We delve into BBQ again this week, not into its past but its delicious future. Up and coming pitmaster Hector Garate of Palmira BBQ is definitely part of the cuisine’s next chapter. In Charleston, SC, he’s creating sustainable farm-to-table barbecue with old school wood fire techniques and Puerto Rican Influences. He’s in love with all parts of the cooking process, so much so that he often purchases whole animals to break down into the specific cuts he wishes to serve, and that meat he smokes in a custom cooker he built himself. Hector specializes in smoking beef cheeks, brisket, whole hog and house-made sausages, and partners with local farms for sourcing. As he builds momentum for his brick-and-mortar restaurant set to open this year, he is holding pop-ups and collaborations with other BBQ folks around the country and at home, and he routinely sells out. In short, he’s on fire for the medium, and that passion shows in every bite.