Texas Monthly barbecue editor Daniel Vaughn stopped by the downtown SFC Farmer’s Market to try the Korean barbecue offerings from LeRoy and Lewis. The food truck started serving this Saturday-only twist on barbecue last month.
The barbecue is a collaboration between LeRoy and Lewis and Casper Fermentables, which is run by Ben Hollander. While kimchi has been on the LeRoy’s menu since opening (Vaughn quoted pitmaster Evan LeRoy as saying: “Instead of pickles and onions, it’s kinda like both of them together.”), this new take includes more dishes.
Vaughn sampled the bibimbap with “a thick slice of smoked Ranger Cattle brisket” with rice and assorted banchan (side dishes) like dandelion greens, fermented watermelon rind, Korean cucumber salad, and fermented watermelon radish, all accented by sesame seeds for crunch. He approved of the combination:
I worked my way around the tray and enjoyed each of Hollander’s creations with a bite of brisket. They all seemed like a natural complement. It’ll be hard to go back to just dill pickle chips and onions, and I learned how much I liked taking bite after bite of a brisket slice while holding it with chopsticks.
Vaughn also sampled kimbap roll with scrambled egg, pulled pork, and garnishes of ssam sauce and pig skin cracklins that Vaughn welcomed. He advised stopping by, as “it’s not your average pile of pickles and smoked meat.”
ON THE BLOGS: This Doesn’t Suck visited Tillie’s and Camp Lucy and said it “surpassed my every expectation,” with the arctic char crudo as a standout. ATX Eats and Treats loved the new happy hour at Native Hostel, which included “unique” fish puppies.