About Us

LeRoy and Lewis Barbecue

Since 2017

We’re dedicated to serving our community, supporting our local ranchers, and pushing the boundaries of barbecue.

We opened in 2017 in the lot of Cosmic Coffee + Beer Garden. Since then we’ve been dedicated to serving our community by making excellent, inventive barbecue and supporting our local ranches by sourcing all of our meat from small, responsible purveyors in Texas. We call it New School Barbecue.

With our new restaurant and bar location in South Austin, we have expanded on our “New School BBQ, Old School Service” mission. Come enjoy our new menu offerings, have a drink at the bar, and explore our retail space for a unique hospitality experience.

We think the best barbecue in Texas comes from healthy animals raised right here in the Lone Star State. We only partner with local farms and ranches who raise their livestock ethically and sustainably. Our beef comes from Dean & Peeler, Lorene Farms, 44 Farms, and Heartbrand Beef. Our pork comes only from Peaceful Pork. Our chickens come from True Bird Farm. And our lamb comes from Sloan Dennis and Dutchman’s Market. We do not use any commodity meat. We have dedicated our lives to cooking barbecue for our community and we want to feed our neighbors the best we possibly can. For us, local meat makes all the difference.

Menu Questions

Q: What is Flatiron?

A: Flatiron is a cut from the shoulder clod. Clod a classic BBQ cut and beef sub-primal comprised of multiple muscles. The Top Blade roast is made up of two flatiron steaks. We isolate the top blade roast and smoke it like a brisket, resulting in a barbecue cut similar to brisket but beefier.

Q: How’s the Brisket?

A: Our brisket is sourced from local ranches Dean and Peeler or Heartbrand Beef. We trim it, season it with just Diamond Krystal Kosher Salt and 16 mesh black pepper. It smokes for about 14 hours over post oak wood and gets wrapped in our foil boat, a signature L&L technique to ensure a crunchy bark, rendered fat, with tender and moist meat.

Q: What are Beef Cheeks?

A: Exactly what it sounds like. Cheek of the cow. Cows are ruminants, that means they chew grass all day long and their cheeks get a lot of exercise and therefore the muscle has a lot of connective tissue. We treat these fist-sized muscles like a brisket with a salt and pepper bark and a 4 hour smoke. We finish them in a beef tallow bath (or confit) to ensure they are tender and delicious.

Q: Is Pulled Whole Hog just pulled pork?

A: Yes and no. It is our pulled pork dish but where typical pulled pork comes from factory farmed pork shoulders with a sweet sauce, our Pulled Whole Hog is from a local ranch in south Texas called Peaceful Pork. We butcher whole hogs in house and cook the entire animal over direct coals in a classic hill country style for this textured and subtly smoky dish.

Q: Why don’t yall have ribs?

A: We only bring in meat from local ranches and farms, therefore we only receive half hogs to the restaurant, not cases of ribs. We only get about 3-4 whole hogs per week which would only be 8 racks of ribs maximum. We butcher the ribs from these hogs to make Bacon Ribs which we serve on Saturdays for lunch.

Q: What is Hop Sausage?

A: A classic course ground German kielbasa style sausage made with Citra hops, the beer ingredient! No actual citrus fruit in the sausage.

Q: Can I get the vegetable mains as a side?

A: Yes of course, if you ask nicely.

Q: What is Grain-bow Salad?

A: A grain salad that’s pretty like a rainbow! We cook whole wheat and rye grains until they are plump and tender, then mix with a sweet and tangy vinaigrette, pickled cranberry and celery, fresh parsley, onion, and garlic. Reminiscent of tabouleh.

Q: What is Kimchi?

A: The most classic Korean BBQ condiment. A funky and spicy pickled cabbage with shrimp paste. So good on a bbq sandwich!

Q: What is Pork Hash?

A: A classic South Carolina style BBQ side dish made up of pork stock, rice, and mustard. It’s like a rich and tangy pork gravy over white rice.

Q: What are Chori-papas?

A: Evan’s grandmother’s recipe of uncased all beef chorizo mixed with fried red potatoes, topped with shredded cheddar cheese and jalapeño salsa.

Q: It’s my first time, what should I get?

A: A two meat plate with beef cheeks and whole hog, frito pie and a kale caesar slaw. And an L&L Burger.

Q: What’s up with Chicken Fried Steak?

A: We run CFS for dinner on Thursday starting at 5pm. Sometimes they sell out fast so plan on getting there early!

Q: Do you have anything good left for dinner?

A: Yes! Just because some BBQ line items are out does not mean we can’t deliver a Michelin star experience. We add Tri Tip (a staff favorite!) to the barbecue line in the evenings to replace other sliced beef that may have sold out at lunch. Check out our nightly dinner specials or or Anytime Eats menu for items that are always available.

Restaurant Questions

Q: What are your hours?

A: We are open Wednesday-Monday, 11am-9pm (10 PM Fri & Sat). Closed Tuesdays

When should I arrive to make sure I can get everything?

We usually have about 20 people in line at the time of opening and the service line typically grows to about 50 people shortly after opening. It usually stays that way up until about 2-3pm on weekdays and all day on Saturday and Sunday. The best time to come to get full menu selection is between 11-1. If you don’t want to wait in line, the Anytime Eats menu is always available at the bar.

Q: What’s the wait like?

A: From the front door the wait is usually about 45 minutes to one hour. From the northwest corner of the building the wait is usually about 1.5-2 hours depending on group size and how many to go orders we have. Expect longer wait on weekends when larger groups order more food. Keep in mind there may just be a single person waiting to order for a group of people. Drinks are available to consume while waiting as well as our Anytime Eats menu.

Q. Can I order a drink in line?

A: Yes! You can grab any drinks from our retail refrigerators and check out at the bar or with anyone holding a handheld POS. You can also order draft beer and beer/wine based cocktails at the bar to be consumed in line.

Q: Do I have to wait in line to order to-go?

A: Yes, all of our barbecue comes from our barbecue line where we build plates and trays individually for dine in and take away. The only way to skip the line is to order from the Anytime Eats or Dinner Specials menu (after 5pm Fri-Sun).

Q: Can I call ahead an order/order online?

A: Not at this time.

Q: Do you take reservations?

A: No. We operate as first-come, first-served counter style service. If you are interested in a large pre-order, please reach out to our Catering Manager, kasey@leroyandlewis.com for future inquiries.

Q: I heard about your steak reservations. How do I get in on that?

A: Reservations for steak dinners are available through Open Table! Note, reservations are not available for barbecue.

Q: What time do you usually sell out of some of your meats?

A: While each day is different, we can expect to sell out of some meats earlier than others. Sliced beef such as Cheeks, Flatiron, and Brisket usually go fastest but each day is different. Weekday lunch hours are the best time to visit with minimal wait time. We operate on a sell-out model for certain meat cuts, so while some cuts will not be replenished later in the day, we will always have a wonderful selection of sliced and pulled meats for you to choose from.

Q: How long are the lines on the weekends?

A: While each weekend is unique, we typically see a larger crowd on Saturday and Sunday mornings. Typical wait times can be around 30 mins, with the longest wait times going up to 2 hours. Factors such as weather, sports schedules, holidays, and other local events can affect foot traffic and wait times. Please call if you have questions about wait times on specific days.

Q: Is there anything good left in the evenings?

A: Yes! While we may be sold out of some meat items by dinner time, we always carry some tasty sliced and pulled meat options to create some splendid plate/tray options. We also have our ‘Anytime Eats’ menu that you can order from our Bar, which contains barbecue adjacent menu items made fresh from our kitchen to order. This can be a great option if you’re looking for a quick bite with little wait time! Additionally, we offer dinner specials most every night of the week and typically have excellent larger options to share as well as our Anytime Eats.

Q: Do you sell Merch online?

A: At this time, we only carry our merchandise in-store. Please see our good friend Chud’s BBQ Provisions website for options to order our original rubs and barbecue sauces from his site www.chudsbbq.com/collections

Q: Do you sell gift cards?

A: Yes we do! Please see our link on our main webpage to order your e-gift card. We also sell physical and e-gift cards at our restaurant.

Q: I have some allergies. How do I know what is safe for me to consume?

A: We are happy to answer any questions regarding allergies/aversions to specific food ingredients. Please feel free to email/call regarding specific questions or when visiting in-person, our staff will be happy to answer your allergy questions. Overall, our meats and barbecue sauces are gluten-free.

Q: Are you dog-friendly?

A: While we love our four-legged friends, we kindly ask that guests bringing their pets keep them out on our patio area, where we have water bowls and space for them to relax. Service animals are excluded from this provision.

Q: Where can I park?

A: We have a small parking lot on the restaurant property that is open for customer parking; with 6 spaces belonging to our upstairs neighbors-please do not park there as it is a towing risk! The spots designated for employees in our parking lot are not for our employees but the design office upstairs. We do have plenty of open street parking in the neighborhood behind us. We ask that you please respect our neighbors by not blocking driveways/mailboxes and follow all city ordinances/parking rules. For large groups dining in, we recommend ride sharing/car pooling.

Q: What kind of wood do you use?

A: Post-Oak.