- All right, good morning everybody.
If I could have everybody's attention.
- What up y'all? Two in-house ribs today?
Quarter pound of brisket, half pound brisket.
Half brisket, that's gonna be a half pound,
right there for y'all.
(chef speaking indistinctly) (upbeat music)
- So we worked pretty much all the big spots out in Austin.
After high school we moved out there,
lived in the same house,
and then at one point everybody had a barbecue job.
We were all cooking at our home like,
pretty much on our days off,
and that's kind of where we started like,
recipe testing for Goldee's.
- We really liked our food
and we felt like, okay, maybe we can do this,
and then we just saved up the money without investors.
Bada-bing, bada-boom.
(upbeat music continues)
- [Jalen] 7:00 AM, first thing we do is kind
of touch these briskets up
to make sure they're all looking really nice.
We trimmed them maybe a day or two ago.
Usually on Tuesdays and Wednesdays we'll go through
and actually go do our initial trim through the briskets
and then days-of, we'll go back
and kind of touch 'em up to see if any spots we miss,
like too much fat or like,
not a good shaping of the briskets.
So these are all Creekstone.
They're upper-two-third choices
and now we're seasoning 'em up with some 16 Mesh pepper.
We have our own seasoned salt
and some table salt mixture right here.
So it's kinda like a really good Lawry's.
So I mean, this is really salty.
Yeah, it's a really salty mix.
Briskets, they're such a big cut, they can take a lot
of salt on there, so.
So our first day, we actually did do 50 briskets.
Five weeks after we opened, COVID hit,
so then that kind of drew everything back.
- [Lane] During COVID, it got like, pretty slow.
Once we reopened, the Texas Monthly thing came out
and then it's been looking pretty good ever since.
- They definitely have a lot of pull; a lot
of people have faith in their rankings.
We were doing about 12 to 16 briskets a week
and then they said, "Hey, you guys are the best."
And then we were doing 150 briskets a week.
- Start loading them up.
We like to separate the bigger briskets
from the smaller briskets so they kind of cook evenly.
The big ones right here,
this probably has the most heat.
I concentrated on this back part.
So the biggest ones, and then the biggest ones
against the wall 'cause the walls have like,
the hotter spots all in there too.
And then we kind of just funnel it down
to like, the smallest ones going kind of this way.
So the money bite side, you want those against the walls.
It's gonna protect it a little bit more,
since they are hot and this is the part
that's like ,covered in fat, so it won't burn up on you.
So we probably won't wrap these
or finish 'em until about 8:00 tonight.
We actually don't wrap them up until they're done,
so we wrap 'em up in foil
and then actually rest them that way.
That way, it kinda softens the bark back up
with the foil, kind of steams it a little bit
but it doesn't give that pot-roasty taste that people get
when they like, wrap it at like, 170,
and then finish cooking it like that.
So yeah.
(upbeat music)
All right.
Right now we're kinda in a zone
where we have more to kind of work on some of our specials.
Like, before the list, we were running like,
a new sausage a week, a new side every week.
But after the list, we kind of had to dial back down
and then kind of focus on like, our main core items.
- So this is a recipe Jalen's been working on.
It's a peri peri chicken.
Right now we're just dry-brining it,
let the salt get all the way through.
Yeah, I'm gonna do a pretty liberal coat
of this rub on there, secret rub.
It can take a lot.
- I went and ate at a spot that had peri peri chicken
and like, I just took a bite of it,
and went "Oh yeah, we should probably do something like this
over at Goldee's."
And so that's kind of how some of our specials go,
just eating out at different spots,
kinda taking things from restaurants we like,
trying to implement them here.
- And then I'm gonna flip it to the top side
and then now we're gonna go on
with the pepper first in order
to help the chickens get a lot of nice color.
And then Jalen made a little sauce on the side.
- So yeah, I'm making that peri peri sauce right now.
I'm roasting some of these bell peppers that go in there
and I also gotta roast an onion too so I'm gonna roast them,
let 'em steam so I can take off the skin.
And then I'm also gonna cut up some cilantro for it, too.
It's really, like, just a salsa.
Yeah, all the real chefs are gonna be joking
on my knife skills.
A lot of chefs think they can knock out barbecue stuff.
They're like, "Yeah, that stuff looks easy."
Then they do it, it's like all right, never mind. (laughs)
They see why we leave it up to the real professionals.
It's like, I told y'all. It's not as easy as it looks.
So yeah, these are nice
and you kinda just want 'em all the way black,
all the way around.
I'm gonna pull them off
and I'm gonna plastic wrap 'em so they kinda steam.
It makes it a lot easier to peel the skin off,
and then after that it's really just putting everything
in the food processor and blending it up.
So I got some of my spices right here,
just a little bit of onion powder, garlic powder,
white pepper, some oregano, bay leaf, paprika.
It's tasting good.
Yeah, yeah, yeah it tastes really good actually.
All right, so we got our chicken breasts done
and usually if we run it
for service, we probably wrap these in a foil,
let them rest down,
but since this is a recipe test,
I'm just gonna cover 'em with some butter.
Pour a little bit of the sauce on here,
just that peri peri sauce I made.
Yeah I mean, it's tasting really good.
I'd maybe go, next time, maybe a little heavier
on the salt in the sauce.
I think the chicken's flavored nice
but I think it might need a little bit more salt
in that sauce.
I think by next week we should have it figured
out, ready to run this on order.
- Goldee's is, you know, kind of, you know,
running on its own and I know, you know, we could step away
and open another restaurant.
Ribbees just kinda came about.
Well, I think we've always talked about doing like,
it's kind of like a rib shack, you know, just selling ribs
and stuff 'cause we'd always thought
that would just be a really cool concept for a restaurant.
So here, we're using the pork loin back ribs,
which is just the baby back ribs.
I'm just seasoning up the top side.
That's where you'll see that,
I mean, most of the meat is,
and a lot of people don't really even eat
that membrane side.
It's not like the spares where like,
you have like, a side bite on the spares.
This one is more like a top-down bite.
They're all seasoned with the same rub
going onto the smoker,
but when you order the different flavors,
that's when we basically add those different flavors to 'em.
It's just a lot more efficient.
So at Ribbees, the first four menu items are baby backs.
We have the original dry rub, the sweet
and spicy sauce, the hot honey sauce and the Goldee's sauce.
And then the number five is the beef back ribs.
It is like, it's an idea that's supposed to be nice
and easy, but still really good and consistent, basically.
Not really trying to win a James Beard,
I'm trying to serve food very fast
and like, good barbecue, very quickly.
But Goldee's, I'm trying to win a James Beard.
No, I'm just joking.
I'm spending a lot of my time here.
This place has only been open for a month.
We were able to start Ribbees because everything
at Goldee's is pretty much running like an engine.
I felt like I was able to break away
and start a new little restaurant.
I'm still heavily involved at Goldee's.
Once I get this place set up and going,
I'll be pretty much able to work at both.
So these are beef back ribs. We get 'em from HeartBrand.
Basically, they're tiny little beef ribs.
They don't have a whole lot of meat on top.
They're more of a side-bite kind of meat, like,
where you just get that meat in between the bones.
The rub on these is just salt and pepper.
It's beef, so you kind of just stick to the classic.
That's it. So that was 80 racks of ribs.
Not too bad, not too bad.
How we do it is, we put the french fries down,
the coleslaw, the bread rolls and then we put the ribs last
and then we kind of season 'em in the box before they go out
and it's just that
fresh flavor like, going right out.
The hot honey sauce has been a big favorite so far.
I'm actually working on trying
to get it bottled, like the Goldee's sauce.
So this is the sweet sauce.
We put the sweet sauce on first
and then we're gonna put a little bit
of our spicy rub on top of that
and that's what makes it sweet and spicy.
And this is gonna be the Goldee's sauce,
that's our table sauce at Goldee's
that we're taking over here and just putting it
on top of the baby backs.
And the last one is just gonna be our original dry rub.
So you can get this one, you can get the Goldee's sauce,
the hot honey sauce, the sweet sauce, the spicy rub
and you can get that on the side
and kinda test it before you order a whole box
of that certain flavor, you know?
It is pretty streamlined so
that it can be done super quick and really easy.
There's not much room for error,
so it should be super consistent.
- Friday, we're gonna run this brussels sprouts
au gratin special that we've kind of been tweaking
with the past couple weeks.
It's a really nice, cheesy dish. It is pretty heavy.
We like to get a little lighter on some
of our sides since the barbecue is so heavy,
but everybody likes their cheese dish,
so we went ahead and ran this.
That's one thing we wanted to do,
open up Goldee's 'cause most barbecue spots,
they might like nail the meats
but usually the sides are kind of lacking
and that's kind of something that we didn't wanna do.
We want it to be a whole meal.
So I'm just halving these up
and then I'm gonna coat them in some salt and tallow,
and I'm actually gonna smoke these on our rotisserie smoker
at about 250 and I'll kind of roast them a little bit.
Throw on the sheet trays, I'll start smoking.
So these are going on our rotisserie we got from M&M.
We're gonna cook these for about 30,
30 to an hour probably, yeah, around 45 minutes.
They should be nice and roasted by the time they come out.
(upbeat music)
- So right now, Cecilia's making our buns
for our chopped sandwiches or turkey sandwiches
or sliced brisket sandwiches.
Same recipe as our normal bread dough
but instead of making it a loaf,
we ball it up and make it a bun.
Then she's gonna put some sesame seeds on there
and make it look pretty,
putting egg wash on there, help it get color.
We're gonna cook it up.
I think it makes it kind of fun too,
doing like the little extra steps
and we're just trying to make like,
our favorite overall tray that we can
and we have to make the bread and bonds to do that.
These are the loaves.
It's basically our take on like a brioche recipe.
So typically we try to shoot
for like a one slice per quarter pound
or if there's like a group A then we'll give like,
two slices of bread per person just so we don't waste any.
Some people wanna come and they want like 10 loaves
of bread but we'd be baking bread all day if we did that.
- [Jalen] It's always nice hearing people being pumped
up over just the bread.
We had one lady, she was like 90 something years old,
she was like "Oh that's the best bread I've ever eaten."
I was like, oh wow,
this lady's actually had some bread in her life. (laughs)
That was a bigger compliment than I think she knew.
All right, so that's pretty much all of prep today.
Now we're gonna go back, get some sleep
and be back up here at 5:00 AM
to get it going for the weekend, so.
- I'm Dan from Columbus, Ohio.
- I'm Zach, his son.
We got here at six?
- I think it was 5:53.
- We had to be first in line 'cause it's number one.
We're on a barbecue tour around Texas.
We started in Austin, went
to Terry Black's and now we're here, so yep.
- Yeah, there's people lined up.
What is it like, 5:30 right now?
You really don't have to come in that early.
I've had people show up at like times like now
and then like the next group doesn't get there
until like close to 8:00 AM, so I'd say
around eight, if you wanna be like first in line,
maybe like eight, somewhere around then.
But if you just wanna come eat,
don't show up 'til like 9:30, or do what you want.
I mean we love it,
but y'all could be getting a little bit more sleep.
So right now we're gonna season
pretty much all the meats that we're gonna be serving today.
We got turkeys here, Justin's gonna be doing more briskets
for Saturday and Kim's getting around
that corner doing pork ribs also for today.
- All right y'all, so starting the Friday morning rib prep,
so we just take our pork ribs, set them rib cage up
so we can go ahead and get the bottle side seasoned up.
So we just use water as a quick little binder.
The meats kind of chill for a day
or two kind of depending on when we put them on.
So things do tend to dry up a little so it just helps
to slick things back up
and ensure that the seasoning's really able to stick well.
And so we'll just do a pass on the bottom end
of Goldee's season salt.
And that's just to get some nice flavor on the bottom side.
There's nothing like an under seasoned roof.
There are a couple different binders in barbecue,
obviously the most famous ones are like mustard.
I've even seen mayonnaise.
People like to do a mixture of like Worcestershire,
apple cider vinegar.
We really don't use any of that here
and I notice personally
that it doesn't really affect the flavor
of our cooking in any way noticeable,
but we just go pepper, season salt, water.
Typically we like to find some of the larger racks
and we'll put those on the end
and those will kind of shield the smaller racks
from the harshness of the heat coming through.
And we like to, as you'll see as I'm rotating it,
we only go on the top racks just
because we like to ensure if any juices are gonna drip down,
they've got enough space to kind of flow freely,
we can achieve a nice bark on them.
- So these turkeys, all I got going on is a pepper.
They already come in pre-brined
so you really don't have to add any salt to them.
And one of the items,
a lot of people really don't like Turkey too much, but
after they try ours, they like it.
So a sleeper item for sure.
So yeah, this is our backyard pit.
It's a little bit different design.
We actually have like this 90 degree elbow going in.
So we sell these on our website
and this is actually the first one made.
We were just making sure it worked, you know,
before we started selling it.
And turkeys are pretty easy cooks so that's kind
of why we do it with the turkeys.
And then we kind of ran our pit space now
for everything else, so might as well keep using it.
So I like to kind of ball 'em up so it's kind
of the same thickness all the way throughout
because the edge just kind of cook it a lot faster
than the middle does.
But I feel like the slices look a little bit better too.
So these are gonna cook for about maybe three hours,
yeah, probably around three.
It's a pretty quick cook.
(upbeat music)
- [Lane] So service is getting close by.
We're checking the ribs, see which ones are done,
wrap 'em up with a little bit of sauce, let 'em mess down.
It's almost like a Carolina vinegar sauce
so it's like really sweet, really tangy.
But then we don't put a whole lot on just on the top side
so it just adds like a little extra flavor.
- So I'm about to check these turkeys out.
All right, yeah these are looking good.
Yeah, they're all ready to go.
Just wrapping them up. On the butter!
I mean everybody loves butter,
so it kind of helps to stay juicy,
adds a little bit more flavor to it.
So yeah, I'm gonna let these turkeys rest
out a little bit, maybe for like 30, 45 minutes
and I'm gonna throw 'em in a warmer after that.
- All right, good morning everybody.
We do have a giant menu board here right beside me.
We've got all of the meats listed besides desserts.
Thank you for your time guys. See y'all soon.
- I can get y'all right over here.
- [Lane] Okay cool.
Lemme grab y'all some sample bites of our brisket real fast.
And then how much brisket were we thinking today, y'all?
(upbeat music)
Half pound brisket.
People come so far, spend so much money
and spend all this time
that we wanna make sure they get something
that's like, worth their time coming here.
So we will quality control all the meats the best we can,
just to make sure everybody gets a meal that we want
to get ourselves, that we spend all of that money and time.
(upbeat music continues)
Hopefully like it was worth the trip, worth their money
and they liked the food,
they liked the customer service, they liked the restaurant.
- [Jonny] Yeah, that's pretty much what we like to do.
So that's all we're good at. (laughs)
- Best barbecue they ever had. (laughs)
That's what I wanna hear.
(upbeat music continues)