Desert Island Dish with Austin pitmaster Evan LeRoy

• It's available for pre-order and will be available anywhere books are sold on May 12.

We caught up with LeRoy ahead of the cookbook's release for our Desert Island Dish series.

What is one meal you make when you're low on energy and time?

"Whenever I don't have time to fire up the smoker or make something from my new cookbook, "New School Barbecue," I like to use what I have on hand.

• My go-to is green chile wild boar made in the pressure cooker for tacos, quesadillas, or served over rice. I always have some tortillas at home and some wild boar or venison in the freezer. I like this preparation because it's so simple.
• I just put the frozen wild boar meat in the pressure cooker with some salsa, onion, garlic, and seasoning. The pressure cooker takes the meat from frozen to tender and pullable in under an hour while I clean the house and get my daughter ready for bed."

You're on a desert island. What's the one dish you'd like with you?

"Tacos of any kind are my desert island dish. I can never get tired of them and there are endless variations with salsas and fillings.

• "Some of my favorite places to grab tacos in Austin are Nixta, Cuantos, Discada, and Tacos Amazonas."

What's for dessert?

"For dessert I would want a big warm and soft chocolate chip cookie after every meal.

• I love the cookies at Thoroughbread. It's a hidden neighborhood spot with out of this world chocolate chip cookies."

And you can have a drink.

"I would want an endless supply of Lone Star Beer!"

What's next: You can catch LeRoy at a book signing and conversation at Book People on May 13 or at a book launch at Yeti's flagship store on May 15 from 6-8pm.