LeRoy And Lewis Barbecue

While most of the pitmasters in Texas argue over who makes the jiggliest brisket, LeRoy And Lewis is looking at the rest of the cow. And they’re cooking all of it—from beef cheeks and flat iron steaks, to slow-smoked chuck roasts and beef chorizo sausages. It’s a love letter to beef, and it’s this broad-minded approach that makes LeRoy And Lewis the best all-around barbecue experience in Austin. 

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

LeRoy And Lewis started as a food truck with the same name at Cosmic Coffee in South Austin. You can still visit it, or you can head a few miles south and visit this all-grown-up version, complete with a full bar, a much bigger menu, and the rare opportunity to wait for barbecue in an air-conditioned building. They take a distinctly Central Texas approach to barbecue—simple seasonings, low-and-slow smoke, and local meat—and they apply it to everything they make. Even their vegetarian entrees (cauliflower burnt ends and miso-glazed carrots) get the same love and attention as any meat on the menu. 

photo credit: Richard Casteel

photo credit: Richard Casteel

photo credit: Richard Casteel

Do they have the best brisket in Austin? Maybe not. And if that’s all you’re after, you’ll want to show up here when they offer it once a week on Saturdays or get in a four-hour line at Franklin. But barbecue is more than brisket, and there are plenty of better ways to spend four hours (hello, Barton Springs). Because the moment that first bite of smoked beef cheek melts into tender shreds, you’ll realize you’ve been looking at the wrong part of the cow this whole time. It just took a little nudge from LeRoy And Lewis to show it.

Food Rundown

photo credit: Richard Casteel

Big Red Sangria

You’ve had Big Red. You’ve had sangria. You probably haven’t had Big Red Sangria. It’s a fun combination with just a hint of that Big Red cream soda flavor, but it isn’t super sweet. And it’s frozen to help out on those warmer days.

photo credit: Richard Casteel

Miso Glazed Carrots

We never thought the best carrots we’ve ever had would come from a place that specializes in meat, but here we are. The carrots are glazed in a savory coating of miso then slow-smoked until they develop a thin bark around the outside. The inside is sweet and soft, and the outside just a little bitter and charred. Vegan or not, these should be part of your order.

photo credit: Richard Casteel

Sliced Beef

LeRoy And Lewis only offers brisket on Saturdays. The rest of the time, it’s “sliced beef”—usually flat iron and chuck roast. The chuck roast gets smoked quicker, while the flat iron gets the extra-low-and-slow treatment. If you’re looking to fill the brisket-shaped hole in your life, try the flat iron. If you want something closer to a steak, the chuck roast is excellent. We recommend trying both.

photo credit: Richard Casteel

Pulled Whole Hog

Leroy And Lewis’ pulled hog is juicy and tender, with a little bit of thick bark peppered in. It’s also covered in crushed-up chicharrones that add some great texture. Grab a quarter pound to round out your meal.

photo credit: Richard Casteel

Pork Burger

This is a pretty classic, well-executed smashburger, but with pork instead of beef. Unless you’ve already worked your way through the entire menu multiple times, there are more exciting ways to use your stomach real estate.

photo credit: Richard Casteel

Chopped Cheese Sandwich

This sandwich takes the beef patty from their smoked cheeseburger, chops it up, and throws it on a hoagie roll. This is a good sandwich—we don’t like it quite as much as their burger that’s at the top of our best-in-Austin guide—but it’s a fun Texas take on a NYC bodega classic that won’t disappoint.