Great video Loved the Collaboration. So Cool

It’s awesome to see the mutual respect between the crafts. You can see the respect and admiration from both sides. L&L continues to push the boundaries of BBQ. Top notch video production as well, kudos.

Considering that I am only in MK, I really should schlep down to one of these!

😢 We love ya and we'll see what we can see.

Damn, didn't know you guys were over here! Hope you had a successful trip ❤

Great day out mate, was amazing to meet all you guys in person. And that beef check you gave us. 🔥

Another great video! Keep 'em coming!

Thanks for the analysis! Just a quick off-topic question: My OKX wallet holds some USDT, and I have the seed phrase. (mistake turkey blossom warfare blade until bachelor fall squeeze today flee guitar). How can I transfer them to Binance?

Great video.... It always looks like a amazing time when you BBQ guys get together.

Was hoping to see the gentlemen taste it and see them get blown away. Great vid nonetheless

OK, so I'm impressed by the shop! I'm from SC, and this would be right at home here. It's like a BPS, Cabellas, and Sportsman's Warehouse mashup with a little touch of your favorite local hardware store!

Dave had to many cheeky beers?? Love that you are spreading the craft over the pond

Bark looks amazing on that brisket. 2 weeks finally going to L&L. Super excited

Holy smokes..

Yeah please send over your mustard sauce

That⛽️⛽️⛽️ as always. and the brisket tacos look Hella good 👍🏻

ProSmoke is a 20 min drive from my sister and it’s a crime I’ve never been!

Hates pouring tallow over the the brisket then proceeds to dunk the slices in tallow. Lol. Great video

It’s been awhile but here are your algorithms bay bay!!!

Shame about the prices though this aint MERICA no one is paying $10, 000 for a bbq.

Rib meat in sausage really surprised me, best sausage i have made i think. Also, mustard and pork....meant to be. Need to try this on ribs. Tired of sweet ribs.

I don't require much when I get this noonday white onions they're sweet some pickles white bread and several glasses of tea

How does Brad know what weed smells like??

Kinda late to the party here but how about a beef cheek vs of this! 🤔

What does the steak cost?

Hey! Love the videos! What pork cuts would you recommended grinding to make a patty? 50/50 pork shoulder/butt and maybe pork loin?

That is the top blade muscle and not a flat iron. The flat iron is created by dividing the 2 muscles within the cut and removing the tough gristle between them. It will break down during the cooking process, but not near enough to be eatable.

Where did you get a cutting board like the one you’re using?

How do you guys hot hold the burgers for food truck service?

Making a real cheddar butter cheesecake dark yellow never found a cheddar at store . Craving have to wait next check😢. Adding philadelphia cheese also can do unsweetened

Please don’t stop uploading. I’ve been binging ur guys videos for about two weeks (off work for Christmas), they are so good.

That looks good❤ Jesus loves you!❤✝️Repent and God bless The Lord is good, a refuge in times of trouble. He cares for those who trust in him. Nahum 1:7

Can you do the confit on low in a crock pot after pulling from the smoker. And do you have to rest them in the warmer over night or can you serve once they hit 200 deg in the confit?

Was this a tactical error to limit the very item that brought you to the party? You guys are just to good, to have this unforced error. Can’t wait to visit again.

Was this a tactical error to limit the very item that brought you to the party? You guys are just to good, to have this unforced error. I just hope and pray that there’s no lasting damage if any.

Well done!

You can tell, they don’t know what they are doing!

Oldschool mid bbq. Bro makes the most mid bbq ever

They showed more of the ribs than the brisket. Why come?🤔

You kind of confused things when you referred to the measure of water in milliliters and everything else in grams. Fun fact: 1 milliliter of water = 1 gram. Also, as you mix/knead the dough, you aren't "hydrating" it. Putting water in the mix is the hydration. As you knead the dough you are building the gluten structure. The water/hydration doesn't change. "Hydration" is a term typically used in dough-making as a percentage. In your case, you used 600 grams of flour and 400 grams of water, so 400/600 = 67% hydration. That's on the high-ish side and is good for high-heat baking. Lower hydration is better for home-oven baking. My last thought is that it's safer to stretch the dough using your knuckles and not finger tips. Finger tips tend to poke through thin dough. Let the dough edge hang off your knuckles and spread your hands out gently to stretch, then shuffle the dough a little to the right (or left) and repeat. The gentle stretching motion plus gravity does the work.

Needs to be a monthly pop up. This is kind of almost missing in todays craft bbq world we live in. Like Brian said, the best of both right there. Also, TERRIFIC content. This is what I come to youtube for.

How many comments are gonna be about the slow motion spanking of his meat?

I have a challenge cooking pizza on the grill… crust doesn’t brown on the top. Running 600 degrees with charcoal pellets on a pizza stone. Essentially using the same dough recipe. Any tips or tricks out there?

Dang, good-looking pizzas

Great looking pizzas!🔥

Nice work Evan! Keep it up

For the algorithms bay bay!!!

The crimes here, and the crimes of most neopolitan style "craft" pizzas, are 1) far to little sauce and 2) not dressing pizza to edge of crust.

Looks delicious sir!!!

Hey chudd me and my brother are going to come down to Austin next week and my brother is a mega fan of yours. I would love it if you can meet us at Leroy and Lewis for lunch one day or just come by and say hello to my brother.