$10 vs $125 Food Truck Food in Austin, Texas!!

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Location 1: R&B’s Steak and Fries
Address: 2730 E Cesar Chavez St, Austin, TX 78702, United States
Website: https://www.rnbssteakandfries.com/

Location 2: Burro Cheese
Address: 75 Rainey St, Austin, TX 78701, United States
Website: http://www.burrocheesekitchen.com/

Location 3: Crimson Creek Smokehouse
Address: 2250 US-290, Dripping Springs, TX 78620, United States
Link: http://crimsoncreekbbq.com/

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In this video oh that looks delicious we’re going deep in Austin Texas so I’m so tempted to take this down right now but I would like to go to the bathroom within the next six days discovering food truck food you’ve never seen before to me if you smoke it at a lower

Temperature it’s just all the flavor you smoke a brisket because you want the flavor you want the smoke you’re gonna get the smoke I like that you’re gonna get the smokes that sounds uh roughly Like A Veiled Threat you’re about to get the smokes we already made one food truck video

Here in Austin and you guys loved it check it out 90 billion views way better than Mr Beast actually so we thought hey why not make another one what blows me away about the food truck scene here is that there’s just so much variety sure

New York has a lot of food trucks like 89 of them are Halal and this fall fraction of those people will flick you off if you try to film that that happened to me it would have hurt my feelings except I don’t have any in Austin it’s not just about the sheer

Quantity of food trucks it’s about the variety fooled from every nation people coming from Venezuela people coming from Mexico that’s how you say Mexico in Spanish folks from Asia or American food crossed with other food it shouldn’t even be crossed with are you ready for a

Wild food truck here in Austin Texas no oh I was expecting you to say yes Behind me we have our first location this is rmv’s steak and fries two brothers originally from New Jersey came all the way here to Austin Texas to bring locals cheese sticks here’s how it works you build your own sandwich and you get to choose your own cheese there’s American there’s provolone

Orders cheese whiz and this is where I’m stuck already they say classic is the cheese whiz but cheese whiz just feels so white trashy like it doesn’t contain any dairy products I think it’s just oil and flavoring well hold on at my core I am white trash so I should get cheese

Whiz right and then they have provolone and I love provolone uh I’m gonna have to ask them inside I’m not sure let’s go for it foreign on right here and I have to ask you when you build the sandwich the first and most important decision is what kind of

Cheese to put on it correct correct I love provolone cheese whiz the white trash part of me is like you should get the chemical cheese from a can and then the part of me who is so respectable and culinary Ambassador for the world is like probably going provolone I think

What you should do is get provolone cheese on it and then we’ll hit it with a little whiz drizzle and get you a little bit of everything flavor yeah all right whiz drizzle like won my white page when I leave on the toilet seat sorry I decided about the Wiz drizzle

I’d like your idealist if you find the cheeses and uh let’s get started I’m gonna grab my meat and get started some people don’t know that the industry’s standard on meat giving at a Cheesesteak spot is four ounces we Pump It Up four and a half that meat kind of broken up

100 Texas grade a bean a little bit of a seasoning we got a little bit of black pepper got a caramelized onions over here also we’ve got our mushrooms as well there’s also that fresh jalapeno that gives it that perfect spice yeah this looks fantastic let’s get that problem popping a nice

Sharp provolone cheese just to do the trick hit it with one more little spray of water just to make sure it’s nice and cleaned up and then cover that up anytime let me check this whiz and make sure this whiz is where we want it to be

Now you’re with Drizzle sunny but are I’m just gonna slide that right in there like that oh yeah all right are you ready for this drizzle my friend yes oh what is drizzle oh yeah just get a nice little cut in that funny this is your provolone whiz drizzle onion jalapeno

Mushroom and it’s ready for you to devour it glorious come on check it out right here this is a lot of food let’s start with this right here Philly cheesesteak fries until these are award-winning loaded fries and they look gorgeous you can see that mushrooms the

Onions the green peppers the meat all of it mixed together two different types of liquid cheese here we go peppery delicious soft mean heavy cheese the only thing you got to be quick and we’re gonna get a soggy if they do a SOG up you can always mix it with more beef

More jalapeno more onions and then here on this side buffalo sauce foreign Give me a beer and I’ll be in heaven here this is the main event take a look at that we got steak sticky provolone and just a little bit of a whiz drizzle let’s try it out Full blown stretchy delicious cheesy amount of steak inside it’s not just four ounces it’s four and a half ounces it’s actually 12 and a half percent more meat there’s just a hint of the cheese whiz which is nice it’s super salty I mean it is enough sodium for about a week and a

Half and that’s if you’re a rhinoceros oh this is how you know it’s good cheese whiz it has a skin people who draw blood can practice on this seeing if they can pierce the cheese let’s get a little bit of a dip all right a big messy cheesy bite

I love the cheese but I’m always gonna swipe right I’m double down it’s got body you’ve got a cheese pulled I’ve seen the cheese weighs more like a good friend that has a truck and they help me move every once in a while gotta keep that friendship otherwise this is fantastic We’ve come to another food truck right here Venezuelan food this place is called for brothers so I’ve never been to Venezuela before it seems right now it might not be the most tourist friendly destination in the world but in the meantime their food is here in Texas

So why not enjoy it if you’re not familiar with Venezuelan food like me this will give you some hints as to what you can get let’s start with this the arepas there’s a gluten-free corn sandwich served with avocado sauce and garlic sauce Wikipedia says it is a primary Cuisine of Colombia and Venezuela

You might be wondering well it’s right here can you read sweet corn pancake served as a quesadilla with cheese beyond that they have Yucca my buddy Oro who is Cuban told me Yuka means cassava but this guy here is saying Yuka means potato I don’t know for sure I’m gonna

Order that too and find out I’m in the truck with reuben reuben is a little bit worried because his English he said it’s just okay English but I will try okay your English is much better than my Venezuela yeah let’s go to speak in Spanish see that okay today I want the four

Brothers with chicken or pork what do you like foreign Sizzling on the flat top that looks great this is like Venezuelan Burger now we will put the garlic sauce this is the avocado sauce people call Wasa Kaka it’s like cilantro sauce also it’s vegan good vegan sauce right on top of that chicken two slices of avocado I like plantains

Refried the plantains and we put it on top it’s a big sandwich um in the finish one slice of tomato we close the repair with the Venezuelan cheese wow that is so thick so that is it right there beautiful yes the people call quesadilla is

Going to give this a little bit of a flip but it looks like it’s already cooked it’s already up there it’s needed to heat it up So that is gonna melt yeah you have to melt that’s thick is this the same as how you make it in Venezuela it’s the same yeah This food looks incredible hey thank you so oh yes sorry right here we have three foods I’ve never tried before in my life and what’s interesting is trying to figure out what is Venezuelan and what is kind of catering to the American taste buds for example

This this is the Yucca now oral called the Yuca to me it was cassava and I was right until they take this and then they fry it after that this is a part that felt a little bit more Americanized so you think the cheese they put it on top

They melt the cheese and then they put on two different types of sauces let’s try this out Oh yeah when you do loaded fries all the fries get soggy but cassava is stronger than a potato so even though there’s an onslaught of sauce is here the cassava is keeping its Integrity right here the kachapa only two ingredients is basically a corned meal pancake that’s already been pre-cooked

And then look at the inside that is just a huge thick layer of cheese I’m gonna try to do a cheese pull yeah that’s good oh my God oh that’s a good cheese pole the cheese it’s something between like mozzarella and halloumi it is so salty dense thick beautiful

So this is a bit sweet because this has a corn base I thought it might be dry but I think it’s been fried in so much oil that is not dry at all she’s my new favorite oh my God that’s all the cheese that’s just falling out I’m so tempted to take

This down right now but I would like to go to the bathroom within the next six days but here we have the arepa Cornflower bun on the outside cheese we’ve got tomato sweet plantains avocado chicken so much going on here okay first of all it’s ridiculously thick and the

Bottom has already started to get a little bit soggy ah how do I get a bite with everything here we go I find it hard to believe that in Venezuela the sandwiches are this big this has to be Texas sized hmm stringy delicious chicken you can taste the

Beans the sauce cheese tomato everything working together I love the bread on the outside the only issue I do see here is that I feel like there’s enough fillings in here for two sandwiches I would say in the future I want to be a little bit less wide a

Little bit easier to get my unusually small mouth around that is three Venezuelan Foods I’ve never had before in my life I gotta say excellent the ace out of the ace that means 10 out of 10 in Spanish if you like to party and if you like food then this collection of

Food trucks is for you Right here on Austin’s iconic rainy streak a place packed with tourists but not enough to drive the locals away Here my next Food Truck of choice burrow grilled cheese where they’re selling well grilled cheese sandwiches but trust me it goes a lot deeper than that right now I’m in the kitchen with Scott’s kitchen they have my dream refrigerators it is just full of 100

Pounds of cheese and then you hold it on the bottom the only thing that’s missing is a bottle of Jack Daniels where’s that Ah that’s in my car hey cool yeah that’s what he does he drives around and says hey kids take a look at this he doesn’t

Do that no I’m here you guys do four different types of grilled cheese you’re getting the Waylon and Willie which is one of our most popular and it’s got a spicy maple bacon sauce it’s got caramelized onions peppercinis colby jack cheddar cheese on there it’s got a

Nice like bacony sweet profile to it love it I love uh profiles all right let’s get into it start off with some fresh sourdoughs we got our spicy maple bacon sauce we make this in-house got maple syrup bacon cilantro other flavors in their mayonnaise get a mount on there

So now we’re putting some caramelized onions that we grilled up this morning then we get a few peppercinis it gives it like a little kick and then we’re hitting it with the colby jack cheddar blend we layer it on there for this guy it’s called a salamander kind of does a

Melt on it before you throw it in the oven it’s just to speed up the process essentially so that we don’t have to grill it for as long so that the bread can still be crispy but not taken to Too Much crisps so then we’re just gonna

Fold her up and get some fresh butter rub it on there so this guy on there a little slab on top and we let it work Scott how do you feel about that I feel like I want to eat it I have my food right here come and take a look it’s

Glorious this sourdough bread is the ideal bread for this type of thing because you can’t have a bread that’s going to skin it or two top that’s gonna fall apart as I open it you can see some of those caramelized onions and the pepperoncinis the pepperoncini is the

Only part of the apprehensive because I think it’s gonna have a strong dominant flavor I’m gonna try to fight without the pepperoncini first let’s go for it huh oh The beginning of May have made bacon now the pepper Genie I’m going for it shower punching shower spicy I think I like it overall very nice Crimson Creek Smokehouse a barbecue food truck slightly out of town is strategically located across a vodka Tasting Room instead of the usual Texas barbecue

Style where they heavily utilize salt pepper and garlic here it’s all about Oklahoma style barbecue they give the meat a little bit extra Marcus and Jamie are the power couple behind this meat making machine and he’s about to give me a tour of his Greatest Hits right here we have a couple things

On the grill right now tell me what we’re looking at we have two Tomahawk Ribeyes and then we have the bone marrow this one’s has smoked for about four and a half five hours so it should have some pretty good flavor and what do you put

That on top of on that steak right there oh my God it’s so rich was about three and a half pounds when we started roughly be around three pounds when we get finished and we finished this one off with duck fat and butter mix that we

Do and then you scrape the bone marrow on top of that this is my first time seeing a tomahawk that’s actually been smoked for hours what is so good about smoking this cut to me if you smoke it lower temperature it’s just all the flavor you smoke a brisket because you

Want the flavor you want the smoke you’re going to get the smoke and then we finish it off on a hot fire I like that you’re going to get the smoke that sounds uh roughly Like A Veiled Threat you’re about to get the smoke all right

Let’s do it so what we have here is clarified butter and duck fat and what we’re gonna do we’re just gonna sprinkle a little bit on top and then we’re going to throw it on some hot fire we’re gonna have a nice big flame we’re gonna get a nice little finish on it

Oh that looks delicious we’re gonna bring it back over here at our little Merrell bones oh thank you right now I’m in the kitchen with Jamie and she’s gonna be preparing what rib tips so this is the part of the spare rib that when you cut St Louis into the nice neat

Rectangle this leftover piece usually is kept for the Pit Master snacks we turned them into what we call Rib nuggets or rib tips here and they in my opinion are really the sweetest part of the pig all right so real elegant here we’re putting that into chunks what makes this

Oklahoma style barbecue is we sauce after the smoke and we get these good and spicy all of these just big meaty rib nuggets ready to go so right here we have the pork belly burned ends it almost looks like some kind of beautiful braised Vietnamese pork belly but I’m

Sure it tastes completely different a little bit different but it’s still going to be a very spicy lean and fatty combined bite of pork those are big well oh we’ll get now is some bread and some pickles and we’ll get you ready to go thank you right here we have an

Incredible wild protein pack spread and this there’s a little place across the parking lot selling vodka and somehow I got into my cup anyways right here we have the pork rib tips and then right here we have burnt ends from the pork belly I’ve never even

Heard of such a thing it’s too big for one bite I’m gonna cut that in half well you don’t even need a knife it’s so soft and tender take a look inside you can see if it’s pink it’s white it’s gorgeous try it out Well I’m so soft and delicious the outside is a little bit sweet it’s so different from braising it’s like a whole different texture when you braise pork belly in Asian cooking it gets really really soft and this is also tender but it’s like you can feel the different layers as you’re chewing it

Drink some barbecue very satisfying right here we have the rib tips the outside is so soft fatty and juicy that looks wonderful look how dark that bark is on the outside but how light and delicious it is on the inside Oh similarly delicious Smoky tender of sweet this is heavy food and so on the side they’ve got pickles because there’s vinegar in there what’s Wild because that’s an appetizer for this right here this is our big bad Tomahawk what’s amazing as they said on the side we have bone marrow which is

Basically pure fat we have duck fat which is also pure fat and I said what do you have to like uh cut the heaviness she’s like huh like what like bread so we got some bread too let’s take a look at the marrow first wow the marrow

Goes deep into some of these parts here look at that this is all just super fatty gritty Super Rich bone marrow Smoky beefy greasy very satisfying now that bone marrow is actually supposed to be the dip for this it could probably be close to rare oh my God so there are

Definitely some singly parts on the edges here incredible color this has been smoking for hours wow the spices are incredible it’s full of juiciness it’s very tender right here duck fat give a little bit of a dip hey when in Oklahoma do what the Oklahomans do let’s try it out Stop that with butter oh my gosh and unlikely Duo a perfect combination it was so fatty I cheated like twice and it fell down my throat and the seasonings on here it was peppery they got their own secret seasonings everybody gets better but what I have to try now is

Using this as a vehicle to transport more bone marrow into my mouth [Laughter] it’s like eating a stick of butter and putting some olive oil on top it is just pure decadence to try it out Oh wow it feels all right and so wrong at the same time I feel naughty with so much meat and so much fat and so much flavor it’s rich but it doesn’t feel too rich I thought it’d be too much though and I got the same easily balance it out

With one pickle for a good balance am I gonna eat a whole 125 three pound Tomahawk by myself yes but should I no I should probably find some people to share it with on craigslist do I find all my other friends for me I’ve never tried Oklahoma barbecue but after trying

This this is like the best advertisement for Oklahoma State tourism I want to go there I want to try the food I want to try the barbecue and see what it’s all about just this small sampler platter here very delicious very tempting oh guys that is the end of the video I hope

You enjoyed it food trucks here in Austin there is nothing like it it’s food except for it’s inside a truck instead of a restaurant it’s not fun they can drive it around like to my house why don’t they just come to my house instead of me going to them

Anyways I hope you enjoyed this video guys thank you so much for watching I will see you next time oh I’m so bloated and pretending pretending everything’s fine but I feel so sick inside oh it’s too much food