CUERO — On a recent afternoon, Brodie Daniel took a bite of an 1.5-inch-thick Wagyu ribeye steak topped with roasted garlic and herb finishing butter.

Brodie, 12, had just cooked the steak from start to finish. Wearing a bright green “PITMASTER” baseball cap, he prepared his own spice rub with salt, pepper, garlic and Chupacabra seasoning, along with a Figaro Fabulosa fajitas marinade. He checked the meat’s temperature with a thermometer, flipped and rotated the steak until it was properly crosshatched with char marks. He carefully applied the finishing butter with a silicone brush and cut into the meat to reveal its glistening, pink interior.

Brodie Daniel, 12, applies a roasted garlic and herb finishing butter to a Wagyu ribeye steak. Brodie has won three barbecue competitions in South Texas.

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Mark Rosenberg reports on local, regional and breaking news for the Victoria Advocate as a Report for America corps member. He can be reached at mrosenberg@vicad.com or 361-574-1264 or on Twitter at @markrosenberg32. To support local journalism at the Advocate through Report for America, go to VictoriaAdvocate.com/report.

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