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Continue shoppingNew School Barbecue: Leroy and Lewis
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New School Barbecue: Leroy and Lewis
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Description
Eater: 15 Spring Cookbooks We're Excited About This Year
Michelin-starred pitmaster Evan LeRoy breaks down his secrets to the best barbecue in the nation, sharing nearly 100 innovative techniques and recipes that have made LeRoy and Lewis one of Austin's most popular barbecue joints.
This barbecue bible is essential reading for any griller who wants to learn from the best. LeRoy shares the tenets of barbecue with illustrations, step-by-step photography, and nearly 100 delicious recipes for mains, sides, and desserts that run the gamut from bacon ribs to smoked banana pudding.
Barbecue is not a set menu; it's a cooking method—and nobody knows this better than Austin-based chef Evan LeRoy. As the co-owner, pitmaster, and mastermind chef at LeRoy and Lewis, one of the most popular and acclaimed BBQ joints in Texas—not an easy feat—LeRoy has reinvigorated the old style and staked his claim as a modern master of the barbecue game.
In New School Barbecue, LeRoy encourages home cooks to think differently about the barbecue they're already familiar with, going beyond the "classic" dishes everyone serves. The methods he outlines can be applied to any cut of any meat (including lamb, chicken, beef, goat, and pork), any type of produce (avocados, cauliflower, squash, and more), and almost any cuisine.
And LeRoy's techniques work on all kinds of outdoor cookers: offset smoker, pellet smoker, a kamado grill, or an old-fashioned Weber kettle grill, so anyone will be able to apply his recipes and recommendations to their setup.
This book is perfect for fans of Franklin Barbecue who want to take their dishes one step further with new flavors, techniques, and ingredients.
Praise
“New School Barbecue marks a new era in barbecue, a cultural shift that will continue to redefine this genre of food. It will no doubt be considered a timeless classic for generations to come.”
—Aaron Franklin, bestselling author of Franklin Barbecue
“If you saw our Austin episode, you saw me go crazy over the barbecue at LeRoy and Lewis—easily some of the best I’ve ever had. And now, you can learn their magical secrets, including the life-changing L&L Burger, succulent Beef Cheeks, and massive Bacon Rib right here. I hope you’re hungry.”
—Phil Rosenthal, star of Netflix’s Somebody Feed Phil and bestselling author
“Evan LeRoy is making some of the best barbecue in the universe, so of course his book is out of this world! These recipes find the perfect balance between honoring tradition and writing new rules, and the result is as satisfying as the beef cheeks at LeRoy and Lewis.”
—José Andrés, chef, author, and restauranteur
“Let this be your guide to transformative brisket (the process of making brisket alone takes up 14 pages), Sichuan beef ribs, the famous L&L burger with ‘a bark as sturdy as any brisket,’ and bacon ribs that 'eat like a fatty, sweet, salty pork belly burnt end.'”
—Eater, 15 Spring Cookbooks We’re Excited About This Year