Salt & Time launches Sunday Smokehouse Series with Evan LeRoy dinners

Pigs hanging on racks waiting to be taken apart by the butcher at Salt & Time. (Credit: Deborah Cannon AMERICAN-STATESMAN)

Pigs hanging on racks waiting to be taken apart by the butcher at Salt & Time. (Credit: Deborah Cannon AMERICAN-STATESMAN)

Butcher shop, salumeria, deli and restaurant (they do it all) Salt & Time launches its Sunday Smokehouse Series this Sunday night with an event featuring food prepared by former Freedmen’s chef-pitmaster Evan LeRoy. The series with LeRoy runs for four weeks, with the theme changing each week. The first menu will be “Upside-down Texas,” with diners getting the choice of a two or three-meat plate inspired by classic barbecue, with sliced/pulled meat options, on-the-bone and a sausage, along with two side dishes. The next week will feature seafood, the third lamb and the final dinner will have a Thanksgiving theme with items like smoked whole quail and duck tamale stuffing. Food will be served each Sunday night at the East Austin shop until it is sold out. The Sunday dinners, a first for Salt & Time, will spill out into the parking lot, for a casual backyard-party feel.

“I couldn’t think of a better person to launch these events with than Evan, and I’m super excited to work with him,” Salt & Time co-owner Ben Runkle said. “I can’t wait to fire up the pit, cook some meat and have some fun. We’re going to honor the traditions of Texas barbecue and push its’ boundaries at the same time.”

Chef Evan LeRoy. (Contributed by Contributed by Robert J. Lerma)

Chef Evan LeRoy. (Contributed by Contributed by Robert J. Lerma)

LeRoy departed from Freedmen’s in August and is collaborating with chefs and restaurants in and outside of Austin for pop-up events as he eyes his next plan. On the slate for LeRoy, pop-up meals with traditional barbecue at Austin’s Independence Brewery (November 5), and Live Oak Brewing (November 19).

Full menus for the Salt & Time series will be announced the week prior on Facebook. Meals are $30 per person can be purchased on site the night of the dinner.

 

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