Leroy & Lewis Arrives in Austin

A New BBQ Truck with Novel Fare and a Distinguished Pedigree

By Robert F. Moss

Usually the opening of a new barbecue food truck doesn’t generate a lot of press, especially in a food truck and barbecue-rich environment like Austin, Texas. But Leroy & Lewis is a bit more notable than such ventures, since it’s not only a collaboration between a couple of noted industry veterans but also has a rather novel offering.

Evan LeRoy was the original pitmaster and chef at Freedmen’s Bar, a kick-ass whiskey and cocktail bar that just happens to be one of Austin’s most acclaimed barbecue spots, too. He’s teamed up with Sawyer Lewis, who previously served as General Manager at Contigo, a popular “ranch-to-table” restaurant.

Being in Texas, they’ll slice their barbecue to order and sell by the pound, market-style, and of course there will be the holy trinity of brisket, ribs, and sausage. But adventurous barbecue fans can expect much more, since LeRoy is focused on whole animal butchery and plans novel treats like duck ham, oxtails, and beef belly bacon. “Everybody knows how to cook brisket and pork ribs,” he explains.

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And, of course, what more appropriate place to park a barbecue truck than Pickle Road?

Leroy & Lewis opened for business today.

About the Author

Robert F. Moss

Robert F. Moss is the Contributing Barbecue Editor for Southern Living magazine, Restaurant Critic for the Post & Courier, and the author of numerous books on Southern food and drink, including The Lost Southern Chefs, Barbecue: The History of an American Institution, Southern Spirits: 400 Years of Drinking in the American South, and Barbecue Lovers: The Carolinas. He lives in Charleston, South Carolina.