How Terlingua Use Texas Barbecue Techniques on Maine Seafood | Eater

"Pitmaster Pliny Reynolds, together with business partner Wilson Rothschild, applies Texas barbecue techniques to Maine’s world-class seafood and proteins, intentionally blending smoke with Mexican, Caribbean, and Latin American flavors. The menu pairs local ingredients like lobster, scallops, mussels, and mackerel with Tex-Mex barbecue staples such as pit-smoked brisket, quail, and chorizo, producing inventive dishes like mussels smoked on seaweed and finished with chile oil atop deviled eggs, smoked lobster tostadas, and smoked mackerel dip with homemade tortilla chips. They emphasize fresh, local produce and bold, smoky seasonings, all while contending with practical challenges like recuperating the smoker in frequent zero-degree weather. The result is a coastal, smoke-forward barbecue experience that spotlights Maine seafood through Latin-inspired preparations." - Terri Ciccone