could hear it from the man himself. Will miss it, but it is more of a credit to the success of the people and the brick and mortar and the ability to serve more people.
Hey Joe! At 12:30, Evan talks about the cooking process for the steaks; do I hear him correctly, that he dry brines the steaks, AND dunks them into the Dalmatian rub? Or is the Dalmatian rub the dry brine?
LeRoy and Lewis should be darn proud of their accomplishments. I would LOVE to get the chance to get out there and visit them. I am sure I am not the only one who feels a part of their extended smoker family. Great video.
I’m glad to hear that! They’ve done a great job
I feel really proud to have worked on the truck over the past five months. Truly haven't experienced a better or more caring boss than Evan LeRoy. The truck shifts were super hard, long, and hot but that stuff has taught me so much and I wouldn't take it back for a second! Also... "the birds are EATING YOUR FOOD" is SO real. hahahahah Great video covering important details Joe, can't wait until you come back to see us!
Same. You only learn from doing those things. I’m sure I’ll be there soon-ish. Haha
The restaurant business is tough (so I've heard). I'm glad they're focusing their resources in one place. I wish them continued success!
They’re killing it. I think they’ll be just fine
My first time trying proper Texas BBQ was during a short visit to Austin a couple of years ago. Couldn't try everywhere obviously so decided on Franklins and Leroy and Lewis food truck. Two totally different experiences both absolutely amazing. The beef cheek from Leroy and Lewis was outstanding as was the brisket from Franklins. Hope the new restaurant brings Evan and his team as much success as the Franklins crew have had, who also kicked off their journey with a humble food truck. I've managed to cross off another couple of the Texas monthly top 50 list since then (Rejinos and Evie Maes) and I'll be back over from Scotland in the near future to cross off some more.
Glad you were able to go to those spots!
Really good job on interviewing, great information. Most things, to stay on top must evolve. RIP Food Truck, here's to brick and motor. Thanks Joe
Appreciate you watching! Definitely go check it out
Definitely sounds like the right move at the right time. Onward and upward👍😊
Yup!
We're planning a trip to Austin next fall and LeRoy & Lewis is going to be #1 on our list of must go places.
Definitely needs to be on the list
Glad I managed to get to the l&l food truck a few years ago. Next time I'm in Austin I'll definitely have to check out the new spot
Definitely worth it
Evan just "gets it" Great interview Joe!
Thanks. I appreciate it
This was a fantastic video! I love the idea of a food truck one of these days...but i often wonder how difficult it is when you are striving for the best menu options.
Food trucks aren’t an easy gig, especially for bbq since you need extra space for a smoker, but a lot of great places do it well!
Thanks for doing this video. Answered a lot of questions I've been thinking about and great insight too.
Glad to help!
Joe,
Great interview! Buy the food truck and bring it to Chicago with you to reopen!
Keep up the great content!
Thanks. I guess you missed the part where we talked about how difficult it is. Haha.
Glad I got to eat there at least once anyway. And it was great! Hope the new restaurant is a huge success, and look forward to eating there on the next visit to Austin.
It’s a lot more comfortable eating at the restaurant, but I still love cosmic to just hangout.
Early on, I thought they were going to have more of the unique BBQ options at the food truck and more of the staples at the restaurant. As someone who didn't get to make it to the food truck, I hope they bring some of that stuff to the restaurant now
Nah…. If anything it would be the opposite
I had a food trailer in the 90s. i only cooked 3 brikests. when they was gone i shut down for the day. kept my menu very small.
Definitely
epic video again! cant wait to go to brick and motor
It’s worth it!
Michelin can look past aesthetics and concentrate on the food and so on. In California we have a fantastic BBQ spot in LA that is Michelin star rated.
Yup. Like a lot of small shops in Asia. I’m interested to see what happens
@@knoxavebbq Exactly! I think its a good thing as it can open the eyes of folks that may have not been exposed to it. It can only help. Cheers.
Salute to service. Thank you for reaching out so we could hear it from the man himself. Will miss it, but it is more of a credit to the success of the people and the brick and mortar and the ability to serve more people.
I agree. They’re doing great.
For the algorithms bay bay!!!
👍
Hey Joe! At 12:30, Evan talks about the cooking process for the steaks; do I hear him correctly, that he dry brines the steaks, AND dunks them into the Dalmatian rub? Or is the Dalmatian rub the dry brine?
That is a good question. I hope it gets answered.
I believe so.
Do they still have Mama Fries?
They do it during festivals but they do not have the truck anymore.