Evan LeRoy, LeRoy and Lewis, Austin
Chefs are the creative tastemakers of the Cochon555 tour. As part of our new Spotlight series for guests past and present, we take you behind the scenes for a Q&A with those who provide the delicious bites for our competition. Meet Chef Evan LeRoy from our Austin event.
Can you give us a quick rundown of the theme behind your winning Cochon555 menu?
We wanted to stick to our identity as a food truck for our menu. Sourcing heritage breed pigs and breaking down whole animals is our MO on a regular basis. We just wanted to reflect our ideals the same as we do at the truck everyday. Traditional Texas barbecue cooking methods, but informed by creativity and based around the absolute best product available
Why is heritage breed pork special for you – and how would you describe its flavor to the uninitiated?
Heritage pork is important to me because it sets us apart from any other barbecue joint in the state and country. As far as I know, we are the only Texas style joint taking the time and care to source this carefully and to push the boundaries of TX bbq. The flavor is like intensified pork. The color of the meat, the marbling, the scent, the overall mouthfeel and flavor just like someone took commodity pork to the tenth power.
Choose your best pork memory and describe it for us.
My best pork memory is the first time I broke down a whole hog. It was sloppy technique but I watched a ton of youtube videos and just made sure my knives were extra sharp. It must have taken me 4 hours for what now takes me 40 minutes but the sense of accomplishment and the amount of knowledge I gained on that first pig was immense.
Join Chef Evan at Grand Cochon on October 1st in Chicago as he represents Austin! Don’t sleep on the best party of the year!
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