LeRoy and Lewis Barbecue

Here are three unique or unconventional aspects of LeRoy and Lewis Barbecue in Austin, based on different sources:

1. New School BBQ, Old School Service with a focus on ethical, local sourcing
LeRoy and Lewis describes their style as "New School Barbecue," emphasizing inventive barbecue techniques while supporting local Texas ranchers who raise livestock ethically and sustainably. They source all their meat from small, responsible purveyors in Texas, avoiding commodity meat entirely. Their beef, pork, chicken, and lamb all come from specific local farms and ranches, reflecting a commitment to quality and locality that shapes their barbecue philosophy.

2. Whole animal barbecue with lesser-used cuts and unique menu offerings
The restaurant practices whole-animal butchery, including lesser-used cuts such as beef cheeks. They avoid traditional staples like pork ribs (except for a special "bacon ribs" offering on Saturdays) and turkey (except seasonally), and brisket was initially only available on weekends but is now offered daily after moving to a larger brick-and-mortar space. Their sausage is unconventional, featuring hops and coriander, which is a departure from traditional Texas barbecue sausage flavors.

3. Spacious, midcentury-inspired setting with multiple bars and a retail space
LeRoy and Lewis's brick-and-mortar location is notable for its spacious layout with midcentury design vibes. The space is divided into distinct areas, including two bars with a wide selection of local beers, wines, and wine cocktails, a meat counter, and a retail space offering merchandise. This setup creates a unique hospitality experience beyond just dining, blending barbecue with a social and retail environment.

These features distinguish LeRoy and Lewis Barbecue as a Michelin-starred restaurant that innovates within the Texas barbecue tradition while creating a distinct dining atmosphere.

The most honored or signature ingredients at LeRoy and Lewis Barbecue in Austin, a Michelin-starred restaurant, include:

• Brisket from local ranches (Dean and Peeler or Heartbrand Beef): This is a cornerstone ingredient, trimmed and seasoned simply with Diamond Krystal Kosher Salt and 16 mesh black pepper, then smoked for about 14 hours over post oak wood. The brisket is wrapped in a foil boat to achieve a crunchy bark and tender, moist meat, showcasing traditional Texas barbecue mastery.

• Flatiron (Top Blade roast): A beef cut from the shoulder clod, smoked like brisket to create a beefier barbecue cut. This highlights the restaurant’s skill in elevating less common cuts into signature dishes.

• Beef Cheeks: Treated similarly to brisket with a salt and pepper bark and smoked for 4 hours, then finished in a beef tallow bath (confit) to ensure tenderness and rich flavor. This ingredient reflects the restaurant’s approach to using flavorful, connective-tissue-rich cuts.

• Beet BBQ Sauce (juiced beets): A signature sauce ingredient that adds sweet earthiness and bright color to the barbecue, differentiating their flavor profile with a unique twist on classic components like ketchup and cider vinegar.

• Post Oak Wood: Used for smoking, it imparts a distinctive smoky flavor essential to their barbecue style, particularly for the brisket and other smoked meats.

These ingredients are central to LeRoy and Lewis’s approach, combining traditional Texas barbecue techniques with creative twists and high-quality local sourcing, resulting in dishes like their celebrated brisket and smoky beef bourguignon with a BBQ influence.