This Bacon Rib Will Change Your Life | Leroy and Lewis Barbecue Review

hey guys welcome to mad scientist barbecue I'm Jeremy Yoder today we're at Leroy and Lewis and we got a whole bunch of food we have bacon rib we have beef cheek we have brisket we have sausage we have Whole Hog all kinds of stuff so stick around to check out our experience usually in the morning you go grab some coffee and then you get into a barbecue line but when you're going to Leroy and Lewis conveniently it's located alongside Cosmic coffee and beer garden so I'm gonna go in probably get two coffees and then go get in the line and just relax in the nice weather for the first day we have here in Austin foreign [Music] telling everybody about it because right now I'm sure it's great for people who just want to come and get amazing food and not wait forever but so good people deserve to know man we're first in line here today they open in about an hour and 15. there's nobody even lined up yet which is incredible it's a top five barbecue place so if you want to go to Austin eat top five barbecue and not get in line at six in the morning there seems to be a winning ticket and even if the line is a little longer you show up and you get coffee and you hang out in this nice little coffee slash beer garden and enjoy yourself and then you get in line I mean I'm excited about this [Music] um the names of the sauces I forgot but the hottest one is holy schnikes laughs all right so conveniently we look who we ran into in line one Joseph R Yim Joe you've worked at Terry blacks you worked at Leroy and Lewis you worked at truth you have been very familiarized with Central Texas barbecue what is cool and unique about Leroy and Lewis like what makes it special today I mean we're here on a Saturday so we're gonna they're gonna have some brisket brisket I mean but today and tomorrow the only days that they're gonna have you know throughout the week they won't but you know the beef cheeks were something that that was their answer to having brisket which even when I was working here and it was still popular that time we were still trying to convince people to get it but now it sells out within a couple hours yeah the burgers are also a big thing that they do here today they'll have the bacon rib which is also a big seller so we're looking forward to that for sure so I mean here it's just like you know the style of cooking that they do while it is very Central Texas with an offset and the direct pit but they're putting their own twist on cooking techniques different flavor profiles and things like that which is why I decided to come here for a little bit just to scratch that itch you know to me it seems like they're taking the tools of Central Texas like Offset Smoker cooking yeah and then applying it to different foods different flavor profiles so I'm really looking forward to it yeah what are you gonna get to be honest with you I don't even know what they have on the menu anymore so let's go look at the menu yeah thank you [Music] I'm not slaughtering excellent oh Saturday special [Laughter] oh yeah there we go it's gonna be amazing oh there we go that looks so good we should like Brad we gotta eat this food [Music] cheeks man tell me what we need you know normally that would be me but right now it's like Jeremy want bacon rib all right so Joe you gotta help me eat this obviously this is too much for any one human being it might be too much for the three of us yeah but uh I say we start with pork and then move on to beef because I don't think we want to go beef and then pour it yeah that's good all right this sausage you know what's in it like what kind of sausage uh so it's like uh I think it's our Citrus hot sausage so it's okay all pork sausage this is I think when they're doing breaking down the hog they just use the I think they use as a ham just because it's leaner okay and then they can mix in their right ratio with the fat with it so they can kind of you know make sure that the ratio of that fat to that meat is as close as they want to get to instead of using pork butt where it's kind of like a mismatch of everything gotcha gotcha so if you're wondering if it's juicy it's juicy you taste the Hop the bitterness about like fattiness and richness I don't know it kind of has like an acidic flavor to it just because of how the Hops arm and until you get that like richness up front it kind of changes halfway through the bike yeah exactly yeah it's like it starts off tasting like one sausage and by the time you're done chewing it tastes like a different sausage a little bit of brown sauce that beet barbecue sauce that's really good yeah a lot of black pepper in there which I like yeah I like black pepper I want to try this whole hog here we go get some of the crispy skin there we go now one of the super cool things and if you come to the Roy and Lewis class you'll see them do this is they actually break down a whole hog they'll cut out certain parts like they'll separate off the skin and so this crispy skin they didn't go just buy some chicharones they made this and then they cooked the whole hog on a direct heat pit so it's really cool combining a lot of different styles of barbecue all in one so let's give this a try looks like there's some chili flakes do they hit this with chili flakes and vinegar yeah so this is kind of like their take on like Carolina saw a barbecue as well so there's a little bit of vinegar there's a little bit of heat to it so it's not just you know just quick cook down like that definitely get a bite with the skin yeah yeah it's so good this would make like the most killer sandwich try with the uh with the mustard sauce the mustard sauce I like mustard so I have a feeling I'm really gonna like it it's really good yeah poor cash if somebody who eats rice like every single day of his life I appreciate that there's a dish with rice oh man yeah this is probably one of Staff favorite when I'm on the truck sometimes I would just do like a slice of bread and put some of that hash in there put the scale on top it's really good that's so good yeah there's some acidity in there too that like really balances the fattiness that's so good yeah it's similar to The Hog except it's more of that pork gravy version of that yeah pork gravy yeah so it's just um yeah it is balanced it's not just cooked down pork it's thrown over rice you know there is balance in the entire thing and the scallions on top definitely you know give that a little bit of brightness that you need lots of umami there lots of umami bacon rib Thai bacon rip time is it bacon right so now we come to the main portion of the show we're going to eat this bacon rib this is something I've been looking forward to the entire time I've been driving to Austin the entire time that I've been here I know that I want to eat this bacon rib so I don't know if anybody else is doing anything like this they're curing this themselves this is the portion of the program we've all been waiting for all right [Music] look at this bacon rib what do you think Joe I've actually I haven't had it yet so you haven't eaten it I've had like one bite a long time ago but uh it's been a while just smell it man the smell is incredible it's like if you like bacon and you like barbecue which basically just means you're a good person just hold up real quick so for people who don't know like when we're talking about a spare rib right here that's a bone for the spare rib this is like that rip tip portion because you see where the cartilage is when you go to butcher shops and you ask for spare ribs they'll usually won't be that much meat on it because they take up all the meat off just for that pork belly because you can make a lot more money selling bacon and stuff like that so yeah and that's what it's from work and the reason that they can do this is because they're breaking down Hogs exactly so most places they're ordering in you know packs of spare ribs and they might trim the spare ribs cut cut out the breastbone and stuff like that but they're not breaking down a whole hog so the fact that they can do this is based on their Butchery skills which is really really cool say goodbye take a bite and it's sticky on the outside oh [Laughter] it makes you want to cry that is the juiciest bite of barbecue I've ever eaten in my whole life that is so good Joe you gotta try this all right it is so good it's like all the fat is rendered so like when you you squeeze down with your teeth it just shoots out juice Joseph all right I passed the torch to you oh gosh yeah this is Deli right here where should I take a bite from that time right yeah yep I usually only um I've only had a bite of that before because um we're just sitting on the truck and we're like we should all just take a bite it's really good that is incredible oh my goodness man is what a great idea it's not super salty like you would think of like bacon and there's some sweetness too yeah they put that maple glaze on there the one thing that I like bacon but too much of it like if you were to get this this thick piece of just straight bacon yeah it'd be way too salty somebody's like bacon great barbecue great let's do like barbecue bacon on a rib it's really cool idea let's uh try some beef cheek here can you show this yeah that is gelatin my friends it's sticking to your fingers that's exactly what you want [Music] but that sauce is good man yeah unbelievable so here you see all of that hydrolyzed collagen and it just makes it super succulent and when you take a bite you're not like chewing on anything it just kind of disappears and coats the inside of your mouth and you're like that was rich and delicious it's unbelievable and they actually comfy these so it's Barky on the outside but nothing dried out nothing is going to be burnt or charred or anything like that it what you're seeing is incredible bark incredible breakdown of fat and gelatin you need to hurry up and get in there with them you gotta oh yeah sorry I have to remedy a situation that just happened yep my wife has never had a beef cheek let me warn you before eating this your life will have been one way and then after you take this bite your life will be a completely different way just so you know next brisket for anybody who's wondering what I'm talking about when I say fat render it's this like the fat has become integrated with the bark so they're seasoning their smoke and there's this fat that is cooked down so that each bite is just a burst of flavor juicy Smoky and everything you want in barbecue notice that nothing is burned but it's bark boil boat is for this purpose this is like the Pinnacle of barbecue right here to me [Music] crispy bark is harder than I man it's hard you can achieve it in different ways but this is a very very specific way to do it and like we were talking about the car during this entire trip I tried brisket at other places and they do the foil Bowl there's something very special about you waiting in line and getting it specifically from this food truck that tastes different I really want to try this so they make the beef chorizo oh okay yeah I was munching on this on the truck last time I was here so you dirty dogs [Laughter] it's good that's so good man there's one like a tortilla chip right I was gonna say it's like the perfect filling for a taco yeah all right this is the chili [Music] I remember Frito poison when I was in high school you have those little bags of Fritos and growing some like crappy chili and some cheese sauce and stuff that stuff dreams of being this yeah yeah it's the ground beef from the brisket itself like no one's really using it brisket back in the day to make you know chili or walking tacos or whatever you want I mean high quality meat that they're using for right so I mean gosh it's probably one of the new favorite things that people usually come for and the kale Caesar slaw is probably one of the oldest items on the menu that they had I think this was still there with the very first time I tried their food but it's just it's just a unique idea I mean it's it's a slum but it's something that people are familiar with like a Caesar's salad yeah it's a great idea yeah and I think people are going to want something green and crunchy yeah after eating something like that bacon rib that's great yeah I don't always eat vegetables but when I do they have to taste good and this tastes great I can't believe I'm eating kale right now and liking it that's what I'm saying I'm not uh I'm not a huge fan of kale to be honest with you but in this salad it just brings a lot more body to the slaw itself without it just being patented you know gotta try the lorian Lewis brisket burger these are brisket trim they get smoked and then seared in the Firebox on a hot griddle you get smoke and you get my ordered reaction so it's like a reverse sear but with brisket trim they grind it themselves so it's extra juicy and of course we have a little cheese caramelized onion little sauce and pickles it's Burger Time look at that I'm reminded of Samuel L Jackson in Pulp Fiction that is a tasty burger do they speak English in what a little bit of sauce there we go I mean just look at like the grind of it it's not uh it's not grind up it's kind of too much so it's still pretty coarse yeah so it has that still that texture that you're looking for it's not super smoothie I know yeah I like a lab yeah that's a good burger it's so good that's a good burger this is a burger you would travel for see the smoke ring on the outside get the smoke get black pepper and I think the coarse grind helps it kind of fall apart when you take a bite right yeah it's not it's not overworked it's not like it's uh exactly like a block of Meatloaf or something like that or a meatball right it still has that texture where it is still falling apart but it's seasoned exactly the same way that the brisket is right it has that bark on the outside and then you reset the bark with searing off the sides of it so it is I mean it is really you know most people think like Burger as in like it's a difference between grilling and barbecue this is a barbecued Burger yeah it's like normally people think barbecue burger is like a normal burger that you do and then they put barbecue sauce on it but this is a smoked and seared off Burger yeah this is not a Pit Master Cooks a burger yeah so good man you have to choose a standout thing what is it I love everything on you the reason why I almost worked with Evan in the very beginning is because I had the beef cheeks before this entire Place existed like there was nothing here other than his trailer oh yeah right so the fact that I came here and I wanted to work on the just because I took a bite of that but that is now one portion of an extremely amazing tray of food I do think that the brisket is also something that is way different right yep the bacon rib is also something that a lot of people are doing now but they're one of the first people to do it as I talk about all that kind of stuff honestly my personal favorite thing the hog is honestly like the hog sandwich when they put the kimchi the barbecue sauce the herbs on there and kimchi yeah love kimchi like that sandwich for me is one of my favorite barbecue sandwiches just that sounds incredible if I could choose three bites the bite that I took on the end of the bacon rib where there was connective tissue that had broken down as sweet on the outside there's lots of black pepper there's smoke and it is incredibly juicy with rendered fat that was a okay I'm gonna put this in the back of my head and never forget that right the beef cheek it recalled when I had one of those experiences the last time I made a beef cheek and I was like oh man this is just like velvety texture on the inside it's amazing that's what it did for me the very first time I was at Lorraine Lewis and had that bite yeah and then these end cuts from these these little I guess they're kind of like burnt ends from the brisket they have the crunchy outside like black pepper crust and then you bite into it and there's that rendered fat that just makes it super juicy those are the three bites that I'm gonna walk away with but the thing I was the most surprised by was the brisket burger I was like yeah brisket burger cool whatever try it and then I take a bite and I'm like this is wonderful right it's all just so good I gotta be fair I have a point of criticism it would be I think maybe like the sausage was a little more hops than I would prefer I mean still really good yeah but maybe like the bitterness on the back end is maybe more than I would want but probably after eating a bunch of this super fatty stuff and then you take a bite of sausage those kind of cancel out and even out you know but we started with that yeah but I gotta try I gotta take a bite of the bacon portion of the bacon rib okay I'm gonna go with this [Music] uh we are yeah you like science excellent you like barbecue my kind of guy all right cool what's your name Zach nice to meet you Zach okay important Pro tip if you get here at uh 10 15 golden you're like the third person in line if you get here at 11 you're like the 487th person in line so getting here a little early will do you tremendous favors if you want to get this bacon rib get here 10 10 15. you should be good all right that's the food at Leroy Lewis so if you want incredible barbecue and you don't want to get in line at 6am you should show up if you want coffee you know a couple steps away from where you're waiting in line which is clutch this is a great place and of course the food is absolutely incredible it's not a surprise to me at all that they're in the top five on the Texas monthly list if you ever get a chance and you're in Austin come down and check it out I highly highly recommend it with all that said I feel extra honored that they used the thousand gallon pit that we're doing for the giveaway to cook some of their food now it feels like it's been you know Touched by an Angel a meat Angel maybe but if you guys want to win that smoker click on the link in the description and it can be yours so click on the link in the description to win that thank you guys for watching if you want to see more mad scientist barbecue content you can follow me on Instagram Facebook and Twitter at mad scientist barbecue thanks for watching we'll see you guys next time [Applause] see it was just like that family were like ringing that's how they did it foreign [Music]

Channel: Mad Scientist BBQ

Views: 297,854

Keywords: leroy and lewis, bbq, barbecue, top ten barbecue in texas, top ten barbecue, leroy & lewis, smoked beef cheeks, beef cheeks, beef tallow confit, beef tallow, bacon rib, ribs, bacon, pork ribs, meat, bbq beef cheeks, beef cheeks smoked, austin bbq, texas bbq, best bbq, austin texas bbq, best bbq in texas, brisket, texas barbecue, austin, best bbq in austin, best texas bbq, austin barbecue, texas, best austin bbq, austin texas, best barbecue austin, top texas bbq

Id: hNFilqakBVc

Length: 20min 52sec (1252 seconds)

Published: Wed Apr 19 2023