How Terlingua s Pitmasters Use Texas Barbecue Techniques on Maine Seafood Smoke Point

At Terlingua in Portland, Maine, chefs Pliny Reynolds and Wilson Rothschild bring together the areas bountiful fresh lobster, muscles, and mackerel, with Texas barbecuestyle brisket, quail, chorizo, and more. Credits: Director, Producer: Connor Reid Camera: Connor Reid, Daniel Geneen Editor: Connor Reid Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone For more episodes of Smoke Point, click here: Eater is the goto resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now