The BEST TEXAS BBQ, Fried Chicken, Burgers FOOD TOUR! - Austin, TX

These are super fresh. They're piping hot. It's actually like almost burning my hands. What's going on guys? Welcome to the second city on our Texas City Tour. Austin, Texas. This place, of any city in Texas, is known for its food scene. Yo Jack, you have spent a lot of time in Austin. A lot of time. I mean honestly, I've seen it change. A lot of tech has moved in here. A lot of wealthier people have moved in. So, you know, the standard is raising. Alright, well we gotta figure out because we are going on a Texas food tour, meaning we are eating some of the best barbecue. We are going to be eating some of the best fried chicken. We are eating the best burgers from Austin. And then we're going to be eating the best Tex-Mex breakfast tacos. Alright you guys, we have arrived at Micklewaite Craft Meats. A little bit of a different thing going on. I will say, we read a lot of articles and this spot always shows up in your top 10 list of barbecue spots. It's actually top 5. And it's top 5 for no weight. They say it's the best value considering the weight. Yeah, you can go to Franklin's but you're waiting like 3 to 5 hours. Listen, this spot is award winning in it's own right. We're about to find out. Quick take, is Austin the center of barbecue for Texas, would you say? No, like per capita I think for higher ranking barbecues are all coming out of Austin. If you look at the Texas Buffet top 10, most of all of those are based in Austin. It's awesome they ever come out of Austin. Dude, thank you. I'm looking forward to it. Alright, enjoy. So, they ran out of their goat and their pork shoulder which would have been cool to get but it's all good. We really got to focus on the brisket. The brisket. All about the brisket. We got to worry about the brizzy. Hey, we're filming a YouTube video about Texas barbecue. I want to know if I can just talk to you for a second. Sure. What made you guys want to come to Micklewaite versus the other barbecue spots? You know, we were actually just down the street for Franklin's. I don't know if you saw the line there. The line looked crazy already. It was like about a three hour wait. Yo, I'm not going to lie. I thought it was interesting to see other Asian people here. So, I thought it was funny. Because we went by Franklin's there wasn't that many Asian people waiting in line. Because I think Asian people, we don't want to wait. Asian people love Micklewaite. Of course. Aren't you guys, the food here at Micklewaite has arrived. We got a lot of stuff to eat today. We have a lot to eat today. So, we're tasting it. So, what we have here is the brisket. Apparently, guys, there are two different types of brisket. One's lean. One's moist. And what is it? Jack, you were saying it's like a bad cut of meat. I heard it's supposed to be a really tough, hard piece of meat. And through slow cooking it softens and looks like this after. This is beef brisket. Wow. Smoky, fatty. That's got to be the smokiest piece of brisket I've ever had. They definitely cooked it really slowly. It seems like they put a lot of time into it. So, guys, we are trying central style Texas barbecue, the pork rib. Oh, super smoky. That might have been the best barbecue pork rib I've ever had. Wow. To be fair, it was really good. I don't eat this very often, though. Let's just say I've had more xiaolongbaos in my life than I've had it. Alright, guys, the other popular thing here is the Czech-Tex style sausage. You mean as in Czechoslovakia? What does that mean exactly? What comes to mind when you think of Czech? Not Texas. I've never had something like that. Barbecue chicken. Low and slow. That skin was crispier than I thought. So for that being white meat, really flavorful. Favorite meat so far? I got to go with the pork rib. I'm going with the rib, too. I'm actually still going to roll with the brisket. This other thing here that I'm sure they don't have at every other barbecue spot is this frito pie. The frito chips, and then you have chili cheese, jalapeno, sour cream. It's pretty much like nachos with a slice of brisket on top. You know where they were always eating frito pies was in King of the Hill. Hi, Mrs. Holloway. Want some cold frito pie? Yo, have you ever had a frito pie? No, never had a frito pie. This is actually my first frito pie ever. I just heard about it in culture, but I don't know. I think I had it, to be honest, somebody's mom cooked it before. Really? In Kent? Yeah, at one of those potluck things. But I'll tell you this, they weren't Asian, okay? Can we make this Asian? Texas brisket frito pie. I want to say it's a lot richer than nachos. It doesn't taste like nachos fully. The combination of all those flavors, I think it went well together. Hold up, guys. I'm going to try something crazy. Put it in a sandwich. Are you going to throw the mac and cheese in there? No, you're not going to throw the mac and cheese in there. Say I won't. Say I won't. Oh. If you guys know Andrew, Andrew's been doing this since he was about six years old. How are the sides, guys? Let's all taste the side real quick. Mac and cheese first, all right? I thought the mac and cheese could have had a little bit more cheese flavor. Cheesy grits. That is good. Jalapeno with cheese. Must be good. Going with the beans. The beans are actually kind of good. And last but not least, guys, they got the lemon poppy coleslaw. They put kale in their coleslaw? Kale in their coleslaw. I don't want to be all California with it, but the coleslaw with the kale is nice. I did see one review from a Texas person going, man, this ain't Texas barbecue. This is more like for San Francisco tech hipsters. I saw that on the Yelp review. All right, guys, I don't want to sit here and pretend like I have the best sensor for, like, Texas barbecue. What? I just like what I like. Overall, that pork rib was fire. It was super fire. That was the best pork rib I've ever had. Man, it was a great introduction. And, you know, it goes to show you that just being in Central Texas is a dope cultural experience. And also, you know, a lot of Asian people here. I'm just saying. Let's just say this, you guys. Is that funny? If you're not trying to spend your whole day waiting at a ultra-famous barbecue spot, I do recommend McWaite as a great alternative option. All right, guys, our next spot is Gus's World Famous Fried Chicken. Let's go! Yo, you guys, we have arrived at Gus's Fried Chicken. You guys, this is the most reviewed spot in all of Austin. That is crazy! They say this is the best fried chicken in Austin. This is it. Hey, I'll tell you this. There's something about the chickens here in Austin that have been really good. Gus's Fried Chicken, let's go. Do you guys have fried chicken like that? England. Not as good as this, no. We've got KFC. Guys, a huge plate of Gus's Fried Chicken just hit our table. We got three of each piece. Starting with the breast. Then we're going to move to the thighs, then we're going to go to the drums, and then the wings. These are super fresh. They're piping hot. It's actually like almost burning my hand to even touch them. You guys, this chicken has never been frozen and it's cooked in peanut oil. I believe that's different. Oh my gosh. Do you see this? Andrew, I know you like yourself a good juicy breast. Oh man, I think the breast is the best way to judge it. Dude, thighs are always good, man. Thighs are the best, but when they do a good breast, that's when you know it's good. It's spilling some juice, but it's not overly juicy. Yo, I got that little chili kick. It's a bit spicy. Is it crazy to say that I can taste the peanut oil? Like it's a little nutty. Texture-wise, like catfish. Yo, the crunch is like lechon. Oh my gosh, that is steaming, bro. Yo, guys, I don't want to be the one to say this, but it kind of tastes Asian. I'm getting like a sesame flavor from it and it might be from the peanut oil. The breast was crazy juicy. It was fresh. I have no complaints. I'm moving on to the thigh, guys. For me, this next thigh piece, I'm going to hit it with a little hot sauce. What kind of sauce is this right here? Luigi had a hot sauce right there. Ketchup right here. Boom. Just a little bit. The thigh here at Gus's. Get close to it. The fire. Some of the best chicken I've ever had. Look at this texture. Tender. What's different about it, David? What do you taste there? Tastes like chicken, but the tenderness of fish. Juiciness of fish. My personal favorite piece. This is personally my favorite piece. Oh my god. Wow. The fire. I will say so. That bite was crazy. Perfectly cooked. It's not overflowingly juicy. Sometimes I've gotten fried chicken that was really fresh and then you bite into it and the juice just squirts out. I don't know if we're topping that, bro. I don't know. Wing time, baby. That was a delicious little bite, but that's all the meat you get right there. I ate it in one swoop. The wing has got to be up there too. Oh my gosh. This is the most reviewed spot in Austin, so I'm wondering, is it overrated? I don't think it's overrated. Personally, I don't. It is not overrated. Gus's was worth a high. Five out of five for me. I'm super excited to move on to the next spot, guys. Make sure you like this video. I always say that going on food tours is a great way to explore the city. Next up, I hope you guys save some room because we are going to Jack's favorite burger spot in the world. Next stop is Hop Dottie's. That's an Austin original. All right, Jack. You've got to let us know, man. You have been talking about this spot since we got to Texas. Dottie's is from Austin. It's going national, and you love it. This is your favorite burger spot in the entire country. It's kind of like pokey where each ingredient comes together. It's so good. It does look like a Shake Shack. It does look... It does look like a Shake Shack. All right, Hop Dottie versus Shake Shack. Let's go. Let's go to Hop Dottie. Jack, what are you talking... You said this at the beginning of the experience. Parmesan, truffle fries, the sauce is truffle. It's a little bougie, but it's good. This is in the real sugar ketchup. You know what, Andrew? I feel like this spot is for people who identify as elevated Americans. Yeah. Because what this food is is elevated American food. This whole tour that we've been on so far has been eating high-level, top-level American food, whether it's barbecue brisket. It was fried chicken. Now we're eating burgers, but this is obviously not your average burger spot. We're here to find out why they started in Austin or Texas. This... I'll tell you this. Shake Shack does not have anything misinvented. Dude, this ahi tuna burger has the fried nori. It has the ginger in it. Tempura nori. Tempura nori, good point. No, this has some crazy elements I've never had in a sandwich before. All right, guys. Ahi tuna at Hop Dottie. It tastes like sushi. A little ginger. A little wasabi. Of the ahi tuna sandwiches I've had, that ranks up there. That's like top two. Okay, so this is the prime time. This is their signature, the main, regular sandwich that you gotta get. Yo, Jack, is this normally what you get here? This is normally what I get. You get the prime time. The ground beef is ground a little bit more fine. Oh, man, that's so good. I think we go on the bison. Oh, look at this. This looks like a pie. It's beautiful. I gotta give it to them. The presentation is crazy. I don't know why, but I feel stronger after eating that. Yo, bison tastes meatier than beef. That's not a beta. That's not a beta protein. That's an alpha protein. It's hitting the bloodstream. I feel it. We're hitting the gym tonight. I feel different after eating bison. This is the double jam with the double patty. Would you guys agree that every single burger we've tried really had a whole different complexion? Yeah. They all taste unique. I believe this actually has jam. Bacon jam. I dipped it in the ranch. This did taste like a better version of something you had at Burger King. The other burgers, I think people who are just into their burgers, they might not feel as much with that one. We gotta finish off with the milkshake. It's a strawberry shortbread milkshake. I will say this. Hop Dottie is kind of lit. You can put booze in all your milkshakes. They didn't ask for ID or anything. Sky. Alright, it's good. It's good. It tastes like strawberry milk. Damn. It tastes like that ice cream bar. I know why you say it's better than Shake Shack. But, it's better than Shake Shack in my opinion. I like it better because I don't even eat Shake Shack. There was a time when Shake Shack was king and now it's Hop Dottie's time. It hits a home run every single time. What is your favorite burger? Hey guys, on this crazy Texas tour, we got one more spot to hit up because we gotta get breakfast tacos. Aren't you guys, we have arrived at our last and final but not least spot on our Austin food tour. Torchy's Tacos. Torchy's Tacos. Yo, I'm not gonna lie. Is it Tuesday? It is. It's Tuesday. It is Tuesday. Taco Tuesday. I gotta finish it. It's Taco Tuesday. Let's go get torched, baby. Torched. Last and not least, you guys, we have breakfast tacos here at Torchy's Tacos. Let's go. Okay, we got our tacos. It's sort of like their own reimagining of Tec-Mex, right? Yeah. Basically. What are you guys looking at? This is a whole breakfast omelette on a taco. This ain't even a taco. What is this? This one's crazy. Alright, everybody, we're just gonna pick a taco. How do you guys like to sauce your tacos? I'm a big fan of green sauce. Guys, let's go in on these breakfast tacos. Austin's famous for them. It's almost like a new way to eat your favorite Tec-Mex foods by just putting it in a tortilla. I love the egg, though. The way the egg is cooked, it's fluffy. Alright, man, which one do you guys want to go in on? I was looking at the Baja shrimp. That was a good one. Jack, go for it. Salmon? You giving me the salmon? I'm gonna go off the secret menu because I want to know what the workers were eating. Yeah, I know. This looks like it has char siu in it. You can eat that for a whole week. There was a ton of shrimp in that. I can't say that was my favorite. For sure it wasn't, but it wasn't bad either. That is jam-packed, man. I don't know what this worker looked like, but man, he made that thing. I like the avocado in that salmon. Blackened salmon, a bit spicy. It's good. Give me the chili con queso. I think they're known for their queso, actually. The only time I've ever been to Torchy's, I only had queso. I never actually had the tacos. I would pay so many pesos for this queso. Queso is five. Let me try the Democrat. I gotta try the Democrat. They did run out of barbacoa today at the barbecue spot, so I'm getting it right now. Pretty good. We haven't had this. David, guess what this is. You don't know what this is. It's a fried ball of chocolate chip cookie dough. Take one. Say no more. Alright, guys. This is fried cookie dough. Oh, man. This is giving me a heart attack. That's actually just rolled in cornflakes and then fried, so it's extra crispy on the outside and semi-cooked on the inside. Alright, you guys. I mean, we are at the end of our Austin tour. We've had so many things that I've never had today. I know we went to a lot of big chain restaurants today, so you're like, oh, you guys didn't hit up the hole-in-the-wall spots, but this really gave you a taste of the common food that's in Austin. These are all spots that are packed during lunchtime. That's how you know it's a staple. Nothing is like the authenticity of Texas. Alright, everybody. That wraps up our Austin food tour. We have so many more spots to hit up, but we gotta move on to Dallas. So hit the like button, subscribe to this video, check out Jack's links down below. Man, glad we could make this trip. And guys, in the comments below, let us know if there's any other cities that we should go visit because we are on a tour to explore culture through food and let us know if there's any interesting restaurants in those cities, too. I wanna know the specific names. So far, I gotta say, Texas has not disappointed. Texas has not disappointed. I'm glad we came, guys. Thank you, Jack. Thank you for rolling with us on this trip. And guys, until next time, we're out. Peace!