First Look: Inside Lewis Barbecue Greenville’s New Collaboration Menu
Executing this limited run required synchronizing two radically different kitchen pacing structures. Lewis Barbecue manages huge volume through long cooks and rapid counter service. Scoundrel operates on timed multi-course tickets, precision plating, and delicate timing.
| Operational Element | Lewis Barbecue | Scoundrel | Collaboration Profile |
|---|---|---|---|
| Primary Technique | 14, 18 hour indirect post oak wood smoking | French pan-roasting, braising, and sous-vide | Smoked proteins finished with multi-day stock reductions |
| Fat Utilization | Rendered brisket fat (tallow) for wrapping | Cultured European butter, duck fat | Oak-smoked tallow incorporated into sauces and purees |
| Service Format | Butcher counter ordering, sold by the pound | Seated, coursed à la carte and prix fixe | Hybrid plate service across dual service windows |
| Price Point Per Plate | $16, $34 | $38, $95 | $24, $58 |
