[Blues Rock music playing]
Um, we are at La BBQ and I'm Ali. And LeAnn and I own La BBQ.
You know, we're really crew based here. We like to call each other family.
I call our crew the "La BB-CREW." [laughs]
We don't have one Pit Master. We don't have one guy who does everything.
We have a whole crew. And everybody has their hands on pretty much
everything.
So, um, this is our original pit. And this is a "Hot and Fast" pit.
So, we did a few modifications on it, um, so it does cook to how we like it.
So since it is a hotter and faster pit, we do cook our turkeys and our pork ribs on
it.
But, so this one is, um, is made to work like a convection oven.
And this is made specifically to cook our briskets.
Um, and it was great. It was a total game changer.
We could put more briskets on this. We could only put....
eighteen on that one. We could put twenty-six on this one.
This is Michael Gonzalez. He's been with us for a long time as well.
And we have Claire. She's actually a vegetarian. [laughs]
Which I love to tell people.
So people come down through the line. It does wrap around outside over here.
And then we cut your meat hot and fresh. Like, per order.
Claire's cutting turkey right now. We were talking about turkey earlier. About
how....
.....you know....Juicy and amazing it is.
We do a heavy pepper, uh, bark on it.
Um, and then we have our brisket. Our All Natural Brisket, which is right here.
And then we also have a little bit of pulled pork in here.
So, sausage! So we have our sausage here that Ben's getting out.
We do three different sausage links.
We do a traditional, which is our original one.
A chipotle. It has a little of the smoky, chipotle pepper in it.
And we do a little adobo sauce in there as well.
Our pork ribs, you guys saw earlier. They are delicious.
They're nice and savory with a little bit of sweet. They've got a little bit of heat
to them.
Um, LeAnn seems to think they're kind of Asian flavored, which I feel like they are.
But, they've got really nice integrity to them. But they are tender. So they do fall
off the bone as people like.
But they don't completely fall off the bone, so you can bite into it and still have that
integrity on the bone as well.
So, our Mac and Cheese is the newest addition to our sides.
We do a house-made Rotel, if you will, so we smoke all of our vegetables on our smokers.
So, we make a queso pretty much. And then we just cover the shells in queso.
And we chose these shells because that queso gets nice and, like, covered and on the inside.
And the vegetables stick to 'em. And you can see the heavy pepper again.
So, our first write-up for La BBQ was in the New York Times and it was for LeAnn's Chipotle
Cole Slaw.
We do chop whole chipotles in there. And then also dress it with Adobo as well. To give
it that nice color.
It's nice and crunchy. Not too heavy on the mayonnaise. But it's creamy still.
We do a horse radish dill potato salad.
So, LeAnn loves a whole lot of dill. It's sort of, kinda like a traditional potato salad
for Texas.
Where it's mayonnaise and mustard based. But then we dressed it up a little bit, which
the flavor profiles that LeAnn likes.
So, then we have our pickles. And we do house-made pickles as well.
Um, this is a play on LeAnn's grandma's recipe.
We pickle some whole garlic with 'em.
And of course, heavy dill. Red pepper.
So, they are a little spicy.
And we also do, um, pickled jalapeños. Which are fantastic.
Uh, they do have a little more sweetness to 'em for that heat.
I eat 'em straight up. I love them so much.
And we've pickled them with poblanos.
Usually traditional Texas BBQ is served with sliced white onions, and pickles, and white
bread.
But we've dressed it up a little bit. And we also do pickled red onions
and then we also do a Martin's potato bun, which gives it a little bit of a sweet,
and it holds, like, that nice, it holds the grease from the meat and especially in our
chopped beef and our larger sandwiches.
[LeAnn speaking] And La BBQ would not be La BBQ without La BB-CREW.
We would not be able to travel around the world in recipe development if it wasn't for
the amazing people that we have standing behind us. And standing with us.
[Blues Rock music playing]