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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!

O'ya please your food is outstanding!! Thanks!

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

If I lived in Texas I would live at Leroy and Lewis during Heat Week. Spicy food is the best food.

Heat week!!!!!!

Is the merch heat week specific?

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

Yes!

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.

I may or may not have been waiting for a brisket puree in the mix

LOVE Brye! Happy to see her smiling face on here!

... i love cool meat shit.

For the algorithms bay bay!!!

Ratios?

So it isn't house beef broth, it is knorr and beet bbq? Not what I expected!

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. 🤔😔😏🤢

Bbq there was really weird ...totally untraditional 😢

Brooooo

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!

What kind of products does the starting inventory consist of? What kind of material constitutes the orders?

Growing up in central California tri tip and skirt steak is all we ever grilled. Never gets old

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!!! 👍🏻

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

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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.

OH NO. You and Brad and Dave in Ireland together. This will be VERY interesting!!! Wish I could be there!!

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 ☹️

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!

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.

Loved helping with the R&D of the Cosmic Bowl. It's definitely something that'll live on as the trailer has retired! ◡̈

That apron looks sexy on you.

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.

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.

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

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

Having mine tonight. Wish I had the skill for the Cosmic bowl.

how far are tri tips from coals?

Gr8 cook -str8. Doing a tri tip tonight

Tri-tip? Ugh.

For the algorithms bay bay!!!

We’ve been doing tri tip for over a month now people are loving it! Wish I could get 44 farms though

Great Addition to the menu Evan. Looks Delicious.😛

For the algorithms bay bay!!!

Love the FSU Shirt Brother!! Go Noles!

$100,000 chuck wagon.😂

Love the shirt!! Already using it to hide from my wife! Cheers gang, much love!

What's going on with the French fries truck.

No merch for purchase yet eh? Would love to buy that shirt!

Love the videos, I like to see you sneak into Brad's videos, have you used anything from Brad yet?

Was so delicious! Loved seeing Jamison on the tube as well. 🫶