“We’re making barbecue in Maine. It’s not straightforward to do, it’s not meant to be right here in a whole lot of methods,” says Terlingua pitmaster Pliny Reynolds. His problem is bringing collectively Portland’s bountiful contemporary lobster, muscle mass, and mackerel, and Tex-Mex barbecue-style brisket, quail, and chorizo, oftentimes in zero diploma climate. “Recuperating [the smoker] when it’s zero levels, which it’s a whole lot of instances up right here, makes it tough.”
However that hasn’t stopped him and his enterprise companion Wilson Rothschild in combining what Reynolds calls “the holy trinity” of smoke, Mexican, Caribbean, and Latin American flavors, all with Texas barbecue strategies.
“Maine has world class substances, whether or not we’re speaking about lobsters, or shellfish like scallops and muscle mass. Exploring that with barbecue was one thing we felt like we needed to do”, Reynolds explains as he pulls a tray of muscle mass coated in