“We’re barbecuing in Maine. It’s not easy, it’s not supposed to be here in many ways, ”he says Terlingua Pitmaster Pliny Reynolds. His challenge is to bring together Portland’s plentiful fresh lobster, muscle and mackerel, as well as Tex-Mex grilled breast, quail and chorizo, often at zero degrees. „To recover [the smoker] When it’s zero degrees, which is often the case up here, it’s difficult. ”
But that hasn’t stopped him and his business partner Wilson Rothschild from combining what Reynolds calls „the holy trinity” of smoke, Mexican, Caribbean, and Latin American flavors with Texas grilling techniques.
“Maine has top quality ingredients, whether it’s lobster or shellfish like scallops and muscles. Exploring that while grilling was something we thought we had to, ”explains Reynolds as he pulls out a tray of muscles covered in seaweed from the smoker. He drizzles them with chilli oil and tops them on a classic barbecue side: devilish eggs. Other combination dishes like this can be found across the menu, from smoked lobster tostadas to classic pit smoked breast piece to smoked mackerel dip with homemade tortilla chips and much more.
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