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CypressHill1973 my grill & BBQ in Argentina


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#41 cypresshill1973

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Posted 10 March 2014 - 09:17 PM

What matters is the moderation of heat .... take your time and relax. Some drinks are good allies. The meat needs minimum one hour, to be tender, juicy and splendid. When slower roast better result.

Not all smokers to the starter, stir before finished, so keep slow heat.

#42 Miniac67

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Posted 13 March 2014 - 04:48 PM

i get hungry every time i look at your pictures



#43 cypresshill1973

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Posted 18 April 2014 - 06:50 PM

These ribs have dined yesterday with delicious "chinchulines", chorizo  and morcilla

 

In the barbacue...

 

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Now if mealtime

 

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#44 JoynersHotPeppers

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Posted 18 April 2014 - 06:59 PM

fantástico!


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#45 cypresshill1973

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Posted 12 May 2014 - 09:51 PM

Here I show a typical butcher Argentina. On these sites you can ask the butcher cutting or second piece we want. There are no limits as to what order. Butcher always ready to provide service. 
The place is huge, and I was embarrassed that they saw me taking pictures, so just some.
 
Rack are the most common cuts of different qualities.
 
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All in large portions.
 
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Other meats ... lamb, pork, etc..
 
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This piece of rib, 50lb weight... I bought a whole
 
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Here the butcher at work. Always willing to my custom order
 
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#46 JayT

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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.



#47 jedisushi06

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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.


#48 cypresshill1973

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Posted 12 May 2014 - 10:21 PM

ok ... Now all the meat I purchased this refrigerated, but has not yet frozen. 
 
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Today I purchased 100lb or more. There fractional meat for a while. 
In my pantry are all kinds of stored meat. I live away from the big city and buy quantity to be stored. 
 
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Local meat not like a lot .... But great city for better quality and quantity bought...  I have two refrigerators full, if you want to show more.


#49 JayT

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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?



#50 cypresshill1973

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Posted 12 May 2014 - 10:43 PM

Here cost equal to or much more expensive there. Although it should be infinitely cheaper, but it is not... On the contrary 
 
Here poor people, make meat only in photos, they can not buy... A paradox of the capitalist system.
 
Not your or my problem ... wish we could do something, but it is not posibble.


#51 samcanadian

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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?



#52 cypresshill1973

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Posted 15 June 2014 - 12:21 PM

Sunday here today is Father's Day and I'm having a family. Just finished lunch ... All waiting for the match Argentina/Bosnia. But I'm a little drunk and I think I'm going to take a nap, the football does not interest me or like me at all. 
 
Lunch was a piece of "empty". It is cut to the side of the ribs (the belly of the cow) Accompanying with some roasted potatoes with olive oil. Some are spicy powders, some not.
 
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Edited by cypresshill1973, 15 June 2014 - 12:23 PM.


#53 texas blues

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Posted 15 June 2014 - 12:37 PM

3 vegan hippy's just clicked on this thread and saw your pics senor.

 

They all had heart attacks looking at the pics of the meat at your butcher shop.

 

The last pic done killed 'em all.

 

Eres tu el mejor!



#54 cypresshill1973

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Posted 15 June 2014 - 12:49 PM

haha ... No big deal. We do what we can. 
 
I am passionate about grilling, in all its forms


#55 Hybrid Mode 01

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Posted 15 June 2014 - 12:49 PM

     Your food looks amazing! My wife wants to know if you eat any vegetables.  ;)



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#56 texas blues

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Posted 15 June 2014 - 12:53 PM

     Your food looks amazing! My wife wants to know if you eat any vegetables.  ;)

 

jajajajajaja....

 

All the animals CH cooks and eats have all eaten plenty of vegetables already.

 

They've already done the work for him.

 

Smart!



#57 cypresshill1973

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Posted 15 June 2014 - 01:08 PM

YES ... We eat a lot of vegetables, I would say too. I also took a diet of healthy food to the fullest. 
 
Weekends are exempt (when my wife is not watching me too) ... So I prepare hamburgers or whatever I can. 
 
I buy meat once a month, so purchase amount. First, is that buying this way I access the quality I want. Otherwise no can not locate an premium quality 5 Star

Edited by cypresshill1973, 15 June 2014 - 01:09 PM.


#58 Essegi

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Posted 16 June 2014 - 03:39 AM

All that looks really really glorious!!! :clap:


Edited by Essegi, 16 June 2014 - 03:39 AM.


#59 cypresshill1973

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Posted 16 June 2014 - 09:04 AM

Thanks Essegi. This cut is called "Vacio"



#60 samcanadian

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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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