Luis 'Boly' Negrón, a pitmaster from Naranjito, has developed a unique barbecue concept called Jíbaro BBQ, which combines traditional Puerto Rican flavors with Texas-style barbecue. Negrón traveled to Texas to learn about the culture and techniques used for smoking meats, particularly beef, and later perfected his skills in New York.
He uses the offset smoking method, where the meat is separated from the fire, allowing the heat and smoke to circulate and cook the meat. The menu features dishes like costillas and brisket, and Negrón emphasizes the importance of patience in preparing smoked meats, which can take up to 14 hours to cook.
Naranjito, known as the 'capital of smoked meat', is where Jíbaro BBQ is based, and Negrón aims to differentiate his proposal by combining technique and flavor. He wants to transform the kitchen and offer different creations without leaving aside traditions, and his approach is inspired by the combination of Puerto Rican flavors and Texas-style barbecue.