Andrew of Babish Culinary Universe set out to find whether Michelin-starred barbecue could be recreated in a home kitchen. This joyful, meat-forward piece walks through a visit to Leroy & Lewis in Austin, then translates their standout plates into practical, approachable cooking, easy recipes that anyone can try at home.
Why this matters
Barbecue feels classic and familiar, but the best shops—like the Michelin-starred Leroy & Lewis—push the craft forward. This story celebrates that DNA of barbecue while showing how small technique changes (and a little butter) can elevate backyard cooking, easy recipes into something genuinely special.
What they tasted (and why it stood out)
The highlights were simple and honest: smoked beef cheek, a tender flat iron, a foil‑finished brisket point, miso glazed carrots, a colorful grain bowl, pork hash and rice, and the cult favorite—Frito pie. The standout was the beef cheek: collagen‑rich, shredding tender yet sliceable, described perfectly as “meat jello.” The team praised the kitchen’s respect for barbecue tradition while nudging it toward innovation.
Key recipes recreated
Beef cheeks (the confit-and-smoke method)
- Trim exterior fat from the cheeks.
- Rub generously with a “tuxedo blend” — 2:1 freshly ground black pepper to kosher salt. Press to adhere.
- Refrigerate uncovered for at least 48 hours.
- Smoke at 225°F over mesquite for 4 hours, then transfer cheeks to a hotel pan, almost cover with rendered tallow and add 1 lb of butter.
- Tightly cover and finish at 225°F (oven or smoker) for 4 more hours, then rest 2–8 hours wrapped in a cooler before slicing.
Texas-style chili for Frito pie
This is true chili con carne built for Fritos:
- Soak ~4 oz mixed dried chilies (guajillo, ancho + a few arbol for heat). Stem, seed and toast in a dry pan until fragrant.
- Add just enough water, 1/2 tsp cayenne, 1 tsp coriander, 1 tsp cumin, 1.5 tsp paprika and 2 cups demi‑glace. Simmer until soft, then blend until perfectly smooth.
- For the carne: cut 4 lb chuck into small cubes, reserve fat. Season lightly and rest (4 hours fridge or 1 hour room temp). Pat dry and brown on one side in batches for Maillard flavor.
- Sauté onion in the fond, add garlic briefly, deglaze, return beef and cover with chili sauce. Season with pepper and a cautious pinch of salt.
- Braise (or smoke) at 300°F for 3–4 hours until meltingly tender.
Grain bowl salad (bright counterpoint)
- Quick-pickle cranberries: pour boiling vinegar over cranberries with a bay leaf; cool.
- Dressing: minced shallot, 2 tsp Dijon, 1 tbsp champagne vinegar, 1 tbsp honey, 1 tbsp anchovy paste, 2 tbsp olive oil, salt and pepper — whisk until glossy.
- Cook 1 cup farro in chicken stock with garlic, thyme and bay leaves; cool and drain. Combine with chopped celery, parsley, pickled cranberries and dressing. Chill overnight for best flavor.
Barbecue sauce (Brad’s recipe)
Combine: 250g ketchup, 150g yellow mustard, 65g Worcestershire, 75g brown sugar, 10g black pepper, garlic & onion powders, salt, dry mustard, cayenne, cumin, paprika and 3g ancho powder. Add 20g beet juice and 75g apple cider vinegar. Simmer 10–15 minutes. The beet juice is the clever twist that brightens color and flavor.
Sweet and smoky: the smoked brown butter cookie with brisket
One of Leroy & Lewis’s playful desserts is a brown‑butter chocolate chip cookie finished with a candied brisket chunk. Babish recreated it by browning butter, making the master cookie dough, aging scoops in the fridge for three days, then topping each with candied brisket (honey, blackstrap molasses, maple syrup) and smoking the cookies at 375°F for ~20 minutes.
“It is like holding together and toothsome, but damn near ready to explode.” — On the perfect texture of the beef cheeks.
Tips for success
- Patience wins: long cold rests and long, gentle smokes yield the signature tenderness.
- Use rendered tallow + butter for the confit step to amp beef flavor and mouthfeel.
- For the chili, blend the chilies until completely smooth — no grit.
- Make the grain bowl a day ahead: it improves with time.
- Don’t be afraid to smoke unexpected things—cookies included—when you want playful, smoky depth.
These approachable, cooking, easy recipes prove that Michelin-level barbecue techniques can be translated to home cooks without losing the joy of big flavors. With a few technique adjustments and heartfelt hospitality, the backyard can be just as thrilling as Austin’s finest.
This article was created from the video Can I Make Michelin-Starred BBQ at Home? with the help of AI.
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