Podcast appearances and mentions of lewis barbecue

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.

We enjoyed having Jamila Robinson in the studio. Jamila is the editor in chief of Bon Appétit and Epicurious, the storied Condé Nast food publications that she took over in September. There are big plans and changes afoot at One World Trade Center, and we talk about Jamila's vision for the future and the publications' ongoing labor dispute, while looking back at her career working in newspapers in Detroit and Philadelphia. This is a really great talk!Also on the show, Matt shares some highlights from his recent trip to Charleston, South Carolina, putting fresh eyes on one of America's great food cities. Stops include: Vern's, Lewis Barbecue, Palmira Barbecue, Rodney Scott's Whole Hog BBQ, Weltons Tiny Bakeshop, The Spectator Hotel, Fig, 167 Raw, Kultura, Little Jack's Tavern. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM JAMILA ROBINSON:Jamila Robinson Is Named Next Editor of Bon Appétit Magazine [NYT]This Is TASTE 262: Lyndsay C. Green [TASTE]The Balthazar Cookbook: My Personal Cooking School [TASTE]Charleston CVB [official]

In this episode, I chat with Cole Parkman  from LeRoy & Lewis Barbecue in Austin, Texas Follow Cole Parkman on Instagram here: https://www.instagram.com/cole_parkman23 See all things LeRoy & Lewis Barbecue here: https://leroyandlewisbbq.com LeRoy & Lewis on Instagram here: https://www.instagram.com/leroyandlewis 121 Pickle Rd, Austin, TX 78704 Wednesday - Sunday - 11 am - 9 pm

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 —

It's This Week in Bourbon for September 8th 2023. A $1M bottle of bourbon goes up for auction, Lawrenceburg Bourbon Company has announced a multi-million-dollar distillery, and Pursuit Spirits unleashes batch 8CD.Show Notes: Wenzel Whiskey joins the The Kentucky Distillers' Association A $1M bottle of bourbon goes up for auction from Frigg N' Digg N' Antiques in Bowling Green Lawrenceburg Bourbon Company has announced a multi-million-dollar distillery project Holy City Brewing and Lewis Barbecue are partnering up to host the first annual MashFest Exposing counterfeit techniques using Top Swaps Filmland Spirits announces Town at the End of Tomorrow and Ryes of the Robots Extended Cut Barrell Craft Spirits launches a gift box containing 100ml samples of its core Barrell products Pursuit Spirits releases batch 8CD @wenzel_whiskey @lawrenceburgbourbon @holycitybrewing @filmlandspirits @barrellbourbon @pursuitspirits Support this podcast on Patreon

This week Andrew talks with Furman University Men's Basketball Head Coach Bob Richey. In six seasons as head coach at Furman, Bob has amassed a .720 winning percentage which ranks in the top 15 among active Division 1 head coaches. In March, Bob took Furman to its first NCAA Tournament in 43 years — and the team upset fourth-ranked University of Virginia in the first round. This episode is about far more than basketball and is a deeply personal conversation about leadership, success, and the importance of building something that matters. Bob shares timeless lessons on turning adversity into opportunity, operating at the intersection of joy & urgency, and the power of stepping back to enjoy life's big moments. This conversation is a stepping stone for anyone looking to achieve more success, fulfillment, & happiness in anything. Show Highlights:(0:00) - Intro(2:32) - Recent season(2:51) - Finding time to reflect(3:44) - Incremental steps to success(3:54) - Turning adversity into opportunity(5:47) - Building your leadership philosophy(7:37) - Enduring through challenges(8:24) - Speaking to team after tough loss(11:47) - Moving forward following adversity(13:12) - Hero's journey(14:31) - Navigating conflict(15:05) - Win over UVA(18:05) - First experience at March Madness(19:28) - Intersection of joy & urgency(21:25) - Lewis Barbecue outing(23:50) - Not playing it safe(28:57) - Bob's childhood(29:37) - Finding your purpose(36:46) - Finding more fulfillment** Follow Andrew On Social Media **Twitter: @andrewhmosesInstagram: @AndrewMoses123Sign up for e-mails to keep up with Andrew's podcast at everybodypullsthetarp.com/newsletter

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

On today's 115th Episode of an all new season of The Thriller Zone, I'm stoked and honored to welcome New York Times Bestselling author, Brad Taylor.I've been trying to get Brad on The TZ for a long time now, and finally our stars and paths and chicken bones all crossed and connected. And just in the nick of time, as his latest military-flavored thriller, The Devil's Ransom, drops on Tuesday, January 24th. What perfect timing, right? Brad helps me (a) Kick off a New Year, (b) he officially launches our 4th Season, and (c) we get to compare notes on BBQ, Best Beaches in the country, Texas vs South Carolina (in the fight for Southern Supremacy-ish), and (d) we get the INSIDE SCOOP on where he gets some of the nicknames of his NYT bestselling series. If you'd like to pre-order a copy today, I'll provide a link at the bottom of this page. And trust me, if you're a PIKE LOGAN fan (his lead guy), you'll snatch this puppy up in a blink!If you're not familiar with Brad, here's bit of nifty background: Brad Taylor was born on Okinawa, Japan, but grew up on 40-acres in rural Texas. Graduating from the University of Texas, he was commissioned as a second lieutenant in the U.S. Army Infantry, where he served for more than 21 years, retiring as a Special Forces Lieutenant Colonel. During his service, he held numerous Infantry and Special Forces positions, including eight years in 1st Special Forces Operational Detachment – Delta, where he commanded multiple troops and a squadron. Finally, he has conducted operations in support of US national interests in Iraq, Afghanistan, and other classified locations.Now, just a few things you will hear in the show that I think it's worth noting for future, deeper consideration. Several of them are as follows:Charleston, South Carolina is a mighty fine city. And worth visiting if you ever get a chance.Folly Beach is quite possibly one of the nicest beaches on the East Coast. Mount Pleasant is just as its name states: a pleasant place to live (although there are no mountains in the area).Lewis Barbecue is one helluva restaurant. It's Texas style, and created by the owner, founder, and master of BBQ, John Lewis. John never cuts corners, unless you're talking about burnt ends of, course. The pit master's cult-like following can be attributed to his unerring dedication to barbecue, from welding his own custom-designed smokers to waking up at 4 a.m. to tend to the fire, he takes his meat seriously. Barbecue enthusiasts have flocked to his pits for years, waiting in long lines to get a taste of his expertly smoked pork spareribs, beef ribs, “Texas hot guts” sausage, oxtail, and his legendary beef brisket. You can stop in and enjoy (but forget reservations) here: 464 N Nassau St, Charleston, SC 29403. Call ahead to see if they have a spot: +1 843 805 9500, but go anyway.Also, if you're an aspiring writer like me, or a seasoned professional like Brad T, you need a rock-solid, ass-kicking, and super-sexy website. As you'll hear in the show, we're both fans of the dudes & gals over at Authorbytes.com who built, manage and support our sites.Brad's is: BradTaylorBooks.com. Mine is: DavidTempleBooks.com. You can follow BT on Twitter @bradtaylorbooks and DT @thethrillerzoneLastly, if you want to buy Brad's THE DEVILS RANSOM, CLICK HERE. I don't get anything from this, I just...

Ditch the four walls, head outside, and get your fill of those portable powerhouses known as food trucks. Episode content:Jeff Mauro gets happy about an angry lobster sandwich from the Happy Lobster Truck in Chicago. Brad Miller brings us to Los Angeles to eat the game over sandwich from Yeastie Boys Bagels Claudia Sandoval goes all in on the torta de albóndigas from Corazon de Torta in San Diego, CA. Sabin Lomac puts the pedal to the metal for The Bacon Truck's bacon mac and cheese bites in Boston.Elena Besser describes the delicious carrot top dipped cone from Mister Dips in Brooklyn, NY. Fanny Slater talks buffalo chicken grilled cheese by CheeseSmith in Wilmington, SC.  Ali Khan speeds towards the best food on wheels at LeRoy and Lewis Barbecue in Austin, TX.Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

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)

Charleston, South Carolina is the best city in the world and one of our country's most desirable places to live. From the history & culture, to the beaches & shopping, to the restaurants & real estate... Charleston has something for everyone! In this Lively Charleston episode, we dive into the top 10 reasons Charleston, South Carolina is the best place to live! 10. Brunch - we love our brunch so much here in Chucktown that we have it Saturday, too! 9. Breweries & Distilleries - Charleston has 31 breweries, Holy City Brewing Co. & Palmetto Brewing Co. just to name a couple. 8. BBQ - local favorites include Home Team BBQ, Lewis Barbecue & Rodney Scott. 7. King Street - come shop downtown Charleston's most famous street if you love local boutiques but also like to peek at the latest Louis Vuitton, Gucci & Lululemon styles. 6. Historical Tours - take a carriage tour, explore Fort Sumter or Fort Moultrie, or visit any of the plantations that date back to the Civil War. 5. County Parks - from kayak launches to biking trails, the Charleston park system is second to none. 4. Golf Courses - Charleston features award-winning courses that are home to the 2021 PGA Championship tour as well as some LPGA events... but keep an eye out for the alligators! 3. The Food - get ready for a vast array of tantalizing tastes and mouth-watering dishes ranging from down-home cooking to Pan-American Asian fusion. 2. Life on the Water - from sailing to kayaking to offshore fishing, there's something for everyone to do on the water. 1. Beaches - surf the waves at Folly Beach or sunbathe & play bocce ball on Isle of Palms and Sullivan's Island. @livelycharleston

In this episode I chat with Sawyer Lewis from LeRoy and Lewis Barbecue in Austin, Texas.  See all things LeRoy and Lewis here: https://leroyandlewisbbq.com/ Sign up for their Patreon page here: https://www.patreon.com/leroyandlewis Place Online Food orders here: https://my-site-103543-104592.square.site/s/order Order Merch here: https://leroyandlewisbbq.com/sauce-and-merchandise/ See the on Instagram here: https://www.instagram.com/leroyandlewis/ Email Sawyer about New School BBQ University classes here: sawyer@leroyandlewis.com  Hours: Wednesday - Sunday | 11 AM - 8 or 9PM(or sold out) They are considering doing some late night stuff in late August/September Buy a LeRoy and Lewis gift card here: https://squareup.com/gift/D4H6Z5W12EY24/order Note this was recorded right before the two classes which have now come and gone, but follow their social media for updates on new classes coming up.  We talk in depth on how they tackled the pandemic and the struggles and victories along the way. We talk about how they added their Patreon page, online ordering, grocery(for a moment), plates, curbside pickup, bottle sauces which are sold online to ship nationwide, gift cards, and other ways they have gone outside the box to keep things going.  It's very introspective and insightful. They realize they are now dealign with the long game now and plan on keeping things fresh and creative to last through this fog.    

John Lewis joins Dave & guest co-host/comedian Shane Torres while they are on the road in Charleston, SC.  John has had a large impact on the BBQ scene in Austin, TX and Denver, CO before opening Lewis Barbecue in Charleston.  His Green Chile BBQ Sauce and "Hot Guts" are incredible!  Find more info on Lewis Barbecue website https://lewisbarbecue.com/ John Lewis's Instagram https://www.instagram.com/lewisbarbecue/ Follow me on Instagram https://www.instagram.com/davewcomedy/ Find more info on Sean Torres's Website http://www.shaneisacomedian.com/ Follow Sean Torres on Instagram https://www.instagram.com/syrupmountain/ This podcast was edited by Xchel Hernandez http://instagram.com/hisilentx

Dave gives us a recap of his Beer Week experience and Hanna tells us about her trip to New Mexico to learn about Hatch Chilis and the new food truck coming to Lewis Barbecue.

Bradley “Chud” Robinson is one of the most talented people in barbecue. As one of the pitmasters at the great LeRoy and Lewis Barbecue, he helps produce some of the best fire cooked meats in Texas. As if that full-time job wasn’t enough, Bradley also builds BBQ pits. LeRoy and Lewis cook a lot of their food on pits he’s built or modified.Chud BBQ Pits are custom built to order and Bradley currently offers offset backyard smokers, 250 gallon propane tank based pits, and his Chud Box direct heat pits. One of the unique benefits of Chud BBQ Pits is that it gives the consumer the opportunity to purchase a pit from a builder who’s also a working pitmaster and designs his pits with years of cooking experience to draw from. Contact Bradley via Instagram if you’re looking to order a Chud BBQ Pit.Instagram: @chudsbbq  

John Lewis is one of the pioneers of the modern methods that have become so widely used in Texas BBQ over the last decade. From his innovations in pit design to seasoning and trimming methods and careful sourcing of meat, if you’ve enjoyed “new school barbecue” recently, there’s a high possibility it was prepared using methods Lewis popularized. With a long successful career in Texas under his belt, John saw an opportunity to spread his brand of barbecue in Charleston, South Carolina, and began assembling a team to open his own restaurant. Phillip Powers, who you’ll also hear in this interview, had a strong culinary background and moved back home to South Carolina to be part of the opening crew at Lewis Barbecue and is the Chef de Cuisine at the restaurant. Open seven days a week for lunch and dinner serving Lewis’ exemplary Texas barbecue along with menu specials, Lewis Barbecue is one of the must stop restaurants in Charleston today. Visit Lewis Barbecue in Charleston, South Carolina464 NORTH NASSAU ST.CHARLESTON, SOUTH CAROLINA 29403 SUN + MON 11AM UNTIL 9PM TUES-SAT 11AM UNTIL 10PM HAPPY HOUR: MON - FRI 4PM UNTIL 6PM https://lewisbarbecue.com/ Facebook: https://www.facebook.com/LewisBBQ/ Instagram: https://www.instagram.com/lewisbarbecue/ Twitter: https://twitter.com/johnlewisbbq

Wow, this was fun! I sat down with Ben at Lewis Barbecue and we talked about everything from what he learned about hiring staff when he as a delivery boy at a Chinese restaurant as a teenager, to what he loves most about hospitality, to Detroit-style pizza. Ben is engaging, thoughtful, sincere, humble, hard-working, and has built an incredible culture at Lewis. Ben is the kind of guy I'd want my kids to work for one day if they work in a restaurant. Tons of respect for him! Enjoy...

The second annual Houston vs Austin BBQ Throwdown presented by HOUBBQ was full of creativity and tough competition. A dozen competitors from both cities as well as two wild card entries battled it out for this year's BBQ bragging rights. The People's Choice Champion for this year was Beaver's in Houston, and the Judge's Choice Champion was wild card entry Bodacious Bar-B-Q (original location on Mobberly Avenue in Longview, Texas).   In our episode recapping the event we discuss the different dishes as well as speak to Jordan Jackson and Bryan Bingham from Bodacious about their winning dish. If you haven't signed up for the HOUBBQ newsletter, go to www.HOUBBQ.com  today and get signed up to get the latest news on all of their upcoming events, the next event being the Houston Barbecue Festival taking place April 14, 2019 at the Humble Civic Center in Humble, Texas.   The event was held at Friends & Allies brewery in Austin Texas, Participating Austin-area barbecue joints included: Banger's Sausage House, LeRoy and Lewis Barbecue , Micklethwait Craft Meats, Stiles Switch BBQ & Brew, and Brotherton's Black Iron Barbecue Houston barbecue joints participating were : Beaver’s, Daddy Duncan's BBQ, El Burro & the Bull, Harlem Road Texas BBQ, and Victorian's Barbecue. Bodacious Bar-B-Q from Longview and Brett's Backyard Bar-B-Que from Rockdale participated as wildcard entries.   

Chance encounters at Franklin Barbecue and la Barbecue set the stage for Dylan Taylor's shift from pursuing a music degree to jumping headfirst into the barbecue world at Terry Black's Barbecue as a meat cutter. Dylan later worked for la Barbecue and helped train staff at Lewis Barbecue in Charleston before landing his current gig at Truth Barbecue. In between all that Dylan and friends have gone on epic barbecue-centric road trips and he describes his experiences sampling the different styles of barbecue across the country and how they compare to central Texas style. Kansas City, Memphis, The Carolinas, and Dylan's favorite Texas BBQ stops are discussed. He also tells us why he takes pictures of his meat. Check out a special prize giveaway on this episode! Listen in and follow us on Instagram (TalesFromThe Pits) for more info on a great gift package from Opie's Barbecue!    

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

Tune in to witness a battle royale between two Carolinas. Representing the North are Chris Coleman, Charlotte's hometown hero, and Wyatt Dickson, whole hog BBQ man of Picnic in Durham. From South Carolina, Amalia Scatena of the Easton Porter group joins John Lewis and Ben Garbee of Lewis Barbecue to defend their home turf. Learn about regional barbecue styles, then change gears for a game of food password hosted by Kat Johnson. Only one state will be crowned, 'superior Carolina.'