grilling CypressHill1973 my grill & BBQ in Argentina
- Thread starter cypresshill1973
- Start date
I going to post some pic of beef ribs today, It was very tasty and tender.
Also I opened a bottle of my good wines of my wine cellar was delicious, like a nectar. Its price is u$d 50.
Also I opened a bottle of my good wines of my wine cellar was delicious, like a nectar. Its price is u$d 50.
I don't drink wine and can't read the label, so I can't say anything to that ... but ...
The cut shot of the rib is beautiful!
The cut shot of the rib is beautiful!
You don't know about drink wine?
Really???
The second greatest pleasure in life of a man, no doubt is a good wine.
The first pleasure is the orgasm, of course.
PS: You do need to try a expensive wine and you understand me.
Really???
The second greatest pleasure in life of a man, no doubt is a good wine.
The first pleasure is the orgasm, of course.
PS: You do need to try a expensive wine and you understand me.
I haven't like any wine, really ...
I had port once that I almost could like ...
I had port once that I almost could like ...
try a good ice wine. I don't like/drink wine either, but if I had to it would be a nice ice wine.grantmichaels said:
Looks great CPH, love those shorties
Last Saturday I cooked a brisket. 7 hours using apple wood. For several months since I smoked brisket.
It's coming up for me, too.
I was just telling Danielle this weekend ... brisket time approaches ...
I was just telling Danielle this weekend ... brisket time approaches ...
This time it was more tasty than always. not know if it was the wood... Only used choarcoal and apple kindling.
First time that I used choarcoal without wooden logs
First time that I used choarcoal without wooden logs
cypresshill1973 said:
More delicate "smoke" ... probably quite nice ... there's a tendency for the fruit woods to add bitterness units IMHO ...
Danielle doesn't like the stuff cooked over the fists of fruit wood, very much ...
Those terpenes or whatever, they border on being piercing like bad cologne/perfume, unless you really nail it ...
Anyways, yeah ... there's something to be said for Kingsford briquets or clean burning lump, certainly ...
This morning I buy some meat to smoke tomorrow. This time I would some pieces of skirt, but I did not find it in the butcher store. However I find a beautiful half piece of vacio (flank) and buyed it. 2.25kg
I take the job defatted meat and remove skins... Don't like smoked meat with too fat, when fat out in this cut means much waste for weight payed. Besides, I'm on a diet and should not eat fats.
Well ... that cut without fat is pure fiber, I think that this meat must be fabulous smoked.
I LOVE THIS FIBERS
After I put into the brine to tomorrow
Tomorrow I make a beef ribs to the lunch and smoked tacos to the night...
I take the job defatted meat and remove skins... Don't like smoked meat with too fat, when fat out in this cut means much waste for weight payed. Besides, I'm on a diet and should not eat fats.
Well ... that cut without fat is pure fiber, I think that this meat must be fabulous smoked.
I LOVE THIS FIBERS
After I put into the brine to tomorrow
Tomorrow I make a beef ribs to the lunch and smoked tacos to the night...
BOOM.
Looks fabulous.
I just took out a small amount of beef spare rib and a little ground chorizo for tomorrow, myself ...
Also on a diet, so today is salad and cauliflower (and beer) ...
Looks fabulous.
I just took out a small amount of beef spare rib and a little ground chorizo for tomorrow, myself ...
Also on a diet, so today is salad and cauliflower (and beer) ...
Hahaha... But beer is not diet!!!!
You will make like we made here open fire?
You will make like we made here open fire?
cypresshill1973 said:
It's only like 1.25 lb of spare rib, so I'll be sous vide'ing them for like 2-3 days after I make some eggs in it for the chorizo tomorrow
...Nice!
Yeah ... or I'll mince the meat and sous vide it for a shorter time, and make a tasty patty melt on rye ... that could happen, too, I think!
i think that beef ribs be better cooking on grill only.
The bone is nuisance, next time, I extract the bones for SV before.
It will also be a new flavor for you like argentinian grill. if you have any dude, ask me.
The bone is nuisance, next time, I extract the bones for SV before.
It will also be a new flavor for you like argentinian grill. if you have any dude, ask me.
Well... Yesterday I made beef ribs on the grill. Also there blood sausage and mollejas (No know traduction).
Blood sausage is delicious!!!
Blood sausage is delicious!!!
cypresshill1973 said:Well... Yesterday I made beef ribs on the grill. Also there blood sausage and mollejas (No know traduction).
Looks great and furthermore, love this picture ... that's a really nice exposure ...
Tanks! All this pics was take for my daughter 12year old 