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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.

He wasn’t lying when he said he showed up drunk off Bud Lite 😂

Fuck that.. you put down Bradley.. lol don be jelly

I remember covering my school textbooks with the Buttercrust covers. Damn, I'm old.

Great video. Thanks for sharing.

A little history that was left out - that dark, narrow room off the main dining area at Smitty’s was where the black and brown people were allowed to eat back in the early days. My mother was born and raised in Lockhart. As a child, we visited Kreuz (now Smitty’s) every time we went back to visit family. I was terrified and mesmerized by the open fire just inside the main door. Mom shared the (not too pretty) history of her early experiences dining in the dark hall while all white people enjoyed the bright main area.

Why all the pork?

Awesome

Out of this world, thank you for sharing.......

Shit son! Congrats Cole!

I’m coming in march. Get ready.

great to see Cole at the helm and paying respect to the OG BBQ. Everything looked fantastic, amazing job guys 🙏

Yep, flat iron and cheek are my favorite cuts for braising and long cooks in general. I think that cheek is a tiny bit better for long cooking, but flat iron is far more versatile because it's an excellent low and slow cut but also an excellent steak cut at the same time which is honestly mind blowing. It goes against everything that is common knowledge about low and slow vs steak cut, being good at both at the same time, there is no other cut of meat that does this.

Well done, may I ask though, how does the old school vs new school brisket compare given the completely different cooks? How's the bark, texture, flavour etc. differ if at all?

Yes Cole! Amazing to see this

Got to talk and meet Cole as my wife and I went to Leroy & Lewis in November. Really great guy. So happy to see this being done!

Food looks awesome!!!!

Liar.

WAIT!… Is that THE Cole Parkman!?

He wasn't kidding....drunk off that WATA! 🤣🤣☠☠

I think Cole is ready to branch out on his own path. I think a “Cole” restaurant and menu would be awesome. 👍

This is so insane! I absolutely love this!!

Love, it looks amazing. I would love to come over one time to meet you guys and try some amazing BBQ

RIP Koke FM. Cole knows what's up!

Nice work Cole and crew! Big fan of the faster traditional style cooks. Darn tasty looking food. 🤠👍

If you ain’t Blastin you ain’t Lasting!🤘🏼 Great video can’t wait to get back down there to try out the new place!

Great video - such a likeable crew, food looks amazing. Wish I was there!

Does anyone know if this is considered as "old school" BBQ ?

Student becomes the master!

God bless LeRoy and Lewis for training them and then pitching them the reins and letting them run. Congratulations to Cole and Kasey for a stellar event of great food and honoring old school Texas BBQ. You nailed it down to the uniforms! The passion of BBQ thrives at LeRoy and Lewis.

Great video, felt like a documentary and I loved it!

Cole is my classic Texas BBQ hero.

Looks amazing! Such a motivational speech, I was amped up and I'm not even there!