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Barbecue in the USA is a cooking technique where the meat is smoked for long hours and at low temperatures, until it is soft like butter and with a flavor that is unmatched. In the Central Texas style the meat is marinated with spices and cooked to the indirect flavor with mainly hawthorn or oak smoke.

 

 

In the United States BBQ refers to a cooking technique that involves smoking meat for long periods of time at low temperatures over smoldering wood. This form of cooking adds a distinctive taste to the meat. In the Central Texas style the meat is rubbed with spices and cooked over indirect heat from mesquite or oak wood.

 

 

 

 

Michelle Letelier

 

Born in South Texas surrounded by a family of cooks. In 1991 she moved to the family ranch in Chile where she learned all about locally grown and raised vegetables and meats. She attended culinary school in Chile and returned to Texas in 2008. There she worked with Austin food artisans: Paté Letelier, Pie Fixes Everything, SOURCE Catering and with nationally award winning Jams.

In 2015 she opens El Camino BBQ in Santiago, Chile. El Camino is one of the first ever Texas Style BBQ joints in the country, celebrated by critics and appearing in several articles, TV shows and books since the 6 years of its opening.

 

 

Born in South Texas surrounded by a family of cooks. In 1991 she moved to the family ranch in Chile where she learned all about locally grown and raised vegetables and meats. She attended culinary school in Chile and returned to Texas in 2008. There she worked with Austin food artisans: Paté Letelier, Pie Fixes Everything, SOURCE Catering and with nationally award winning Jams.

In 2015 she opens El Camino BBQ in Santiago, Chile. El Camino is one of the first ever Texas Style BBQ joints in the country, celebrated by critics and appearing in several articles, TV shows and books since the 6 years of its opening.