The yellow boards in the shop carry today's availability — sliced beef usually goes by mid-afternoon.
Sells out early
Sliced beef shoulder, smoked like a brisket.
Sells out early
Salt and pepper, crunchy bark.
Sells out early
Smoked, then confited in beef tallow.
On the board
Smoked and pulled beef cheek, onion, cilantro, jalapeño salsa.
On the board
Smoked over direct coals.
On the board
Direct-heat smoked, True Bird Farms.
After 5pm
Smoked and grilled, dinner only.
On the board
Coarse-ground kielbasa with Citra hops. It's the beer ingredient, not citrus.
On the board
Mexican style.
On the board
Pitmaster's choice.
On the board
Smoked and grilled.
On the board
Charred over live fire.
Evan cooks the restaurant's cuts on backyard kit, so you can try them at home.
The cut that made LeRoy and Lewis famous, smoked and confited on a backyard pellet grill.
Cooks, collaborations and the road, since 2020.
Subscribe on YouTubeShoulder clod · the top blade
The clod is a sub-primal off the shoulder, made up of several muscles. We isolate the top blade roast inside it and smoke it like a brisket. It comes out close to brisket, but beefier.
Head · two cheeks a steer
Cattle chew grass all day, so the cheek works harder than almost any muscle on the animal and is dense with connective tissue. Salt and pepper, four hours of smoke, then a bath in beef tallow until it gives.
Off the belly · two racks a hog
A hog gives two racks, and we only take whole animals — three or four a week from Peaceful Pork, butchered here. That's why there are no ribs most days: they run on Saturdays and then they're gone.
The best barbecue in Texas comes from healthy animals raised right here. We only buy from farms and ranches that raise them ethically, and we know every one by name.
Floresville · Wilson Co. · 78 mi
Dustin Dean and Jason Peeler own their calves from birth to harvest. The cattle spend most of their lives within 35 miles of the Alamo, and go through the partners’ own plant down the road in Poth.
On the boardBrisket
Harwood · Gonzales Co. · 42 mi
Akaushi is a Japanese red Wagyu. Eight cows and three bulls flew to America in 1994; the Beeman family bought the whole US herd in 2006, and every animal is still DNA-verified to the breed.
On the boardBrisket
Cameron · Milam Co. · 65 mi
Sherwood and Josie McClaren first put the 44 brand on their cattle beside the Little River in 1909. Registered Black Angus, never given hormones or antibiotics.
To confirm Press in Aug 2026 (D Magazine) says the beef now trades as McClaren Farms. Ask which name to use.
Schulenburg · Fayette Co. · 65 mi
Joel Bintliff’s small herd of Akaushi-Angus crosses. Every four weeks a whole carcass comes in and we break it down ourselves, into the porterhouses, ribeyes and T-bones for steak night.
On the boardSteak dinner
To confirm Single source: Texas Monthly on the steak night, read from a search excerpt. No website. Confirm with L&L and the Bintliffs.
Angleton · Brazoria Co. · 159 mi
Ryan Cade and Blake Robertson — the R and the C — breed Wagyu from three Japanese bloodlines: Tajima for marbling, Kedaka for size, Shiname for mothering.
To confirm Only on the printed menu, not on their About page. Which cut?
Mason · Mason Co. · 94 mi
Justin and Missy Crocker grew it out of the family feed yard in 2020, then built their own federally inspected plant, so they see every animal from beginning to end.
To confirm Only on the printed menu, not on their About page. Which cut?
Ennis · Ellis Co. · 162 mi
Trinity River land first settled by the Sands family in 1857. Full-blood Wagyu bulls over Black Angus cows, and never given antibiotics.
To confirm Only on the printed menu, not on their About page. Which cut?
Itasca · Hill Co. · 140 mi
Black Tajima Wagyu, started on rotationally grazed grass and finished on grain for more than 350 days, then processed at their own plant in Itasca.
To confirm Only on the printed menu. The ranch locations and ownership are inferred from matching facts, not stated. Confirm.
Mt. Lucas · Live Oak Co. · 140 mi
Loncito Cartwright’s hogs run loose on South Texas brushland his family has held for four generations, and eat the mesquite beans. We take three or four whole a week, and they reach more than half the menu.
On the boardPulled whole hog · Hop sausage · Pork hash · Bacon ribs
To confirm Sources disagree on the town: Mt. Lucas (Evan LeRoy) or Dinero (San Antonio Report). Both are in Live Oak County.
Driftwood · Hays Co. · 12 mi
Ty and Sara Burk raise Red Dorking, a slow-growing heritage breed, outdoors on rotated pasture — about three hundred birds a week, air-chilled.
On the boardSmoked chicken
Fredericksburg · Gillespie Co. · 65 mi
Glenn and Kathy Beyer opened the market in 1986, and their sons Barry and Brett run it now: a Hill Country meat market and custom butcher, and one of the two places our lamb comes from.
On the boardLamb
The other half of our lamb.
On the boardLamb
To confirm No public record of a ranch by this name. It may be a person (a butcher at Dutchman’s?), not a farm. Ask before it gets a full entry.
County boundaries: US Census Bureau, via us-atlas. Distances are straight lines from the pit.
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Learned of this place via a post on BBQ Facebook group. Post had mentioned that they had finished pretty high in the Texas Monthly rankings. Since it was only 8 minutes away from a job site I decided to check them out for an impromptu dinner idea. …
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Michelin star BBQ? This got me interested and excited about a trip. I’d recommend going early so they don’t sell out. We came in the evening and they were sold out of many meats, but we settled on the 2 meat plates. …
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First time visiting. The BBQ is amazing, some side dishes are great, others are good. It lives up to the hype. Highly recommend. Had the smoked Trip Tip and the Whole Hog, the wife had the smoked Flat Iron and the Barbacoa. Good beer too.
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Tried out this restaurant last night for dinner. Knew the BBQ options would be limited that late in the day, but wasn't concerned since had my heart set on the popular burger everyone always raves about! It did not disappoint. …
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Absolutely delicious! I’ve been hearing about the BBQ at Leroy and Lewis for a while and I had to try it. I ordered food to go for my wife and I. We tried a lot of different food options on the menu. …
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Leroy and Lewis BBQ was how we ended off our BBQ weekend and it did not disappoint! Got there around 9:45am on Sunday and had 20 people in-front of us. Brisket was amazingly tender and moist. Beef rib was top tier. …
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⭐⭐⭐⭐⭐ Leroy and Lewis is absolutely worth the hype. I’ve been here three times now, and while the line can get long, the food has been consistently excellent every visit. …
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Ive been coming here since the food truck in 2017, Today is the day that i go ahead and PUT YALL ON!!!! GO AHEAD add it to the List Gang, I know yall are all gonna enjoy this place. 5 stars all around. Just wait, they will soon be in a bigger place. …
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We had some incredible food here! Great burger!! Love the special sausage flavors! The brisket was tender and flavorful and competes with Terry Blacks, might even have liked it better. The service was great when ordering at the counter. …
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First time in this bbq joint and did not disappoint at all! Got the beef cheeks, lean brisket and pork chop and they were all excellent. Tender, great flavor, and the location atmosphere was good. …
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