Podcast appearances and mentions of evan leroy

What happens when barbecue meets Michelin-level precision? Evan LeRoy, chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be.In this episode of Chef's PSA, André Natera sits down with Evan to explore:✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots✅ Why side dishes and unique menu items matter as much as the meat✅ The science of wood selection, seasoning, and smoking techniques✅ The biggest mistakes pitmasters make—and how to fix them✅ The future of barbecue and food trends every chef should knowThis is a deep dive into the craft of barbecue, packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out.Listen now on Chef's PSA.InstagramEvan LeRoyLeRoy & Lewis Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠⁠⁠⁠

In this special episode of the Chef's PSA Podcast, Chef Andre Natera brings together four incredible culinary talents for a roundtable discussion about the arrival of the Michelin Guide in Texas. Joining Chef Andre are: Rico Torres from Mixtli in San Antonio, a new Michelin-star recipient. https://www.instagram.com/rico__torres/ Evan LeRoy from LeRoy and Lewis BBQ in Austin, whose BBQ restaurant was among the Michelin-awarded establishments. https://www.instagram.com/evanleroybbq/ Paul Qui, Top Chef Winner and Texas culinary legend. https://www.instagram.com/pqui/ Matthew Peters, the first American to win the Bocuse d'Or. https://www.instagram.com/chefmattpeters/ Together, they share their personal experiences from the Michelin Awards ceremony, discussing the impact of Michelin recognition on their careers, the pressures of maintaining standards, and the challenges of running top-notch restaurants in Texas. The conversation touches on surprises and snubs at the Michelin Awards, the evolving landscape of fine dining in Texas, and the importance of service, atmosphere, and teamwork in creating unforgettable dining experiences. If you're passionate about culinary excellence and want an inside look at what it takes to earn—and keep—a Michelin star, this episode is for you. Watch now to hear firsthand the challenges, triumphs, and visions of some of Texas' most celebrated chefs. Subscribe to my Substack! ⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠https://chefspsa.com/⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠

Joining Anton to chat about his work as a chef and pitmaster is Evan LeRoy, co-owner of LeRoy and Lewis Barbecue in Austin, Texas.

Evan LeRoy, co-owner of LeRoy and Lewis Barbecue, is crafting boundary-breaking menu items and innovative social media. Recognizing a potential beyond mere views and clicks, his restaurant business focuses on crafting videos, podcasts, and more content with value — fostering a community. Listen to this interview to learn about building an online audience, leveraging digital storytelling, and restaurant technology. Sponsored by: Toast: All-In-1 Restaurant POS — https://bit.ly/3vpeVsc

Evan LeRoy, co-owner of LeRoy and Lewis Barbecue, is crafting boundary-breaking menu items and innovative social media. Recognizing a potential beyond mere views and clicks, his restaurant business focuses on crafting videos, podcasts, and more content with value — fostering a community. Listen to this interview to learn about building an online audience, leveraging digital storytelling, and restaurant technology. Sponsored by: Toast: All-In-1 Restaurant POS —

Welcome to Episode 11 of our podcast! Today, we have a special treat for all our listeners as we introduce the dynamo of our team, Holly York. If you've been following along on Instagram, you've undoubtedly seen her unparalleled energy and unique approach to engaging with the community.But before we get into Holly's story, let's briefly touch on our previous episodes. To those who missed out, we had the privilege of hosting Brian Little of Sabine Skiffs and Evan LeRoy of LeRoy and Lewis BBQ. Make sure to catch up on those episodes if you haven't already!Now, back to Holly. It's hard to imagine that someone with such a vivacious spirit began her Instagram journey while traveling and living in the UAE. But what's even more captivating is Holly's childhood passion for Jeeps. Living out her dream by finding and customizing her 2017 Jeep Wrangler Rubicon, Holly was introduced to the enthralling world of overlanding, drawing inspiration from overlanding pioneers like Marco Hernandez with Ovrlndx and Brad Kowitz with TrailRecon.Born and bred in Del Rio, Texas, Holly honed her sharpshooting skills in the county's 4-H rifle program, making a significant impact in the shooting community and even competing in the U.S. Junior Olympics. However, her life hasn't always been a journey through the fast lanes.In this episode, Holly also provides a profound insight into the deep-seated human yearning for connection. Her overlanding adventures, spanning from Texas to the sun-soaked deserts of California, have allowed her to establish deep relationships with strangers who've now become part of her community. Among those connections is the incredible Jillian Rebekah,  host of the Citizen J Podcast.What initially began as a mission to instill a love for nature in her children quickly transformed into a path to self-discovery for Holly. Through the highs and lows, Holly's determination and quest for self-sufficiency have made her a beacon of inspiration to anyone following along.Beyond her personal adventures, Holly is the cornerstone of Spoke Hollow's marketing endeavors and a proud Outrider. An Outrider, a hunter, an adventurer, and a bold spirit ever ready to embrace the unknown, Holly is undoubtedly an invaluable asset to any adventure.So, gear up and tune in as we embark on a riveting journey through Holly's world. Whether you're an overlanding enthusiast or someone seeking inspiration to overcome personal challenges, this episode promises to resonate with your spirit.Find Josh on Instagram or Twitter.Presented by:Spoke Hollow Outdoors - find them on Instagram or Facebook.For more great BunkHaus content, check out:BunkHausPodcast.com | Youtube | Instagram

Join us on a culinary journey as we sit down with the brilliant Evan LeRoy, pitmaster and co-owner of the renowned LeRoy and Lewis BBQ Truck in Austin, Texas! A force to be reckoned with in the BBQ world, Evan has a fascinating food-fueled story to share, tracing from his days in college to culinary school in Austin and his first barbecue stint in the heart of New York City. And that's just the start - brace yourself for a delicious conversation that touches everything from sustainable BBQ practices to deepening your food experience through hunting.Imagine transforming a simple food truck into a thriving, sustainable business that serves mouth-watering BBQ and adheres to ethical practices. That's exactly what Evan has achieved with LeRoy and Lewis BBQ. He takes us through the "nose to tail" concept, discussing the use of whole pigs and his plans for an upcoming brick-and-mortar restaurant. We also delve into Evan's unique experiences during 2020, including his quest to learn hunting and the extra steps of wild game butchery vs. the traditional butchering he was familiar with, further deepening his understanding and appreciation for food.Evan shares insights into his plans, including a new restaurant in South Austin that promises to serve some great food! If you're as passionate about food as we are, you will want to listen to this podcast episode!Find Josh on Instagram or Twitter.Presented by:Spoke Hollow Outdoors - find them on Instagram or Facebook.For more great BunkHaus content, check out:BunkHausPodcast.com | Youtube | Instagram

I sit down for 21 questions with Evan LeRoy, co-owner of  @LeRoyandLewisBBQ  in Austin, Texas. Website: https://leroyandlewisbbq.com Truck Address (at Cosmic Coffee + Beer Garden): 121 Pickle Rd, Austin, TX 78704 Upcoming Brick & Mortar Address: 5621 Emerald Forest Dr., Austin, TX 78745 Instagram:https://www.instagram.com/leroyandlewis Facebook: https://www.facebook.com/LeRoyandLewis Patreon: https://www.patreon.com/leroyandlewis/posts YouTube Channel: https://www.youtube.com/c/EvanLeRoyLL/videos Learn from LeRoy & Lewis: https://leroyandlewisbbq.com/learnfromus

For episode 52, Jonathan has a chat with cutting-edge chef, Evan Leroy. Evan is the Co-Founder and Pitmaster of the popular Austin, TX food truck, Leroy and Lewis and Mama Fried. With a "New School Barbecue" approach, Leroy and Lewis focuses on serving their community by making excellent, inventive barbecue and supporting local ranches by sourcing all of meat from small, responsible purveyors in Texas. As you can imagine, the fellas talk about all things food, Evan's approach to running his business with his partners and employees, and share a couple hunting stories. CAUTION: This podcast will make you hungry. For more information about Evan and Leroy and Lewis: https://leroyandlewisbbq.com/ https://www.instagram.com/evanleroybbq/ https://twitter.com/evanleroy   This week's episode is sponsored by Hunters of Color, a non-profit organization working on increasing BIPOC (Black, Indigenous, People of Color) participation in hunting for the sake of conservation, food sovereignty, and to preserve our ancestral traditions. Please visit their website to find out more about them and how to get involved.   HOC + BHA 2023 Zumwalt Prairie World-Class Elk Hunt Raffle   https://www.instagram.com/huntersofcolor/   https://www.huntersofcolor.org/   (00:03:12) - Introduction (00:06:50) - Conversation (01:12:20) - Outro/Announcements   https://www.blackduckrevival.com/ https://www.instagram.com/blackduckrevival/

We asked our listeners what questions they'd like to ask pitmasters, and as always you came through with some good ones! We sent out questionnaires to several of the best in the barbecue world and many were kind enough to respond.  Want to know what Todd David, Lane Milne, Evan LeRoy, Leonard Botello, Arnis Robbins and Joe Zavala have to say about things like tallow, prime grade beef, reheating brisket, their favorite bites in BBQ and more? Tune in for this fun episode.   We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.  

Evan LeRoy of Austin's LeRoy & Lewis talks about learning the bbq ropes and being everywhere that barbecue is being talked about.

Cole Parkman developed a passion for barbecue at a young age and after trying the conventional college route, ended up chasing his smoked meat dreams.   After being hired at Truth BBQ's Houston location when it opened at 2019, Cole did everything from bussing tables to cutting meat and working pit shifts all the while learning from Leonard Botello, Corey Taylor, Reid Carson and the Truth crew. After building a solid foundation in barbecue Cole was ready for a change of scenery and set his sights on Austin.    LeRoy & Lewis BBQ was where he had hoped to work when deciding to move to Austin and he jumped at the opportunity when it arose. Nearly two years later Cole is one of the key members of LeRoy & Lewis where he's able to learn everything about running a business and expanding his knowledge as a cook and service professional from Sawyer Lewis, Evan LeRoy and their team. Cole and his girlfriend Kasey are working towards their ultimate goal of opening their own place but in the meantime you can catch this dedicated, talented barbecue pro on Pickle Road cooking and serving up some of the best food in Texas.   Cole Parkman  Instagram: cole_parkman23   LeRoy & Lewis BBQ Open Weds-Sun 11a - 9p 121 Pickle Rd.  Austin, Texas Instagram: leroyandlewis    SIGN UP FOR THE TEXAS MONTHLY BBQ CLUB via our link: https://txmnth.ly/3HU72jJ  

Air Date: December 29, 2021 Welcome to Episode 183 of the podcast. This is part 1 of the annual Year In Review where I take a look back at some of my favourite moments on the show over the last year. Episode 135 - Graham Sherman from Tool Shed Brewery https://soundcloud.com/eat-more-barbecue/135-tool-shed-bbq?si=a2436155ff584820bd8d03f7bc8b9bce&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 137 - Evan LeRoy from Austin, TX's LeRoy & Lewis https://soundcloud.com/eat-more-barbecue/137-evan-leroy?si=0364dfefe1844ade8fde58c9b288ad98&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 140 - Wayne Mueller from Louie Mueller BBQ in Taylor, TX. https://soundcloud.com/eat-more-barbecue/140-wayne-mueller?si=c567de3b26f344fe8b36b0f7355f6ac1&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 141 - Cory Young from Lowbrow BBQ in Weyburn, SK. https://soundcloud.com/eat-more-barbecue/141-lowbrow-bbq?si=c567de3b26f344fe8b36b0f7355f6ac1&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 144 - Kristin from Fifth Gen Gardens https://soundcloud.com/eat-more-barbecue/144-fifth-gen-gardens?si=26de429ccf234a959f7179ec448883cb&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 152 - Margaret's Hot Sauce https://soundcloud.com/eat-more-barbecue/152-margarets-hot-sauce?si=a288559cb4574cc18e7e363a4e86e870&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 154 - Donnie from All Beef Catering & Smokehouse https://soundcloud.com/eat-more-barbecue/154-all-beef-catering-smokehouse?si=d1278b93fc3046508ea0add5f05175a2&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing Episode 157 - Chef Craig Ramsey from South Block Bar-B-Cue https://soundcloud.com/eat-more-barbecue/157-south-block-bar-b-cue?si=981f99d36ce640fe8e11cf6e0cb10c9c&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing This episode has been brought to you by: The Best Sauce On The Planet, Sticky Fixx from Motley Que. Recently named the 2021 Best Sauce On The Planet at the American Royal World Series of BBQ Sauce Contest, Sticky Fixx will be your new go-to, perfect for the whole family. Visit motleyque.ca to see their full lineup and get your bottle of the Best Sauce On The Planet! Listeners of the Eat More Barbecue podcast can use the discount code eatmoreque to save 15% off your order! The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. And Pitt County BBQ, who is bringing authentic North Carolina style, Whole Hog BBQ north of the border to Alberta and Canada. Specializing in corporate catering, and private events, Pitt County BBQ brings a unique regional BBQ dining experience. To book your event visit their website at Pittcountybbq.com All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

LeRoy and Lewis https://leroyandlewisbbq.com/JCN Farms - Use ALLDAY for 10% OFF ordershttps://jcnfarms.com/Los Altos Coffee Co. - Use ALLDAY for 10% OFF ordershttps://losaltoscoffeeco.comBig Fishhttps://bigfishhvac.com/Ramblerhttps://ramblersparklingwater.com/Infamous Brewing Co.http://infamousbrewing.com/21.htmlJohnson's Backyard Garden discount code ALLDAY for 10% off your CSA Boxhttps://www.jbgorganic.com/Ranch Rider Spirit Co.https://www.ranchriderspirits.com/Meridian Hivehttps://www.meridianhive.com/Chocohttps://www.choco.com/Support the show (https://www.patreon.com/join/Austinallday)

Welcome to Episode 137 of the podcast! Original Air Date: February 10, 2021 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, Locally Grown. Community Supported. This week's network shoutout goes to Life With Dementia, a monthly podcast hosted by Johnna Lowther that shares relevant research, personal stories and practical tips for communities surrounding dementia. Please visit www.albertapodcastnetwork.com for links to Life With Dementia and all the other great shows on the network. This episode of the Eat More Barbecue podcast is brought to you by: ATB's new podcast - The Future Of Join Todd Hirsch, ATB's Vice President and Chief Economist, as he connects with special guests who offer unique and useful perspectives about the future. Explore how our economy and communities can not only brace for change, but embrace the opportunity it creates. From the future of women in business to the changing nature of work itself, The Future Of helps us understand what's coming, and what we need to do today to get the tomorrow we want. Featuring two episodes each month, plus bonus episodes, The Future Of includes interviews with top community and business leaders from Alberta and around the world. Subscribe to The Future Of in the Apple Store, Google Play, Spotify and everywhere podcasts are found, and connect to ask your questions about the future by emailing thefutureof@atb.com. And Park Power Your friendly, local utilities provider in Alberta. Offering Internet, Electricity, and Natural Gas with low rates, awesome service, and profit-sharing with local charities. In Alberta, you get to choose who to buy your internet, electricity, and natural gas from. If you choose Park Power, you are choosing a positive local business. Plus, Park Power shares its profits with local not-for-profits that are working to make a difference for their communities. Shopping local is very important to Park Power's owner, Kris Kasawski, and we love local here at the Alberta Podcast Network, so it's a great fit. Learn more at www.parkpower.ca You can find my guest, Evan LeRoy on Instagram @evanleroybbq and Leroy & Lewis BBQ is @leroyandlewis. Find the restaurant online at www.leroyandlewisbbq.com where you can order online, buy merchandise and find links to their Patreon and New School BBQ University. This month's Product Review featured Bow Valley BBQ. Visit www.bowvalleybbq.com to order online and also find retailers. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

In this episode I have a great conversation with Joseph Quellar from JQ's Tex Mex BBQ in Houston, Texas. See all things JQ's Tex Mex BBQ AND place preorders here: https://www.jqstexmexbbq.com Check out JQ's Tex Mex BBQ on Instagram here: https://www.instagram.com/jqstexmexbbq See JQ's on Facebook here: https://www.facebook.com/jqstexmexbbq Currently they are only doing preorders and announce on social media when that window for ordering has opened up. He is going to be getting a trailer which will opening the end of August/early September and plans to be open Friday, Saturday, and Sundays. This interview goes deep really quickly. We talk about his upbringing, country vs. city life, the first job he took on when he turned 18 which was labor intensive, rigorous, and ultimately dangerous. But this interview evolves into what is truly important to Joseph. That being the BBQ family and how they have lifted him up and inspired him along with way. He talks of Ernest Servantes, Robert Jacob Lerma, Patrick Feges, Evan LeRoy, Clay Cowgill, JC Reid, Michael Fulmer, Arash Kharat, and so many others that have either given him advice, a chance. or just moral support.

In this episode I was able to break Bradley Robinson from Chuds BBQ away from his crazy schedule to talk about his journey and why his plate is so full. See all things Chuds BBQ here: https://www.chudsbbq.com/ Look at all the pits he offers here: https://www.chudsbbq.com/shop Contact him via DM or email him here for pricing or info: chuddsbbq@gmail.com Current wait time is 1 year See Chuds BBQ on Instagram here: https://www.instagram.com/chudsbbq Check out and SUBSCRIBE to Chuds BBQ YOUTUBE page is here: https://www.youtube.com/user/pistolwhipthewitness New Videos Every Tuesday Morning Subscribe to LeRoy & Lewis' Patreon page here: https://www.patreon.com/leroyandlewis/posts See all things LeRoy & Lewis here: https://leroyandlewisbbq.com Check out(and sign up for classes) New School BBQ University here: https://leroyandlewisbbq.com/learnfromus   We go into his journey from New Hampshire to Austin(it wasn't for food or BBQ originally), how he connected with Evan LeRoy at Freedmen's(where he also worked with Chris McGhee, Jalen Heard, Lane Milne, Joel Garcia, and more), his stint at Micklethwait Craft Meats, Eastside Tavern with Cade Mercer, then back with Evan at the newly opened(then) LeRoy & Lewis. We talk about how he got into pit building(this involves of course Evan again) and how that business has grown to what it is. We get into his YouTube channel(very extensively) which you should watch, subscribe and repeat and his famous fried chicken. We also get into everything for the classes they are putting on with New School BBQ University.   Lastly, a cool video he mentions(The Science of BBQ): https://www.youtube.com/watch?v=ccqOVmsybO4

In this episode I chat with Scott Schaefer, the Director of Special Events at The Resort at Paws Up in Greenough, Montana. Essentially a national park contained on private property. See all things The Resort at Paws Up here: https://www.pawsup.com Follow The Resort at Paws up on Instagram here: https://www.instagram.com/theresortatpawsup Check them out of Facebook here: https://www.facebook.com/TheResortatPawsUp The property is 60 square miles or 37,000 acres. The property has been the site of a working Angus ranch for over a century (and still is one), and the family bought it approximately 25 years ago. It features 6 camps, 38 different homes, and they are working on an island and an adult's only resort. To visit you fly into Missoula. This was recorded early into the pandemic, right before Montana Master Grillers(this year Sheldon Mason and Evan LeRoy). We talk about Scott's background, how he came to work at The Resort at Paws Up, but mostly we chat about the property, it's history, and the incredible events(BBQ and live fire) that are put on year round with the likes of Charlie McKenna, Andy Husbands, Wayne Mueller, Sam Huff, Erin and Patrick Feges, and many, many more. Some of the Upcoming Events and links to past events: Pitmaster - July 10th - 12th Featuring Chefs and Authors Chris Hart and Andy Husbands https://www.pawsup.com/events/cookbook-live/pitmaster Live Fire Legends - July 10th - 12th https://www.pawsup.com/events/live-fire-legends Featuring Chefs and Authors Chris Hart and Andy Husbands https://www.pawsup.com/events/live-fire-legends Campire Chefs - August 20th - 23rd https://www.pawsup.com/events/food-and-wine/campfire-chefs/chef-patrick-feges Montana Master Grillers (2020) https://www.pawsup.com/events/montana-master-grillers Live Fire Legends (2020) https://www.pawsup.com/events/live-fire-legends From the Archives, Montana Master Grillers (2019) https://www.pawsup.com/events/2019/montana-master-grillers Montana Master Grillers (2021) https://www.pawsup.com/events/2021/montana-master-grillers Video for Montana Master Grillers https://vimeo.com/332242583 If you are a chef or pitmaster interested in participating in one of these events you can email Scott here: sschaefer@pawsup.com His episode on Eat More Barbecue podcast: https://podcasts.apple.com/us/podcast/the-resort-at-paws-up/id1416444264?i=1000461882625 Find the resort on the map here: https://www.google.com/maps/place/The+Resort+at+Paws+Up/@46.9169794,-113.434776,15z/data=!4m2!3m1!1s0x0:0xea52da2857ff3070?sa=X&ved=2ahUKEwjyjr60sbrqAhVDj54KHd1BDFwQ_BIwFnoECBMQCA Request a brochure: https://www.pawsup.com/contact-us/request-brochure Sign up for newsletter at the bottom of the page

Austin, TX knows BBQ and food trucks like San Diego knows fish tacos and surfing. Located deep in the heart of Texas, Evan LeRoy and his team at LeRoy and Lewis BBQ bring together two of Austin’s culinary calling cards with unparalleled New School creativity. Co-owning and operating LeRoy and Lewis BBQ by Cosmic Coffee’s open, eclectic and awesome beer garden, the pitmaster and chef is offering a premium blend of innovation and heritage on Austin’s favorite food genre through his own lens. From the Jowl Bacon BLT to the Pork Hash and Rice, Evan LeRoy and his team are breaking boundaries on what’s considered barbecue by maximizing every ounce of meat they locally source. “Quality above everything comes first,” Evan LeRoy said to Shawn Walchef on the Digital Hospitality podcast. “We're still a food truck. We're still growing. I'm still trying to find the right brick and mortar space.” Currently killing it at Cosmic Coffee, where a wide array of world class food trucks transforms the beer garden into the most eclectic of outdoor settings, aspirations of a brick and mortar restaurant are still in the works. Like all of us, Evan and his team have seen their world rocked by the current pandemic. Like the best of us, Evan is using this time to adapt and grow. “In the wake of all this kind of COVID craziness, we're trying to increase our online presence,” says Evan LeRoy. “I rebuilt our website, I started a podcast and we started this video series where we're releasing instructional barbecue videos on Patreon. I’m trying to get our name out there, trying to use the marketing tools and just get better at telling our own story.”   Standing Out Online and Off: It's important to stand out when operating a business online and off. “In the barbecue space right now, you have to make sure that you have a point of view,” says Evan LeRoy. “Especially in Texas or in Austin. What is the point of having just another barbecue restaurant? Why would you just open up another brisket, ribs and potato salad joint?”  To Evan, differentiating LeRoy and Lewis from the rich, classic and contemporary BBQ scene in the city he calls home was essential. “You have to have a unique point of view,” as Evan puts it. “Everything we do is informed by sourcing. We source all of our meat locally and that's the most important thing to me. Everything starts here by sourcing, locally, responsibly, sustainably.” While sourcing locally and sustainably may prove most profound ethically, it’s proved just as delicious in practice. Making the most of all they source, cuts of meat that often go unused or wasted instead become the building blocks of some of LeRoy and Lewis’ most savory and creative dishes. Check out the full mouth-watering New School BBQ menu, from 44 Farms Beef Cheeks to Smoked Brisket Burgers to Pulled Whole Hog at https://leroyandlewisbbq.com. While the BBQ is New School, the great service from the passionate LeRoy and Lewis team remains comfortably Old School.   Telling Your Own Story: For most restaurateurs, telling your own story is a dream. For Evan LeRoy, it’s a reality based on his background. Attending Florida State University in the mid-2000s to purse his passion of film, Evan ended up cooking while at school and electing a creative major that’s still helping him today. “I have a writing degree,” says Evan. “That's what I graduated from Florida State with. What I wanted to do initially was be a food writer. I went to New York and that was the idea.”  For better or for worse, timing had other plans. “It was 2008 and there just weren't any editorial jobs,” Evan looks back. “As it turned out I was pretty good at cooking.” Pretty good has since turned into really good when it comes to cooking. It’s also improved his perspective as an author. “I realized that at that time I didn't have anything to say with my writing,” reflects Evan. “But now, 10 years later,

Evan LeRoy interviews Jordan Wright from Wright's Barbecue in Fayetteville, AR. They discuss coronavirus and its impact on the barbecue industry, how they both have adapted, and the current crisis in the meat processing industry.

In this episode I chat with Joel Garcia from Teddy's Barbecue in Weslaco, Texas. Joel has had an impressive journey. From Texas A & M to working in Austin at the capitol, to being there when H.E.B. first got on board with having a BBQ spot in their stores, to Freedman's with Evan LeRoy, to Terry Black's Barbecue in Austin, to pioneering Smokin' Moon BBQ, to now opening his own spot in Weslaco with his brother Jesse in September of 2019.Teddy's Barbecue Hours: Thursday through Sunday - 11AM - Sold OutHere's a link to a map of where Teddy's is: https://bit.ly/2QUkeNOFollow Teddy's Barbecue on Instagram here: https://www.instagram.com/teddysbarbecueCheck Teddy's out on Facebook here: https://www.facebook.com/TeddysBarbecueSee Teddy's Barbecue on Twitter here: https://twitter.com/teddysbarbecue

In this episode we talk to Evan Leroy, Sawyer B. Lewis, Patrick Feges, Teddy's BBQ, Nick and Elliot Reese, Esaul Ramos and some of his crew. It's a great time when pitmasters come together. As true professionals they all chose a part of the menu and each cooked great food. As always connect with us on social media @bestbarbecue. You can find all of our contact info and links through our Instagram! Thanks for listening!

A pitroom hang out with Evan Leroy, Phil Moellering, and the Reese boys. Nick and Elliott. We talk food, pit life and all things BBQ. Enjoy!

In this episode from late November 2018 Kevin chats with Sheldon Mason from Mason Barbecue in Great Falls, Montana about his upbringing, being a member of the Air Force and working on the Minuteman 3 missiles in Montana, his falling in love with central Texas style BBQ(which gets discussed throughout and at length), his passion for music & coffee, burn barrels, the BBQ culture in Montana, 17th Street Business of BBQ classes, welding, his friendships with Esaul from 2M Smokehouse, Evan LeRoy from LeRoy & Lewis, Arnis Robbins from Evie Mae's, and trip to Los Angeles to eat twice at Howlin' Rays and spend time with Andrew and Michelle from Moo's Craft Barbecue. It's jam-packed and I think you'll really enjoy it. Kevin's BBQ Joints on Youtube Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook    

  As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin. Show notes… Favorite success quote or mantra:  "BBQ may not be the road to world peace, but it's a start."  In this episode with Chef Evan LeRoy, we discuss:  Why LeRoy transitioned from writing about food to cooking food.  That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone.   How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it.  Using photos and videos to maintain standards, especially with recipes and plating.  How to create a high level of accountability. How you really don't know something until you can teach it.  If you want to be the best at something, go to work for the people who are the best at what it is you want to do.  Taking care of your people AND the numbers.  Joining teams that have the same standards as you. Creating a team of people who compliment you well.  Using pop-ups to create buzz.   Using double-and-out-loans to start your business.  The realities of operating a food truck.  The power of finding a niche' or a "unique selling proposition" Why a mission is so important, not necessarily for attracting business, but to keep you and your team going.   Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business.  Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations.   Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being able to see the big picture. What is your biggest weakness? Organization. What's one question you ask or thing you look for during an interview? LeRoy asks himself, "Can I see this person doing the dirtiest job?" What's a current challenge? How are you dealing with it? Combating the constantly changing weather. Especially when estimating what needs to be purchased.  Share one code of conduct or behavior you teach your team. Good communication. What is one uncommon standard of service you teach your staff? Be willing and patient to explain everything on the menu.   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business Leadership in Turbulent Times.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? groupme If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work together. It's better to be different than the best. operate honestly.  Contact info: @evanleroyBBQ @Leroylewis Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Evan LeRoy for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Direct heat is one of the oldest forms of cooking known to man. While the offset style of BBQ cooking has taken the world by storm, we have recently seen a resurgence in the old ways of direct heat coal cooking. Top BBQ cooks like Evan LeRoy and his crew, John Brotherton, Brett Boren and others have begun utilizing direct heat pits to cook different proteins, while places like Cooper's BBQ and Snow's have been utilizing this method for years. Even high end restaurants have begun preparing different items utilizing direct heat and live fire preparations. In this episode we discuss our recent direct heat-heavy BBQ tour and are joined briefly by Evan LeRoy and Brad Robinson to talk about their direct heat cooking.

I spent Sunday afternoon eating all kinds of delicious bites from all over Texas. From Houston to Mobberly this invitational was the second version of the Austin vs Houston throwdown. Although there were good bites from both cities, it was Bodacious BBQ who took the trophy this weekend. Check out our instagram stories to see all the food at the event. There was brisket, ribs and even tongue served a few different ways. I cruised around the tents before and after the event. We talked to some of the talent while drinking local brew from Friends and Allies. They brew one of my favorite Austin beers, the noisy cricket. We started out talking to Evan Leroy of Leroy and Lewis who made big red pickled red onions and The Mighty Joe Yim who was there helping them out. Leroy and Lewis always runs deep at events. Next we ran into Chef Ara from Harlem Road BBQ who was cooking up some delicious beef ribs with polenta right next to Bangers. The guys a bangers were cooking some pastrami beef tongue and we got to sneak a bite. We ran into John Brotherton and his crew cooking steaks for the crowd and the S&S Pit Crew was hanging out too. Bram Tripp told us a little about what’s to come at Loro before he goes off on his honeymoon. Shane Stiles and Bill Dumas got on the mic before we talked to the organizers of HOUBBQ and @subtlefoodie who was there running the judging and enjoying the day.   I hope you enjoy this episode from the ATX vs HOU throwdown.   Thank you again for listening and as always tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat! And as always tag us in all your social media with @bestbarbecue and use #meatman and #meatwoman wherever you see someone who loves meat!

This week I’ve got a great episode for you. I long list of people I spoke with at the close of Texas Monthly BBQ. Some of these BBQ restaurant owners, cutters, pitmasters rarely get to meet and this is one of those rare occasions. The final hour of TMBBQ. I’ve got a long list of people that I got to speak with while I was walking around. So get ready, we’ve got a lot to cover. We spoke with Catherine Stiles and Lance Kirkpatrick, two of the many talents at Stiles Switch BBQ. They were hanging out with John Kulow aka ATX Food Guy. We talk to Evan Leroy of Leroy and Lewis BBQ. A modern man who always experiments with new ideas, even in BBQ. Evan was with Brad Robinson of Chuds BBQ as well as Chris Mcghee from The Switch. We talk briefly to Shane Stiles and Johnny Texas before I run into Rober Sierra of S&S Pit Crew. A guy everyone is happy to see and someone who works hard cooking BBQ. Robert cooks for his competition team when he’s not cooking for his family. I talked to Dusty Dworak from 2M Smokehouse, his knife skills serve some of the best BBQ in the state. John Mueller pulls me away to hang out with the LA BBQ crew, Ali Clem and LeAnn Mueller. They told us about their travels and all the weird things they ate in Asia. I grab a shot with Dominic Colbert and Mike Ruffino while John Brotherton shouts out his friends. Misty Roegels and they guys from Panther City get on the mic until I run into Patrick Hernandez. Patrick was working with Truth BBQ for the fest and they had one of the longest lines of the day. Of course if we’re going to hang around by the Truth tent we’re going to talk to Cory Taylor, one of the most outspoken members of the team. Leonard Botello IV owner and vision behind Truth BBQ talks to us about Houston and their soon to open second location. Finally, I run into Dylan Taylor and Joe Yim who have been cooking at Terry Black’s BBQ at one of the biggest operations in Austin. Just over that weekend they cooked over 400 briskets and they’re still smiling and having a good time. That’s the beauty of the BBQ life. You can work long hours and still have a big smile on your face. You’re creating something delicious and putting smiles on peoples faces. You get to make people happy.   That’s why this show exists, because I know it makes people happy. It connects people all over the world. I’m happy to be that connection. It’s an honor to be your host and it’s an honor to present you yet another episode of the Best BBQ Show. Enjoy.   Thank you again for listening and as always tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat! And as always tag us in all your social media with @bestbarbecue and use #meatman and #meatwoman wherever you see someone who loves meat!

John Brotherton is someone you don't see frowning very often. He's always up for BBQ and he's happy to meet up and talk about the business. I've eaten more meals in more different barbecue joints with John Brotherton than anyone else. He also won the Austin vs Houston Throwdown last year with Evan Leroy (they tied). He's a true meatman and makes one of my favorite things in BBQ, he makes great sandwiches. Some places you sit down and they give you a platter, some places might put your food on a plate of some kind, these guys serve bomb sandwiches in the classic boats with checkered paper (I love classic). The pastrami sandwich I ate right before this interview had huge pieces of juicy pastrami on some amazing marbled bread. Check our instagram for visuals to go along with what you're reading. During this round table I was joined by three of John's pit masters, Alanmykal Jackson, Dominic Colbert and Andrew Stapp. They're young guys in the game but that is only in age. These three gentleman have experience at multiple restaurants even before they met John. You can tell from this round table that they enjoy their work and the culture of Brotherton's. If you enjoyed this episode, leave a review and follow us on our social media @bestbarbecue and make sure to use our favorite tags #meatman, #chickenisavegetable and of course #dontsqueezeyourmeat. We need to get the word out on the last one, I still see perfectly good meat being squeezed dry all over the internet and it has to stop! While you're at it go hit up John Broherton (@briskit_wispuhrer), Alanmykal Jackson (@pitmaster_jackson5) and Dominic Colbert (@pit_ninja). Tag them with a #meatman and tell them you enjoyed the show! Until next week, go eat some meat and invite your friends along to join you!  

Evan LeRoy, co-founder of Leroy and Lewis Barbecue, talks about his new business and gives us a lesson in barbecue!