About this episode
What happens when barbecue meets Michelin-level precision ? Evan LeRoy , chef and co-owner of LeRoy & Lewis in Austin, Texas, is helping redefine what barbecue can be. In this episode of Chef’s PSA , André Natera sits down with Evan to explore: ✅ How LeRoy & Lewis became one of the first Michelin-starred BBQ spots ✅ Why side dishes and unique menu items matter as much as the meat ✅ The science of wood selection, seasoning, and smoking techniques ✅ The biggest mistakes pitmasters make—and how to fix them ✅ The future of barbecue and food trends every chef should know This is a deep dive into the craft of barbecue , packed with insider knowledge, technical tips, and an inside look at what makes a Michelin-starred BBQ joint stand out. Listen now on Chef’s PSA. Instagram Evan LeRoy LeRoy & Lewis Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef’s PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef’s PSA Merch! https://shop.chefspsa.com/ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - https://www.tiktok.com/@chefspsa?lang=en Twitter - https://twitter.com/ChefsPSA Instagram - https://www.instagram.com/chefspsa/ Facebook- https://www.facebook.com/profile.php?id=61550525924555