 These are super fresh, they're piping hot. It's actually like almost burning my hands. Ah! 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 a change. A lot of tech has moved in here. A lot of wealthier people have moved in. So, you know, the standard is raising. All right, 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 gonna be eating some of the best fried chicken. We are eating the best burgers from Austin, and then we're gonna be eating the best Tex-Mex breakfast tacos. Aren't you guys? We have arrived at Nickelwaite 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. No way, no way. It's actually top five. And it's top five 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 three to five hours. This spot is award-winning in its own route, okay? We're about to find out. Quick take. Is Austin the center of barbecue for Texas, would you say? No, no, like for capita, I think for higher-ranking barbecues, we're all coming out of Austin. If you look at the Texas barbecue top 10, most of all of those are based in Austin. It's awesome that we've come out of Austin. Dude, thank you, I'm looking forward to it. All right, enjoy. Thank you. So, they ran out of their goat and their pork shoulder, which would have been cool to get, but it's all good. You know, we really gotta focus on the brisket. The brisket. The brisket. All about the brisket. We gotta worry about the brisky. Hey, we were filming a YouTube video about Texas barbecue. I wanna know if I could just talk to you for a second. Sure. Dude, what made you guys want to come to Mickleway versus the other barbecue spots? You know, we were actually just down the street for the Franklin's and then you saw, I don't know if you saw the line there. Line looked crazy already. It was like about a three hour wait. Yo, I'm not gonna lie, I thought it was interesting to see other Asian people here. So I thought it was funny. Cause we went by Franklin's. There wasn't that many Asian people waiting in line. Cause I think Asian people, we don't want to wait. Asian people love Mickleway. Of course. Co-sign, aren't you guys, the food here at Mickleway has arrived. We got a lot of stuff to eat today. We have a lot to eat today, all right? 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 in a way? I heard it was 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 was gotta 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. But you guys, we are trying central style Texas barbecue of 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 shallowing bios in my life than I've ever had. All right 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. Sir, for that being white meat. Yeah, that's really good. Really flavorful. Favorite meat so far? I gotta go with the pork rib. I'm going with the rib, too. I'm actually still gonna 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, okay? 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 already eating Frito pies was in King and the Hill? Hi, Mrs. Halloway. 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. Have you? I've just heard about it in culture, but I don't know. I think I had it, to be honest, like somebody's mom cooked it before. Really? In Kent? Yeah, like one of those like potluck things, you know? Well, tell you this, they weren't Asian, okay? Yo, I don't know, can we make this Asian? Texas brisket Frito pie. I want to say it's a lot richer than nachos. It don't taste like nachos fully. The combination of all those flavors, I think it went well together. Hold up, guys, I'm gonna try some crazy. Sandwich? Yeah. Are you gonna throw the mac and cheese in there? Nah, you're not gonna 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's about six years old. Yo, how are the sides, guys? This all tastes the side real quick. Mac and cheese first, all right? Mac and cheese, I thought the mac and cheese could have had a little bit more cheese flavor. Cheesy grits, that is good. The jalapeno with cheese must be good. Going with the beans, the beans? Bean direction kinda good. And last but not least, guys, they got the lemon poppy coleslaw. Yip stop. They put kale in the coleslaw? Kale in the coleslaw, I don't see them anymore. Guys, I don't want to be all California with it, but the coleslaw with the kale was nice. I did see one review from like a Texas person going to Maine, 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, you know, just being in central Texas was a dope cultural experience. And also, you know, a lot of Asian people here. I'm just saying. Yo, let's just say this, let's just say this, let's just say this, you guys. Is that funny? That's funny. If you're not trying to spend your whole day waiting at a ultra famous barbecue spot, I do recommend McAway as a great alternative option. Yeah. All right, guys, our next spot is Gus's world famous fried chicken. Let's go. 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 there's 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 here. Really good. Yeah. Gus's fried chicken. Let's go. Do you guys have fried chicken like that? Where are you from? Britain, England. Not as good as this, no. You know, we've got KFC, that's what I'm saying. Guys, a huge plate of Gus's fried chicken just hit our table. We got three of each piece. You're starting with the breast. Breast, then we're going to move to the thighs, then we're going to go to the drums, and then the wings, dude. 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. So I believe that's different. Mm. 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. Hey, so 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? I don't want to say it. Texturized 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 sauce. A little hot. What kind of sauce is this right here? Louisiana had a hot sauce right there. Catch up right here. Boom. Just a little bit. The thigh here at Gus's. Get close to it. Ooh. 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 in it? Tastes like chicken. The texture. But the tenderness of fish. Tenderness. Juiciness of fish. All right. My personal favorite piece. This is personally my favorite piece. Oh my God. Wow. It was fire. I will say so. That bite was crazy. It's not overflowingly juicy. You know, 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. That's it. I ate it in one swoop. Man, the wing has got to be up there too. Oh my gosh. This is the most reviewed spot in Austin. So I'm kind of wondering, I was like, okay, is it overrated? I don't think it's overrated. It's not overrated. Personally, I don't. It is not overrated. The guss is worth the hype. Five out of five for me, man. Guss is five out of five. Man, I'm super excited to move on to the next spot, guys. All right, you guys, make sure you like this video. I always say that going on food tours is a great way to explore the city. Thank you guys. 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 Dotties. That's an Austin original. All right, Jack. We have arrived. You gotta let us know, man. We have arrived. Have been talking about this spot since we got to Texas. From Austin. It is from Austin. And it is going national right now. And 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. But I'm ready. 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 about? You said this is the beginning of the experience like Parmesan, truffle fries, the sauces, truffle. All right, I'm in. 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 elevating merkins. Yeah. Because this is what this food is, is elevating American food. This whole kind of 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 disinvented. Dude, this ahi tuna, burger has the fried nori. It has the ginger in it. Tempura nori. Tempura nori, point. No, this has some crazy elements I've never had to see before. All right guys, ahi tuna at Hop Dottie. It tastes like sushi. Wow. No ginger, no wasabi, aioli. Of the ahi tuna sandwiches I've had, I got rings up there. That's like top two. Okay, so this is the prime time. This is their like signature, the main, regular sandwiches you gotta get. Yo Jack, is this normally what you get here? This is normally what I get. You get the prime time. I get the prime time. Right. 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, look, I gotta give it to them. The presentation is crazy. I don't know why, but I feel stronger after eating that. Ah. You know, bison tastes meatier than beef. That's not a beta, that's not a beta protein. That's an alpha protein, alpha. It's hitting the bloodstream. Oh really? We're hitting the gym tonight. I feel different after eating bison. Ah. This is a double jam with a double patty. Dude, would you guys agree that every single burger we've tried really had a whole different complexion? Yeah. They both, they're all taste unique. I believe this actually has what, like jam? That's jam? That's jam. Bacon jam. Bacon jam. I dipped it in the ranch. This dude tastes like a better version of something you had in Burger King. The other burgers, I think, people who are just into their burgers, they might not feel as much, but that one. We gotta finish off with the milkshake. It's a strawberry shortbread milkshake. You know, I will say this, hot doddy is kinda lit. Like, you can put booze in all your milkshakes. They didn't ask, they didn't ask for ID or anything. This guy. All right, all right, it's good, it's good. It tastes like strawberry. Damn. 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. They're like, I'm better because I don't even eat Shake Shack. There was a time when Shake Shack was king. Uh-oh. And now, it's hot doddies time. Whoa. That's how I say it. That's how I say it. It hits a home run every single time. What is your favorite burger? Crazy. The L.D. Alvolo is an avocado 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. Torchies Tacos. Torchies. Yo, I'm not gonna lie. Clearly. Is it? It is. It's Tuesday. It is Tuesday. Taco. I gotta finish it. Let's go get torched, baby. And not least, you guys, we have breakfast tacos here at Torchies Tacos. Let's go. Okay, we got our tacos. It's sort of like their own re-imagining of Tex-Mex, right? Yeah. Basically. So what do you guys look at? I mean, this is a whole breakfast omelet in taco. This ain't even a taco. What is this? This one's crazy. All right, 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 Tex-Mex foods by just putting them in a tortilla. I love the egg dough. The way the egg is cooked, it's fluffy. All right, man, which one do you guys wanna go in on? I was looking at the Baja shrimp, man. Oh, man, 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 wanna know what the workers were eating. What are they eating? Yeah, no, this looks like it. Man, this looks like it has chashu in it. It looked like you could eat that for a whole week. Fire? 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. You don't need that. 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. If I can say I'm a bit spicy, what's that? Let me give me the chili con queso, okay? Give me the chili. I think they're known for their queso, actually. The only time I've ever been to a torches, I only had queso. I never actually had the tacos. I would pay queso, many quesos for this queso. Queso is five. Queso? Well, let me try the Democrat. I gotta try the Democrat. They did run out of barbecua today at the barbecue spot, so I'm gonna run out. It's pretty good. Oh, we even had this. Guys, this is, David, guess what this is? You don't know what this is. It's a fried McDonald's of chocolate chip cookie dough. No. Take one, say no more, say no more. All right, guys, this is fried cookie dough. Oh, man, this is gonna give me a heart attack. That's actually just rolled in corn flakes and then fried. So it's extra crispy on the outside and semi-cooked on the inside. All right, 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. All right, 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 can 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.