ADDRESS: 5621 Emeral Forest Dr. Austin, Texas 78745
So happy to say that the new restaurant is open! If you’re in Austin, or you’re planning on making a trip for some barbecue, this is a can’t miss spot.
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Thanks for the video, it was cool to see behind the scenes.
Really enjoyed this video, awesome to see the build up and execution of the restaurant! Wish I was not near Chicago, so I could try it out lol
🔥🔥😱👏👏👏👏
Random question…what is that honing rod did you use
Wow. A lot of the sides resonate with me. I pan sear thick slices of cauliflower in really hot carbon steel (salt, pepper and thyme). Cold soak thick cut onion rings and peel off the membrane before breading. Ect😊
If that was a flat iron, it’s the thickest I’ve ever seen..
Did the Chud box trailer make it in time ?
Congratulations! I hope to interview y’all in the future.
Awesome content and as always great background music choices. You are a great commentator especially with all the work you are doing on top of it. Take care.
Any chance they start selling that mustard sauce online?
👍
what's the profit margins on place like that, with that many employees and serving up 44 farms?
That is fantastic! I'm hoping it's a great success👍😊
Matt!!! Coolest guy I met at NSBBQU!!
"Chopped beef baked potatoes and pork ribs…that's when we'll start making the money" HAHAHAH! Love the vid, Joe! Lotta hard work went into that, you all should be very proud!
Great stuff Joe. Saw Evan's video out on the L&L page and this gave all that a lot more perspective. Love it! ❤👍👍
Hell yeah. Can’t wait till I take another trip back to Austin.
Dope joint, I wish I lived next door!❤
I’m planning on visiting on March 23. Hope you’re still there!
This is so exciting! I can't wait to visit one day.
Awesome progression of BBQ for these guys!!! Thanks for the update Joe!!!
Beyond proud of you and the work you are putting in. This is coming along awesome. Thank you for sharing.
Love it. As soon as the inspector leaves the wall comes down.
Way cool. Thanks for documenting and sharing this landmark event.
Joe,
Cool video! Glad you are a part of this!
So what is the safe/ correct way for us short pitmasters to open a high pit door.
The amount of items LeRoy & Lewis serves is insane! How did Jess Pryles get her rubs sold there?
Keep up the great content!👍
Great outside look at the new place. Thanks for sharing.
That’s pretty bad ass you have the opportunity to work for them! I do not know any of you guys personally, but if you all are like the camera captures, it’s seems like a great work environment
Bringing the knewspaper cheat code to l&l no wonder their food is so good 😂
Thank you for sharing Joe. Awesome job as always.✌✌
@14:33 that dude is so baked hahaha love it that dude earned it
I'm going to be in austin in a few weeks. So I can only get cheeks on a Friday and brisket on a Saturday 😢?
Great video, Joe!!!
Cool documentary of the somewhat controlled chaos leading up to opening day! It’s been a few decades since I’ve opened a restaurant but the vibes came rushing back. L&L did an amazing job on the design. Looking forward to a full tour at some point. My friend Bill Dumas attended the friends and family and absolutely raved on social media. Seems like Texas Monthly just got a contender for the next #1 Spot!
Awesome man!
Might Joe putting out another banger! For the algorithms bay bay 🎉🎉🎉
That parking lot got me more excited than anything else!
Standing on that crate to open the smoker door looks like a OSHA fine waiting to happen! Thanks for the video 🤙
Beautiful restaurant, can’t wait to eat there some day
you guys are missing a great opportunity. …. the city of Galveston built a new cruise ship terminal servicing thousands of people and they put it where no restaurants are near by… a BBQ place in Galveston is really needed… there is only one place there now and its not really BBQ…. a gold mine awaits you
Can someone explain to me what's going on. I watch these videos very sporadically, so I'm ill informed.