Ben Skute
In *Cowboy Barbecue*, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle of his own family history. For three generations, Davila’s BBQ in Seguin, TX has infused classic brisket, ribs, and sausage with Latin flavors and ingredients.
Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground on a spit, and more. Here, Mesquite Brisket is rubbed with fiery dose of cayenne; Vaquero Chili con Carne is served with Jalapeño Cheese Corn Bread; Smoked Pulled Pork is cooked low and slow, sweetened with Dr Pepper; and everything that goes with barbecue sauce can also be served with tomato, onion, and serrano salsa – fire-roasted of course.
Contributor: Lynnette Montemayor from Giant Noise
