LeRoy & Lewis - We're Starting To Get Things Right! | Knox Ave BBQ

[@Pitmaster_GoldenShellback]

You are one hard working dude, which is refreshing to see in today's society of no one seeming to understand what work is anymore. Thanks for the awesome videos!!

[@videosofnomeaningjusttopas2657]

It is really refreshing to see good people still caring so much about great food!

[@knoxavebbq]

It’s important. Gotta care about it!

[@damoose1829]

Thank you Joe for Taking us through this opening. I'm sure it will open some eyes.!!! Great Job.

[@knoxavebbq]

Thanks for watching!

[@hambonelouis]

I appreciate the real talk. Behind the scenes content is awesome as well. Cheers from Dripping Springs

[@knoxavebbq]

I’ll always trying to stay real with you all. Thanks for watching.

[@kenhampton5950]

Great video, love seeing the behind the scenes work it's great to show how much work that goes into prepping for success. One observation, I would cut the part @2:46 were they use the sawzall to break down the meat. You can see that the paint has chipped off the blade and probably isn't food safe.

[@jonsmalls2649]

Really great message about staying mentally and physically healthy and being able to put work down when you can. Well done sir

[@knoxavebbq]

Just trying to be honest with all of y’all. Appreciate you watching.

[@JeremyKeeneDrougnor]

I've done time in the Kitchen and am now in IT, but finding that TEAM dynamic is SO key, no matter what. When you have your TEAM, you often end up finding that while you are COMFORTABLE with asking, you do NOT NEED to. A team that has properly gelled, kitchen or otherwise, every member of that team literally is watching, reading and ANTICIPATING what your fellow team members need and is automatically helping out as you can. Also, once you find that proper team dynamic? Yeah, you're worn out at the end of the day, but you don't feel like you've worked a single minute.

[@knoxavebbq]

Agreed

[@TheTrombonism]

I love that you use jazz music for the ambiance in the background. I don’t know if that is a purposeful choice or a pragmatic one but I’m here for it!

[@knoxavebbq]

Everything is on purposed.haha. Thanks for watching

[@Mr.Schweetness]

My wife and I will be in Austin in mid April, from the 16th to the 20th. coming from Oregon. Excited to check out the restaurant! If you are still there, hopefully we will get a chance to say hi!

[@knoxavebbq]

Nice. That’ll be a good time. Unfortunately, I’ll be gone by then.

[@tateramos2576]

Try using a surgeons knot when tying meat. Basically you just loop around twice instead of once like you did before pulling it tight. The string stays tight against the meat without needing someone else’s finger. Then you can finish off the knot with the last basic under over loop through. Lots of ways to use slip knots too, but the surgeons knot is simple and doesn’t need much practice. Everything looks awesome. I live in the Austin area and will be coming by to check it out and eat some food!

[@knoxavebbq]

👍 thanks

[@MikeMarkovMusic]

During the service i saw Cole sending some briskets to the back kitchen, but as someone who eats at L&L at least once a month, I can see we did not feel any difference, it was amazing. We were super amazing how the consistency of the truck converted to the brick and mortar so fast.

[@knoxavebbq]

Glad to hear. Thanks for coming in

[@J.C.Clements]

Coming in from Houston to check it out and hopefully get a bacon rib this Saturday. The place looks amazing. Thanks for all the great content!

[@knoxavebbq]

Come early!

[@J.C.Clements]

Always.

[@stonesbbq]

We were over from the UK at L&L 1 year ago almost to the day. Cannot wait to get back over to visit the new restaurant!

[@knoxavebbq]

Definitely go when you can

[@bobbicatton]

So much hard work! Great to see the restaurant is coming along nicely👍 I'm also glad to hear you're taking care of yourself. I always struggle with work-life balance, so that PSA was good for me to hear😊

[@knoxavebbq]

Always helpful to get reminded. Thanks Bobbi!

[@joecharlie9056]

Man I love your videos they have helped me out so much , I’m always looking forward to new videos. So much great information

[@knoxavebbq]

Appreciate it. Glad I can help in any way.

[@mike_adams]

I can see how all this work … everyday .. can quickly take the fun out of smoking and meal preps. Congrats on the new place guys, best of luck

[@knoxavebbq]

Nope. It’s still fun. Just a lot of hard work.

[@psalm6272]

Great video and shows how much work goes into starting and running a top tier bbq joint. What did they do with the beef you trussed up?

[@knoxavebbq]

we cold smoke and sear them like a steak.

[@psalm6272]

Wow that’s really interesting. Perhaps you could do a future video on how to do that for us home bbq’ers? 😊

[@BenFeldman-kz7gt]

Joe, Excellent video and healthy perspective on life! I guess it all paid off - this video already has more hits than your soup videos, even they were great!👍 Enjoy the rest of your time in Texas!

[@knoxavebbq]

Appreciate it!

[@zman7953]

Love all your content. Cheers brother

[@knoxavebbq]

Appreciate it

[@anthonylaney1062]

You going to be around in the Austin area next week Joe? Going to be in CenTex

[@knoxavebbq]

I will be. Not sure where.

[@seansmith3747]

Big Joe, youre a machine! Holy ambitious menu! Cant wait to come in. Thanks for the effort and sharing the journey.

[@knoxavebbq]

Appreciate you watching.

[@mviking36]

Joe, are you guys using the chuck portion from the clod for the chopped beef that you showed on smoker? @7:54

[@knoxavebbq]

Yup

[@mviking36]

@@knoxavebbq taking them all the way brisket style? Added flat iron to my menu gaining serious traction. Trying to find more use than just burger grind

[@shonhatley541]

Being a hard working dedicated employee is an invaluable asset. For us invaluable assets, there is nothing like getting a hair cut, mowing the lawn, washing dishes at home, vacuuming the carpet. Just resting or being in our time keeps us going. So for us that love our jobs, remember to love yourself also. Otherwise it can become too much. Overwhelming even. Thanks again for a great video. Please keep'em coming, and take time for yourself once in a while.

[@knoxavebbq]

Most definitely. Thanks for watching

[@dwaynewladyka577]

That food looks amazing. Thanks for sharing this. Cheers, Joe! 👍🏻👍🏻✌️

[@knoxavebbq]

Thanks for watching!

[@chriswalker4578]

What the pipe that comes off the hood drain on the kitchen exhaust hood? Does that go to a bucket in the floor ? Or do y’all have an auto mist system?

[@knoxavebbq]

No idea

[@Chuck5653]

New to the subscription and glad to be here. One suggestion for you (not trying to find fault and it may just be me. The background music has way too much bass and makes it hard for me to hear the dialogue. But then, I am 71. Been smoking meat and doing a ton of cooking since I was 13, and consider myself a smoking guru (notice I did NOT use Pit Master, but I have done whole sides of beef over wood fires a few hundred times over the years). Been cooking and smoking meat for longer than most of the guys I follow have been alive. You guys are great, so I am glad to be a new subscriber.

[@knoxavebbq]

Awesome. Glad to have you join the team!

[@redbirdsjunkie]

The newspaper in Daegu is like Texas style bbq, it's simple and it tastes so good. Busan newspaper is salt-forward due to its proximity to the ocean. And Seoul newspaper has got some soul, mannn. Source: my family that lives in Daegu and myself that lives south of Austin (New Braunfels) 😉

[@knoxavebbq]

Haha. Love it

[@craighoelzer7118]

Everything looks killer!

[@knoxavebbq]

👍

[@jerrypredmore8793]

Yum I get to San Antonio I’d go to Austin to eat some of his cooking for sure.

[@knoxavebbq]

👍

[@with_all_yourheart1555]

How much would that plate in the first few seconds run you?

[@knoxavebbq]

Not sure. Everything is done by weight and I wasn’t on the block.

[@bowhnt_az]

Cole’s Dexter impression is on point lol

[@knoxavebbq]

He’s a character

[@daviddixon7613]

Who is Dexter?

[@CaptinMcFizzy]

Mighty Joe Yim 🔥Wish i could be at the pit learning from you guys, that would be so much fun!

[@knoxavebbq]

Maybe someday. Haha. Thanks for watching

[@city310]

Dang bro! Is that your favorite cap?! 8:45

[@knoxavebbq]

You don’t have a bbq hat?

[@city310]

@@knoxavebbq I would. Them style hats don't fit my big nugget.

[@mattbenskin538]

Korean newspaper is the pinnacle of flavor!!!

[@knoxavebbq]

You know it

[@TannerRE]

yea im very confused, did Matt move down there for the winter to "train" or apprentice for his bbq place come summer here in Ontario Canada?

[@knoxavebbq]

He’s been training a lot of the new guys.

[@TannerRE]

very cool. His bbq place is about 30min from me so hoping to check it out this summer. Great videos!@@knoxavebbq

[@taylor_meyer_bbq]

My homies killin it!!

[@knoxavebbq]

Thanks brother

[@The_Ultimate_Fusion_Vegito]

Damn the food looked delicious 🤤

[@knoxavebbq]

Appreciate it. Thanks for watching

[@bs7497]

Did I hear you say "flatiron" for the chopped beef?

[@knoxavebbq]

The flatiron is part of the full clod shoulder. The part that’s remaining is what we use for chopped.

[@bs7497]

@@knoxavebbq Looks delicious! Thank you! 🍖🥩

[@anthonyherbert140]

Good friend helping out L&L. Don't let Austin wear you down Joe..get back to chi town soon and learn that butchers knot!

[@knoxavebbq]

I’m not getting worn down. Don’t worry. Thanks for watching

[@copper4eva]

So do you currently work for LeRoy & Lewis? Or are you just helping out for the opening?

[@knoxavebbq]

Nope. Like I said in the video my time is limited.

[@copper4eva]

@@knoxavebbq Ya, I only finally got a chance to watch the video. Great video, very interesting some of the cuts they're using. Probably all kinds of cuts in the chuck side of the cow that could be smoked like brisket, and be very good. Not just flatiron (and obviously brisket). Also curious about the beef ribs they're cooking. I guess just because it appears to be one bone per cut. I guess you get more bark that way, and beef ribs probably have enough fat to handle it.

[@mattro4902]

Good Lord, how many staff does L&L employ for a lunch service? The operation has to be fairly large.

[@hankt2792]

...and the juicier the headlines in the Korean newspaper, the better the flavor...lol

[@knoxavebbq]

You know it.

[@doctajuice]

Iykyk stands for if you knew you'd knews

[@Keasbeysknight]

gotta take care of yourself!

[@knoxavebbq]

Gots to

[@beechermeats9797]

For the algorithms bay bay!!!!

[@knoxavebbq]

Much appreciated

[@uniballoutlaw]

DAMN I miss Texas bbq joints, being over here by Ft Riley Kansas from Ft Hood and this place only has like 1 place that is still kinda meh compared to Texas

[@knoxavebbq]

That’s why I had to move to Texas to learn. Haha

[@davidfuller581]

Smoked eggplant? Interesting. What's that for?

[@knoxavebbq]

For a dip

[@davidfuller581]

@@knoxavebbqI'm gonna have to try that out. Sounds like a smoked eggplant babaganoush or something?

[@Pitjunkiescraftbbq]

🔥🔥🔥😮‍💨

[@knoxavebbq]

👍

[@CrankyHermit]

Are Korean newspapers printed with soy ink?

[@knoxavebbq]

No, it’s a secret

[@JoePrimmerEditor]

Good content but invest in a lav or two brotha.

[@knoxavebbq]

i have them, but since i'm working while recording, i try not to use equipment that can get damaged in that environment

[@davemarshall9925]

Guys - you are serving to big a menu - I did the same thing in the 90s - cut the menu in 1/2 or more

[@bayareaartist999]

cut out the alcohol and you can literally double your production ability. I know it's fun to hang and party but to get to the next level you need to cut some BS out.