• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

grilling CypressHill1973 my grill & BBQ in Argentina

JayT said:
I'll be watching!
Me too!!!!!!!!
doctormacro1-annex-20-20wayne-20john-20-rio-20bravo-01-150x150.jpg
pilgrim! :)
 
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.
 
cypresshill1973 said:
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
 
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
 
2015-08-22%25252014.33.57.jpg

2015-08-22%25252014.34.44.jpg

 
 
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.
 
2015-08-22%25252015.01.02.jpg

 
Well ... that cut without fat is pure fiber, I think that this meat must be fabulous smoked.
 
2015-08-22%25252014.55.36.jpg

 
I LOVE THIS FIBERS
 
2015-08-22%25252014.55.16.jpg

2015-08-22%25252014.37.09.jpg

 
After I put into the brine to tomorrow
 
2015-08-22%25252015.01.16.jpg

 
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) ...
 
cypresshill1973 said:
Hahaha... But beer is not diet!!!!
 
 
You will make like we made here open fire?
 
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 ;) ...
 
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.
 
Back
Top