CypressHill1973 my grill & BBQ in Argentina
Posted 10 March 2014 - 09:17 PM
Not all smokers to the starter, stir before finished, so keep slow heat.
- Jamison likes this
Posted 12 May 2014 - 09:51 PM
Posted 12 May 2014 - 09:55 PM
I would love to see a photo of one of those nice "Fatties" not sure what it is, the dark one, cut open.
Posted 12 May 2014 - 10:08 PM
I got a meat boner right now from seeing these pictures. I want to see some money shots of that blood sausage from the early pics too.
Edited by jedisushi06, 12 May 2014 - 10:09 PM.
Posted 12 May 2014 - 10:21 PM
- Essegi likes this
Posted 12 May 2014 - 10:24 PM
Good Lord, that would cost a whole lot of $$ here. If you don't mind me asking how much money does that cost?
Posted 12 May 2014 - 10:43 PM
Posted 21 May 2014 - 11:19 AM
I just bought a cast iron grate to throw over my fire pit. Been stocking lots and lots of White Oak to start grilling in this way. Your BBQ looks amazing! I can taste the Ribeyes now, mmmmmmm.
We've got nothng but White Oak up in Canada...not the Red Oak that those in the Lower 48 like to talk about. What's white oak like to cook with?
Posted 15 June 2014 - 12:21 PM
Edited by cypresshill1973, 15 June 2014 - 12:23 PM.
Posted 15 June 2014 - 12:49 PM
Posted 15 June 2014 - 12:53 PM
Your food looks amazing! My wife wants to know if you eat any vegetables.
All the animals CH cooks and eats have all eaten plenty of vegetables already.
They've already done the work for him.
Posted 15 June 2014 - 01:08 PM
Edited by cypresshill1973, 15 June 2014 - 01:09 PM.
Posted 16 June 2014 - 09:16 AM
Thanks Essegi. This cut is called "Vacio"
Do Argentinians cook their meat a little more well-done than average? Like, most of your cuts look to be cooked to at least medium-well and I've heard that ARgentinians like well done meat. Any truth to that?
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