In the YouTube video “,” Kelly Nevarez shares the craft behind his mouthwatering Texas barbecue with a twist of Mexican influence. From seasoning to wood selection, Nevarez’s approach to barbecuing showcases the fusion of flavors and techniques that have made him a standout in the Texas barbecue scene. Join us as we explore the unique methods and influences that have earned Kelly Nevarez his reputation as a pitmaster extraordinaire.
Table of Contents
- Cooking Techniques and Tools
- Pitmaster Kelly Nevarez’s Seasoning Method
- Incorporating Mexican Influences into Texas Barbecue
- Wood Selection and Smoking Process
- Creating Smoked Tamales with a Texas Twist
- Q&A
- Insights and Conclusions
Cooking Techniques and Tools
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As a pitmaster at Lavaca Barbecue for over a year and a half, Kelly Nevarez has perfected the art of barbecue, infusing it with a unique Mexican influence. An essential cooking tool for Kelly is her custom-made hood, which she wears year-round, even in the scorching Texas summer. This allows her to tend to the pit without her bun touching the surface and ensures she can’t cook without it.
To season her prime creekstone briskets, Kelly uses a salt and pepper-based blend with a few secret Mexican spices, adding multiple layers to create a distinct flavor profile. She also applies mustard to the briskets, allowing the spices to adhere better. Kelly’s cooking technique involves loading all the meat onto the pit before starting the fire, ensuring a better smoke ring and flavor infusion.
When it comes to wood selection, Kelly sources post oak from Gonzales and prefers using uglier, lighter pieces that burn hotter at the beginning, covering all the meats with an even layer of “dirty” smoke. By infusing her Texas barbecue with a touch of Mexican flair, Kelly Nevarez has taken traditional cooking techniques to a new level, creating a unique and unforgettable barbecue experience for patrons of Lavaca Barbecue.
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Pitmaster Kelly Nevarez’s Seasoning Method
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Pitmaster Kelly Nevarez has brought a unique twist to Texas barbecue with her seasoning method at Lavaca Barbecue. With over a year and a half of experience as the full-time pitmaster, Kelly has perfected her technique to create mouth-watering, flavorful meats that keep customers coming back for more.
Kelly’s seasoning method is a testament to her Mexican influence, as she incorporates layers of spices to create a perfect blend of flavors. Starting with a salt and pepper-based blend, she adds a few extra secret ingredients that bring a distinct Mexican flair to the meats. As the last layer, Kelly applies a light bominal layer to bring out that unique Mexican touch.
To ensure that the spices stick to the meat, Kelly applies a layer of mustard before seasoning the briskets. This method not only enhances the flavor but also creates a beautiful and delicious bark on the meats.
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Incorporating Mexican Influences into Texas Barbecue
Kelly Nevarez, the pitmaster at Lavaca Barbecue, has brought a unique twist to Texas barbecue by incorporating flavors influenced by her Mexican heritage. In the video, Kelly showcases her technique for seasoning and smoking prime Creekstone briskets, using a blend of spices that reflects her Mexican influence. She shares her method of layering different spices, including a salt and pepper-based blend with undisclosed “secret ingredients” that add a touch of Mexican flair to the briskets. By introducing these distinct flavors, Kelly has made a mark in the Texas barbecue scene, offering a culinary experience that is both traditional and innovative.
In addition to seasoning the briskets, Kelly also demonstrates how she prepares pork butts using Lavaca beef spice, incorporating the same Mexican-inspired flavors into a variety of meats. These unique flavors are further highlighted in the creation of smoked tamales, a traditional Mexican dish. By infusing Texas barbecue with her Mexican heritage, Kelly has elevated the dining experience at Lavaca Barbecue, appealing to customers who appreciate the fusion of traditional Texas flavors with a unique twist.
| Key Takeaways: |
| Kelly Nevarez incorporates Mexican-inspired flavors into Texas barbecue, creating a unique culinary experience. |
| Her method of layering different spices and using a blend with secret ingredients reflects her Mexican heritage. |
| By infusing traditional Texas barbecue with Mexican influences, Kelly has made a mark in the culinary scene. |
Wood Selection and Smoking Process
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When it comes to Texas barbecue, the are crucial components that contribute to the rich and complex flavors of the meat. Pitmaster Kelly Nevarez from Lavaca Barbecue has perfected the art of smoking meats, infusing them with a unique Mexican influence that sets them apart from traditional Texas barbecue.
Kelly carefully selects post oak from Gonzales for the wood used in the smoking process. He prefers using the uglier, lighter pieces of wood, as they burn hotter at the beginning, providing the initial layer of “dirty smoke” that covers the meats evenly. This meticulous wood selection ensures that the meats are infused with a rich, smoky flavor that is characteristic of Texas barbecue.
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Creating Smoked Tamales with a Texas Twist
Kelly Nevarez, the full-time pit master at Lavaca Barbecue, has been cooking barbecue her whole life. Her passion for barbecue and her Mexican influence have resulted in a unique twist on Texas barbecue that has gained attention in the industry. In this article, we’ll take a behind-the-scenes look at how Kelly creates smoked tamales with a Texas twist at Smoke Point.
At Lavaca Barbecue, Kelly uses a special beef spice on the pork butts, similar to what she uses on the briskets. This infusion of flavors adds a distinct Mexican flair to the traditional Texas barbecue. Kelly’s smoked tamales are a true testament to her creativity and culinary expertise, as she takes the brisket and pulled pork mix, seasons it, and creates the perfect blend for their signature smoked tamales.
Through her innovative approach to barbecue, Kelly has successfully bridged the gap between Texas barbecue and Mexican flavors, creating a one-of-a-kind experience for barbecue enthusiasts. The fusion of these two culinary traditions has set Lavaca Barbecue apart and garnered a dedicated following of food lovers who appreciate the unique and bold flavors that Kelly brings to the table.
Q&A
Q: Who is Pitmaster Kelly Nevarez and where does he work?
A: Pitmaster Kelly Nevarez is a full-time pit master at Lavaca Barbecue in Texas and has been cooking barbecue for his whole life.
Q: What type of meat does Kelly Nevarez cook, and what type of seasoning does he use?
A: Kelly Nevarez cooks prime Creekstone briskets and uses a salt and pepper-based blend with a few extra secret ingredients from his Mexican influence. He also uses a beef seasoning and a light “bominal” layer to add a Mexican flair to his dishes.
Q: Why does Kelly Nevarez load all the meat on the pit before starting the fire?
A: He loads all the meat on the pit before starting the fire to allow more “dirty smoke” to cover the briskets and meats, which results in a better smoke ring.
Q: What does Kelly Nevarez use to cook his meat, and where does he source it from?
A: Kelly Nevarez sources post oak wood from Gonzales, Texas, and uses the wood to cook his meats in the pit. He prefers to use the uglier, lighter pieces of wood as they burn hotter at the beginning and cover the meats evenly with “dirty smoke”.
Insights and Conclusions
In this video, we got a glimpse into the unique approach that Pitmaster Kelly Nevarez brings to Texas barbecue at Lavaca Barbecue. With a blend of Mexican spices and traditional Texas smoking techniques, Kelly creates a flavor profile that sets their barbecue apart. From the seasoning process to the wood selection, every step is carefully thought out to ensure that the final product is something truly special. It’s clear that Kelly’s passion for barbecue and his Mexican heritage are the perfect combination for creating a one-of-a-kind dining experience. We hope you enjoyed this behind-the-scenes look at Kelly’s process and how he brings Mexican spice to Texas barbecue. Thank you for watching!
