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  • New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's Leroy and Lewis by Evan Leroy book cover
  • New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's Leroy and Lewis by Evan Leroy book cover
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New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's Leroy and Lewis

by Evan Leroy

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A flexible approach to smoking and grilling

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Awards & Recognition

  • Editorial selection

    Selected by Eater as one of 15 Spring Cookbooks We're Excited About This Year

    Included in Eater's list of 15 spring cookbooks the publication is excited about this year.

AlbakiReads Editorial

A flexible approach to smoking and grilling

Evan LeRoy frames barbecue as a method that can extend beyond familiar cuts and standard menus. The book combines explanations of barbecue techniques with illustrations, step-by-step photographs, and nearly 100 recipes spanning mains, sides, and desserts. Its examples range from bacon ribs to smoked banana pudding, with methods applied to meats such as lamb, chicken, beef, goat, and pork, as well as produce. The recipes and guidance are presented for several outdoor cooker types, including offset and pellet smokers, kamado grills, and kettle grills. That mix makes the book both a collection of dishes and a practical guide to applying barbecue methods across different ingredients and equipment.

Good fit for readers who enjoy

  • Home cooks interested in smoking and grilling beyond familiar barbecue dishes
  • Cooks seeking recipes for meats, vegetables, sides, and desserts
  • Grillers using different types of outdoor cookers

Themes

Barbecue techniquesSmoking and grillingRecipe versatilityOutdoor cooking

Based on publisher information and book metadata.

Book overview

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.

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