grilling CypressHill1973 my grill & BBQ in Argentina

cypresshill1973

cypresshill1973

I have seen that you are BBQ lovers, just like us. Until yesterday, just think barbecues in usa only cooked sausages and burgers (also seen in the movies) Amazed to see that love the ribs and roast into large chunks. I was stuck with the way you and I would like to try it sometime 
Very much the way we cook our roast here. 
 
Our system is somewhat different (also cuts meats), I use only wood for grilling steaks, I like much more the flavor made in firewood before charcoal. Your system is a kind of closed oven, for the grill here is open and the fire is prepared separately and the braces are placed below cooking heat without flames. (There is another system if you use direct flame, but only wood used) 
 
Not use seasonings, only coarse salt or brine. Too spices masking delicious taste of bbq meat.
 
Some photos of my barbecues .... I hope it pleased them.
 
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Unable thirsty work
 
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Beef ribs, pork chorizo, morcilla and mollejas 
 
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This is molleja
 
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Cut in half and much lemon juice and gets gets cooking again
 
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Now is very close
 
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He turns to finish cooking
 
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Very nice! That is the closest to True Barbacoa meat cooking as I have seen here at THP. Do you all use smokers down there?
Ribs for six hours in a smoker here is more the standard than grilling. Big Pork Roasts too (for pulled pork). What kind of wood do y'all use? Here it can be Apple, Cherry, Alder, Hickory, Mesquite or nut wood like Pecan or Walnut.

Looks like awesome food you got there. I would eat all of that Chorizo myself!
 
     Hermano, you just made a LOT of Amigos on this site. My espanol is pretty rusty, but here goes… !Las fotografias tuyos me dan mucho hambre! I hope that makes sense (and that I didn't just propose to your shoe)...
     That's how I like to grill, too. There's nothing like spending a morning and afternoon tending a bigass hickory or black cherry fire in a pit, while drinking beer or a good cabernet, of course. Then, when the coals are just right, throw on some meat and let the magic begin!
     I see throwdown crowns in your future. 
 
The best wood to use is the quebracho colorado. But very difficult to get through these times. Good replacements are Algarrobo, Iquin, Platano, sometimes eucalyptus. 
 
JayT & Scoville DeVille However, the wood is not important provided that the dry well. The most important thing is to have patience without trouble, to enjoy a great roast. 
I buy a lumberjack wood and brings very good to me, very economical 1/2tn orders. 
 
Smokers short duration, you have to constantly replenish every 15 minutes. every 30 minutes for new logs are added to the brazier. 
 
I have many pictures, but the forum limits put over 10. I am very good BBQ. 
 
Roast rib, leaning to the flame, as you said, it takes between 3:30 and 5 hours depending on size. As you said, brings a unique flavor, it tastes rich wood and flesh apart like butter. I like that ribs are cooking. do very well ...
 
More my Pics...
 
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This is "achuras". Is very tasty, all fight over who eat more
 
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dash 2 said:
     Hermano, you just made a LOT of Amigos on this site. My espanol is pretty rusty, but here goes… !Las fotografias tuyos me dan mucho hambre! I hope that makes sense (and that I didn't just propose to your shoe)...
     That's how I like to grill, too. There's nothing like spending a morning and afternoon tending a bigass hickory or black cherry fire in a pit, while drinking beer or a good cabernet, of course. Then, when the coals are just right, throw on some meat and let the magic begin!
     I see throwdown crowns in your future. 
Click to expand...
 
Here is a ceremony done roast, can not miss good wine and of course friends. On Sunday here is to eat together as a family barbecue. 
Nothing better than relaxing to light fires. For me it is a very important time, Here was lunch at 13pm and start the barbecue at 10am, very slowly ... 
 
You tell reality as it is for me.
 
JayT said:
I would pay a lot of money to eat that.
Click to expand...
 
Our Grilled logs is extremely odorous
 
dash 2 said:
I would pay my left nut to smell that being cooked.
Click to expand...
 
Believe me if I could it would send a beautiful piece by mail, also retains his manhood :D
 
 
 
 
Now we are using the barbecue ... with a huge chunk of ribs. 
 
I'll show you in stages, because the forum does not allow many pictures at once.
 
The fire...
 
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We started with the brine. 5oz of salt, tablespoon Spanish paprika 3 cloves garlic crushed with side of knife. I also put fresh rosemary from my garden.
 
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Boil for 5 minutes and remove, cool and wash the meat.
 
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In the BBQ.... Cook slowly, about 2 hours or 2:30 hours. 
 

Cook slowly, about 2 hours or 2:30 hours. 
 
Heat is measured by placing the hand on the side of the meat. If you can count to 3 and your hand can continue there, this too cold. If we do not count to 3 is too hot and the meat will char giving an unpleasant taste. 
 
Rudimentary but effective

 
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Then continue, now is cooking ...
 
Looks great, I was lucky enough to have my fill eating this while in Chile for a few months. One of the families that had a party while I there was from Argentina! Nothing better than seeing a grill full of protein! 
 
It gives me great joy to be protein lovers like us!  Rest of the world does not understand meaning and consuming carbohydrate  :whistle:

 
Looks like our barbecue takes fans after visiting our country. In Chile and Uruguay also is usually done the same way. 
 
In your country you could also do it if you want. I have friends in Spain and Italy and they have to order special cuts of meat market to get equal cuts in Argentina. In USA, as Argentina are much more normal consumption of beef. In Europe eaten very little, very expensive. The way is very simple. Try out not quite right the first time, but if it will be the second. Here also the beginner takes to learn the technique. 
My first few times were raw or burnt  :rolleyes:
 

A while ago, we finished lunch... No more words, the pictures!!!!!!!!!!
 
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Thanks ... I know the cuts are different and beyond the meat is already packed. A difference here but it also comes packaged only in supermarkets. Here there are still the butchers. Where we can deal with the person who cut our flesh. 
 
Likewise, there are shops that work different quality of meat. I need to do 40 miles to buy the quality that I like. While in my city there will be about 100 or more butchers and supermarkets. In a nearby town I buy the best quality. On that site get more tasty and natural meat (grass-fed animals only). No meat like cows eating balanced food locked in pens without knowing pastures.  People here, more like that.
 
The morcilla is prepared with ground cartilage mixed with blood and meat. Blood makes emulsifier. After placed in the gut, boiled 2 hours. Upon cooling acquires dark brown. There are those who really likes, and those who do not. 
It is very rich if well made. It is not easy to find a well made morcilla.
 
this is a great thread i love doing Argentinian BBQ thankfully, I have a lot of che's for friends that showed my all the good butchers to get my cuts from. i want to build a  brick grill like the one you have it looks awesome.
 
Looks like good food !!!!  BBQ is a good thing worldwide.  Never ate Argentinian cooking before I'll have to see if there is a local touch around where I live.
 
Very interesting thread.
 
Hehe ... you find a "Parrilla Argentina" near and try our roast. 
 

I had a restaurant, but I sold it last year, because it is sacrificed. We attended many foreigners, especially Americans people in around my town there are many very large rural enterprises, and many U.S. agronomists come by here. 
The hotels recommended to go to dinner at my restaurant, diners meet with broken head with our roast ... Eager to eat. leave happy. 
 
Current owner also receives too many foreigners. Only change of ownership, the cooks and  restaurant is the same
 
AMAZING!
 
Are you friends with coki? Both of you have been posting crazy Argentinean eats up in here!!!!!!!!!!!!!!
 
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