Bro I was born with Cerebral Palsy and your channel is one of them that I've been watching in hopes to start my own barbecue place one day. Born and raised in Texas and I realized no matter where we go it's Texas style imitated. Keep it up and may God bless you
I was born in Idaho, which has no barbeque tradition, and have been cooking for most of my life with no help from Texas. My food is better than anything in Texas for one simple reason: I can eat it! That said: Tip of my leather hat to you and to Texas! Get on making that barbecue place! I don't care if it's you and two friends in the back yard. It will be special because you care! You are the secret ingredient that's going to make your place THE place YOU made!
@JoeSevy Idaho is not imitated All Over America and the world for that matter! Imitation is the best flattery. Now when I need to cook a potato I'll hit you up🤣 where is your (Tuffy award) i imagine you have more than just your friends in your backyard saying it's good and I'll bet you within a so many miles radius from you in Idaho you can find a place imitating Texas BBQ
I love that this is how you do it. If I was in your area, I would patronize your food. I love the structure, order and cleanliness of everything. God bless, keep it up!
I just ran across your channel and you are a real BBQ pitmaster you're not fake you just say it the way it is and the proof is in the pudding if I wasn't dying with a illness IV be leaving Florida coming down there and try your food never in my life have I seen somebody put so much love in your cooking I would love to try your food I can not afford it I guess I can look at it Thank you for letting me see how a real BBQ pitmaster cook's Charles
I did some Ribeye nearly the exact way for my wife birthday, smoking ribeye is the best way because the fat has more time to render which makes the steak juicy. Mine had that red color as well
As someone who smokes ribeyes all the time and trust me when I tell you you don’t wanna get them as high intemperature as he got those ones. Let me leave you some tips. I put my ribeyes seasoned in the fridge and get them as cold as possible. I then put them in the smoker at 180° so that I am maximizing the smoke and slowing the temperature rise as much as possible. From there once I hit 105° Internaltemperature then I move them over to the flame and finish them off at 125°. The steaks will naturally go up another 5° to 7° which means you’re gonna have the perfect smoked medium rare ribeye you’ll ever ever eat. The key is you’ve got to get it in that 125° to 130° temperature maximum because it will naturally raise itself up to about 135° on its own.
my method....season em when you get em home and freeze em...Then put em on the smoker frozen like 250 and let em cook to like 100 degrees or so then bring them in the house and sear them in butter on the stove...Candy Red Smoke Ring...it be wild u may have to work on ur method a bit but having em frozen at the start helps it not dry out while the crust gets that smoke
The original OG, i know you showing em love Unc and that’s the most important, all respect, but everyone stealing ya style from the ox tails, to the spray, the accent, the “tenda” phrase…imitation just means love but big props OG support from Baltimore to LA 💯💯
Salute Brother Les! The Council of Black ⚫️ Grillmasters is soon to be estsblished. You are to be nominated. More to come with first gathering to convene in the outskirts of Chicago sometime around the summer 4th of July week! Congratulations Brother!
Les, I need an invite to come down to Texas to get some bbq knowledge from you, my G. I've been doing it myself for about 14 years. I eventually want to set up my own bbq joint here in Central Kentucky. We dont have many good spots in this area. I want to be able to say I learned from one of the best out there, ya dig.
I like to cut streaks hot because I eat the hot juices with the other food on the plate. It’s not like it goes to waste. Even what’s on the cutting board gets sopped up with toast. Hot meat taste better too. The crust is still crunchy, it doesn’t absorb the juices like a rest steak. I’m team hot steak, Gordon Ramsey and the rest of those types spread false gospel lol
Dats why we can’t find no oxtails down here In Florida cause dey on that big ole grill o yours. lol. This sister loves it though. Wish I could taste off of every one of those grills. Big ups to you brother
I didn't think my steaks could get any better until i smoked one a few years ago. Smoked ribeyes are on another level
Can anyone tell me does he use charcoal
@@roberthutton7301he literally loads of fire wood into the grill? 😂
Especially with Mesquite wood Texas style in every way
Exactly people don’t understand its levels to cooking OMG!!!
@@ever2145that’s not firewood lil bro
Bro I was born with Cerebral Palsy and your channel is one of them that I've been watching in hopes to start my own barbecue place one day. Born and raised in Texas and I realized no matter where we go it's Texas style imitated. Keep it up and may God bless you
Wishing you the best.
I was born in Idaho, which has no barbeque tradition, and have been cooking for most of my life with no help from Texas. My food is better than anything in Texas for one simple reason: I can eat it!
That said: Tip of my leather hat to you and to Texas! Get on making that barbecue place!
I don't care if it's you and two friends in the back yard. It will be special because you care! You are the secret ingredient that's going to make your place THE place YOU made!
@JoeSevy Idaho is not imitated All Over America and the world for that matter! Imitation is the best flattery. Now when I need to cook a potato I'll hit you up🤣 where is your (Tuffy award) i imagine you have more than just your friends in your backyard saying it's good and I'll bet you within a so many miles radius from you in Idaho you can find a place imitating Texas BBQ
Bro we're talking barbecue not baked potatoes and I imagine you're watching homeboys Channel getting some cooking pointers Texas in every way!
@@shaunreid6497 Nothing says Texas better than someone criticizing something he'll never experience.
He deserves millions 🎉
That steak got that mahogany tint to it. The smoke and crust sear is going to bring it to another level
I love that this is how you do it. If I was in your area, I would patronize your food. I love the structure, order and cleanliness of everything. God bless, keep it up!
That Boy Les cold wit it!!!!
YES SUH!!!
Trash overpriced food
@@pablopicante3869
That man took the best part of the steak THEN started sharing 😂😂 smart man 🤝
😂😂😂😂😂
@@lesbbqyou need to sharpen your knife
Definitely a smart man 🤣🤣🤣🤣
@@lesbbq Those fools telling you to let the steaks rest are wrong. You don't need to let them rest when you do a reverse sear.
Imagine How Good The Steaks Are When You See The Host With So Much Enthusiasm Eating One.!! 😉😋#LESBBQ!!🇺🇸💪
Was he supposed to stand there? Lol
😂😂😂😂 they all do it.
It's been black 👊🏿
I can not wait to eat your food. I'm from Akron ohio and I been watching you. All respect ❤
Thanks Les! You got me hooked smokin them oxtails!!!
I just ran across your channel and you are a real BBQ pitmaster you're not fake you just say it the way it is and the proof is in the pudding if I wasn't dying with a illness IV be leaving Florida coming down there and try your food never in my life have I seen somebody put so much love in your cooking I would love to try your food I can not afford it I guess I can look at it
Thank you for letting me see how a real BBQ pitmaster cook's
Charles
That's a good point next level is haven a farm raise your meats and finish them your way. Definitely such inspiration and great content creating dude.
Running a ranch is full time. He can direct source from a local rancher
Ribeyes sitting on candy red all day in every wayyyyyy
One of them ribeyes after a long days work, sheeeeeeeeit!
That's my favorite part also Les. That part is called the spinalis.
I did some Ribeye nearly the exact way for my wife birthday, smoking ribeye is the best way because the fat has more time to render which makes the steak juicy. Mine had that red color as well
He changed the game with it
Shout Out Black Excellence 🎉
Heyy I want to order how can I
HOW CAN I ODER
HOW CAN ORDER?IAM HURRY
Absolutely 👏🏿
Hey I admire fact he knows the science of cooking, smoking wow it's good to see a black man on his game 🎯💪👈💯
LesBQ you cook All types of meat,keep doing good thang ✊🏾✊🏾✊🏾
Dem boots hitt'n!!!! 🤠
Appreciate these how to videos big bro!
Some years now I’ve had smoked ribeyes and for sure are a game changer I love putting them on the grill too. Looks good and juicy!!😊
Slaughterhouse BBQ tapped in with cha bruh...Salute
Guys walking around in the background like they looking for something to do. 😂
❤❤❤❤ can't wait to try your seasonings. Ordering
Les, I love the classes. Can you do one for the oxtails with time and temp and especially the braising. Thank you
When you coming to Beaumont Kinfolk come on😮 and bless us
Love how you rep TEXAS Big Love from TEXAS amazing videos Les
This guy seems so chill and cool. Amazing food. Almost makes me want to start a business like this lol.
Little mama got Afro Pops working 😊😊😊😊
Much respect for Les.
As someone who smokes ribeyes all the time and trust me when I tell you you don’t wanna get them as high intemperature as he got those ones. Let me leave you some tips.
I put my ribeyes seasoned in the fridge and get them as cold as possible. I then put them in the smoker at 180° so that I am maximizing the smoke and slowing the temperature rise as much as possible. From there once I hit 105° Internaltemperature then I move them over to the flame and finish them off at 125°. The steaks will naturally go up another 5° to 7° which means you’re gonna have the perfect smoked medium rare ribeye you’ll ever ever eat.
The key is you’ve got to get it in that 125° to 130° temperature maximum because it will naturally raise itself up to about 135° on its own.
They must hit differant with dirty smoke ? Gotta try that
Pure Fire!!!I have to upgrade and get a smoke pit for outside I have an indoor smoker I'm missing out!
Them steaks and oxtails look good but them big bass boots hard as hell. #Bigbass Texas in every way
Do a steak contest Les !!! 💯
my method....season em when you get em home and freeze em...Then put em on the smoker frozen like 250 and let em cook to like 100 degrees or so then bring them in the house and sear them in butter on the stove...Candy Red Smoke Ring...it be wild u may have to work on ur method a bit but having em frozen at the start helps it not dry out while the crust gets that smoke
Love this man. Keep it smokin
Can you adivise what TEMP you smoked those steaks and for how long?
Great video
Thank you
That laugh at the end said it all 🔥🔥
Left speechless
That boy been spending money! We see the come up. The ostrich boots. That boy getting it, the legal way youngstas. Take note!!
He got on fish boots
Texas In Every Way!
I can smell and test from the video thx
The original OG, i know you showing em love Unc and that’s the most important, all respect, but everyone stealing ya style from the ox tails, to the spray, the accent, the “tenda” phrase…imitation just means love but big props OG support from Baltimore to LA 💯💯
Salute Brother Les! The Council of Black ⚫️ Grillmasters is soon to be estsblished. You are to be nominated. More to come with first gathering to convene in the outskirts of Chicago sometime around the summer 4th of July week! Congratulations Brother!
I have never had a smoked steak, but that ribeye looked real good!!
Texas in every way 👍🏿 Show us how to smoke chicken leg quarters 😊
The ends of the ribeye 😂😂 that called the cap, spinalis! That's the best part! We don't eat well done steak though! Open fire cooking though!
I just bought a load of steak for my drum smoker that looks a good deal like this one. Subscribed! 🥩🍖
Overcooked and not enough seasoning I’m good💯
Do more vloging frfr
What is the process when smoking steaks? How long do you smoke them for? How often do you flip them?
Ribeye is my favorite steak. Next is Porterhouse steak. Those steaks in your smoker look extremely delicious.
Les is sooooo dam country in every way n i freakin luv it! Keep doing your thang brother the growth is insane!
A man after my own heart. Taking pride in what he does because if you can't take pride in it then what the Hell is the point?
I seen that little end but ima wait was epic
Cattle? His cattle blazed up. Les got some serious Swag
ive been wanting to try some oxtails never made em and never had them..they look dee.....lecious .Whats the liquid you spray on them?
Man I never seen nobody smoke a steak. You just changed the game for me!
Better than a movie 🎬 💯
Brother Les am like you while they let it rest am EATING while nice and hot and juice. Had both ways prefer my right on the grill. Nice job bro.
Whew my mouth watering 😋
Did he say " MySKEET makes stake taste REEAALLL GGOOOODDD " ?
😂
Mesquite 🤦🏽♂️
Lord that steak 🥩 looks soooooo good and it’s juicy and tender 😊
Keep up the great work!
There are folks following and copying Your Oxtails that don’t even know what a Oxtail is don’t give the game away
You inspire me Bro to start up on the grill 😊
I can respect someone who admits when they mess up. I overcooked my steak the other day. I was pissed lol
Well, now I gotta build a smoker and smoke a Ribeye. Lovin this from way up North of the border, keep it up big bro
Les, I need an invite to come down to Texas to get some bbq knowledge from you, my G. I've been doing it myself for about 14 years. I eventually want to set up my own bbq joint here in Central Kentucky. We dont have many good spots in this area. I want to be able to say I learned from one of the best out there, ya dig.
That 🥩🥩 definitely looks really good Eva thang thaz made ik is 🔥🔥
BOI!!! That thang look good!
I like to cut streaks hot because I eat the hot juices with the other food on the plate. It’s not like it goes to waste. Even what’s on the cutting board gets sopped up with toast. Hot meat taste better too. The crust is still crunchy, it doesn’t absorb the juices like a rest steak. I’m team hot steak, Gordon Ramsey and the rest of those types spread false gospel lol
Great video as I will try smoked rib eyes thanks to this video and who don't love a lil burnt crispy steak fat MMMM MMMM GOOD
You got subscriber buddy! I’m spreading the word. Keep up the good content !
That looks mighty tasty 😋 😍 👌
How long do I smoke???? 😍😍😍I need this TO DAY!!!
Les Les, you the bes 🍽
Shout out from the Panhandle 806 Lubbock Texas
What are those spices/seasoning you are using?
Yo Les when you coming to the east coast? South Carolina to be exact Brotha!!!!!
What blend of wood do you use ?
Them Boots 👢 are cold 🥶 nice my Brother
Your buddies cracking up. Buy them some hats😂. My buddies do all day and night
Don't mess with it,Dont mess with it 🔥🔥🔥💪🏾💪🏾💪🏾Les is the 🐐 on that BBQ keep doing your thang ya dig✊🏾💪🏾💕💕✌🏾
I need to know where I can get a lil smoker like that. 🤙🏾💪🏾🤙🏾
pop up in NYC please, i'll drive from CT to try it
Easy Les u almost went down on that spin move!
Les a fool with it
You know you can set the cast iron with them steak right on your wood for and amazing char. But you got it BoSS👊🏾
Dats why we can’t find no oxtails down here In Florida cause dey on that big ole grill o yours. lol. This sister loves it though. Wish I could taste off of every one of those grills. Big ups to you brother
Them Boots Though 🙌🏿
When are you coming back to Texas?
I keep watching this video I want my steak like that!!
Fire bro!! And that's crazy I didn't see you use any butter or parsley on the rib eyes, good looking steaks!
Steak at well done is a no go for me but still appreciate the video
Just curious, why did you close the lid to the offset? Is it because there’s no meat on?
Carnivore Lifestyle Is The Way!!! Eat The Meat 🥩 💪🏽💪🏽💪🏽💪🏽