Thank you for watching my Best Bite OF BBQ I’ve Ever Had Video. On this video, I smoked a whole top blade which is also known as the flat iron. I ate at Leroy and Lewis BBQ earlier this year and immediately fell in love with the flavor and texture of the flat iron. This cut of meat comes from the shoulder clod and it’s by far my new favorite bite in bbq.
Thanks for watching
Smokin’ Joe
#1855beef
#1855beefambassador
#1855blackangusbeef
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Please help, I cannot find that heater and probably don’t know what I’m typing in?
Ho Joe, Bill from Mesilla here. Great video but here we are in August and Green Chile Season is upon us. Farmers say the rain is making it difficult to get the season going between mud and chile wilt but you should highlight some recipes this season with Hatch Green Chile, like burgers, maybe a tri-tip with a chimichurri made with green chile, lots of stuff to show and now many grocery stores from Washington state, California, and out to the Plains are roasting chiles. But so many people don't know what to do with them. So support your local farmers!
Also, where are you getting this 1855 beef? Don't see a store carrying it in our neck of the woods.
That does look amazing. So what can you tell us about how accurate or true does the Smithtable HTER 4 inside the cooler temp is to what you set the temp. at? I know that many “traditional” food warmer ovens (vevor etc.) run +/- 3 to 5 degrees off from what you set the temp at but how about this unit?
that looks good. I want to try a gooseneck round too.
Another awesome video Joe, appreciate you buddy!
Been eating Flat Iron steaks since 2010. Steakhouse outside Glen Rose introduced them. Were dirt cheap. Like chicken wings and skirt steak before the hipster rabble tried them. Lol Never done the whole roast but going to have to. Nice cook. 👍👍👍
Not fair, I'm salivating!
Joe,
That turned out beautiful! So I've always been curious if anyone has ever smoked beef liver? Thank you for taking time to smoke, film, edit and post this video.
Yeah. Few can afford this. 🙁
I'm planning on smoking one of these soon. It's already in my freezer.
The tablesmith warmer is interesting
A larger turkey roaster is the way to go to hold BBQ.
Dude that heater is sick
Offset VID. TY!!!❤
Would like to see more fish. Here in Florida we're always making smoked fish dip.
$900 worth of equipment and two days of wasted time to eat a piece of meat. Ill pass.
Good to see the stick burner getting some action.
Where did you order it from? I don’t see it on the link provided
Where can I find that food warmer the heater 4. And thank you for the videos and now that you bring the BBQ community.
Nice Work.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Just ordered one and can't wait to try it
How much did that piece of meat cost? If 1855 sent it to you no charge, what would it have cost? I’m intrigued, but I need to know more. Thanks.
I felt the same way when I had it at Leroy & Lewis. One of the best bites of bbq. It’s like if brisket and beef cheeks had a kid
Why wouldn't you use beef broth or Worcester sauce instead of apple cider vinegar?
One of the cuts I always have is a boneless loin aka backstrap. Usually it is a pork loin that I cut up into 1" thick pork chops, but I also have venison and wild hog loins that I either fry up or make steaks out of. Would love to see your version of a smoked loin from pork or wild game.
WTG Joe, great jib as always.
1855 ambassador
I leave the connective tissue and silverskin on. It's an acquired taste and gives a different texture to the meat. It's also collagen, which is better for your body than just the meat.
Thought you were going to eat the whole thing! What are we going to do with you, Joe?😂😂😂
Always love the videos. But there is one thing I would change you really really need to try adding some msg to that rub it adds a lot of flavor compared to just regular salt.❤
always wanted to ask, if its not Top Secret what is your ACV-H20