Yes! I’m in town for work for heat week! Looking forward to the Nashville Chicken Fried Steak! It’ll also be my first time at the brick and mortar store. Can’t wait!
@macEboy4 сағат бұрын
O'ya please your food is outstanding!! Thanks!
@drillsgtlangdon6 сағат бұрын
lol.. She is like I was in College, I had a drinking day for the entire week; More for Monday, Two for Tuesday, Wasted Wednesday, Thirsty Thursday, F'd up Friday, Suck em up Saturday and Start again Sunday. Your welcome :D
@ashleys63710 сағат бұрын
If I lived in Texas I would live at Leroy and Lewis during Heat Week. Spicy food is the best food.
@WurstBarbeque10 сағат бұрын
Heat week!!!!!!
@LeRoyandLewisBBQ10 сағат бұрын
You already know!
@kurtp542310 сағат бұрын
Is the merch heat week specific?
@LeRoyandLewisBBQ10 сағат бұрын
Not this time
@user-tg8to1ol2y11 сағат бұрын
Not what I was expecting u need grilled shrimp make the thinest and dry beef jerky so when u stick it in the mix it soaks up those flavors add celery or olives or cutecumber garnish with celery he'll the history leason was not cute could have worked on that a bit more
@LeRoyandLewisBBQ10 сағат бұрын
Thank you
@utatx11 сағат бұрын
Yes!
@stevenstove6222Күн бұрын
Evan i hope you are going to be taking some L&L beet sauce to the Uk, look forward to getting to meet and hang out with you in banbury also really enjoying the content.
@LeRoyandLewisBBQ10 сағат бұрын
Haha, I'll try to pack some!
@jimmy2thymes916Күн бұрын
I may or may not have been waiting for a brisket puree in the mix
@atxfyiКүн бұрын
LOVE Brye! Happy to see her smiling face on here!
@dtrain1464Күн бұрын
... i love cool meat shit.
@beechermeats97972 күн бұрын
For the algorithms bay bay!!!
@1ntes2 күн бұрын
Ratios?
@Jordan-sy7my2 күн бұрын
So it isn't house beef broth, it is knorr and beet bbq? Not what I expected!
@LeRoyandLewisBBQ10 сағат бұрын
Yeah we tried house beef broth. It was not the consistency we were looking for.
@perryrice41493 күн бұрын
Thank you thank you for not using liquid smoke I could never understand why people use liquid smoke yuck. Ain't that why you smoking the meat. It reminds me of those dog bones .you give your dog. I feel like you're not a good cook if you use liquid smoke. 🤔😔😏🤢
@charlesn.39555 күн бұрын
Bbq there was really weird ...totally untraditional 😢
@LeRoyandLewisBBQ4 күн бұрын
Yeah thats the point! 😅
@daviwez94075 күн бұрын
Brooooo
@llewdis6 күн бұрын
Any chance to get the recipe for the Grainbow salad? I would love to make that at home. I did a search and couldn’t find a recipe that looked anything like yours!
@FierBarca18997 күн бұрын
What kind of products does the starting inventory consist of? What kind of material constitutes the orders?
@LeRoyandLewisBBQ6 күн бұрын
All food and supplies we use to make food.
@FierBarca18996 күн бұрын
@@LeRoyandLewisBBQ Thank you.
@calebunruh14887 күн бұрын
Growing up in central California tri tip and skirt steak is all we ever grilled. Never gets old
@Lettuce-and-Tomatoes7 күн бұрын
I can’t believe that’s what the skyline of Austin looks like these days. I had to watch it twice to make sure it wasn’t Houston. Austin has really changed since I went to UT!!! 🤯 Cool video!!! 👍🏻
@CowboyFate7 күн бұрын
As a former Californian, it's great to see tri tip making its way to Texas. I love the idea of smoking it until it's about 110 and then finishing over coals. In california, I had a Santa Maria grill which is pretty much what the tri tip was designed for. I cooked it in a similar way they did here. Always used red oak and cooked it low and slow until it reached about 100-110. Then crank the grill grate down close to the coals to sear it and finish it. Absolutely incredible. Tri tip is a sleeper not a lot of the country is familiar with. I understand, because if you overcook tri tip, it can kinda suck. But if you nail it, it's amazing
@wildacresconstruction88897 күн бұрын
Comment
@jmcmonster7 күн бұрын
Are you only going to be at The Big Grill on the Sunday? I have tickets, but only for Thursday and Saturday. Also, love the belt! So cool seeing what Wade and Hill have done with the brand. I still have mine from the original run.
@LeRoyandLewisBBQ7 күн бұрын
We may be attending and walking around on Thursday but on Saturday we’re going to the Florida State game!
@damoose18297 күн бұрын
OH NO. You and Brad and Dave in Ireland together. This will be VERY interesting!!! Wish I could be there!!
@7frodo77 күн бұрын
This is my kind of job in my shorts (with a beer of course) cooking on bbq. Food as always looks amazing. Saying that I’m doing sloppy Joe stuffed peppers with chicken thighs on my smoker today. Just no beer though ☹️
@ashleys6378 күн бұрын
I like the addition of the grainbow salad not just because it's healthy, but because it's different. I love mac n' cheese, potato salad, etc. but they do get a little old. My mom's fam is Lebanese and, whenever I go to cookouts and am asked to bring a side, I bring tabbouleh for this very reason. Sometimes people want something more refreshing. Fine job!
@LeRoyandLewisBBQ8 күн бұрын
Big tabbouleh vibes with the grainbow
@iamblaineful9 күн бұрын
As a Californian, we make Tri-Tip all of the time, sometimes as a smoked steak, MedRare to Medium, and sometimes brisket style, smoked long and slow, wrapped and finished to 203-205F. My family prefers brisket style. Don't be afraid to season them "generously". In CA, the ones in the stores are mostly pre-marinated, but it's not hard to find a plain one either. They eat well no matter which cooking method you go with, Santa Maria or Brisket.
@autofotive9 күн бұрын
Loved helping with the R&D of the Cosmic Bowl. It's definitely something that'll live on as the trailer has retired! ◡̈
@LeRoyandLewisBBQ9 күн бұрын
No doubt! Lunch every day!
@rmccrna19 күн бұрын
That apron looks sexy on you.
@Lettuce-and-Tomatoes9 күн бұрын
That seems like an extraordinary amount of salt. I did this method of seasoning with some beef cheeks after seeing them done the same way in another video on this channel and they were way too salty. I recommend anyone considering doing this for the first time to proceed with caution.
@LeRoyandLewisBBQ9 күн бұрын
Season them however you like! Our dalmatian rub had diamond krystal koshet salt and 16 mesh black pepper. Different s&p types/brands will yield different results.
@CowboyFate7 күн бұрын
That makes sense why it was too salty. Beef cheeks are pretty small. Tri tips can be a lot thicker and it's hard to over season them
@zachary90099 күн бұрын
When the camera panned over to Evan smiling through the window I feel like he should have been wearing smeared lipstick like a crazy person.
@LeRoyandLewisBBQ9 күн бұрын
🤡
@dennisjones69439 күн бұрын
Looks like a great bowl! I did a bunch tri tip on my Chud Box, left the lid open and cooked them over an open wood fire. Used a mix of white oak and pecan splits. The distance between the grates and the flames were perfect, color turned out great
@LeRoyandLewisBBQ9 күн бұрын
Sounds great!
@justinh.92799 күн бұрын
always wondered about raw into SPG box, does the salt protect from the spice box getting funky or perhaps you just use so much you go through that and more every day
@LeRoyandLewisBBQ9 күн бұрын
We use a lot of it and go through it regularly
@bobashwell98689 күн бұрын
Having mine tonight. Wish I had the skill for the Cosmic bowl.
@LeRoyandLewisBBQ9 күн бұрын
You can do it!
@dennis93589 күн бұрын
how far are tri tips from coals?
@LeRoyandLewisBBQ9 күн бұрын
2 feet to smoke and 2 inches to grill
@mattstraight81799 күн бұрын
Gr8 cook -str8. Doing a tri tip tonight
@LeRoyandLewisBBQ9 күн бұрын
Good luck!
@mattstraight81798 күн бұрын
@@LeRoyandLewisBBQ rocked it. Dalmatian on smoker at 325f flipped twice pulled at 135f internal finished in foil with homage compound butter… sliced and poured all the foil drippings on plate. Love a hot and fast tri tip -Str8
@fredturd9 күн бұрын
Tri-tip? Ugh.
@LeRoyandLewisBBQ9 күн бұрын
Whats wrong with that?
@CowboyFate7 күн бұрын
Must have never had a good one. Tri tip can suck if not done properly. But it's amazing when done right
@beechermeats97979 күн бұрын
For the algorithms bay bay!!!
@loganglenn54739 күн бұрын
We’ve been doing tri tip for over a month now people are loving it! Wish I could get 44 farms though
@LeRoyandLewisBBQ9 күн бұрын
Its great stuff!
@damoose18299 күн бұрын
Great Addition to the menu Evan. Looks Delicious.😛
@LeRoyandLewisBBQ9 күн бұрын
So good!
@beechermeats979711 күн бұрын
For the algorithms bay bay!!!
@robnicgorski410012 күн бұрын
Love the FSU Shirt Brother!! Go Noles!
@LeRoyandLewisBBQ12 күн бұрын
Hell yeah!!
@notabot337512 күн бұрын
$100,000 chuck wagon.😂
@okcharleys14 күн бұрын
Love the shirt!! Already using it to hide from my wife! Cheers gang, much love!
@toddsmith513514 күн бұрын
What's going on with the French fries truck.
@LeRoyandLewisBBQ14 күн бұрын
It closed in January. The brand still exists for the sake of serving at festivals.
@ponsholm14 күн бұрын
No merch for purchase yet eh? Would love to buy that shirt!
@LeRoyandLewisBBQ14 күн бұрын
Not yet, soon
@stevenlehman240814 күн бұрын
Love the videos, I like to see you sneak into Brad's videos, have you used anything from Brad yet?
@LeRoyandLewisBBQ14 күн бұрын
Do u mean equipment or spices? We use his stuff all the time!
@autofotive14 күн бұрын
Was so delicious! Loved seeing Jamison on the tube as well. 🫶