Still Whiskey Bacon Rib Glaze with LeRoy and Lewis

[@joeflaker]

This is the most "French" technique of a BBQ sauce I have ever seen. My brain started to misfire as the (Chud giggle) "layers of flavor" built. This has inspired me, as so many things that every L&L videos have. I'm about to go to add my name to Patreon. Thank you so much for this content! It's short, it's sweet, it's great!

[@jasonhiggins7793]

Man, y'all are badass! Pushing the limits of barbecue and being successful every time.

[@NorthernThaiGardenGuy]

Amazing, creative and obviously delicious! I wish I could go to visit and eat myself into a food coma. Great job you guys! ❤👍👍

[@tonehero85]

That cheesy cauliflower and bacon rib is a match made in heaven. I need to stop looking at videos of bbq before bed.

[@maxwell36]

This content is so good. Thank you for making these ❤

[@chair_smesh]

watching this at 2am, not anywhere close to Texas is making me cry

[@VernBigDaddy]

That looks amazing! Im gonna try that glaze the next time I do a smoked Boot Snake!

[@tomharrison2423]

I am from out of state and was in Austin the weekend of Feb 2-4th with some buddies. We went to Lockhart on Friday and tried 4 places, then to Snow's early Saturday morning and your food truck Saturday afternoon. Don't get me wrong the experience at Snow's was so much fun. Arrived at 7a and hung out with my buddies, had a few cocktails, chatted with the people in line, and took pictures with Tootsie and Kerry, but the food from your food truck was our favorite. Keep doing what you are doing!

[@Jimbeaux71]

What time did you arrive to the food truck and were the bacon ribs still available? I would hate to miss out on them when I go for my first time

[@tomharrison2423]

@@Jimbeaux71 we got there around 11a or so, but they were not doing the bacon ribs because they were focusing on opening their brick and mortar store.

[@Jimbeaux71]

@@tomharrison2423 THank you :)

[@stillatx]

LET'S GOOOOOOO!!! I could eat like 10 racks of these.

[@threengcircus]

Yes yes yes. Straight up sauciers!

[@papascruffy]

Holy shit guys, great what a great idea!

[@kiwicrusader1001]

that cheese cauliflower looked so damn good. I thought it was scalloped potatos for a second

[@beechermeats9797]

For the algorithms bay bay!!!

[@tennesseetodd9996]

Saucy!

[@cfitz9976]

Just an idea that may be worth a test?

[@SouthernsBBQ]

Is there a video somewhere about making the pork jelly?

[@LeRoyandLewisBBQ]

Its just stock reduced

[@SouthernsBBQ]

@@LeRoyandLewisBBQ thanks so much!

[@ricksulzer7056]

Whats the max length of time you want to hold the ribs before you'd refrigerate and re heat? Is there much difference?

[@LeRoyandLewisBBQ]

24hr

[@alexanderrossi6482]

Question, is the Sambal a local product or an import brand? I cant wait to try this out.

[@LeRoyandLewisBBQ]

Sambal is a type of chile/garlic paste. Any style will work

[@michaelstewart9366]

How much to ship them to California.

[@dennyo7798]

@LeRoyandLewisBBQ THe "Bacon rib" is a single spare rib? OR?? Sorry I'm not new but this is new to me.

[@LeRoyandLewisBBQ]

Belly-on spare rib, go watch the video on this channel!

[@bshelby231]

What is som ball ?

[@cfitz9976]

what about Honey instead of Brown sugar?

[@randypoe560]

show me how to make your cauliflower

[@LeRoyandLewisBBQ]

Theres a video on this channel!

[@cooperbrazee6952]

First comment! Let's go!

[@Cornholeus]

2nd!

[@IzzyEatz]

When did Jimmy Kimmel get a job @ Leroy’s bbq?

[@DavisMoore-rx3lg]

Surprised you don’t use real Kentucky bourbon. I know Texas has the best of everything. But no not even on the same planet when it comes to bourbon.

[@JamesonNichols]

They try to do local everything. Kentucky bourbon isn’t from Texas.