Two Barbecue Recipes Guaranteed to Improve Your Weekend

Evan LeRoy suggests BBQ Cassoulet and Moo Shu Pulled Pork

Congratulations! You made it to the weekend and that’s reason enough to barbecue (not that frivolities like days of the week matter). Evan LeRoy, chef/co-owner of LeRoy and Lewis, shared his recipes for BBQ Cassoulet and Moo Shu Pulled Pork. Now all you have to decide is how much barbecue you need to guarantee leftovers.

And lucky for all of us, other congrats are in order: LeRoy and Lewis is celebrating their third anniversary on Saturday, April 18, by offering a “Drive Thru & Delivery Party” with a 3 meats + 3 sides plate featuring their best-of hits.

LeRoy writes, “Austinites love their barbecue. We line up for it for hours. We have multiple festivals centered around it. We have it at weddings. It's a gathering food. In these times of isolation, we can turn to barbecue and barbecue joints to keep us fed and keep us engaged in our community. By supporting them, you support the small business owners and hardworking staff. You support the ranchers and farmers who grow and raise everything you're eating. You also may save yourself a trip to the grocery store. Barbecue can be substituted for meat in innumerable recipes. A little barbecue in your migas. How about some brisket in your Bolognese? or Smoked Pork Rib meat in your Jambalaya? Here are a few easy recipes featuring basic pantry staples and re-used barbecue that will encourage you to order a little extra meat at your next contactless BBQ pick up.”

BBQ Cassoulet

“This is an easy one pot bean dish that takes less than a pound of bbq and stretches it into multiple meals. Plus, it sounds fancy AF.”


2 Tbsp reserved animal fat or butter

1/4 lb. smoked barbecue sausage

1/4 lb. smoked barbecue brisket

2 barbecue chicken legs

1 cup dry cannellini beans

1/4 cup chopped onion

2 cloves minced garlic

1/4 cup chopped carrot

1/2 cup whatever beer or wine you have on hand (“I’d recommend picking up some beer to go

from your favorite craft brewery. My pick is any beer from our friends at St. Elmo Brewing.”)

2 quarts chicken stock

1 bay leaf

1 sprig thyme

1/2 cup barbecue sauce

salt and pepper


In a large pot, melt the fat over medium heat. Add the carrot, onion, garlic, sausage, and brisket. Cook until vegetables are softened and meat is beginning to brown and crisp. Deglaze the pan with the beer or wine and bring to a boil, scraping the bottom of the pan. Boil until reduced by half. Add the cannellini beans, stock, bay and thyme, and chicken legs. Cover and cook on low for three or four hours until beans are tender. Check every 30 minutes, adding water to cover the beans if necessary. Once the beans are tender add the barbecue sauce and cook on low uncovered until the sauce is thickened. Season the final dish with a couple heavy pinches of salt to your taste and a couple grinds of black pepper.”

Moo Shu Pulled Pork

”Pulled Pork is the blank canvas of barbecue. It can be put in, on, or around almost any food if you treat it right. Here's a simple American-Chinese extension of pork with some cabbage, carrots, and eggs wrapped up in little pancakes with sweet hoisin sauce.”


1 Tbsp sesame oil

1 Tbsp any neutral oil

1/2 lb. pulled pork

2 cup green cabbage sliced

1/2 cup carrots grated

2 eggs

2 scallions sliced

1 garlic clove minced

1 Tbsp ginger minced

1 Tbsp soy sauce

4 moo shu pancakes (or tortillas, I won't tell)

“As much damn hoisin sauce as you want”


In a large wok or sauté pan over high heat add the oils and wait until they just begin to smoke. Add the scallion, garlic, and ginger. Cook for about 30 seconds, stirring constantly. Add the pork, cabbage, and carrots and cook, tossing frequently until the cabbage begins to wilt, about 1-2 minutes. Make a well in the center and add the eggs. Scramble until cooked and then incorporate into the cabbage and meat mix. Add the soy sauce and taste for seasoning.

Note: “Roll up the mix with some moo shu pancakes and all the hoisin. All of it.”

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