Adrian Davila has barbecue sauce running through his veins. He’s the third-generation pit master at Davila’s BBQ in Sequin Texas, a descendant of Spanish horse traders and author of the recently published Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros. This paperback is a treasure trove of wisdom on direct versus indirect heat, how to slice brisket and mouthwatering recipes from Jalapeño Cheese Corn Bread and Caldo de Res (“my go-to hangover soup,” he writes) to straightforward instructions for making beef jerky.
“Everybody is always trying to find the next level of marinade or secret smoke,” Davila tells AIROWS. “Keep it simple. Simple cuts of meat. Cooking in the embers.” A common mistake, he says, is bringing the protein out of the refrigerator and not letting it get to stable temperature before putting it on the grill.
Pour yourself a cerveza, light the wood asado-style and pick up your copy here.