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

Hometowne yesterday, okay, I think I'm talking to us a little bit, yeah, bring it here, give it a little Rose a day, where's your? rose DeLauro is a sparkling wine plan thank you yeah yeah here we go Dave, give me a quick rundown of your hometown. I know Billy is the man responsible for this trip. Yes, so dirty, he was in private protection for many years and had started cooking. BBQ and cooks for his friends at the pub and everyone is oh my god this is amazing you should open a restaurant and he did it in five so Billy was a bodyguard and he was in that house again, he found this place.

I guess maybe 2011 he opened in 2012, but he basically had the place set up and then. Sandy hit unless you know Red Hook. I guess the mass down here, so they had like nine feet of water and they practically started over, yeah, but what she did to him will allow him to cook for her name. build that community and then, as he says in his own words, learn to cook for that amount of people, you guys have a couple of locations, yeah, we have our second location in Industry City and then we have the

best

location in Miami.

That Vegas, that's Miami slug if you were to sit in your hometown like a newbie walking in the office, what is it? What's going to start with the wings, heading to the tacos and the bacon? That's it, we haven't made bacon, you? I'm not done begging you know, and that gives you a good base and then I'll update our stealth routes, it means you have to get us to Europe, the sticker room is nice and the spare parts, that's it, it's really a hospital, so

everything

get one of them, we got some

barbecue

by the pound in the final round, we got some

barbecue

by the pound, yeah we got pounds of it, where should we start your show? one with a little bit of the crispy crunchy end in there, oh wow that sounds phenomenal, you can tell there's a little bit of mustard in there, huge pulled pork to be honest, and I don't either when it's bad, it's so bad that it compacts and this it's chocolate. good two bites, I took very, you took half, but I took half, we got that lamb breast that Dave was talking about here, that's good, that's the bite there, but it's a stringy bite in the

best

way . oh my god, at the same time Wow, I love lamb, that little piece I just ate could have been the best night I've had all day seasoning-wise without taking into account the sauce, it's not an animal per se , it's like it's totally playful, a little bit of smoked turkey.

Yeah, let's get in there, this falls apart so clean and nice like, oh, that makes me incredibly happy, but also two incredibly say I won't eat the rest of that, like I said before, if there's no barbecue. Sticking your turkey, salt, salt, cut off the team's sprout and then we got the Oaxacan chicken with some pickled red onion and salsa verde on top, you want the leg, you want the thigh, mine, one of my favorite parts of the chicken is the thigh flap oh that's the trunk you want have fun I'll do the same bite yeah come on man we can we're creating her yeah that's what you want god that's really nice too I'm starting to understand it as if it were strange. like smoothies, like if you mean all the salt and fat we've consumed is for your body, stop.

I was like, bro, that's enough, that's pastrami bacon, go in there and break it, they're gone, but that's crazy. The tender, delicious astronomies are placed on the outside, although it's good, very good, so what they smoke in a pastrami, yeah, or whatever, they cut it up and then they crisp it up on the flat top because you get that texture All the way down, we got the homemade Italian sausage. I had a wall to stop eating. Dave's not going to get a provolone Ian, there's a lot of provolone in there, oh my gosh, you're at the door, man, you've got the brisket, yeah, there where you can throw it in and it separates, but it doesn't completely fall apart and that's it. all the tissues are still a little stuck together, but maybe you can help me get over it, it's a little risky to fall, okay Brad, let's talk about favorites in general, get it out of here.

Great, I think the turkey. Turkey was your favorite. It's because you're here hater, yes, we have a little dessert, banana pudding, banana pudding, banana pudding, which is honestly one of my favorite givers, well, in the language you use, vegan man-baby, it shows that You have, you have a couple of children. no, that's my level of vocabulary, it's good, it tastes like banana pudding, yes, I want, I need to put it like ice cream if it's ice cream, oh, that's the day it's called popsicle. I can't believe I did this show with you. Do you know why we made the program? to figure out what the three best things on the

menu

were and I think we did, yeah, we had a little meeting, we did some work, we did some real work, people think this is just we sit around, OH, we drink rose and pass hours debating and then the pros and cons, okay, so number one, this is the Grail, this is the

menu

item of all menu items, when this is your 180, you're going to order, we're both love the full rib, it stood out, we eat both. us, do you see the texture, the texture was for me, the thing like that was perfect, the seasoning was nice, the crust on the outside versus the meat on the inside and number two, so number two is next time, the Next time? you walk in after eating your ribs, the pulled lamb breast, the lamb breast was amazing, the flavor of the lamb compared to

everything

else, with a little deeper textures, you get the contrast of Chris' penis on the outside, that perfectly tender and crumbly interior, it is fatty and heavy in its own way, it is eaten lighter than, say, a beef brisket or a rib of beef or totally and that with a little pickle or white onion.

Oh, cheer up all that home run, home run number three, the dark horse, the hidden gem. regulars choose the person who knows this menu from start to finish will know you're making it up yeah I say this every time it's the smoked turkey smoking it when it's done right it really captures what I love so much about turkey that seasoning. it was penetrated every time, super tender, yes it was a delight to eat and the taste of that smoky wood, yes it can't be perfected until the end, it's really good, our fourth bonus round, live easy, Rosa, it was very good. with the balanced barbecue wine will make the barbecue very good, whatever you say just cut the palate and see, you are eating such heavy foods that usually value freshness, cleanse the palate and then invite your hometown to eat . barbecue, thanks for serving us all this crazy delicious barbecue Brad, thanks for joining me, oh thanks man, it's my pleasure, oh yeah, aren't we supposed to like being a university and teaching others?

Yeah, well, I do secret billing and with that I'm Alex Delaney, thanks for joining Bone Appetit.