Dude in the red checkered shirt at the end is just like me. The chef drops a fresh cut brisket into the pan and "yoink!" I got a 6" brisket tower on my plate. :) Great job! Almost makes me wish I moved to Texas instead of Phoenix...almost.
Looking forward to how you like using the cook and hold. I have been experimenting with finishing my wrapped briskets in my Alto Shaam cook and hold. Mine has the probe option. One thing I’m trying to get figured out is the carry over. Cooking at 250f with probe setting 205f will cook them past 205f so I’m going to try a 190f probe temp and see what they peak to. I’m surprised more bbq joints don’t use cook and holds to finish. Once it’s wrapped heat is heat.
Wow! A dream come true food from LeRoy & Lewis I could eat - kosher (At least pretty close. A kosher restaurant or caterer would have to do a few more things for people to eat it). I’m still eventually going to come to LeRoy & Lewis even if I can’t eat the food. I can at least take one of your classes. There actually are much better kosher briskets, but much more expensive than what you got! There are also kosher casings available, but they are very hard to get. Did that sausage have a binder? Bradley always uses a milk binder which would be a problem. You just possibly settled one of the great kosher bbq debates: should kosher chicken be brined since it has already been salted? Great job! Thanks for showing this!👍 Mazel Tov to the couple!
Mazel Tov Ben & Phoebe! How was the salt in the brisket as they came from the processor? I'm also curious how the pricing compared to what you usually see. Yeah- all the pictures of kosher briskets I've seen look so very different than non-kosher packers.
@@LeRoyandLewisBBQ we only eat kosher meats. Thanks to you, I’ve made two Flat iron roasts this week! Would love a few more tips and recipes?!! Thanks guys!
@LeRoyandLewisBBQ ok nice one. Thanks for the reply 👍. Looked good for a grass fed brisket. In the uk ours are like that a lot, if not worse! Witch I'm sure dave has told you about that lol
Thats one hell of a thumbnail right there haha
*pause*
*screenshot*
dedication babyyy ‼️
Nailed it
Dude in the red checkered shirt at the end is just like me. The chef drops a fresh cut brisket into the pan and "yoink!" I got a 6" brisket tower on my plate. :) Great job! Almost makes me wish I moved to Texas instead of Phoenix...almost.
Amazing, Beautiful and you know it was delicious! Great work!
Those briskets look like a UK grass fed brisket. We don’t have the fat cap you Americans are used to. Looks great as per usual 👍
Looking forward to how you like using the cook and hold. I have been experimenting with finishing my wrapped briskets in my Alto Shaam cook and hold. Mine has the probe option. One thing I’m trying to get figured out is the carry over. Cooking at 250f with probe setting 205f will cook them past 205f so I’m going to try a 190f probe temp and see what they peak to.
I’m surprised more bbq joints don’t use cook and holds to finish. Once it’s wrapped heat is heat.
Wow! A dream come true food from LeRoy & Lewis I could eat - kosher (At least pretty close. A kosher restaurant or caterer would have to do a few more things for people to eat it). I’m still eventually going to come to LeRoy & Lewis even if I can’t eat the food. I can at least take one of your classes. There actually are much better kosher briskets, but much more expensive than what you got!
There are also kosher casings available, but they are very hard to get. Did that sausage have a binder? Bradley always uses a milk binder which would be a problem.
You just possibly settled one of the great kosher bbq debates: should kosher chicken be brined since it has already been salted?
Great job! Thanks for showing this!👍
Mazel Tov to the couple!
could have inserted skewers into skinless sausage which would make easy to grill (koobideh) and i think they sell kosher and halal sheep casing.
Howard Wolowitz would be proud...
Youre a real one E, appreciate this one, super interesting. Would you consider doing a pastrami rib, and any thoughts on pastrami in general?
Love a good pastrami! Especially beef ribs!
Mazel Tov Ben & Phoebe!
How was the salt in the brisket as they came from the processor? I'm also curious how the pricing compared to what you usually see.
Yeah- all the pictures of kosher briskets I've seen look so very different than non-kosher packers.
What??!!!! L&L does kosher??! wish I'd have known a month ago!
Only once yet for our very close friends!
@@LeRoyandLewisBBQ we only eat kosher meats. Thanks to you, I’ve made two Flat iron roasts this week! Would love a few more tips and recipes?!! Thanks guys!
looking like a fully loaded smoker =)
Great video, as always! How many people did all that serve?
I think the party was for 80
@LeRoyandLewisBBQ ok nice one. Thanks for the reply 👍. Looked good for a grass fed brisket. In the uk ours are like that a lot, if not worse! Witch I'm sure dave has told you about that lol
Awesome video 👍👍
I hope you had a little help with this, all you showed was you and maybe Brad behind the camera! That is "Putt 'in It On!"