A trailblazer in the neo-traditional style of Central Texas barbecue, Pitmaster John Lewis uses his custom-made smokers to produce expertly smoked pork spareribs, beef ribs, turkey, "Texas hot guts" sausage, and his legendary beef brisket. John’s unerring devotion to his craft has him up at 4 a.m. most mornings, tending to his smokers, and constantly striving to improve his product. Born in Brooklyn, NY, John moved to El Paso, TX when as a kid and at 18, relocated to Austin to start his culinary career. After a stint in Denver honing his craft in the competition barbecue circuit, John returned to Austin in 2010 to help open Franklin Barbecue. John then partnered with LeAnn Mueller to launch the much-beloved La Barbecue, and quickly became the rising star of Austin’s barbecue scene. In 2015, John packed up his smokers and moved to Charleston, SC to open his first restaurant. After many successful pop-ups, John and his barbecrew opened their doors in June 2016 to a long line of barbecue fans. The queue for ‘cue has been lengthy ever since.