Texas BBQ: A Michelin Star Experience Awaits

When we heard that LeRoy and Lewis was one of only four BBQ spots in Texas to earn a Michelin Star in 2024, which happens to be the FIRST time the BBQ category received a Michelin Star -we knew we had to make the trip! Their motto? “New School BBQ, Old School Service.” And it’s not just a slogan—it’s something you feel from the second you arrive.

Before we get deep into it, we have to give a shout-out and special thanks to our friend Brad Robinson of Chuds BBQ for introducing us to this gem.

Brad first connected with Evan LeRoy back in 2012, eventually helping open LeRoy & Lewis BBQ—a partnership built on a shared passion for pushing boundaries in barbecue. After the pandemic temporarily closed restaurants, Brad shifted gears and poured his energy into building his Chuds BBQ YouTube channel, where he now shares his deep knowledge and love for smoked meats with the world.

“LeRoy and Lewis truly live up to their mantra: ‘Barbecue is a method, not a menu.’ From the early days of breaking down pigs in my home kitchen to the shiny new brick-and-mortar location worthy of a Michelin star, they continue to progress not only their menu but the BBQ community and cuisine as a whole.”
—Brad Robinson, Chuds BBQ

Thanks to Brad’s introduction, we had the chance to go behind the scenes at LeRoy and Lewis and experience firsthand the innovation, precision, and passion that define this Michelin-starred operation.

A Unique BBQ Setup

Pulling into the parking lot, we immediately noticed something different: offset smokers on trailers. Not connected to the building, but close enough to feel the heat. It’s a nod to their beginnings as a food truck—raw, honest, and focused on the flexibility and craft. That food truck spirit still runs through their operation, even now with their new brick-and-mortar restaurant and bar in South Austin.

We visited midday on a weekday, and still, the line never stopped moving. Locals waited with familiar anticipation, while first-timers stared at the menu in awe. And with good reason.

Inventive BBQ That Pushes Boundaries

LeRoy and Lewis aren’t just serving BBQ—they’re redefining it. From the beef cheek and flat iron steak to sides like miso-glazed carrots, cauliflower burnt ends, and a stunning grain-bow salad, every bite felt intentional and unexpected. And let’s talk about those fresh-fried onion rings—crispy, golden, and the perfect contrast to the smoky richness of the meat.

Their creativity is balanced with a deep respect for ingredients. All meat is sourced from small, responsible Texas ranches; the flavors speak to that quality.

“We’ve been dedicated to serving our community by making excellent, inventive barbecue and supporting our local ranches. We call it New School Barbecue.” — LeRoy and Lewis BBQ

From Top 50 to Michelin Recognition

Named #5 in Texas Monthly’s Top 50 Texas Barbecue Joints in 2021, LeRoy and Lewis have only gotten better. We wouldn’t be surprised if they land in the top three next time around. Earning a Michelin Star is a major milestone—not just for them, but for the evolution of Texas BBQ as a whole.

Temperature Is at the Heart of It All

We won’t get into the unfortunate fate of Evan LeRoy’s first Thermapen® ONE (let’s just say it met an untimely end), but one thing is sure: temperature is a cornerstone of their craft. From locking in pit temps to hitting perfect doneness every time, precision tools are key to their success.

You’ll find Thermapen® ONE, NODE® Wi-Fi Temperature and Temperature/Humidity Monitor, RFX Wireless, and TimeStack® in their kitchens, just like at so many of the best BBQ spots in Texas. It’s a tool they trust—because when you’re pushing the limits of flavor, there’s no room for guesswork. Nothing works like ThermoWorks.