Texas Highways Smokeout: 290 Edition

Texas Highways Smokeout: 290 Edition

Labor Day pop-up brings together top Texas pitmasters Evan LeRoy and Patrick Feges for a day of barbecue and brews

WHAT:                  Capping off the holiday weekend, Patrick and Erin Feges of Houston’s Feges BBQ and a forthcoming restaurant make the trip to Austin for a multi-whole animal feast with Austin’s own LeRoy and Lewis. The one-day only pop-up event puts aside any in-state barbecue rivalry and brings together two top pitmasters joining forces for a unique new school barbecue menu. Taking place at the LeRoy and Lewis home base, 121 Pickle Rd from 11am to 4pm, guests can choose from three different smoked meat plates with globally inspired sides. Hydrate with complimentary brews from both Houston’s Holler Brewing and Austin’s St Elmo Brewing.

MENU

Whole Hog Plate

A Feges specialty, recently featured at Chicago’s Windy City Smokeout, featuring tender meat and crispy skin from a whole hog smoked for 16 hours. Served with charred corn Johnny cakes and slaw. 

Cabrito Plate

Smoked whole goat from our friends at Windy Hill, complete with tortillas, salsas, rice, and beans

Pulled Lamb Plate

Whole lamb rubbed with an aromatic blend of middle eastern spices and served with naan, golden raisin cous cous, and chickpea salad

WHEN: Monday, September 4
                11am – 4pm
WHERE: LeRoy and Lewis
121 Pickle Rd
Austin TX 78745
WHO:                    About LeRoy and Lewis
LeRoy and Lewis is a new school barbecue truck offering a rotating selection of alternative cuts and creative sides made with locally sourced product. Known for his innovative takes on Texas barbecue, Pitmaster and Chef, Evan LeRoy incorporates elements of fine dining and from-scratch cooking into the menu to shine a new light on the traditional cuisine. Guests can expect old school market-style service of meats sliced to order and served by the pound. The rotating menu features a beef, pork, poultry and sausage option daily while Saturdays will be reserved for traditional barbecue offerings such as brisket, pork ribs, sausage, and turkey. Accompanying the meats are seasonally-inspired picnic-style sides beyond the basics, varying house-made pickles and home-style desserts.
About Patrick and Erin Feges
Known in Houston’s culinary community as the “Whole Hog Guy”, Patrick Feges is a self-taught pitmaster and Purple Heart recipient from injuries sustained during a tour in Iraq. It was during his recovery that he was hit with the barbecue bug. Armed with an old, worn-out Brinkmann smoker and plenty of tenacity, Patrick experimented through trial and error before deciding to attend culinary school at The Texas Culinary Academy, the Cordon Blue, in Austin. There, surrounded by some of the best barbecue spots in Texas and learning classical basics in class, he began honing his approach to barbecue.
In 2012, Patrick purchased a large smoking rig and launched Feges BBQ, catering events and executing pop-ups with non-traditional smoked cuts. In the ensuing years, he continued to train in some of the city’s most acclaimed kitchens including Underbelly, Brennan’s, Killen’s Barbecue and, most recently, Southern Goods, while building his business on the side. In 2017, Patrick and his wife, Chef Erin Smith, hope to launch a new barbecue restaurant together.
Erin Smith began her culinary career at the California Culinary Academy in San Francisco. After graduating at the top of her class, she took a position at New York City’s acclaimed Per Se restaurant, working under the culinary leadership of Thomas Keller and Jonathan Benno. Following that, Erin held positions with Italian Wine Merchants and Babbo Ristorante e Enoteca in New York before returning to her native Houston in 2010 to serve as executive chef of Plonk! Beer & Wine Bistro. She would go on to consult on the opening of Montrose’s Blacksmith, developing an award-winning menu for the craft coffee bar before taking over as culinary director for Blacksmith’s parent organization, Clumsy Butcher. In that role she oversaw both menu and staff development at The Hay Merchant, Anvil Bar & Refuge and The Pastry War while continuing to manage the culinary side of Blacksmith.
In 2014, Erin was named executive chef of the new JW Marriott Downtown where she managed the property’s signature restaurant Main Kitchen as well as in-room dining and banquet operations. In May 2016, she competed in an episode of the Food Network series Chopped, beating out three rival chefs to win the high-visibility competition. Over the last year, Erin has worked as a sommelier at wine bar Camerata to hone her front-of-house skills.