“We’re making barbecue in Maine. It’s not straightforward to do, it’s not meant to be right here in plenty of methods,” says Terlingua pitmaster Pliny Reynolds. His problem is bringing collectively Portland’s bountiful recent lobster, muscle groups, 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 plenty of occasions up right here, makes it troublesome.”
However that hasn’t stopped him and his enterprise associate 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 elements, whether or not we’re speaking about lobsters, or shellfish like scallops and muscle groups. Exploring that with barbecue was one thing we felt like we needed to do”, Reynolds explains as he pulls a tray of muscle groups coated in seaweed from the smoker. He drizzles them with chile oil and tops them on a traditional barbecue facet: deviled eggs. Different combo dishes like this may be discovered all through the menu, from smoked lobster tostadas to traditional pit-smoked brisket, to smoked mackerel dip with do-it-yourself tortilla chips, and extra.