Why LeRoy & Lewis Is The Most Creative Barbecue in Austin - Smoke Point
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- เผยแพร่เมื่อ 17 เม.ย. 2020
- At LeRoy & Lewis barbecue truck in Austin, chefs and owners Evan LeRoy and Sawyer Lewis use different cuts of meat to stand out among the many barbecue trucks in Texas. Think confit beef cheeks, smoky brisket burgers, salty bacon ribs, and even a number of vegetarian dishes, like smoked eggplant parm and cauliflower burnt ends.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Director/Producer/Editor: Connor Reid
Camera: McGraw Wolfman, Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Smoke Point,' click here: trib.al/NNEkoXr
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Gotta say... the way eater shows off restaurants without the use of some host clogging up the experience constantly is why I watch these videos all the way through. Letting the business express themselves is awesome.
Eric Brown watch the meat show if you want your mind changed on that.
That's why I hate channels like Insider. Eater's videos are focused on the food, no host, no bs, nothing besides good food making in a way that advertises the businesses perfectly.
👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾
Pierre true, of course every business has its problems, but I guess allowing the owners to express their opinion really does bring me back. I guess that is one of the down sides, we’ll never have all the information!
Ole’s at the wheel which one is the meat show?
I’ve been to this food truck and I will say I’ve had the brisket burger and to this day is THE best burger I’ve ever had.
Yup I've been as well. Burger was great, and the beef cheeks are absolutely INSANE.
Jeff Caquelin the burger was what really caught my attention in this video. That looks amazing.
I sense a 🧢 mmhmm
Rich Humphrey they were sold out by the time I got there would have loved to try them
@BTS CTS how was he showing off o.o
Am I the only person who ever gets amazed, and a little intimidated, by how passionate these chefs are about their food? Like, these guys are probably earning 1/5th of what they ought to be, having to prepare everything in an offsite kitchen, making everything from the best ingredients from scratch, making their own rubs and curing the meat as well as adding creative alternatives, and then get someone who is a master at managing a live fire smoker/cooker/grill, precook/etc all the food then get in a frickin small truck and be able to provide the food In the middle of f#%k-knows-where to people who come up and say 'Um, like, what's good here?'... And still be insanely polite and remain positive about the business... These guys are amazing. Truly.
Same, I've always been intimidated and amazed by how these professional chefs make their food.
I know every chef is different but there's always one feeling that I have in common for them, it's my respect. I know it's nothing much but it's a different vibe for me. That's why I'm currently taking hospitality management which also includes cooking, and all I can say is cooking/baking is not that easy. The amount of hardwork that you have to do in preparing and also cleaning is so tiring and time consuming and also the most meticulous part is the cooking where you have to make sure that you're doing it right so does the food will taste so much better and all your efforts and money won't be wasted.
lopsided world how many a doctor with their $600,000 paid for medical degree will jump in their shiny Mercedes and take a run for a good BBQ joint and be totally appreciative of it and in awe of the chef who has a highly trained skill but makes pennies to the dollar of what this customer will pay him from...smh. Much respect to true chefs AND doctors.
Great comment.
They should charge like the French...they get value for their work and passion and then some😊
@@PurpleElephant808 they work 14 hrs being bored if wanna go to the medical field be a dentist
He had me at bacon rib, he had me at beef cheek in confit, he had me at burnt-end cauliflower, he had me at citra hops sausage, and he had me at caveman tenderloin. But he spoke to me personally when he said, "No beans in the chilli". What a legend!
Preach!
Amen!!
😂😂😂 I can make it with beans and make it good but it's not Southern Chili when it's beany I agree
I actually read this at the point he said no beans in the chili 😂
When he said “ 🎶meatball mountainI🎶 “ I felt that.😦
BEEF CHEEK MOuuuuNTAIN
th-cam.com/video/yGOpnJJIVLU/w-d-xo.html&feature=share
1:14
Your welcome...
He has his own TH-cam channel it's pretty awesome
a part of me dies every time knowing im not living next to one of these BBQ place
Right! I am drooling over here.
A part of me cries with joy, knowing you can't move here :}
Dont be sad, brother.
Many of them arent very good. I go to the grown folks who have decades of experience, no offense to the heart felt boys.
Buy a smoker
Apart of you needs to wake, to make this yourself.
11:26 “No F___ing beans in the chili!” Love it!
"If there is a single bean in the chili, then it is a pot of beans." This man is my long lost brother.
Fun Fact: Bradley runs his own TH-cam channel called Chuds BBQ. Definitely worth watching!
A real boot snake, that guy.
My favourite bbq channel on YT
I know I watch chuds BBQ
It’s pretty difficult to be creative in BBQ... but this guy is pretty damn creative. The burgers looked amazing. The bacon ribs. The beef cheeks. This looks like the best menu in all of BBQ. And their incredibly high standards for ingredients make it all even better.
I wonder if they didnt mention the prices for a reason
@@E_Rico 🤣🤣🤣
E Rico it’s Austin. A pound of brisket is probably $20
@@E_Rico I guess price can be subjective for most but I knew they were pricey if they using that Akaushi beef. They got an online menu and that one burger is 15 bucks. I don't think it comes with fries and a drink either but this is a bbq joint.
@@AK-nj7wj seems fair for the meat quality alone though
This man's passion about no beans in the chili is the best. When I make it to Austin I will find him, thank him, and buy his bbq.
Patrick Haggerty I would like this comment but I see it has 69 likes so I refuse.
I get that I'm not from TX, but I genuinely don't understand the insistence that chili not have beans
@@christaylor9095 for me it's personal preference. I'm not from TX but I just dislike most chili that has beans in it.
@@patrickhaggerty7830 , I can relate to that. No problem. An entire , mostly geographical, segment of society, zealously declaring that it isn't chili if it has a bean in it?! That's absurdly unrelatable.
lol
Love the "I will die on that hill" line when talking about NO beans in his chili. Outstanding!
Me: watching
Guy making meatballs: MEATBALL MOUNTAIN🎤
Very observant of you
Yeah that's what he said!
BEEFCHEEK MOUNTAIN 🎤
Search chuds bbq. He has his own channel!
Chuddddddd
It's amazing how passionate and dedicated he is to making something that has been around for centuries in an unique yet not going so modern that the nostalgic factor is gone.
This place is so good! I go here as often as I can. The beef cheeks, oh baby...what a treat. Need to try the cauliflower still. We had them cater our wedding and literally everyone we talked to about it said it was the best barbecue they’d ever had.
I’m proud to have worked with this dude. Evan is worth his weight in gold.
At 3:00 when he said “this is Bradley” I thought he named the brisket 💀
Me, too
Bradley Robinson.
Chubby bbq on TH-cam. He works there.
Respect to these guys for doing something different from everyone else, that's not easy.
Jordan Groff ur right it’s not easy.
That’s just Austin in general, and often it’s a bad thing
"If there is ONE bean in a pot of chili, it is then a pot of beans." 🤣🤣🤣
-ICON.
Ashley Cooper I agree with this man
Samuel Colt chili with beans is sacrilege
@@FecalMatador I'm new to this and not familiar with western cooking (American food at least.) but why the distinction? Why no beans with chili?
@Leo Wei it’s a Texas thing. We don’t put beans in our chili.
@@leowei771 and also it's like a choose your side thing. Kinda like people who put ketchup on their hot dog and people who don't. Folks will damn near fight over that one 🤣
Thought this guy was insane. Then he went off on beans in chili. He earned my respect today
He did the opposite for me.
totalmente blown away to see one of my favorite BBQ youtubers working there, the one and only Bradley Robinson from Chuds BBQ!!!
now I understand where all that creativity came from
Beginning of the video: Guy preparing cauliflowers for BBQ, me: "Oh hey, this is gonna be an interesting video about healthy food."
8 minutes later: Guy cooking tons of pure beef fat in pot, me: "Oh Boy!"
At least he's making it good and nutritious, instead of purely vegetarian.
Beef fat is 10 times more nutritious than cauliflower.
@@Ravenerpo he's probably just joking
@@Ravenerpo learn about micronutrients, biochemistry and bioavailability then come back to me.
The 80's called, they want their nutrition myths back.
4:08 Meatball MOUNTAAAIN
The New anthem of BBQ
8:12 beefcheek mountain
Love it!
@@nishantbiswas7335 Lmao I have not noticed that and it killed me when I heard it, I thought you made that up.
Search chuds bbq. He has his own channel!
Got to admire people who are so very knowledgable about what they are passionate about.
This is seriously the most unique and impressive BBQ spread I’ve ever seen. Every single menu item looks INSANE
Beef, pork, lamb, mutton cheeks are honestly the most underrated cuts on the animal. It's got the most amazing concentration of flavors and I think more people should try them.
No they shouldn't, because that'll drive the prices up and make it more expensive for me xD
Don Reenmon Labang and that texture! My god it’s delicious. I’ve been cooking and around Mexican cuisine all my life and street tacos vendors know how to not waste a single part of the animal. Head, intestines, tong, liver and of course cheek are all used and taste amazing
It’s underrated for Americans. Every other culture has been cooking them for centuries...lol
Manuel Salazar exactly. It’s always funny to see other ppls comments cuz my family (Mexican) has been eating cabesa, lengua, machitos, tripa, pansa, etc etc forever...lol...waste not, want not...
@@SR-rc4on pretty sure there is cheek meat in chorizo and therefore Americans have been eating it for a long time... albeit unknown to themselves most of the time.
I frequented this place weekly prior to the COVID quarantine. It is simply amazing. I've eaten at every BBQ spot in central Texas multiple times and can easily say that their beef cheeks are singular, the best bite I've had anywhere.
Come by we are still doing take out!
@@ChudsBbq Will do, soon! I work at 290 and South Congress but live in Leander. Haven't been to the office in over a month. Might have to make a special trip down for take out! Also, I need a Chudpit 65 in my life!
This used to be a throw away cut years ago before the explosion of all these bbq spots. For us Mexicans its a weekend tradition passed down from our grandfather's grandfather's. Unfortunately now due to the high demand of "beef cheeks" its getting harder and harder to find and has even doubled in price. Dont even me started on "hangar steak". Arrachera and barbacoa, along with most of our culture, have become the victim of cultural appropriation because of "new school bbq" like this. Trust me, there's nothing new about it. Its in our blood and I will make sure to pass that knowledge on to my children.
those burgers are probably the coolest things ive seen in a while. Leftover trim from brisket? That fat? Smoking it? covering it in pepper rub? like damn its so simple but wow.
"If there is a single bean in the chilli then it is a pot of beans"... That quote alone motivated me to go visit these guys.
8:14 “Beef Cheek Mountaiiiin” 🤣
12:34 WOW that looks so good!
With that amount of work and dedication, I think those dudes deserve smt more than just a foodtruck, whether it’s a restaurant or a bbq joint
And 4 years later, they now have a brick and mortar restaurant.
I had this video all wrong (probably from the cauliflower at the start lol). Actually watched it all the way through, great bunch of guys and an awesome way to run a restaurant 😎
I know Franklin Barbeque gets all the hype for being the best, but if I ever get to Austin, I would visit this place. These guys seem to be doing something unique with barbeque and the food looks great.
Yeah. Theyr doing hipster. Its called doing hipster...
Locals know Franklin is overrated anyways
I doubt that one guy figured out how to do smoking so much better than everybody else. I'm not saying he's not good, but people have been smoking meat for thousands of years.
This was super interesting, really reassuring to see a restaurant not only catering to veggies but also sourcing their meat responsibly and ensuring the whole animal is getting used to reduce wastage, this is what i like to imagine happens at most restaurants
Keep imagining then, because that is not the case.
Well meat that isn't sold to restaurants, processors (sausage & such), and supermarkets gets turned into pet food.
I am really loving the recent episodes! I love seeing the personalities of the chefs and their passion for their craft! Keep it up Eater.
Mad respect to you and your team I’ve never seen anybody in the food industry be this committed to providing amazing actual quality food. Keep on doing what you’re doing and don’t change anything I honestly don’t think it can get better than this Great job guys 👍🏻
Jesus Christ... I want to hop on a plane, cross Atlantic and have EVERYTHING ON THE MENU right now! O_O
Tell COVID-19 to stop and I'd be on a plane tomorrow
@@AllanYacaman stop being afraid of COVID and you're set
@@suicideleopard9838 exactly we have to be carefull but not paranoic
You can't fool us, that's definitely Harley from Epic Meal Time
XD i know right :D immidiately as I saw him, I went to check out the comments
He's cooking bacon ribs and putting maple syrup on it... All that's missing is a bottle of Jack Dagnles.
He has his own BBQ channel. It’s pretty awesome. Search up Chudsbbq!
Absolutely zero waste, no flavour wasted. The way it should be.
Incredibly creative. I respect any bbq joint that smokes vegetables
He's dry rubbing burgers. I'm in love.
I love the way that he is so comfortable talking to the camera, so "let's do it, let's work", so cute! How love to see videos in 4k please, thank you!
I have watched this video 5-6 times the last two year, and I'm still as amazed by the creativity every time - difficult sitting in Scandinavia when you're seeing those barbeque-spots in the US
I'm writing from Italy and I can tell you, you are the first place I visit when I will come to USA again! Phenomenal!!!
“NO F---ING BEANS IN THE CHILI!”
This guy gets it.
Honest work and passion. If i ever come to texas this is the first place il visit. P.S i love the no bean rule
What's the no bean rule? No Mexicans?
@@dunkindoughnut167 no beans in the chill, i dont find beans make chilly better, more worse
Torll Nagamar did you really get “no Mexicans” from that?
@@randomperson7135 dont argue with stupid people. Not worth our time 🤦♂️
@@randomperson7135 you don't understand most jokes do you?
Bro..........I MUST take a road trip to Texas now JUST to have this.
Everything looked flawless, and I wholeheartedly support people who waste nothing. Respect.
Just when I was proud of my bbq ability, these guys come do their thing and wow. Wow man. Much respect to that talent.
All this coming out of a food truck? Someone give this man his own restaurant! Food looks 🔥
Lads, I live in AUS unfortunately I can't be there to eat your food but it looks on-the-money! And I love how you explained why you do things! Thumbs up and I can't wait to get there and devour everything!
Bradley Robinson is the man. His channel, Chuds BBQ, is by far the best BBQ channel on TH-cam! LeRoy & Lewis is lucky to have this cat.
I love Bradley Robinson. Chuds BBQ for life! He's the man. If I'm ever in or near Austin I'm 100% going to Leroy and Lewis.
The Cabbage thing is already done in India since a thousand years. You are basically making gobi kofta in a horizontal tandoor. Try adding indian spices, it's gonna be lit 💯
I get weird looks when I go into Indian restaurants. Y'all know how to use spice and I'm not afraid of some heat! My friends ask me what to get and I tell them butter chicken, spice scares them.
smoked burgers are the best ever. so underrated. it's like sweet tea, the north hasn't found it yet
smoked burgers are 100x better than flat top grilled.
"NO F*CKING BEANS IN THE CHILI."
I like this guy.
Been watching Bradley for years, that dude knows what he's doing!
Those BEEF CHEEKS!!
No beans in chili. Period. Spoken like a true Texan. 😬👍🏽
Mike Airborne I respectfully disagree. Even though I greatly appreciate our armed forces doing what they do to keep us safe everyday. If you are from The Great State of Texas you are a Texan through and through.
Tomas O. Amen
Mike Airborne imagine gatekeeping what qualifies a person as a Texan so much so that basically every person in Texas is apparently not a real Texan.
Amen
@Mike Airborne So I guess the National Guard is servicing nothing but visitors? And to that same "logic" everyone who's never served in the Armed Forces isn't an American?
May you guys please continue to produce videos as you are able? You guys are awesome and are really blowing it out of the water with what you guy's are doing keep up the great work..
I was already sold and then "NO ****ING BEANS IN THE CHILI" absolutely touched my soul
Whoa! I’m at a lost for words. BUT my stomach sure is talking out loud! 🤪 This business will always be a success simply because of how humble the owner and staff are! And also because how passionate they’re all are about the cooking process from start to finish. Will love to stop and support your business once the covid is over buddy!
Damn I’m watching this in the middle of the night
"No beans in the chili!". You're now my hero!
This is the most impressive bbq place for taking it to another level with creativity and putting so much heart and time into it
Bradley is that actor that slept with FBI agent in OZARK :D
Ameer and Harley from Epic Meal Time open a bbq restaurant.
Why do I watch these videos at night!! Can't wait to check this food truck out when the world is back and running!!!
I love these Eater programs. And I'm thankful that Evan says "No Beans in chili!" just like I do.
Not going to lie; you advertise something to me as vegan, I'm going to walk away. But there are times this guy is absolutely right, some times I don't want a heavy meal and a vegetable dish will hit the spot.
Crazy ya people have different diets. He’s just trying to maximize profit. Smart.
I actually like vegetables. I've never understood the meat only stance.
Most my girlfriends never seemed to eat barbecue so those non-meat sides mean that barbecue is on the menu for me.
They really took a whole-ass chainsaw to cut those ribs
I work in the meat processing place and you have to cause there is bone there. This saw is a must to process meat due to many bones connecting at certain points
@@user-ob4hh9tg4l thats actually really cool, thanks
Love the guy singing about meat mountains. Always great videos from Eater.
These guys deserve better than a food truck, they deserve their own place
He sounds like the guy from chef steps with the moustache
I've been wanting to make "bacon ribs" for a long time now, no luck finding a source, damn that looks good
After just watching this video I can leave saying that was the most interesting BBQ I have ever seen in my life. Well done guys.
This is the best Eater episode to date. hands down.
"Bacon rib is going to come from the middle - the rib section."
You had lost me with the bbq cauliflower in the start of this video but you won me back 100% near the end with the “no f’ing beans in the chili” policy. 💯🌶
Wow, looks like that Bradley Robinson is the heart and soul of L&L. Will have to check it out next time in Austin.
he has his own youtube channel called Chudsbbq
This is one of the best things I have ever seen on this channel.
it took 10,000 years after the invention of agriculture and animal domestication to come up with the bacon rib..
Bookwormbandit except the earth is 6000 years old, check out Kent Hovind
@@Dulc3B00kbyBrant0n you are an idiot if you believe that.
"They want to participate in BBQ"
We are onto you, vegans! 😋
The Kimchi fhat I have tried may as well be Vegetarian BBQ.
Can't be Vegan though, fermented and what not.
@@alecnolastname4362 hmm does that count as non vegan because it's fermented? Wouldn't that also make all bread and alcohol non vegan
@@alecnolastname4362 vegans can have fermented foods as long as no animal products in it. Kimchi is 50/50 cause theres usually fish in it
These folks really seem down to earth, and really knowledgable about what they are doing.
Are there yesterday, beef cheek was out of this world!! Cheers Leroy and Lewis, doing great work
Owner reminds me of the dude from red letter media
Who's craving for some delicious barbecue now?
Bacon rib is the most awesome innovation in cooking I have ever set my eyes on. Mind bending.
The beef cheek here was amazing I cant wait to go back to Austin what a diverse culinary culture.
All these austiners gonna make my cachete prices go up even more!!
thats chuds bbq in isnt it
Love the people who do their work with love and passion. Absolutely stunning video. Thank you for share with us! 😘
Utilization of the entire animal is very unique and challenging. Like your approach. Plus you offer cauliflower. So everyone gets to participate. Good job
Some post coronavirus day, I'm going to Texas just to gain like 30 pounds in these barbecue places.
You have the money for that? Must be nice, dude. Still waiting for unemployment approval.
"THANK YOU!!!"
no beans in chili. I've been saying that for years and am Mexican.
Dude that said meatball mountain needs to write a book on living life. Must be a great asset to the company.
It's great to see my Gen Y/Gen Z contemporaries passionate about older food techniques with a lot of respect to the craft.
im proud of the dude on the grill for not taking a bite of the meat as soon as he takes it out
3:13 EPIC MEAL TIME ONLINE COOKING SHOW EVERY TOOOOSDAY
The quality of their foods deserve their own land.
I crack up every time they say beef cheeks😂