Exactly how does a self-built smoker in a Texas driveway end up being the world’s initial Michelin-starred barbecue restaurant? At LeRoy & Lewis in Austin, co-owner and pitmaster Evan LeRoy has invested years redefining what barbeque can be. Comply with Evan with 3 days of whole-hog bbq, from the arrival of the pigs to the 4 a.m. fire-up and a 14-hour smoke before service. In the process, he shares the approach behind his “new-school barbecue,” where every component of the animal is commemorated– from pulled whole hog and pork hop sausage to pork hash and rice, cornbread enriched with hog lard, and a pork shatter hamburger.
Once informed that what they were making “had not been bbq,” Evan and his team developed their own path, transforming a homemade smoker, a possibility conference with a pig farmer at a Willie Nelson performance, and a steadfast dedication to whole-animal food preparation right into one of one of the most innovative barbeque restaurants in the world. For even more entire hog suggestions and bbq recipes, have a look at Evan LeRoy’s launching recipe book, NEW SCHOOL BARBECUE: Recipes for Next-Level Smoking and Grilling from Austin’s LeRoy and Lewis, available wherever books are marketed:
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