Michael Ruiz took an eighteen-year break from smoking briskets. It had been so long since his last cook, his wife Pamela didn’t really believe he knew how until he fired up his brother-in-law’s smoker for a family gathering in 2013. “Everybody loved it,” he said of the brisket, even Pamela, and it reminded him how much he loved cooking barbecue. “It’s like riding a bike, I guess,” Ruiz says. He kept pedaling until he could open a place of his own. Growing up in Corpus Christi, Ruiz learned to appreciate a well-cooked animal. He watched as his grandfather would slaughter a goat, lamb, hog, or a few chickens to be cooked over an open fire. The family’s brisket method was a little different. Using a…View Original Post
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