{"product_id":"new-school-barbecue-recipes-for-next-level-smoking-and-grilling-from-austins-leroy-and-lewis-9781419780103","title":"New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin's Leroy and Lewis","description":"\u003cp\u003e\u003cb\u003eAuthor: \u003c\/b\u003eEvan Leroy,Paula Forbes\u003cbr\u003e\u003cbr\u003e\u003cb\u003eEater, 15 Spring Cookbooks We're Excited About This Year\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMichelin-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.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eBarbecue 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.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eNew School Barbecue\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eAnd 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.\u003c\/p\u003e\n\u003cp\u003eThis book is perfect for fans of \u003ci\u003eFranklin Barbecue \u003c\/i\u003ewho want to take their dishes one step further with new flavors, techniques, and ingredients.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEvan LeRoy\u003c\/b\u003e is an Austin native who has been a fixture in the extremely competitive Texas barbecue scene for almost a decade. He rose to prominence cooking inventive barbecue at Freedmen's, and eventually opened his own food truck, LeRoy and Lewis, with partners Sawyer and Nathan Lewis in 2017, serving what they call \"new school barbecue.\" The restaurant ranks highly on the \u003ci\u003eTexas Monthly \u003c\/i\u003eTop 50 Barbecue Joints, and LeRoy has taught barbecue all over the world. He lives in Austin, Texas, with his wife, Lindsey, and their daughter, Frankie. \u003cb\u003ePaula Forbes\u003c\/b\u003e is the author of 2018's \u003ci\u003eThe Austin Cookbook\u003c\/i\u003e, helped write\u003ci\u003e The Big Texas Cookbook \u003c\/i\u003eby the editors of \u003ci\u003eTexas Monthly\u003c\/i\u003e, and coauthored \u003ci\u003eCured: Cooking with Ferments, Pickles, Preserves \u0026amp; More\u003c\/i\u003e with San Antonio chef Steve McHugh. Formerly an editor at\u003ci\u003e Eater\u003c\/i\u003e and \u003ci\u003eEpicurious\u003c\/i\u003e, and cookbook critic for \u003ci\u003eLucky Peach\u003c\/i\u003e magazine, Forbes is currently the senior food and drinks writer for \u003ci\u003eTexas Monthly\u003c\/i\u003e magazine and the editor of \u003ci\u003eStained Page News\u003c\/i\u003e, an IACP Award-nominated cookbook newsletter with over 13,000 avid cookbook fan subscribers. She lives in Austin, Texas. \u003cb\u003eDaniel Vaughn\u003c\/b\u003e is the author o\u003ci\u003ef The Prophets of Smoked Meat: A Journey Through Texas Barbecue\u003c\/i\u003e, the coauthor of Whole \u003ci\u003eHog BBQ: The Gospel of Carolina Barbecue\u003c\/i\u003e, and the barbecue editor at \u003ci\u003eTexas Monthly\u003c\/i\u003e. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.\u003c\/p\u003e","brand":"Marketplace Books","offers":[{"title":"Default Title","offer_id":47946534977754,"sku":"9781419780103","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/new-school-barbecue.png?v=1780427999","url":"https:\/\/localpalatemarketplace.com\/products\/new-school-barbecue-recipes-for-next-level-smoking-and-grilling-from-austins-leroy-and-lewis-9781419780103","provider":"The Local Palate Marketplace℠","version":"1.0","type":"link"}