BBQ Carving Tips with LeRoy and Lewis

[@eamobyrne1]

Great to see you enjoyed the Gravediggers pub. That's a Dublin institution.

[@commishg]

Thank you for the carving tips. You play the knife like a concert violinist instead of gnawing at the meat like most of us do. Thanks also for discussing the perils of oxidation and ways to combat it. The worst thing a guy can do is pre-slice an entire brisket and let oxidation ruin it within minutes.

[@MadPick]

Great tips! Thank you, Evan!

[@gingerchris]

Customer's face at 7:53 is exactly how mine would be in this line

[@djkitk6]

Holy SMOKE! I actually make an appearance @ 4:00!

[@mandoshane]

Keep these excellent videos coming, Evan!

[@petedandrea8463]

This video got emailed out to all L & L station workers as an FYI 😂

[@barrelmanbbq6201]

So useful, thank you!

[@beechermeats9797]

For the algorithms bay bay!!!

[@steveno7058]

“Always have fat on hand” words to live by

[@loganglenn5473]

What brand of scale is that? I really like the low profile look need something similar for our truck but smaller

[@Smoke_N_EmbersBBQ]

@LeRoyandLewisBBQ underrated channel. Great info.

[@chaddombeck]

3:42

[@BasedBoomer1337]

Will you guys be posting the grain bow salad recipe? Had it at the restaurant the other week and loved it. Just tried to recreate it and I am way off lol

[@LeRoyandLewisBBQ]

Yes, soon!

[@lancegentle6430]

Yes. To much pressure will just shred what is being cut.

[@gate14zer]

Someone vegan in a bbq restaurant? We’ve got problems.

[@billybaddewd1986]

Refuse service to any vegan who walks into a bbq joint!