Sebastien Bonneu and his family live and work at Countryside Farm in Cedar Creek, just a few minutes drive outside of Austin, on your way to Buc-ee’s on 71. For our most recent Patreon video, Brad and I got a chance to head out to the farm and check out how he runs his poultry operation and see for ourselves how he raises the most delicious ducks and foie gras I’ve ever had.

For the past few years we have ordered his ducks and poultry about once annually around this time. His Muscovy ducks are about twice the size of…

Duck breast, confit legs, foie gras, and boudin with gravy and cracklin

Supporting local ranchers and purchasing the best meat Texas has to offer is our main driving principle at LeRoy and Lewis. In our latest Patreon video, we shot the whole process of breaking down and preparing some of the best ducks I’ve ever seen. Countryside Farm, run by Sebastien Bonneu and his family, raises Muscovy ducks (some with foie gras), guinea hens, geese, chickens, pigeon, and more depending on the season. A real-deal culinarian, chef, and badass, Bonneu is known amongst chefs in Austin and the surrounding area…

Five desserts in five days

I’ve never been a “pastry chef” but I have made desserts at almost every single cooking job I’ve ever had. Being able to properly execute ice creams, cakes, pies, cookies, and everything in between has elevated every menu I’ve ever written and added a finesse to the rest of my cooking. Actually, barbecue and baking are a lot alike. They both require thinking at least five steps ahead, they both have meticulous mise en place, they both require careful management of the cooking space, and they both are the “no turning back now” type of…

It’s Sweet Week!

Our dessert-based, winterized version of our summer spicy food challenge, Heat Week, features five special desserts five days in a row. If you come to the truck every day this week and eat the special dessert, you are rewarded for your dedication with even more food from LeRoy and Lewis (in the form of a $15 gift card)!

Our line up this week includes:

Maple Bacon Gooey Butter Cake

PB & J Cookie Sandwich

Beet Red Velvet Brownie

Saturday Morning Kolache

Banana Pudding Split

The first dessert is a specialty of my Dad’s that made it’s way…

a smoked seafood sausage collaboration with Huckleberry

Hands down, the crown for best regional hot dog belongs to the Windy City. The classic Chicago Dog with tomato, pickle, onion, green relish, mustard, sport peppers, and celery salt on a steamed poppy seed bun is the perfect combination of freshness, tang, zip, and spice to compliment a good snappy wiener. Which is why we chose these classic toppings for our recent collaboration with Huckleberry, the Gulf-sourced seafood trailer helmed by my good buddy, Davis Turner. We made a shrimp and pork sausage together in our latest Patreon video with a pretty…

Lots of people ask us how we produce the food we do with the restrictions placed upon us. We don’t have any cooking equipment on our food truck. Our closest range/oven is 5 miles away at our commissary kitchen. We don’t give people numbers or call names; guests order, pay, and receive their food all in one interaction. The truth is that most of the reasons we do the things we do is because we stumbled into them and figured out the easiest way to work in our spaces as we went. In our most recent Patreon video, I gave…

We came up with this technique, which has now become our most signature cut, out of necessity. Before we opened the LeRoy and Lewis food truck in March of 2017, we had booked a week’s worth of SXSW catering events through friends and industry connections. They had all requested brisket on the menu and, since we had never had any problems sourcing from purveyors since starting pop-ups the fall before, we agreed and booked. When it came time to order briskets for the week, there were no briskets available from our purveyors that fit our sourcing criteria. The one thing…

My mom used to make menudo on New Year’s Eve in anticipation of a hangover as hearty as the beef feet enriched broth that signifies this classic Mexican stew. Cooking it overnight would perfume the house and my dad would complain about the “nasty” smell of tripe, hominy, and oregano. I can definitely see how some gringos might be turned off by the smell, especially since he was most likely nursing a hangover of his own, but to me it smells like pure nostalgia. …