Trying Everything on the Menu at NYC's Best Barbecue Joint (Ft Brad Leone) | Bon Appétit

yo Alex Delaney here on Van Brunt Street in Red Hook Brooklyn standing in front of the famous hometown barbecue best barbecue in New York I'm here to eat everything on the menu you know how it works I'm gonna be eating ribs sausages brisket maybe a sandwich or two and to help I brought a buddy along with me Bradley owning Eddie I'm starting what are we for 40 hours [Music] Brad you've been here before I have a couple times yeah it's uh it's quite the cozy spot do you remember anything you ordered no because I didn't order anything so what you're telling me you mean you have not eaten through the entire menu I have not had one of everything on the menu so I and the perfect and you've been on the show before I have yeah which agent Noel is great so you know the rules yeah one of everything you know everything all right you need a refresher give me a quick one okay we order one of everything yeah I just said that we can only take one perfect bite of each thing perfect it's got to be perfect and we get to decide how we order and then we figure out what the best things drink if we want to do a bunch sure we get to decide how we're doing this where should we start there's a ton on this menu how about we start with some chicken wings chicken wings you know a little little nibble to start I love it hi Brad Vietnamese hot wings what are we looking at first impressions beautiful color I love that it's a holding I'm a sucker for a oh yeah I'm all flap all the time it's the best part if you're a drum person you only live in half your life go so well what's the deal I see I see smoking them and then deep-frying them everything here gets too touched by smoke oh it's a smoke and there is a smoke I'm gonna flash fry I'm gonna bite from the flap as well we're gonna lady Oh what no we're definitely not good I don't like you that much pick your fighter man yeah I'm gonna pick my wing okay I'm gonna do this I'm gonna do ranch oh that's a finger yeah me too a little tang to it for sure yogurt right all right all right sure try the wing I'm gonna put a little I'm like my perfect oh he doesn't like right wrap was not the perfect bite I really under any more dude first menu item you take you break the rule yeah oh I got a little bit of heat yeah but maybe the show voluntary torture with Alex Delaney well I guess you're just doing whatever you want at this point huh yeah bread sauce perfect balance between the heat and the spice perfect like you get the heat and then then you have sauce all over well then don't what's next button this we can only have one bites get these out of my face market buy them all all right we're in Italy we got a trayful of tacos here but right taking pictures and uh I'm sorry I'm a millennial it's alright look I'll run it their hometown barbecue does tacos we have brisket pulled pork and a Oaxacan chicken ooh would you like that I mean yes jerk I bet I can get one of these hole in my mouth one bite let's go cheers Cheers your food no oh nice fatty nice smoke a lot of creaminess pickles amazing all right so slow all right onion jalapeno pulled pork do it mm-hmm fried onions makes everything better it's gonna take a little rip I like them okay cool kind of barbecue sandwich it's it leans like a little more Carolina style to me right sure been a great mix with the pork fat delicious yeah last one this is the chicken this is the chicken oh I'm gonna pop this whole load this is the one this is the one you might be able to talk to 30 seconds that's why I'll talk dry rub on the chicken they tell there's tons of chili going on a little bit of like warm spice maybe like some cumin I mean the red onions the whole thing up I like the chicken the best my - Billie shot me a cup of wine recommendations Billy's all about you know natural wines small producers those nice it smells like cherries okay if not your industrial Lars will swill well Cheers of that thanks Billy for making the right choice oh yeah Brad we're finishing our appetizers with some Korean sticky ribs topped with healthy appetite Oh healthy appetizer fried shallots toasted cashews and garlic up top oh it's sticky they got that wait people what a bang off a little what do you say it's my perfect bite not yours Oh with that kind of glazed rib that texture is curvy whenever people are like Oh ribs gotta fall off the bone gotta do whatever no no no no little bike you want to be able to take a bite you know what that bone no no no you don't want to be able to pull the bone right off of the meat texturally that is a perfect rib barbecue joints will always make a big deal about their sides right oh is it before we get into these stalk line again here you go Austrian sparkling rose a love offering was from mine clong ohh which is which is hold on one sec the world's largest biodynamic winery great job Austria great job Austria all around let's just enjoy our binding hammock wine when you cheer someone you need to look them dead in the eyes deep into their soul I'm not gonna break eye contact now all right you're creeping me out oh yeah oh yeah sparkling wine cotton what you want with anything Spanish is crazy zip I kind of just want this with oh we never like with you we might just keep it bottle please all right Brad you want start with potatoes or what well let's just talk about this looking at it if you're not for most it's like whoa is that mashed potatoes is that like weird tuna salad you know you know emotionally see the mash you don't in do it cold potato salad mashed up eggs yolks of hard boiled egg you know people don't do that not love it I wish there was like little chunks of potato in it oh you won like a little more texture diverse like 90% mash 10% little club maybe you can put a warning Philly I like that though the mashed treatment I like the potato salad it's delicious I'm gonna try a pickle you're the pickle master Wow I mean it's right not very kind of you never perfect but for me got a ridge cut little wavy cut like that I like that but I'm not one whoa this is purely for science I'm not gonna eat this well glass of rose a guy's go right off the rails before we get in the slaw I want to talk about soft fur I'm just gonna buddy how you do it I'll talk okay go ready actually no we'll both do it no no no you talk all your dirty actions go okay slow four distinct varieties right to either have finely choped creamy finely chop with vinegar long strand creamy long strand vinegar I am a finely chopped creamy kind of yeah I mean people know that about take a good perfect bite that looks like a perfect bite yeah cabbage man under average totally under a buff so this is hei sio mac and cheese isn't like all mac and cheese kind of like a case of laughing you know what it's all about how you word it I want a little hot sauce I thought this was like a perfect bite mac and cheese hot sauce that's good mmm we got our collards with a smoked pork shoulder in nope now there's four types of call that's a good bite that's my favorite sizes pip beans risky yeah damn smoky super smoked can you go to a barbecue right and like someone's mom has like a tin tray of baked beans mm-hmm that's what she wants it that's what you want hidden and everything but it's not sorry your muster wish yeah I've been every rich there is a nice bit of ass of going on in there I am gonna go with the college for the best thing I want to do this whoa yeah get right in there but I'm gonna I'm gonna get it with the fork I mean civilized sometimes I love that can we make our own menu item and that will be the one bite of that thing because that's what I'm gonna do you just can't help yourself and I can Oh big bite but really it's only halftime Baines and bread hometown B&B bread that's what that is oh baby boy buy top three for me this guy this guy this guy to take away from this is just order one of everything all right we got a little Riesling here Billie I told you is a wine with barbecue guy oh we're gonna get real metaphorical you're already phrase Riesling all about balance right about the acid and the sweetness playing off of each other what else is about balancing over Q there you go we got four sandwiches yeah Brad we're on the sandwich course if you noticed should we start with the brisket we got an onion bun they're sticky sauce sticky so I'd onion kind of have to bite that Center I bet you hide in one bite the whole thing huh mmm-hmm the onions and the brisket worked perfectly together yeah delicious man all right let's keep moving next up we got the pulled pork sandwich so juicy huh real juicy get the squeeze shot perfect bite let's do it Oh more pickles in the center I'm actually looking for an edge bite here look at that I'm looking for the edge yeah mmm the immediate thing you can tell about good barbecue is that it doesn't just tastes like smoke this the smokiness is there it's up front but it feels clean right well Billy's on to something all right third sandwich lamb belly bond got cilantro we've got pickled veg and then a little bit of a hot sauce up top serve hot sauce Oh got a little sweetness to it - it's like a like a pepper jelly or something would you say this is lamb belly lamb belly it sounds so good hold on I know you struggle little it is a little more connective e yeah it's a fat bomb you eat that we're like a drink like you might have time find yourself a little fireplace and lay down like a dog right on the road on a big legs going like a couple circles and then just like also I'm not sure if you did the recently yet with it but I can eat that whole thing oh we're not going to no just just one bite again one bite man well I got a question for you Delaney what's up how come we can have more than one sip of wine what this is like a little turkey club huh this is the home round bar Wow hold on it's not a club right there's only two pieces that's true it's a BLT with smoked turkey right underrated in barbecue place 100% I will always say this when I go to a barbecue place I always order the turkey that to me that's like the true indicator of whether or not they're doing a job that bacon element oh the big bad cold pork belly goes in rubbed with pastrami spices oh are you throw the pickle in yeah dude perfect bite yeah I might even ditch the top layer of bread I'll do that I'm going in I'm just gonna say this right now that's my favorite sandwich what's your what's your frontrunner maybe the turkey all right maybe the turkey maybe the bottom me I don't know I don't want to make that decision right now we don't have to right now we can wait ribs oh [ __ ] look at that that's insanity where should we start with the ribs full cut spare that's looking already traditional right there that's the spot I'm gonna go for this little flap right here you like a flap like yeah the top piece right there Brad you're right on with that look at it I got the bark up there you're just going for it huh yeah very good that's amazing perfect I sure like it breaks apart in your mouth with just a little bit of a bite I smoked all the way through the fat is just so it just like the fat just kind of melts in your mouth you can tell people rush the barbecue that's whenever you bite into the fat and it's still grisly and it doesn't break down smoothly yeah it's got a render out totally and takes time and then jerk spice baby back with a lot of scallions oh yeah they're they're not as crazy as I thought it was I get more vinegar than with the vinegar it reminds me of Carolina style there's like a floral Miss that habanero has taste like there's some kind of habanero but not real spicy now let's go for the big boy huh love the crust on the beat it's so intense awesome just caked on there the bonus huge thing you got to cut into the stash when I'm talking to your buddy bud dif'rent cheese will salt and I'm piece of bark and a nice bit of salt on it ya know imagine eating a whole one of this you'd be dead you probably shouldn't if you're thinking about it don't you split that the one that with the better uh-huh all right that's what you want that cuts real nice perfect oh I messed up this was the stew look at that five Kimmy I'm never gonna have me back on never boom that's a good spot yeah that's a great spot there was not where you ate from I know Oh Delaney go right in here yes eclis did not have this bite before with all three things going on so this is a new bike that's that's a bike right the texture of the beef mm-hmm it almost reminds me of like the texture you get from like a braised pot roast you know what I mean like kind of shredding apart but still keeping its form but you get that tail or crispy crunchy bark on top okay it's like I'm happy to have two bites of that and then like not be sick of it you know like now I'm gonna fantasize about this for a couple days you know just have a little taste we're really happy I'm really happy for you Brad thank you as we clean our hands off here of the three ribs what are you taking I'm probably gonna say that full spare the spare is nice the beef is I mean it's one of those things you like crave and then after like a couple it's so rich it's so heavy it's so fatty I feel like that's the kind of thing you order oh you're with six people everyone get one beef rib eye Brad we've had a lot of barbecue so far yeah we did all right but our boy Dave pitmaster here at Hometowne yesterday all right think I'm a little talking us yeah get him in here give him a little Rose a day where yet where's your rosa DeLauro is a sparkling wine plan thank you yes yeah there we go Dave give me a give me the brief rundown of hometown I know Billy is the man responsible for this journey yeah so dirty was in private protection for many years and had started to cook barbecue and and cook to his friends at the pub and they're all oh my god this is amazing you should open a restaurant and he did it in five everything so Billy was a bodyguard he was about again that house he found this place I guess in maybe 2011 opened in 2012 but he basically had the place set up and then sandy hit unless you know Red Hook I just guess the mass down here so I mean they had like nine feet of water and gone to pretty much start again yeah but what it did to it it'll enable him to cook for the name of it build that community and then as he says in his own words actually learn how to cook for that amount of people you guys got a couple locations all right yeah we have our second spot in industry City and then we've got the spot in Miami better than Vegas that's Miami slug if you were to sit down at home town like first-timer walking in office what's it what's it gonna be gonna start with the wings heading to the tacos and bacon which it's done we haven't done bacon you haven't done begging you know and that kind of gives you a nice base and then I'll update our say sneaky routes you go mean you have to get us to Europe stickers room nice and the spares that's all it's really hospital so everything get one of them we've got some BBQ by the pound coming up final round we got some barbecue by the pound yeah we do we have pounds of it where should we start your show bud you let's start with the the pulled guys okay pulled pork so you got one with a little bit of the crispy crispy end on there oh gee sounds phenomenal you can tell there's some mustard going on there huge pulled pork to be quite honest and neither am i when it's bad it's so bad it gets like compacted and chocolate this is nice two bites I took a very very you took a half but I did take a half way we've got that lamb breast that Dave was talking about right here that's a nice that's the bite right there but that's a bite stringy in the best way oh my god same time there Wow I love lamb that little piece I just had might have been the best night I've had all day this regarding seasoning disregarding sauce does no animal itself it's like it's without being totally gamey a little smoked turkey screw Fortin yeah we're gonna in there this comes apart so cleanly and nicely like oh that makes me like one incredibly happy but also two incredibly say that I'm not gonna eat the rest of that like I said earlier if a barbecue joint isn't nailing their turkey get out get out cut cut from the team bud and then we got the Oaxacan chicken with some pickled red onion and a salsa verde up top you want the leg are you want the thigh mine one of my favorite parts of chicken is the flap on the thigh oh that's the trunk you want have fun I will do the same bite yeah come on man we can we're creating her [ __ ] yeah that's what you want god that's also it's really nice I'm starting to get that like the weird like like shakes like you mean all the salt and fat that we've consumed is to your body stop I was like bro it's enough that's pastrami bacon get in there and rip it they go but that's insane tender delicious astronomies place on the outside though it's nice real nice so what they smoke in a pastrami yeah or whatever they'll slice it then crisp it up on the flattop because you get that texture all the way down got the house-made Italian sausage dude I had a wall of stop eating holy [ __ ] dave is not getting a provolone Ian there's a lot of provolone in there oh my god you're on the doorstep bud whoa got the brisket yeah that where you can pull it and it separates but it doesn't totally fall apart and it's all the all the tissues are still kind of stuck together but you can kind of maybe see me through it a little bit risky going down all right Brad let's talk about favorites overall get it out of here great that one I think the turkey Turkey was your favorite was it because you're just over here enemy yes point we have a little dessert banana pudding banana pudding banana pudding which honestly is one of my favorite donors well in language you use vegan man-baby you can tell that you have you have a couple kids no that's my vocabulary level it's good tastes like banana pudding yeah I want I need put any be like ice cold if it's ice cold oh that's what day it's called popsicle can't believe I did this show with you you know why we did the show to find out what the three best things on the menu were and I think we did yeah we had a little powwow we did some work we did some real work done people think this is just we sit around OH we drink rose and hours debating pour then the pros and cons all right so number one this is the Grail this is the menu item of all menu items when your this is your 180 you're gonna order we both really love the the full spare rib it stood out that eat the both of us do you see the texture the texture was to me the thing that just like that was perfect seasoning was nice on it the the crust on the outside versus that meat on the inside and number two so number two is the next time around the next time you come in after you had your spareribs the shredded lamb breast the lamb breast was awesome the flavor of the Lamb compared to everything else at textures a little deeper you get the contrast of the Chris penis at the outside that perfectly tender shreddy interior it's fatty and it's heavy in its own way it does eat lighter than say a brisket or like a beef rib or totally and that with a little bit of pickle or white onion Oh brighten it all up that home run home run number three the dark horse the hidden gem the regulars pick the person who knows this menu front to back is gonna know you're making this up yeah I say this every time it's the smoked turkey smoking it when it's done well really just like captures what I love about Turkey so much that seasoning was penetrated all the way throughout it super tender yeah it was just a delight to eat and the flavor of that smoked that wood yeah you can't perfect all the way through it's really good our fourth our bonus round live easy Rosa it went so well with with the barbecue balanced wine it's gonna make barbecue a lot right anything you're saying it just cuts the palate and look you're eating such heavy foods they usually value the refresh it cleans the palate and then it kind of invites food back hometown barbecue thanks for serving all of this crazy good barbecue to us Brad thanks for joining me oh thank you man is my pleasure oh yeah aren't we supposed to like in the be a university teach others yeah well I secretly do billing and with that I'm Alex Delaney thanks for joining bone Appetit [Music]

Channel: Bon Appétit

Views: 2,807,931

Keywords: brad, brad leone, alex eats it all, alex delany, one of everything, everything on menu, alex delany tries, alex delany bon appetit, one of everything on the menu, eating everything at restaurant, one of everything bon appetit, eats everything, eats everything at, everything on the menu, alex eats everything, alex tries everything, alex tries, alex bon appetit, hometown bbq, brad leone tries, alex and brad, one of everything hometown bbq, nyc bbq, food, bon appetit

Id: RGmjBECOYP4

Length: 20min 24sec (1224 seconds)

Published: Tue Dec 17 2019

Reddit Comments

[u/spivey56]

Oh boy always some fun. You can tell Brad just wants to eat but Delaney really wants to get into the food.

Also seems they're getting a nice little buzz rolling at the end lol

[u/karlfranks]

does anyone else feel like the editing on this one was just a tad too frantic and quick?

[u/pretender230]

• Vietnamese hot wings x3 $12.00
• Tacos (Brisket) x3 $12.00
• Tacos (Pulled pork) x3 $12.00
• Tacos (Chicken) x3 $12.00
• Korean sticky ribs x3 $12.00
• Backyard potato salad $6.00 / 10.00
• Kosher dill pickles $6.00 / 10.00
• Hometown slaw $6.00 / 10.00
• Texas-style queso mac + cheese $6.00 / 10.00
• Collard greens $6.00 / 10.00
• Smoked pit beans $6.00 / 10.00
• Cornbread $5.00
• Sandwich (brisket) $15.00
• Sandwich (pulled pork) $15.00
• Sandwich (lamb belly banh mi) $15.00
• Sandwich (H.T.B.C) $15.00
• Spare rib $14.00
• Jamaican jerk baby back ribs $18.00
• Beef rib $30.00
• Pulled pork $14.00
• Lamb belly $14.00
• Turkey $14.00
• Oaxacan marinated chicken $18.00
• Thick slab pastrami bacon $16.00
• Billys housemade Italian sausage $16.00
• Brisket $14.00
• Banana cream pudding $7.00

Total: $360.00

Note: I assumed they went with the large sides

[u/jendub]

If anyone knows the Austrian Rosé they are drinking I’d love the name. I am having a hard time catching the name and translating that to a google search! EDIT-found it Meinklang Frizzante Rose.

[u/breakupbydefault]

Delaney being an all-flats man just makes me love him more. Flats is the best part!

[u/Schmetterlingus]

Why do they remind me of brothers? Like in my little false head canon, Brad and Alex didn't get along growing up but as they've gotten older, Alex's annoyances have started to bother Brad less and he realizes it's important to have a good relationship with his little bro who brings more to the table than he ever appreciated.

Idk maybe it's just me

Also as a southerner, that BBQ does look pretty good for some northern stuff. Def not traditional (wtf is that potato salad??), but I'd eat any of that stuff happily. The prices have me shook fr though

[u/ilrosewood]

Sooooo .... why didn’t they hit any of their sauces?

[u/firesnotfound]

I’ve been there a couple of times the food is really good. Definitely will make plans to go again in the summer.

[u/museandamuse20]

My husband and I decided to watch and make it into a drinking game: take a drink every time someone says 'perfect'.

Two full glasses of wine later, I can honestly say it ended well.