Episode 297:How the Sausage is Made with Pitmaster Hector Gárate of Palmira BBQ

Hector Gárate doesn’t just slap some meat on a smoker. At his restaurant Palmira BBQ (named for his great grandmother Palmira ❤️) he likens the process in the kitchen to that of a laboratory rather than the backyard leisurely approach that is often associated with “barbecue”. In our episode we discuss how he got started, … Continue reading Episode 297:How the Sausage is Made with Pitmaster Hector Gárate of Palmira BBQ →