Freedmen's

BBQ Joint Reviews |
June 1, 2017

Freedmen’s (Top 50)

Freedmen’s is no stranger to the pages of Texas Monthly.They made our list of the best new and improved barbecue joints in 2015 under the direction of talented former pitmasters Evan LeRoy and Chris McGhee. Now Bradley Robinson has taken the helm at the historic building. We worried that Freedmen’s

BBQ |
August 22, 2016

Evan LeRoy Leaving Freedmen’s Bar

Talented pitmaster Evan LeRoy has left his position at Freedmen’s Bar in Austin. He’s planning a place of his own, but details are still vague. LeRoy told me over the phone that he hoped to have something open in the Austin area within

BBQ Recipes |
January 5, 2016

Sausage Making, Freedmen’s Style

When a process is notoriously complicated and unpleasant, people tend to trot out a time-worn idiom: you don’t want to know how the sausage gets made. While the saying is especially useful when it comes to any political bureaucratic dealing, it’s a bit derogatory and it slightly diminishes the art of the craft,

BBQ |
December 1, 2015

The Many Briskets of Texas

Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different? I was struck by the variety

BBQ |
July 22, 2015

Interview: Evan LeRoy of Freedmen’s Bar

Pitmaster: Freedmen’s Bar; Opened 2012 Age: 29 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak Even at his young age, Evan LeRoy doesn’t want for confidence. He once told viewers of American Grilled, a cooking show he was competing on, that “I can cook anything to perfection on any grill.”

BBQ |
March 21, 2014

Bacon in the Time of PEDv

This little piggy went to the market, this little piggy stayed home … and this little piggy got chronic diarrhea and died. That’s no nursery rhyme. It’s what has happened to five million piglets since April of 2013 when the nearly one-hundred-percent fatal Porcine Epidemic Diarrhea Virus (PEDv) first started

BBQ |
February 14, 2014

Texas’s Best BBQ Sandwiches

At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a

BBQ Joint Reviews |
July 23, 2013

Freedmen’s

Evan LeRoy has come a long way from New York. He worked for a while at Hill Country Barbecue in Manhattan before making his way to Austin. That’s a long way to come so you can cook in the back of a bar, but it’s not