expressnews.com
Carriqui Executive Chef Jaime Gonzalez helps keep the fire going in the kitchen and the smokehouse, where the pit slow-cooks barbacoa, brisket, chicken and cabrito. “Food brings people together, and you can smell it down the whole block,” Gonzalez said. The 6-foot deep pit forged by Mill Scale Metal Works in Lockhart is fueled by Texas wood — post oak, mesquite and pecan — to complement the regional flavors. FOOD SHACK: Top 10 BBQ restaurants The restaurant, which opened last fall at Pearl, re…
over 1 year ago