Des charbons rougeoyants sous une pierre à savon en forme de demi-lune installée sur un support « Divide & Conquer »
Barragans SD

Joe Barragan

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Des petites grillades dans le jardin aux saveurs intenses

Chaque assiette, c'est un mélange de convivialité, de saveurs et de passion

Je m’appelle Joe Barragan, et j’ai lancé cette page culinaire, Barragans SD, pour représenter ma famille et notre amour profond pour la cuisine. La cuisine est ma passion depuis que j’ai 12 ans, et au fil des années, cette passion n’a fait que grandir. J’adore créer de beaux plats qui ont non seulement un goût incroyable, mais qui sont aussi superbes à regarder. Que ce soit lors d’événements barbecue, de démonstrations ou de stands de restauration, je veille à ce que chaque assiette raconte une histoire. Partager mes créations culinaires sur les réseaux sociaux m’a permis de rencontrer plein d’autres passionnés de cuisine, et je suis super content de ce parcours. Pour moi, la cuisine et la musique vont de pair : ensemble, elles créent une expérience parfaite. J’ai hâte de continuer à partager cette passion avec ma famille, mes amis et vous tous !

Favorite Activity:
Gardening in our Succulent Gardens with my wife of 25 years
Fun Fact:
I've loved singing since I was young and was part of choirs and music groups all the way through high school.
Favorite Recipe:
Brisket Esquites – tender, slow-smoked chopped brisket served atop a flavorful take on classic Mexican street corn.
Hometown:
San Diego, CA

BBQ préféré

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Kamado Joe Questions et réponses avec Joe Barragan

What inspired you to start barbecuing? How long have you been doing it?
I've been barbecuing for about 25 years now, and professionally for the past 5. My passion started young, watching the men in my family throw down carne asada and chicken on the grill every weekend. They’d also do traditional barbacoa-style cooks—whole pigs, goats, or beef cooked underground using age-old Mexican techniques. That’s where my love for cooking with fire was born.
Tell us how you got started in BBQ.
It really began with family. Growing up around these large family cookouts, seeing how food brought everyone together—it stuck with me. As I got older, I started experimenting on my own, learning to cook just about anything, anywhere. BBQ quickly became my happy place, where I feel most at peace and most creative.
What advice would you give to someone new to grilling? Any tips for new BBQ content creators?
Just be yourself. Don’t try to imitate anyone else. Be real, be respectful, and be open to learning and sharing. Connect with others who love food like you do and keep practicing. The best way to grow—both on the grill and on social—is by sharing what you genuinely love.
What’s your favorite grilling technique and why?
Low and slow smoking, hands down. There’s nothing like smoking a 20-pound brisket for 14+ hours and turning it into something truly special. Smoking 9 pork butts for 150+ people? That’s my idea of a good time. It’s an art form that I’ve grown to love more and more.
What’s your favorite recipe to cook?
One of my top favorites is smoked tri-tip crostini, topped with a homemade IPA steak sauce and finished with a drizzle of chimichurri. I serve it all on jalapeño cheddar focaccia. The flavor combo is unreal!
Anything else you’d like to share?
I’m just really thankful. Sometimes I have to pinch myself—getting to cook and share what I love on a platform like Kamado Joe? That’s a dream. It’s “Joe on the Kamado Joe,” and that’s me! I truly feel blessed to be doing this.

Produits préférés de Joe Barragan

Recettes préférées de Joe Barragan