Chuck Steak with LeRoy and Lewis
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- Опубликовано: 27 сен 2024
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Original publish date: 4/11/24.
Evan cooks a chuck steak at the new restaurant.
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patreon.com/leroyandlewis
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leroyandlewisbbq.com
this video literally made me drool. Def trying this before summer is over. Great job man. Trying to make my way to Texas to come EAT! Hopefully sooner than later.
Honestly one of my favorite bites of our Texas trip a couple months back!
I appreciate your meat nerd-er-y and your clear explanations. I also _need_ that steak.
My family loves when we do pit beef here in MD. This is pretty much the only time I do a reverse sear on a piece of meat. SO good !
Evan: “OK. I can show you guys the butchers knot”
Me: Okay, I can look down and eat my noodles…
Evan: oh **** I just hit my B***s
Me: I missed it, Rewind!
That looks fantastic.
Love the channel, good luck with the restaurant. If I make if to Texas ill come check it out. A little bit of a drive from Michigan.
I Love Chuck Eye Steaks ! 🤤🤤🤤
I like that process looks great!
that mop sauce looks drinkable
Comment
I reckon its the front of the ribs headed into the shoulder
I was closer than $38 lb which was a ridiculous comment....i love to pull denvers out of chuck roast as they are great eating steaks...❤
3:54 😂🤣😂
Hitting one's self in the balls is the ultimate hurt
yeah most people never eat horse or camel meat sir
Wtf are you talking about?
@@LeRoyandLewisBBQ use pork as fruit or vegetables plant fertilizer
Looks great but 38$ per pound for quick cooking chuck? OUCH!
It is post cook.
Cheap cuts, and expensive prices don't mix...
It may be a cheap cut of meat, but it's not a cheap animal. These are quality sides of beef.
No cut is cheap on these animals
It's not supermarket chuck.
Had me until you said there is MSG in your rib
MSG is naturally occurring, totally safe, and delicious!
grow up, its free to do research about MSG stigma
I'm just gonna say, if I'm ordering a steak, I want the whole steak even if there's a lot of fat. If you're pulling pieces out of something after you cook it to order and it goes into something else that you then profit from in another way, that appears disingenuous. Equate it to buying a whole untrimmed brisket but you trim it anyways and sell the scraps as hamburger or sausage in another separate transaction.
Dude they don't charge you for that. They weigh it after trimming.
That's probably not what the majority of people are looking for though when they are out eating bbq. I personally think most people would feel ripped off if they bought an Cut that had a lot of fat vs meat. Watching L&L videos they are really making an effort to not make waste while creating enjoyable food that's affordable.
It's...a...business...
I don’t even know how to begin trying to pick this apart…
What are you talking about?
Culinary Genius! You are reimagining and reinventing Central TX BBQ. Thank you!
The next time I get out to Austin, I am going directly to L&L.
The point burnt end has a ribeye steak taste to me when done right
looks great! what's the internal temp once you pull them off the wood grill to rest?
130+
For the algorithms bay bay!!!
You guy's are awesome
this is 4$ a lb
Its actually 5.89 because we source locally and responsibly raised meat. It also loses a significant amount of weight during the cooking and trimming process, resulting in a true cost of over $10/lb. To make a 25-30% food cost dish which is an industry standard to keep the restaurant open and earning enough money to operate, we charge what we charge. You are welcome to do all the work at home by yourself of course but that would incur you cost of wood, seasonings, and time, none of which you have to worry about when coming to a restaurant.
Went up an octave or 2, lol