Offering a fresh perspective on barbecue tradition, this cookbook from Michelin-starred pitmaster Evan LeRoy brings the innovative, new-school approach that made LeRoy and Lewis Barbecue a celebrated destination for smoked meats and beyond. Blending classic technique with creative reinvention, this step-by-step guide explores wood-fired cooking through a broader lens—spotlighting nontraditional cuts of meat, vegetables, and even desserts. Filled with approximately 200 vibrant color photographs, it offers both inspiration and practical instruction for home cooks and barbecue enthusiasts alike. Inside, you’ll find 100 recipes that showcase inventive takes on barbecue, including standout dishes like the L&L Burger, Cauliflower Burnt Ends, and Smoked Chocolate Mousse—proof that live-fire cooking goes far beyond brisket. Recipe Highlights: L&L Burger Cauliflower Burnt Ends Smoked Chocolate Mousse Innovative wood-fired techniques for meats, vegetables, and desserts Book Details: Hardcover 272 pages Contains 100 recipes Includes approximately 200 color photographs Why You’ll Love It: Fresh, modern take on traditional barbecue Step-by-step guidance for wood-fired cooking Inspiring recipes beyond classic smoked meats Beautiful photography makes it as display-worthy as it is useful Perfect for pitmasters, food lovers, and adventurous home cooks
