Like utensils and wet rubs, barbecue sauce has a bad rap in Central Texas. But pitmaster Evan LeRoy says the maligned condiment has its place: namely, served on the side (assuming “it’s not overly liquid smoke-flavored”). Known for his way with smoked vegetables (cauliflower burnt ends) and meaty off-cuts (beef cheeks), it should come as no surprise that the star ingredient in LeRoy’s go-to sauce is juiced beets, which adds sweet earthiness and a pop of bright color to classic components like ketchup, cider vinegar, black pepper, and Worcestershire sauce. At his food trailer in front of Cosmic Coffee, he suggests drizzling it on top of his beef cheek and kimchi sandwich, and he’s even using it as the base for “the ultimate barbecue pizza,” now in development. Purchase a 16 oz. bottle at LeRoy and Lewis Barbecue or Salt & Time ($10).
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August 31, 2020 at 06:02AM
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LeRoy and Lewis' Beet BBQ Sauce is a Must-Have - Austin Monthly
"Sauce" - Google News
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