Chef Evan LeRoy and manager Sawyer Lewis have brought fine-dining trends like nose-to-tail, stem-to-root cooking and seasonal and locally sourced ingredients to the food truck realm, making their truck a can’t-miss stop for any barbecue lover visiting Austin. The rotating selection may include brisket, burgers or pulled pork as well as featuring alternative cuts like beef cheeks, porchetta, clod, lamb neck and more, all sourced from Texas ranches. LeRoy, the founding pitmaster and former executive chef of Freedmen’s, also serves up imaginative entrees like BBQ fried rice and mac-and-cheese-stuffed quail.
Special Dishes: BBQ Fried Rice, Mac-And-Cheese-Stuffed Quail
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