Inside the World's First Michelin-Star BBQ | Food & Wine

How does a self-built smoker in a Texas driveway become the world's first Michelin-starred barbecue restaurant? At LeRoy & Lewis in Austin, co-owner and pitmaster Evan LeRoy has spent years redefining what barbecue can be. Follow Evan through three days of whole-hog barbecue, from the arrival of the pigs to the 4 a.m. fire-up and a 14-hour smoke before service. Along the way, he shares the philosophy behind his "new-school barbecue," where every part of the animal is celebrated—from pulled whole hog and pork hop sausage to pork hash and rice, cornbread enriched with hog lard, and a pork smash burger. Once told that what they were making "wasn't barbecue," Evan and his team built their own path, turning a homemade smoker, a chance meeting with a pig farmer at a Willie Nelson concert, and an unwavering commitment to whole-animal cooking into one of the most groundbreaking barbecue restaurants in the world. For more whole hog tips and barbecue recipes, check out Evan LeRoy’s debut cookbook, NEW SCHOOL BARBECUE: Recipes for Next-Level Smoking and Grilling from Austin's LeRoy and Lewis, available wherever books are sold: https://leroyandlewisbbq.com/product/new-school-barbecue-signed-preorder/ Timestamps: 0:00 — Inside the World's First Michelin-Star BBQ 0:58 — Building the Day's Menu 1:27 — Butchering Whole Hogs 3:49 — Smoking the Meat 6:31 — Prepping Before Service 7:59 — Serving Customers 8:38 — Earning a Michelin Star Subscribe to Food & Wine: https://www.magazine.store/food-and-wine/ More ways to follow Food & Wine: Instagram: http://www.instagram.com/foodandwine Facebook: https://www.facebook.com/foodandwine TikTok: https://www.tiktok.com/@foodandwine Website: https://www.foodandwine.com Food & Wine inspires and empowers our food- and wine-obsessed community to eat, drink, entertain, and travel better—every day, everywhere. Watch for recipes, expert tips, and stories from the world of food and drink.