Honestly, I've eaten bbq all over my home state of Texas. I've had some great bbq and some ok bbq but I've gotta say, the beef cheeks from LeRoy and Lewis are the single best bite of bbq I have ever had. EVER!!! Thank God I'm only 3 hours from Austin and can eat this phenomenal food regularly. Happy for L&L for all the great publicity, but sucks to have the lines now. I miss this place being a hidden gem.
@@tonymedina922 tony, 😂😂, don't play wit the lord like that, but dang that was funny lmao. How did we get preached at on a bbq video, I'm very confused.
EXCELLENT VIDEO... I have been around BBQ, raised in the BBQ restaurant since I was a teenager... and today... I learned a lot from y'all... Excellent. How much did all that food you have in front of you COST? I was in shock how expensive this place is... Maybe I'm just behind on the times... LOL Thank you for sharing this great video.
That bacon rib is something I used to make in Germany all of the time. They sell them at any butcher shop or even at the grocery store. They sell them without the rib bone but with the cartilage still in it. Typically they season them with salt, pepper, and paprika and they are directly grilled. (Watch out for flare-ups.) One of my favorite things at a German cookout.
You're talking about grilled schweinebauch. This is cured and then smoked until very tender and finished with a glaze. I make stuff like this (burnt ends in all shapes, types and sizes) in Germany and people go mad because they never had it. Very different to what is usually grilled here.
I really relate to Joe's tendency to go on and on when talking about bbq nuance. I do the exact thing. I realize, oh, I should probably stop talking sometime soon 😂
Have not been to L&R, but I tried some of their beef cheeks at one of Jeremy's BBQ Master Classes and it completely changed the way I make Barbacoa! Also their foil boat brisket method is now the only one used on my pit! Great video Jeremy and team!
@@LeRoyandLewisBBQ Hey Evan, love your channel. I watched the bacon rib video and got a couple questions. 1. Why use pink salt? you're hot-smoking the meat anyway. 2. Why do the whole bacon process at all? you can cut the belly ribs and smoke them right away without doing the 7 day cure. Thanks🙂
Such a cool spot, as someone who grew up in Austin, I am loving all these new school joints. They honestly have changed the game and for the best! Rudy's is still good in a pinch, but these new spots are just on a whole other level. Also, keep up the good work Jeremy! Lovin' your content!
The rib with belly attached is a traditional cut not found in the US much, called a "farmer's chop" Picked that up from a traditional German butcher that used to live near me.
If you mow those leaves in rows and back over them, they will mulch up much fast. Did 70 acres a week for 9 years. An employee showed me this little secret. Made mulching up, must faster. I had a used dive choppers that each had the guard you could raise and lower. I would lower the guard and run them over twice and then go over forwards and they would basically be gone. Similar to what you did.
I’ve been to Austin once, passing through. I ate in Austin once. A mom and pop bbq place somewhere. No idea what it was called. I had a lb of brisket. Marveled with no sauce. It was by very far the best bbq I’ve ever had.
They hand you that plastic tray with BBQ on it and it looks fantastic but my 1st though was "I remember when that didn't cost 100$" which is at LEAST how much that tray of meat cost.
you and Joe really need to do a must visit list for Austin based on this trip - not just the big spots but any new ones you may have come across....selfish request here since i am making my first visit this summer and want to map out the wearing tour for the week, 🤣
I live in East Texas on the Louisiana border. It’s 5 1/2 hours to Austin. Fortunately my son, daughter in law & granddaughter live in Buda which borders South Austin. So I get to go there about twice a month. So much good food!!!!
@@fourarmz8397 Yeah, he left last year to work more on his own stuff, but he's still obviously on great terms with them. He's talked about it in his livestreams.
This is what I miss about living in Cedar Park in the Austin area. I moved back to Minnesota and there is nothing around here that's comparable. Miss TX food. *sigh*.
At my local butchershop, bacon-ribs are much cheaper than spare-ribs and porkbelly in price/KG. Baconribs: 6 euro/kg spareribs: 7.50 euro/kg porkbelly: 9 euro/kg You do need to special order it, since they have to take it account when butchering the pig to not cut off the porkbelly. I do need some suggestions for spice-rubs. for my order I am gonna pick up in a week or 2
Wow, would love to meet you in KC! Just can't make it though. I live here, passionate about KC Que. DO NOT understand why most places slice brisket thin. Some will say "we're too busy". Bull, every place in Texas is busy and they hand slice. The thin slices get too dry! A few places here do hand slice but most do not! Enjoy your time here!
hey, Jeremy, I would love to try the bacon rib, but unfortunately I live on an island in the middle of the Pacific Ocean. Anyways, are you going to make a video and try and mimic that bacon rib in your own backyard smoker? I would love to see that and maybe I can try and mimic it myself. Thanks for a great video.
You should do an interview or cook with Chuds BBQ otherwise known as Bradley Robinson he builds all the pits for Leroy and Lewis works there, and has his own TH-cam Channel Chuds BBQ where he shows how to do metal work and building Pits as well as all kinds of recipe's equipment etc. He also sells his pits. I think an intro to his career would be a cool listen and watch, where he started and how/why he got interested in BBQ. He's a character in the best possible way.
Glad to see people eating beef cheek. I ate it growing up in deep south tx (RGV) but mixed in our barbacoa (beef tounge/cheeks). It really is not hard to make beef cheeks....the cheek cut of meat lends itself to a really soft texture that can only be achieved with a cheek cut. Most people I tried to serve it to would shy away.
It takes a special chef to make a juicy beef cheek. Went to a hole-in-the-wall Mexican restaurant in Texas which was a converted home and they had the best beef cheek.
I've literally just started the video & already throwing it a Like --- L&L is my FAVORITE Austin BBQ joint. Can NOT wait for the new shop to open!! I know how awesome the food you ate is & I'm totally craving it right now!! 🤤👍🔥🔥
Just an FYI, briskets were commonly ground up for 80/20 hamburger in many grocery stores because it used to be one of the cheapest cuts and are almost the perect fat to lean ratio. I don't know if they still do this since the popularity of brisket has skyrocketed.
No, its also why gnd beef, generally speaking, tastes different today, than it did decades back. It used to contain a lot of brisket. Now, it contains none.
Is that bacon rib getting any curing beforehand like you would regular bacon? Looking to replicate as the cost of flights from Australia make it hard to get over to Texas.
Hey there,… been watching your videos for a spell… I have to say… ,your methods of barbecue are BOMB…! Some of the best I’ve seen…and I have seen and tasted a lot of barbecue… Kudos to you …! 👍😎🤙
Hey Jeremy, can you make a video on smoking beef cheeks and the bacon ribs???? I wanna try it at home, but it'll be nice to have one of your videos as a reference.
If you come to western North Carolina please let me know. I would love to take the class. I am a veteran and want to thank you for your support in eastern North Carolina!
I've been to Leroy & Lewis, but I haven't had the Bacon Rib (yet). Their food is INCREDIBLE. Beef cheeks aren't my favorite (in general) but they do it so well. The crunchy bark contrasts the gelatinous, almost okra-ey texture of the cheek. Their burger is INSANELY good.
Jeremy, you have to, have to try slaps bbq in Kansas city, Kansas. It is incredible, and the owner has been on multiple episodes of the bbq competition on food network. It is not as known, but in my opinion better than the competition, and a heavy hitter in its own right. Yes, q39 is good, but it's newer and a competition style bbq, and the joes KC gas station spot is a town favorite, but slaps is incredible, and very much worth a try. I've been living and eating bbq in Kansas city for the last 11yrs. Definitely very good bbq in its own right.
Thats also how Truth BBQ was in Houston. Got there at 10:30, they open at 11. I was like 3rd in line. I was wonder wtf this place won 3rd am I at the wrong place? By the time it hit 11, there was easily 200+ people in line
The beef cheeks are one of the best bites I've had in the BBQ world for sure. You missed out by not getting the barbacoa avocado though... that thing is magical!
That looked very good, but $40 is very steep for a niche bbq item that would be cheaper if you bought a single rib and a pound of bbq belly or belly burnt ends.
Tried to sign up for the event but there was no tickets available. If anything opens up I stay in KC an would love to come try your BBQ. Been watching for years now and it would be a great expierence if you're able to squeeze me in. 🤘
I can easily see how that Bacon Rib can be life changing. Looks so good.
U must b a bum
@Repent and believe in Jesus Christ no
Joe is such a wealth of information about Texas barbecue. I really like that dude!
Honestly, I've eaten bbq all over my home state of Texas. I've had some great bbq and some ok bbq but I've gotta say, the beef cheeks from LeRoy and Lewis are the single best bite of bbq I have ever had. EVER!!! Thank God I'm only 3 hours from Austin and can eat this phenomenal food regularly. Happy for L&L for all the great publicity, but sucks to have the lines now. I miss this place being a hidden gem.
But is there BBQ in heaven? @Repent and believe in Jesus Christ
@@tonymedina922 tony, 😂😂, don't play wit the lord like that, but dang that was funny lmao. How did we get preached at on a bbq video, I'm very confused.
@@burntthetoast 🤣🤣🤣 I was confused also, that’s the only thing I could think of as a response to the preacher man. Lmao
@@tonymedina922 I hope there is bbq in heaven man... Just wouldn't be paradise without a beautiful pulled pork sandy and half rack of ribs.
I found L&L lousy. Beef cheek was nothing special. Sides were solid. I need to get there on a Saturday to try the full ensemble.
As someone that grew up in SC most people don't realize how amazing hash and rice is. It is truly something special.
Ive got A LOT of respect for L & L for trying different cuts that most bbq joints will not try.
Ron Swanson would approve and appreciate creativity.
I believe he would
💯💯💯
With a glass of Lagavulin 16, neat
I'm sure they sold a similar dish at Mulligan's steak house when it was open.
See you on Saturday 😃
Are you bringing your chicken thighs? I've made them a dozen times already.
The Porter Road folks need to get onto that bacon rib cut !!! I'm in BIG Time !
That bacon rib made my mouth water, even at 5:15 in the morning. Got on your KC waiting list!!!!
EXCELLENT VIDEO...
I have been around BBQ, raised in the BBQ restaurant since I was a teenager... and today... I learned a lot from y'all... Excellent.
How much did all that food you have in front of you COST?
I was in shock how expensive this place is...
Maybe I'm just behind on the times... LOL
Thank you for sharing this great video.
Makes me wanna cry too. I live in the Netherlands and can't get to Leroy and Lewis!
That bacon rib is something I used to make in Germany all of the time. They sell them at any butcher shop or even at the grocery store. They sell them without the rib bone but with the cartilage still in it. Typically they season them with salt, pepper, and paprika and they are directly grilled. (Watch out for flare-ups.) One of my favorite things at a German cookout.
Shut up Eric, Germans don’t know shit about this
dang that's cool
You're talking about grilled schweinebauch. This is cured and then smoked until very tender and finished with a glaze. I make stuff like this (burnt ends in all shapes, types and sizes) in Germany and people go mad because they never had it.
Very different to what is usually grilled here.
@@Megabear90 Ja, Ich habe elf Jare in Deutchland gelebt. Gegrillte Schweinebauch ist lecker.
Central texas bbq has tons of German immigrant influence
New school BBQ at its best!
When I was there I was blown away by the burger. Their BBQ is so good. Burnt Bean is also amazing if you have a chance to go there.
Oh man. Leroy & Lewis is coming to a BBQ festival near me, and I. Cannot. Wait. Hope they bring enough of those bacon ribs!
Look forward to a video of you replicating the bacon rib.
I really relate to Joe's tendency to go on and on when talking about bbq nuance. I do the exact thing. I realize, oh, I should probably stop talking sometime soon 😂
You can tell he's salivating while he's talking about the bacon rib...he keeps swallowing...
This going to be on my bucket list this summer have multiple kin down there!
Have not been to L&R, but I tried some of their beef cheeks at one of Jeremy's BBQ Master Classes and it completely changed the way I make Barbacoa! Also their foil boat brisket method is now the only one used on my pit! Great video Jeremy and team!
“If you like bacon and BBQ, which basically just means you’re a good person…” 😂
I didn't know you were fluent in French! I perfectly understood everything you said when you were handed the tray full of goodness. Merci!
I don't usually start salivating immediately upon seeing a video's thumbnail, but I had to watch this. Feast for the eyes!!! Gotta try it some time.
Please make a video on how to make the Rib Bacon!
I’ll do my best!
There’s a full Bacon Rib video on our TH-cam channel!
@@LeRoyandLewisBBQ Hey Evan, love your channel. I watched the bacon rib video and got a couple questions. 1. Why use pink salt? you're hot-smoking the meat anyway. 2. Why do the whole bacon process at all? you can cut the belly ribs and smoke them right away without doing the 7 day cure. Thanks🙂
Such a cool spot, as someone who grew up in Austin, I am loving all these new school joints. They honestly have changed the game and for the best! Rudy's is still good in a pinch, but these new spots are just on a whole other level. Also, keep up the good work Jeremy! Lovin' your content!
The rib with belly attached is a traditional cut not found in the US much, called a "farmer's chop" Picked that up from a traditional German butcher that used to live near me.
I got chills watching you enjoy it. Damn that looks good boys.
If you mow those leaves in rows and back over them, they will mulch up much fast. Did 70 acres a week for 9 years. An employee showed me this little secret. Made mulching up, must faster. I had a used dive choppers that each had the guard you could raise and lower. I would lower the guard and run them over twice and then go over forwards and they would basically be gone. Similar to what you did.
For those who have never had the bacon rib, it is the best cut you can have on the animal. Its incredible.
Looks delicious! Great to see Joe there too!
I’ve been to Austin once, passing through.
I ate in Austin once.
A mom and pop bbq place somewhere.
No idea what it was called.
I had a lb of brisket.
Marveled with no sauce.
It was by very far the best bbq I’ve ever had.
Marbled.
They hand you that plastic tray with BBQ on it and it looks fantastic but my 1st though was "I remember when that didn't cost 100$" which is at LEAST how much that tray of meat cost.
Class act taking time to take a photo with the young man.
Welcome to central Texas brother!! Evan, Brad, Miguel, Aaron, etc..are the goats 🐐 of bbq!! Happy to have you amigo
you and Joe really need to do a must visit list for Austin based on this trip - not just the big spots but any new ones you may have come across....selfish request here since i am making my first visit this summer and want to map out the wearing tour for the week, 🤣
I live in East Texas on the Louisiana border. It’s 5 1/2 hours to Austin. Fortunately my son, daughter in law & granddaughter live in Buda which borders South Austin. So I get to go there about twice a month. So much good food!!!!
The breakfast taco truck next door is incredible. Spent a week in Austin and was there almost every day
The Frito pie is the most amazing Frito pie ever made. I don’t care how good people say their chili is, this is deeeeeep chili flavor.
I can’t believe it. Another Great Video. This one was mouth watering. Gonna be in Austin in a few weeks. I’ll give this place a try, for sure.
Be sure to check it out!
@@emmgeevideo Bradley does not work at Leroy and Lewis
@@dajarman22 oh he left?
@@fourarmz8397 Yeah, he left last year to work more on his own stuff, but he's still obviously on great terms with them. He's talked about it in his livestreams.
@@JakeLovesSteak I guess I missed it. I'm kinda new to his channel. Glad they get along good
That burger is worth the trip alone! it's SO good!!
Excellent video Jerermy! How do you find these restaurants or classes when they teach? Thank you... Dallas!
This is what I miss about living in Cedar Park in the Austin area. I moved back to Minnesota and there is nothing around here that's comparable. Miss TX food. *sigh*.
This bama picked up a piece of beef cheek with his fingers and stuck it on a fork to pass to someone. LMAO
You being a Chris Farley fan makes this channel even better!
At my local butchershop, bacon-ribs are much cheaper than spare-ribs and porkbelly in price/KG.
Baconribs: 6 euro/kg
spareribs: 7.50 euro/kg
porkbelly: 9 euro/kg
You do need to special order it, since they have to take it account when butchering the pig to not cut off the porkbelly.
I do need some suggestions for spice-rubs. for my order I am gonna pick up in a week or 2
as many time as I have visited Austin...wasn't on my radar. Till now! Thanks!!
3:30-3:58 they say the same exact thing so it must be true 😂
Can’t wait to get out there and try it! Appreciate the video brother!
Wow, would love to meet you in KC! Just can't make it though. I live here, passionate about KC Que. DO NOT understand why most places slice brisket thin. Some will say "we're too busy". Bull, every place in Texas is busy and they hand slice. The thin slices get too dry! A few places here do hand slice but most do not! Enjoy your time here!
hey, Jeremy, I would love to try the bacon rib, but unfortunately I live on an island in the middle of the Pacific Ocean. Anyways, are you going to make a video and try and mimic that bacon rib in your own backyard smoker? I would love to see that and maybe I can try and mimic it myself. Thanks for a great video.
Wow that bacon rib looked heavenly. About what time did you arrive to get in line? Great video
"Makes you want to cry"; On man : I want to go to Austin and try it!! Thanks for the vid.
You should do an interview or cook with Chuds BBQ otherwise known as Bradley Robinson he builds all the pits for Leroy and Lewis works there, and has his own TH-cam Channel Chuds BBQ where he shows how to do metal work and building Pits as well as all kinds of recipe's equipment etc. He also sells his pits. I think an intro to his career would be a cool listen and watch, where he started and how/why he got interested in BBQ. He's a character in the best possible way.
What a great video! Cosmic coffee is my favorite coffee shop here in Austin by far! L & L is great!
I’ll see you in Kansas City! I live maybe 10 min away from where you’re doing the event. So excited!
I love my bbq but that Tommy want Wingy place that was behind you is fantastic. You should have tried that place out.
Glad to see people eating beef cheek. I ate it growing up in deep south tx (RGV) but mixed in our barbacoa (beef tounge/cheeks). It really is not hard to make beef cheeks....the cheek cut of meat lends itself to a really soft texture that can only be achieved with a cheek cut. Most people I tried to serve it to would shy away.
I grew up in KC. I'm excited to see what you do...
I’m excited too. We are cooking a whole bunch of food!
The bacon burnt ends from Heim BBQ in DFW are worth the try too
See ya Saturday In KC(Shoal Creek)! Looking forward to the possibility of meeting you Jeremy!
There has to be so much flavor in that bacon rib. Looks amazing
“It just shoots out juice” 10:22
Same.
I always forget how spoiled I am living in Austin in terms of BBQ until I eat some from another city or even state. The bar is SO much higher here.
Love this video I got my pit going right now for some burgers to get smoked then seared lol!
Great video guys that some good BBQ
It takes a special chef to make a juicy beef cheek. Went to a hole-in-the-wall Mexican restaurant in Texas which was a converted home and they had the best beef cheek.
The burnt end of a prime rib is probably my favorite bite of anything and this looks better.
I've literally just started the video & already throwing it a Like --- L&L is my FAVORITE Austin BBQ joint. Can NOT wait for the new shop to open!! I know how awesome the food you ate is & I'm totally craving it right now!! 🤤👍🔥🔥
I can't believe there was no line at 10 AM on a Saturday - that's awesome for y'all!
Best bbq I’ve ever had by far
Just an FYI, briskets were commonly ground up for 80/20 hamburger in many grocery stores because it used to be one of the cheapest cuts and are almost the perect fat to lean ratio. I don't know if they still do this since the popularity of brisket has skyrocketed.
No, its also why gnd beef, generally speaking, tastes different today, than it did decades back. It used to contain a lot of brisket. Now, it contains none.
Is that bacon rib getting any curing beforehand like you would regular bacon? Looking to replicate as the cost of flights from Australia make it hard to get over to Texas.
Hey there,… been watching your videos for a spell… I have to say… ,your methods of barbecue are BOMB…!
Some of the best I’ve seen…and I have seen and tasted a lot of barbecue… Kudos to you …! 👍😎🤙
Hey Jeremy, can you make a video on smoking beef cheeks and the bacon ribs???? I wanna try it at home, but it'll be nice to have one of your videos as a reference.
Texas style BBQ is king. I agree
If you come to western North Carolina please let me know. I would love to take the class. I am a veteran and want to thank you for your support in eastern North Carolina!
The food at L&L was amazing. Not a big fan of their whole hog cause I'm a Memphis guy but that bacon rib looks out of this world!
I need a bacon rib now... I'll have to ride over to Austin at some point this year.
This man ain’t playing. He is working with different bbq joints in order to create a Palette that knows what’s legit.
Looks so good!! How much is that?
I thoroughly enjoyed this clip, thank you Jeremy.
I bought my Yoder Wichita to make great bbq, totally inspired by your videos. Thank you
That is awesome!
I love my Yoder Wichita! Did a prime brisket a couple weeks ago.
I don't know why I watch these while I'm hungry.
[Looks up Flights to Austin...] I have to try that rib bacon!!
I am not on a quest for bacon ribs. I MUST make it. thanks for the review
I too have smoked beef cheeks (smoked barbacoa). Total barbacoa game changer!!
I've been to Leroy & Lewis, but I haven't had the Bacon Rib (yet). Their food is INCREDIBLE. Beef cheeks aren't my favorite (in general) but they do it so well. The crunchy bark contrasts the gelatinous, almost okra-ey texture of the cheek. Their burger is INSANELY good.
😳😳😳😳ooohhhhh man!!!!
Looks AMAZING!!!!!
😎👍🏻👍🏻🔥🔥🔥🔥🔥
Jeremy, you have to, have to try slaps bbq in Kansas city, Kansas. It is incredible, and the owner has been on multiple episodes of the bbq competition on food network. It is not as known, but in my opinion better than the competition, and a heavy hitter in its own right. Yes, q39 is good, but it's newer and a competition style bbq, and the joes KC gas station spot is a town favorite, but slaps is incredible, and very much worth a try. I've been living and eating bbq in Kansas city for the last 11yrs. Definitely very good bbq in its own right.
5:05 LMAO at the Tommy Boy reference. Love that film.
Did you see the very very end of the video? :D
I want!!!! Going there next time I drive through for sure.
Thats also how Truth BBQ was in Houston. Got there at 10:30, they open at 11. I was like 3rd in line. I was wonder wtf this place won 3rd am I at the wrong place? By the time it hit 11, there was easily 200+ people in line
Awesome video per the usual Jeremy!
Love all your content!
The beef cheeks are one of the best bites I've had in the BBQ world for sure. You missed out by not getting the barbacoa avocado though... that thing is magical!
That looked very good, but $40 is very steep for a niche bbq item that would be cheaper if you bought a single rib and a pound of bbq belly or belly burnt ends.
Love this, just hanging out trying everything. I need a bacon rib..
Tried to sign up for the event but there was no tickets available. If anything opens up I stay in KC an would love to come try your BBQ. Been watching for years now and it would be a great expierence if you're able to squeeze me in. 🤘
Looks like a lot of fun was had
I'll miss good bbq.... Just moved to FL on Monday. Will have to make it instead hahah
That Bacon Rib looks insane!
You've got to do a vid on the bacon rib when you get back to the ranch!!
8:45 is there the bacon rib comes in
Joes awesome his channel should be huge