Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
You can also glean some “how to” from their YouTube videos. I don’t see myself doing beef cheeks anytime soon. I’ve fiddled with their cauliflower burnt ends. I have about a half dozen versions of my own, but I really liked theirs. I doin’’t think I will be doing their miso glazed carrots since I don’t use miso, but I will be grilling carrots more regularly.
I saw beef cheeks the other day at Sam’s. I’m not sure if they just started getting them, or if I just started noticing them.
But I wasn’t interested in starting off with 10 pounds of cheeks, so I passed. If I’m going to start experimenting with something like that it’s going to be a pound or two.
You can also glean some “how to” from their YouTube videos. I don’t see myself doing beef cheeks anytime soon. I’ve fiddled with their cauliflower burnt ends. I have about a half dozen versions of my own, but I really liked theirs. I doin’’t think I will be doing their miso glazed carrots since I don’t use miso, but I will be grilling carrots more regularly.
I've got a full bone-in pork belly curing right now, Berkshire, no less. it's about ready for the next stage, but I'm not sure if I want to cut it up and vac seal and freeze or go ahead to the next step of smoking first...
Thought I would check it out as I always like different ideas but currently $35 on Amazon US but around $75 (£54) on Amazon UK... that is just taking the proverbial!
Love beef cheeks, but you need to buy $100.00 @ 5.50 lb to get a great pan of cheeks. So gelatinous,sticky with that high collagen but tasty when braised in good old beef tallow. They are a pain delicious!
Maybe it’s just me, but I wasn’t that impressed with Leroy and Lewis when we ate there. I’d never tried beef cheeks before and sampled some from another member, while it tasted “ok” to me, I’ll personally never order any in the future. Their brisket wasn’t bad, but I wouldn’t even put it in my top 7 or 8 places I’ve had before, too much pepper and it had a taste to it that was….well, just different in some way, can’t explain it. I don’t remember which one of the sides I ordered, but I only had 2 bites and called it a day. And if you don’t even offer pork ribs on your menu, forget about it!
There were things I liked and things I didn’t. Some of them I can just chalk up to differences in taste; not everyone is going to jump for joy over miso glazed carrots. But the chicken was a major disappointment. I’ve had GREAT plain, unadorned chicken. A smoker would be a place to experiment with something like en cocotte, or en papilotte. Or just sauce up a piece of chicken. But don’t serve me a plain, unseasoned thigh.
I agree, I enjoyed some things but other things were so-so. Been there twice. I don't like carrots very much but I tasted the ones another member ordered and I liked them.
I was genuinely excited to try them out while we were waiting in line and was surprised at how mediocre they were. For the life of me I can’t see how they were ranked #2 in the state by Texas Monthly. At every other TM top 50 place I’ve eaten at, I’ve felt those places were worthy of their ranking, so this is a first for me.
I have mine on Kindle. But I’m in cookbook overload now, I have so many recent purchases that I’m starting to forget which ones I want to look at and why.
I too usually wait to buy cookbooks until the price drops, but I did buy this new Leroy and Lewis book. It looks to be a good one. We will see soon.
Update: Book arrived. Lots of nice recipes. A lot of them are unique and new twists on old favorites. I like that. I just got it and haven't tried any yet. I will update after trying a few.
My first impressions, after just briefly scanning through the book, that this is definitely a cookbook, meaning its about recipes.
As opposed to Aaron Franklin's first book in 2015. That one changed my barbecue life. It contained very few recipes. It was just as the cover described " a meat smoking manifesto " . A book ya set down and read cover to cover. After 15 years of smoking with a WSM, I was ready for a change, and the book opened my eyes to cooking with wood.
Both of Meathead's books have been a mix of the two styles. As is another one of my favorites, and oldie but goodie from 2005 , " Peace Love and BBQ " by Amy and Mike Mills.
Evan's book appears to be closer to what Steven Raichlen would write.
But hey, ya can't judge a book by its cover . Will see if there's more to it than recipes, not that there's anything wrong with recipes.
Franklin’s book was an eye opener for me too. It isn’t “Here is the recipe for brisket,” it’s “There are many paths to great brisket, this is one of them.” And, “You get good at smoking brisket by smoking lots of briskets.” And “All briskets are different, be prepared to make adjustments.” (I don’t know if those are direct quotes, I think the lots of briskets one is.) It doesn’t give you a recipe, it gives you a guidebook. And for ANY cooker, not just wood. Use your oven, make great brisket!
I also loved Franklin’s book. You’re right about the “set down and read it cover to cover”. I finished reading my copy the day after I got it. It was so damn interesting when he’s describing his early days and how he got to where he is now. I especially enjoyed his story of picking up a cheap offset smoker someone threw away on the
side of the road.
Last edited by Panhead John; May 17, 2026, 04:17 PM.
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