One of my favorite parts of bbq is the fact that the people that do it will straight up tell you how they do it, no secrets or chicanery required. They'll happily show you how to do it and then tell you to go out and try to do it yourself, and then you realize what you don't know about bbq.
@@LeRoyandLewisBBQ It really is amazing, even after watching all kinds of YT videos, and reading everything you can, when you go out there and light up an offset smoker, you still have to be able to actually *do* it. Seems so very simple to just feed a fire, until you actually go out and attempt it yourself. Appreciate your many hours of learning how to do this at the highest level.
Remember not that long ago on TH-cam videos, everyone or too many people would say how they made their rubs was a secret. I’m glad those days are gone. You can buy pretty good rubs now if don’t want to make your own.
As a butcher for over 45 years, and an amateur pitmaster as well, flat iron (aka top blade) is the most prized and versatile cut on the animal, in my opinion. It gives me great pleasure to see it presented in the spotlight it so richly deserves. Thank you so much guys, this made my day !
The pitmaster and how he explained everything even the fire! What a rockstar! I love that cut of meat...and how it was presented here is absolute masterclass!
You know what I appreciate the most about places like Leroy and Lewis? They're willing to experiment...step away from the classics a bit. I love the creativity.
Absolutely delicious. I live near by and frequent often. Fan since day 1 at Cosmic, so glad they decided to stay South and help keep making the Southside the best side.
I LOVE LOVE LOVE that you guys called out the elephant in the room about Brisket!!!! I feel like so often people get OBSESED with it and believe amazing brisket makes a BBQ joint great. But, news flash. Most all BBQ places have great brisket, its the staple you MUST be able to nail. But, what about having amazing sausage? Having great Sausage is WAY harder than brisket because of flavor profile.... what about amazing sides? In my opinion... You must be a well rounded chef to be an amazing BBQ joint. Not just a great brisket cooker with a cup full of tallow rested in foil for 12 hours. You guys are one of the last top BBQ joints I need to try before I make my personal Top list. BUT as of right now... Daynes hasn't been overthrown lol. Great video... now get them to sell us that cut! lol
Was in Austin for the second time in my life this past week and on Saturday my wife and I stopped at Leroy and Lewis. After trying Franklin's, Terry Black's, Smitty's, Kreuz Market, and The Salt Lick I have to say Leroy and Lewis is the best BBQ restaurant I ever have eaten at. The flat iron was insanely good and paired really well with the grain salad!
This video is unbelievably thorough and great. The travelog + detailed smoking instructions. Wow. I've been messing around with the whole clod and noticed that some of it was insanely good sliced and not pulled. Didn't realize that this was the flatiron I've been seeing on the L&L gram and videos and reviews. Have one on the pit as I'm typing. Not ashamed to be L&L north, we all build on the shoulders of the giants who have come (and done the work) before us. Thank you 🙏🏻
This is the best video I have seen in a long time. Quality of video is very good. Educational from Evan and Cole excellent, especially when visiting Smitty's and Kreuz. Great job!
Hi5, amazing video. Congrats Evan and the entire team on this innovation. In french we call this cut "La macreuse", and as much as I like it, that big sinew in the middle is a challenge that you guys found a way to tame! Love seeing the whole process from inception to creation. Big respect for the enthusiastic Pit Master starting things up as early as if you guys were operating a bakery ;)
My man Evan. Always inspiring. Always keeping it interesting, yet classic central Texas. I have eaten a lot of clod in Lockhart and can't wait to try the flat iron. Great work guys!
This was really interesting to watch. The Texas bbq history, the discussions you had, then the entire process of the cook. I have been finding cuts like flat iron and tri-tip provide more for your money then standard brisket since there is just more edible meat and generally less fussy to smoke.
I appreciate you putting this video out. I've seen flatiron mentioned on the channel for however long you've been talking about it, but this was the first time I really understood where it came from (both physiologically and inspirationally) and how it compares to brisket. Hopefully someday I'll make it from the PNW down to Austin to try it for myself!
I had always butchered my oyster / feather blades down to individual flat irons until I saw your vid with these on a good 6 months or so ago. Needless to say, I much prefer this to the brisket. It’s so good, and much smaller so better for the home cook. And that central gelatin is amazing
Incredible amount of work you do to perfect the process. Hopefully one day I can experience your operation. That guy in the smoke house is a master, he put in a lot of work, it has to be very hot and the amount of smoke he breaths to bring great food to folks.
Fantastic video, absolutely loved it. One of my favorite videos on TH-cam that rivals watching the Aaron Franklin videos all those years ago. Although I may never be able to go to Texas for authentic Texas BBQ, living vicariously through videos like this and Chuds has been amazing. Thank you for the hangout session today!
Great film showing the history and process; always something to learn from your films. That fold-over looked seriously legit. Now I just need to work out how to get ahold of this cut in the UK!
Look Amazing. Not something I would able to get normally here in Norway. but took a screenshot of the cut in your video and sendt my butcher. Ill be getting some this weekend 😀😁. Thanks for the tip
I was just in Austin trying out the best bbq spots. The flat iron at L & L was the best bite of bbq I tasted. Super tender, unique texture, and juicy. I enjoyed it way more than brisket! BTW the pork hash over rice at Leroy and Lewis was my other favorite bite.
Excellent video -- info & quality of production (comments, editing & background). We're in the DMV (Northern VA part just outside of DC) ... mouths were watering seeing that Clod 😋 since none of the top BBQ joints in this region offer it ... & maybe we (along w/ some of their owners & pitmasters) need to take a trip to TX to get some & good info since you guys are so ...OPEN... in sharing how to make 'GREAT BBQ'! 💯 👍🏾 😉
Was at BJs once and saw beef clod. Had no idea what it was. It was cheap so I grabbed it. I looked it up and it seemed like you cook it like a brisket. Thats how I cooked it and I was good. Havent seen it again.
Love the detailed steps and commentary. Will make my yearly pilgrimage to the area and will stop by for this cut. Excited! So these only go to 172 degrees internal before resting?
I love that you're doing this, but hate that you're bringing attention to this cut flat iron (poor man's filet). I've been loving this cut for a while and so has my wallet. Especially since the BBQ scene has brought so much attention to the other off cuts.
Old school with just throwing the sub-primal on is closer to Argentina style parrilla. Maybe do some research down there and mix up some chimichurri and sal muera
How hard is it to ask for this cut of meat? Do they call it differntly if uou were to get it from big retail meat stores lkke Restaurant Depot, Sam's Club, or CostCo? Thanks
Two briskets per animal, two flat irons per animal... so what makes the flat iron more sustainable than the brisket? Or is it just cheaper per pound than brisket, faster to cook, and less well known? In the first part of the video, you opened a vac-sealed flat iron (not a Clod), but then later in the video you're talking about shoulder clod and how flat iron is 1 of the muscles within the clod. So... are you actually buying the whole Clod, and filling in the need for more flat iron with the individually wrapped cuts? I'm just trying to understand the economics of your desire to use more "sustainable" cuts of beef.
The cut itself is not more sustainable, it’s a way of utilizing more of the animal than just the brisket. The sustainable part is souring from local ranches and not relying on one single cut for the entire menu, trying to work in different parts of the beef. We have also worked with D&P to cut this specifically for us but they only kill so many head of cattle per week. We have to source all the D&P top blades we can and then fill in with whole clods.
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One of my favorite parts of bbq is the fact that the people that do it will straight up tell you how they do it, no secrets or chicanery required. They'll happily show you how to do it and then tell you to go out and try to do it yourself, and then you realize what you don't know about bbq.
Wasn’t always like that, we love to educate and share our knowledge and findings!
@@LeRoyandLewisBBQ It really is amazing, even after watching all kinds of YT videos, and reading everything you can, when you go out there and light up an offset smoker, you still have to be able to actually *do* it. Seems so very simple to just feed a fire, until you actually go out and attempt it yourself. Appreciate your many hours of learning how to do this at the highest level.
Remember not that long ago on TH-cam videos, everyone or too many people would say how they made their rubs was a secret. I’m glad those days are gone. You can buy pretty good rubs now if don’t want to make your own.
Love the approach to BBQ. You are not afraid to venture outside the "Norm", like a lot of other establishments. Bravo!
Love learning new techniques.
As a butcher for over 45 years, and an amateur pitmaster as well, flat iron (aka top blade) is the most prized and versatile cut on the animal, in my opinion. It gives me great pleasure to see it presented in the spotlight it so richly deserves. Thank you so much guys, this made my day !
The pitmaster and how he explained everything even the fire! What a rockstar! I love that cut of meat...and how it was presented here is absolute masterclass!
You know what I appreciate the most about places like Leroy and Lewis? They're willing to experiment...step away from the classics a bit. I love the creativity.
I love how this was shot! Really great watch 👏👏
Absolutely delicious. I live near by and frequent often. Fan since day 1 at Cosmic, so glad they decided to stay South and help keep making the Southside the best side.
I LOVE LOVE LOVE that you guys called out the elephant in the room about Brisket!!!! I feel like so often people get OBSESED with it and believe amazing brisket makes a BBQ joint great. But, news flash. Most all BBQ places have great brisket, its the staple you MUST be able to nail. But, what about having amazing sausage? Having great Sausage is WAY harder than brisket because of flavor profile.... what about amazing sides? In my opinion... You must be a well rounded chef to be an amazing BBQ joint. Not just a great brisket cooker with a cup full of tallow rested in foil for 12 hours. You guys are one of the last top BBQ joints I need to try before I make my personal Top list. BUT as of right now... Daynes hasn't been overthrown lol. Great video... now get them to sell us that cut! lol
Was in Austin for the second time in my life this past week and on Saturday my wife and I stopped at Leroy and Lewis. After trying Franklin's, Terry Black's, Smitty's, Kreuz Market, and The Salt Lick I have to say Leroy and Lewis is the best BBQ restaurant I ever have eaten at. The flat iron was insanely good and paired really well with the grain salad!
This video is unbelievably thorough and great. The travelog + detailed smoking instructions. Wow. I've been messing around with the whole clod and noticed that some of it was insanely good sliced and not pulled. Didn't realize that this was the flatiron I've been seeing on the L&L gram and videos and reviews. Have one on the pit as I'm typing. Not ashamed to be L&L north, we all build on the shoulders of the giants who have come (and done the work) before us. Thank you 🙏🏻
So glad you like the video!
I love how the video quality and editing is getting so much better. This one has me super stoked to try it out. 🤙🏼
I feel like they got Brad to teach them some things
It's all our new content king, Jake!
Fantastic video. I love the passion and knowledge. I wish I lived closer!!
This is the best video I have seen in a long time. Quality of video is very good. Educational from Evan and Cole excellent, especially when visiting Smitty's and Kreuz. Great job!
Respect man. I love to learn new things with beef and bbq alike.
Hi5, amazing video. Congrats Evan and the entire team on this innovation. In french we call this cut "La macreuse", and as much as I like it, that big sinew in the middle is a challenge that you guys found a way to tame! Love seeing the whole process from inception to creation. Big respect for the enthusiastic Pit Master starting things up as early as if you guys were operating a bakery ;)
Thanks for sharing the process and the fire building/management work that goes in. Lots of time goes in to making great BBQ.
My man Evan. Always inspiring. Always keeping it interesting, yet classic central Texas. I have eaten a lot of clod in Lockhart and can't wait to try the flat iron. Great work guys!
This vid came sooner than I thought!
Every part of this was fascinating and educational.
Thanks so much!
Who knew Tommy Chong was working at Smitty's. lmao
This was really interesting to watch. The Texas bbq history, the discussions you had, then the entire process of the cook. I have been finding cuts like flat iron and tri-tip provide more for your money then standard brisket since there is just more edible meat and generally less fussy to smoke.
The whole menu is just so good. Every time y'all make a vid like this, I have to come back and try it again! LeRoy & Lewis just don't miss!
Fantastic video! Great great video
great video, cool to see the old BBQ joints of Lockhart & to hear the stories of the Flatiron.. thanks!
Once in a lifetime experience getting that tour at Smitty’s for sure!
Super excited about this. Your beef cheek recipe made me realize their is better cuts than brisket. So this could be even more special…
Thank you! Good luck with the flatiron 👍
This was such a great video.....best one so far!
What an amazing video. Production was top notch. Great job fellas!
I appreciate you putting this video out. I've seen flatiron mentioned on the channel for however long you've been talking about it, but this was the first time I really understood where it came from (both physiologically and inspirationally) and how it compares to brisket. Hopefully someday I'll make it from the PNW down to Austin to try it for myself!
I'm coming to visit Leroy and Lewis in December. I couldn't be more excited to try out so many of the menu items!
We’re excited to have you!
I had always butchered my oyster / feather blades down to individual flat irons until I saw your vid with these on a good 6 months or so ago. Needless to say, I much prefer this to the brisket. It’s so good, and much smaller so better for the home cook. And that central gelatin is amazing
Such an awesome video. Love what you guys are doing
these guys are the best chefs doing bbq ...
This is one of the best bbq videos I’ve ever seen🔥🔥🔥🔥🔥
Incredible amount of work you do to perfect the process.
Hopefully one day I can experience your operation.
That guy in the smoke house is a master, he put in a lot of work, it has to be very hot and the amount of smoke he breaths to bring great food to folks.
Haha yeah the whole team is crushing it daily!
Bad ass video fellas!! Keep up the great work! Heard a lot about y’all, gotta make it by!!👊🤩
That was a great video!! Very educational and I enjoyed every moment. Keep up the great work!!!
What great video! Cant wait to give this a try. Awesome work !!
We will be there next week and can’t wait. Tampa visiting Texas
Great video young man and LeRoy is an awesome name lol
Great now the price of clod is about to go up
Fantastic video, absolutely loved it. One of my favorite videos on TH-cam that rivals watching the Aaron Franklin videos all those years ago. Although I may never be able to go to Texas for authentic Texas BBQ, living vicariously through videos like this and Chuds has been amazing. Thank you for the hangout session today!
Thanks for watching!!
Great film showing the history and process; always something to learn from your films. That fold-over looked seriously legit. Now I just need to work out how to get ahold of this cut in the UK!
Look Amazing. Not something I would able to get normally here in Norway. but took a screenshot of the cut in your video and sendt my butcher.
Ill be getting some this weekend 😀😁.
Thanks for the tip
What an eye opening video. Truly felt like I just got a BBQ school lesson.
Great video.
Dean and Peelers has great beef selections.
I was just in Austin trying out the best bbq spots. The flat iron at L & L was the best bite of bbq I tasted. Super tender, unique texture, and juicy. I enjoyed it way more than brisket! BTW the pork hash over rice at Leroy and Lewis was my other favorite bite.
❤️❤️
@leroyandlewisbbq I so enjoyed this video between thr breakdown, inspiration and trip to lockhart.
Thanks so much!
@@LeRoyandLewisBBQ my pleasure
I will be trying the flat iron cut myself.
My family is from Lockhart and shoulder clod is my favorite cut by far. I wish more places did it. Smitty’s shoulder is the best bite
Excellent video -- info & quality of production (comments, editing & background). We're in the DMV (Northern VA part just outside of DC) ... mouths were watering seeing that Clod 😋 since none of the top BBQ joints in this region offer it ... & maybe we (along w/ some of their owners & pitmasters) need to take a trip to TX to get some & good info since you guys are so ...OPEN... in sharing how to make 'GREAT BBQ'! 💯 👍🏾 😉
looks great brother.
If I ever do a bucket list bbq trip to Austin, y’all are on my list 👍
Thank you! See you then!
I cook a whole bolar blade in a creuset pot, incredible cut and overlooked.
Can't believe we got this before GTA 6 😂.
Was at BJs once and saw beef clod. Had no idea what it was. It was cheap so I grabbed it. I looked it up and it seemed like you cook it like a brisket. Thats how I cooked it and I was good. Havent seen it again.
21:00 - that dude knows what's up. I would love to have a drink with him and just listen to stories that he has. True BBQ hero!!
Looks delicious great video
great video
Flat Iron? My absolute favorite steak cut.
Lets GOOOOO!!
One on my favorite videos you made. So much to process for us bbq fans. What’s the paprika rub recipe lol
We will probably sell it soon haha
Glad you liked the video!
Wish I could just cruise into the grocery store and grab one of these.
You all kick so much ass
Love the detailed steps and commentary. Will make my yearly pilgrimage to the area and will stop by for this cut. Excited!
So these only go to 172 degrees internal before resting?
177-185
Good Lord! This was a Master Class! I really appreciate it! One question, what temp do you wrap?
Around 165
Thank you
Please tell me yall will be open between Christmas and New Year. Will be in the area on vacation and am dying to try food.
Yes we will
Pasadena tx represent!! lol
Now i just need to source some top Blade.
Ask your local butcher!
Love flat iron steaks
Who’s slow smoking Beef Shanks? 😅
Beef Shanks and Thai Papaya Salad = Bomb!
I'm thinking that I need to search and ask my butcher for a whole blade roast to replicate this cook?
Yes top blade roast, untrimmed
@@LeRoyandLewisBBQ awesome 😎 thanks for the response and great video
I love that you're doing this, but hate that you're bringing attention to this cut flat iron (poor man's filet). I've been loving this cut for a while and so has my wallet. Especially since the BBQ scene has brought so much attention to the other off cuts.
Super curious why these muscles get fully tender at 180 vs the brisket quite a bit higher.
Different muscles have different compositions of fat/protein/water so they act and cook differently.
flatiron has been my favorite cut because how affordable it was.. welp
For us its more expensive than brisket
👍🏽👍🏽
Old school with just throwing the sub-primal on is closer to Argentina style parrilla. Maybe do some research down there and mix up some chimichurri and sal muera
Tooth pick the foil. It won't fall off
TOMMY CHONG WORKS THERE
For the algorithms bay bay!!!
How hard is it to ask for this cut of meat? Do they call it differntly if uou were to get it from big retail meat stores lkke Restaurant Depot, Sam's Club, or CostCo? Thanks
Top blade roast
Is this the same part of the cow where the flat iron steaks come from?
Yes it is! Normally that sinew is butchered out for steaks, we cook it like bbq and it breaks down to be delicious.
@@LeRoyandLewisBBQ amazing, thanks. Will have to check if my butcher can sell me a cut like this.
Damn they got Chong working for them
Dude sounds like Chong. Lol😊
Where can buy this cut of meat
Ask your local butcher
Let’s hear Les say Texas all the way…
CHUDD SCRAPE ❤
Why MSG?
Because it tastes good and is naturally occurring
Was that Tommy Chong at Smittys?
subscribed .... your much better than that chud bloke !! 🙂
We love Chud!
Two briskets per animal, two flat irons per animal... so what makes the flat iron more sustainable than the brisket? Or is it just cheaper per pound than brisket, faster to cook, and less well known? In the first part of the video, you opened a vac-sealed flat iron (not a Clod), but then later in the video you're talking about shoulder clod and how flat iron is 1 of the muscles within the clod. So... are you actually buying the whole Clod, and filling in the need for more flat iron with the individually wrapped cuts? I'm just trying to understand the economics of your desire to use more "sustainable" cuts of beef.
The cut itself is not more sustainable, it’s a way of utilizing more of the animal than just the brisket. The sustainable part is souring from local ranches and not relying on one single cut for the entire menu, trying to work in different parts of the beef. We have also worked with D&P to cut this specifically for us but they only kill so many head of cattle per week. We have to source all the D&P top blades we can and then fill in with whole clods.
@@LeRoyandLewisBBQ Thanks for clarifying!
Look, It's Tommy Chong 🤣And he knows his smoke
Plastic cutting board and MSG.
What?
MSG 👎🏻
MSG is naturally occurring
Maybe yall ain’t go back far enough because the real cooks were slaves.
21:11 thats not all they use to smoke down there, Mr. Tommy Chong! 😂
MSG , come on Bro WTF !!!!!!
Msg is naturally occurring