Bluestone American BBQ draws on the Uruguayan grilling methods co-owner Al Malel’s grew up with.
Quincy Malesovas
Southern and South American barbecue share a common foundation: slow-cooked meats cooked over regional wood varieties and eaten communally. At Bluestone, co-owner Al Malel draws from both, blending the Uruguayan grilling methods he grew up with and the American smoking techniques he later mastered.
Malel uses applewood to add depth to paprika-rubbed, barbecue-glazed chicken thighs. Chimichurri, the herb-forward Latin American condiment, is offered as an alternative to barbecue sauce. Cuban-style pulled pork with Venezuelan arepas (corn cakes) sits alongside classic Texan brisket. Even the Southern staple of grits gets a twist, slow-cooked for six hours and laced with Californian-style pepper jack cheese.
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