New School Barbecue: Michelin-Starred Techniques for Next-Level Smoking

For anyone who has ever felt that barbecue is a closed book—a tradition defined by a fixed menu of brisket and ribs, where creativity is unwelcome. You may have a grill or smoker, but you've sensed that the classics are just the beginning. This book is for that moment of curiosity, a guide to thinking differently about the barbecue you already know.

It is a masterclass from Michelin-starred pitmaster Evan LeRoy, whose Austin restaurant, LeRoy and Lewis, has redefined Texas barbecue by proving that "barbecue is a method, not a menu". You'll find nearly 100 innovative techniques and recipes that go beyond the expected, applying the principles of smoking and grilling to any cut of meat, a wide variety of produce, and cuisines from around the world.

The approach is as versatile as it is revelatory. Every method in this book works on any kind of outdoor cooker—whether you use an offset smoker, a pellet grill, a kamado, or a classic Weber kettle. With step-by-step photography and illustrations, LeRoy shares the foundational tenets of his craft, from whole-hog butchery and post oak smoking to creating unforgettable dishes like beef cheeks, cauliflower burnt ends, and even smoked banana pudding.

Over time, this book will change not just how you cook, but how you see barbecue. You will move beyond the classics, armed with the confidence to experiment with new flavors, techniques, and ingredients. This is not just a cookbook; it is an invitation to master the art of creative, flavor-driven cooking—and to make every backyard gathering an expression of your own "new school" spirit.