The First REAL Week At LeRoy & Lewis | Knox Ave BBQ

NEW LOCATION: 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.

[@LeRoyandLewisBBQ]

Incredible video ❤❤❤❤ Thank you for all your help, Joe! We are lucky to have you 🤝🫶

[@knoxavebbq]

Thanks! Just wanna help tell y’all’s story. So happy to help.

[@Averagejoethings]

I’m always amazed at how much I have to learn on my pit after watching your videos. Thanks for the great content. Congrats to L&L!

[@knoxavebbq]

Thanks! Just curious, what do you feel you need to learn after watching my videos?

[@okcharleys]

Place looks amazing. You, Matt, the legacy L&L team… dream team for opening a restaurant. Great content

[@knoxavebbq]

It’s a good time.

[@Danrussnz]

These guys are so lucky to have you roll in a tune everything in and train staff

[@wadegramlich228]

That’s my boy Daniel. So happy for you bro learning from some of the best pit masters in the world. My guy stoked for your new job.

[@knoxavebbq]

I’m working with him tomorrow again.

[@wadegramlich228]

Tell him his buddy Wade said hi

[@TheZFreeman]

I really liked seeing the conversations just talking over things like, deciding you need to build a different fire, to change the trim, hot spots, etc. Rather than just being a straightforward "this is how you make this" or "look at this thing" video, it made it feel MUCH more like the authentic experience of doing bbq.

[@knoxavebbq]

Agreed. Just trying to show everyone what it’s really like.

[@cccantrell27]

Friends and family have told me I should sell my bbq. I always so "hell nah". These videos are why. you have to put so much work into producing food for the masses. I love doing it for my family and friends. But translating 1-3 briskets into 50 is whole different beast, not including sides, rent, taxes, payroll. Screw that. My hats off to you folks. I love watching this stuff. Always trying to learn and be more effecient.

[@knoxavebbq]

I’m glad that my videos portray that. Haha. It is not for everyone, even those who really do love barbecue.

[@timneedham8267]

In the first year of my bbq trailer; and yeah it's a shit-ton of work(especially as I'm stroke disabled). But soooo worth it when you see and hear the appreciation from folks who love your stuff. Not just family and friends; but ppl who are actually glad to PAY for it, and keep coming back. A feeling like no other

[@Pitjunkiescraftbbq]

Yessir, we have a bbq trailer and we don’t do anywhere near the amount they do. It’s so much work but really worth it when people love the food and keep coming back each week. Great video!!

[@paulhoem5507]

Awesome video as usual. Would love to hear you talk more about clues to learn cooking temps on a new pit.

[@knoxavebbq]

There’s not much more to it than cooking more.

[@Trumpetmaster77]

Awesome behind the scenes video, thanks for sharing! Can’t wait to come up to eat!

[@knoxavebbq]

Thanks for watching!

[@maxwell36]

Love this channel.. keep up the amazing work 🫡

[@knoxavebbq]

Thanks for watching

[@bobbicatton]

Great job everyone! 👍😊

[@knoxavebbq]

Appreciate it Bobbi

[@barbersque]

I would love to know how often these big-time restaurants clean the grates and the pits.

[@knoxavebbq]

We do it every Sunday

[@mike_adams]

Great behind the scenes documentary

[@knoxavebbq]

Appreciate you watching

[@MikeMarkovMusic]

Been to the restarant opening Sat, everyhing is super amazing, the most impressive new cut was the Chuck, Cole for sure dialed it in. Our top spot in ATX

[@knoxavebbq]

Awesome. Glad to hear!

[@Cbbq]

This was fascinating…. Best of luck

[@knoxavebbq]

Thanks!

[@wooltron1]

Makes me want a new pit even more than I already do. Learning the intricacies is the most fun thing about bbq in my opinion. Just need to find a small, high quality offset because I basically never cook for more than 4-5 people. Wish I could find one the size of the shitty home depot offsets, but with quarter inch or 3/8 steel.

[@knoxavebbq]

Look up work horse. They might have what you’re looking for

[@wooltron1]

@@knoxavebbq They are close but still a tad too big for my needs. Probably doesn't make a ton of sense for a custom fabricator to do a build for what I want, considering it's basically the same amount of welding as a medium/large pit. If you run into a hairy dude who has an irrational fear of snakes and owns a fab shop, maybe drop a hint that it would probably be a huge seller if someone were to fill that niche in the market and produce at scale instead of one offs. Something in the 1000-1500 dollar range would be on backorder for years.

[@derrell9259]

​@wooltron1 there was one. Big phil open blue smoke smokers and sold a 24x48 offset made of 3/8 inch steel for 1700 for the base model. He sold at that price for more than 2 years. Just raised his price to 2100 for the base model in February of this year

[@michaelkarageorgis4629]

Stoked

[@knoxavebbq]

👍

[@BenFeldman-kz7gt]

Joe, Your restaurant insider videos are alway cool! You better make sure you leave some Korean newspapers for LeRoy and Lewis. Otherwise, their quality will go down after you leave! Keep up the great content!👍

[@knoxavebbq]

Will do. Thanks for watching

[@SuperPfeif]

Awesome

[@knoxavebbq]

👍

[@beechermeats9797]

Mighty Joe for da win bay bay!!!!

[@knoxavebbq]

Thanks for watching!

[@StitchJones]

Gotta tip my hat to you again sir for hanging there and all the efforts going on. What's going to happen when you go back home and they don't have those sweet sweet Korean newspapers to start the fires up :-D

[@knoxavebbq]

They’ll be just fine

[@OakDM83]

One word. PRO!

[@knoxavebbq]

Appreciate it

[@danielcook1107]

I'm taking a bbq trip through Ft. Worth and Austin this weekend and into next week, looking forward to trying it out on Monday

[@knoxavebbq]

L&L is only open Wednesday-Sunday!

[@danielcook1107]

oh well, maybe next time then@@knoxavebbq

[@danielcook1107]

I might be able to swing by Wed, good luck with the opening@@knoxavebbq

[@welovedji1116]

U still working out? look a little bit chub hahahaha. I rly enjoy your videos, very suprise u are not 100k+ subs yet, it will come for sure! Great contens as always! Keep up the good work

[@knoxavebbq]

Thanks for watching

[@pogmahongobshite]

Nice! Glad you brought the Korean News Paper! When are you going to do another pop up in Chicago?

[@knoxavebbq]

Not sure yet. Thanks for watching

[@williammorgan7822]

Korean newspaper makes everything better

[@knoxavebbq]

I see no lies

[@josecaparroso577]

i need to travel to meet all of you...and learn some tricks

[@knoxavebbq]

👍

[@cantonbailey5980]

I'm just curious whats your input on the collector on their pit? Will be building myself a fairly budget pit within the next year slowly gathering supplies and ideas. But I have a tank that would be perfect to use as a collector. And would be free. Vs doing an elbow or a traditional collector. Any input is appreciated. Thank you!

[@knoxavebbq]

I think they both work well. I think elbows tend to draw more in my experience, but I don’t necessarily think that’s always the best thing. My backyard pit for example has a collector and it seems to draw smoother. Not sure if that’s actually true, but that’s how I feel. Haha. Both work though.

[@cantonbailey5980]

@@knoxavebbq awsome thank you!

[@RanchKings]

just saw the vid and live in austin, pulling up soon

[@RanchKings]

and ur insanely close

[@jasonguess7863]

You joining the team again for a while or just helping out?

[@knoxavebbq]

Nope. Temporarily

[@seansmith3747]

Thats a wild looking smoke collector. Also, what is the valve for?

[@knoxavebbq]

Not sure what you’re talking about.

[@davidfuller581]

@@knoxavebbqHe's talking about on the smoker. There's a valve on the end of the collector - but my guess is because it's a conversion from some kind of pressure vessel.

[@gregsavchuk3239]

Get Brad to help...

[@knoxavebbq]

That’s not up to me. And he’s also very busy with his own stuff. Haha

[@blitzology]

nope

[@knoxavebbq]

🤷‍♂️

[@ratethetoast]

Don’t open a restaurant 😉

[@knoxavebbq]

Wise words…. Lol

[@Danrussnz]

These guys are so lucky to have you roll in a tune everything in and train staff

[@knoxavebbq]

It’s not just me. There’s a few people here helping out.