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.
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!
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 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, 🤣
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!
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.
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 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.
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.
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.
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*.
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.
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 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!! 🤤👍🔥🔥
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
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 …! 👍😎🤙
@@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🙂
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.
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.
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.
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. 🤘
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
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!
Can anyone please share the recipe with me. I can’t find any links in the video and we are trying to get the spices right for the bacon ribs. I keep watching the video but he doesn’t mention the measurements. Any help would be appreciated. Thanks.
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 UA-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.
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.
If you've never tried 225° Urban Smoke in San Antonio, you should check it out, they have some of the best BBQ I've ever had, and the brisket was flawless. Phenomenal content, keep up the great work. 👍
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.
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.
Man I'm bummed that I won't be able to make it to catch you here in KC. Joe's has some great burnt ends. Don't ask me to choose between KC & Texas style... I've had good and bad in both places.
Joe is such a wealth of information about Texas barbecue. I really like that dude!
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
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.
The Porter Road folks need to get onto that bacon rib cut !!! I'm in BIG Time !
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 made my mouth water, even at 5:15 in the morning. Got on your KC waiting list!!!!
Ive got A LOT of respect for L & L for trying different cuts that most bbq joints will not try.
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.
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.
This going to be on my bucket list this summer have multiple kin down there!
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.
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!
Look forward to a video of you replicating the bacon rib.
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!
Welcome to central Texas brother!! Evan, Brad, Miguel, Aaron, etc..are the goats 🐐 of bbq!! Happy to have you amigo
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 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, 🤣
Oh man. Leroy & Lewis is coming to a BBQ festival near me, and I. Cannot. Wait. Hope they bring enough of those bacon ribs!
I got chills watching you enjoy it. Damn that looks good boys.
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!
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.
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
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!!!!
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
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!
New school BBQ at its best!
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.
Looks delicious! Great to see Joe there too!
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.
The breakfast taco truck next door is incredible. Spent a week in Austin and was there almost every day
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!
What a great video! Cosmic coffee is my favorite coffee shop here in Austin by far! L & L is great!
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*.
“If you like bacon and BBQ, which basically just means you’re a good person…” 😂
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.
as many time as I have visited Austin...wasn't on my radar. Till now! Thanks!!
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’ll see you in Kansas City! I live maybe 10 min away from where you’re doing the event. So excited!
See ya Saturday In KC(Shoal Creek)! Looking forward to the possibility of meeting you Jeremy!
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!
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
I love my bbq but that Tommy want Wingy place that was behind you is fantastic. You should have tried that place out.
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 …! 👍😎🤙
You can tell he's salivating while he's talking about the bacon rib...he keeps swallowing...
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 UA-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🙂
Class act taking time to take a photo with the young man.
For those who have never had the bacon rib, it is the best cut you can have on the animal. Its incredible.
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.
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.
"Makes you want to cry"; On man : I want to go to Austin and try it!! Thanks for the vid.
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.
Man! I'm so glad I'm subscribed to your channel! I'm rarely on UA-cam so to check in and get this, wonderful! 🤤
Awesome video per the usual Jeremy!
Love all your content!
Love this video I got my pit going right now for some burgers to get smoked then seared lol!
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.
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.
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. 🤘
That burger is worth the trip alone! it's SO good!!
Wow that bacon rib looked heavenly. About what time did you arrive to get in line? Great video
You being a Chris Farley fan makes this channel even better!
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!
There has to be so much flavor in that bacon rib. Looks amazing
How long is the burger in the smoker? I am skeptical how much of a smoke ring you could possibly develop cooking a burger to med-rare.
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
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!
This bama picked up a piece of beef cheek with his fingers and stuck it on a fork to pass to someone. LMAO
Great video guys that some good BBQ
The bacon burnt ends from Heim BBQ in DFW are worth the try too
[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
Can anyone please share the recipe with me. I can’t find any links in the video and we are trying to get the spices right for the bacon ribs. I keep watching the video but he doesn’t mention the measurements. Any help would be appreciated. Thanks.
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 UA-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.
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.
Love this, just hanging out trying everything. I need a bacon rib..
Man everything on that plate looked absolutely amazing!
Best bbq I’ve ever had by far
Been there and you guys are making my mouth water and wanting to book a trip just to eat for three days.
If you've never tried 225° Urban Smoke in San Antonio, you should check it out, they have some of the best BBQ I've ever had, and the brisket was flawless. Phenomenal content, keep up the great work. 👍
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.
I really enjoyed this video, made me relive my experience going to L&L
I need a bacon rib now... I'll have to ride over to Austin at some point this year.
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!
I'll miss good bbq.... Just moved to FL on Monday. Will have to make it instead hahah
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.
I too have smoked beef cheeks (smoked barbacoa). Total barbacoa game changer!!
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!
5:05 LMAO at the Tommy Boy reference. Love that film.
Did you see the very very end of the video? :D
you're killing me, Smalls!!! Watching you eat all that yumminess!! Get vid!!
Just watching the first five seconds made me need an antacid and pepto, but it looks so worth it.
I want!!!! Going there next time I drive through for sure.
Good stuff! That bacon rib is a must try 👍🏻
“It just shoots out juice” 10:22
Same.
The burnt end of a prime rib is probably my favorite bite of anything and this looks better.
Joes awesome his channel should be huge
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.
Man I'm bummed that I won't be able to make it to catch you here in KC. Joe's has some great burnt ends. Don't ask me to choose between KC & Texas style... I've had good and bad in both places.