grilling CypressHill1973 my grill & BBQ in Argentina

[cypresshill1973]

YES ... Indeed. enough people cook meat too, a lot of people like overcooked and dry. In that sense, many Argentines know not to eat meat...
To me however, i like very juicy and well colored inside. 
This cut is in the sweet spot of cooking. They could have done a little red, but not liking me cut the piece to check inside. This makes lose valuable fluids.

 

[samcanadian]

 
YES ... Indeed. enough people cook meat too, a lot of people like overcooked and dry. In that sense, many Argentines know not to eat meat...
To me however, i like very juicy and well colored inside. 
This cut is in the sweet spot of cooking. They could have done a little red, but not liking me cut the piece to check inside. This makes lose valuable fluids.
 

One of these is well worth your money.
 

 
http://www.thermoworks.com/products/thermapen/
I've yet to overcook a piece of meat since acquiring one

 

[cypresshill1973]

I have one of those, but do not use it. Here instruments are not accustomed ... Just own experience and a good eye.

I would have to start using...

 

[cypresshill1973]

Small beef ribs strips...
 

 

 

 
Buon appetit...
 

 

[texas blues]

Ijo la pera!
 
Lookin' dang good senor.
 
Here in the USA we call those rib tips.
 
Only we cook them in the smoker low and slow like beef ribs but they don't take as long.
 
Comida del reyes!

 

[cypresshill1973]

Well, you should try beef ribs on the grill. Only 1 hour of cooking. The meat is just salt, nothing else is added. 
 
You try this, and then tell me ...

 

[TNKS]

One of these is well worth your money.
 

 
http://www.thermoworks.com/products/thermapen/
I've yet to overcook a piece of meat since acquiring one

+1 no time for crutch gadgets,your either cookin or tryin LOL!

 

[The Hot Pepper]

I'd suggest a remote or wireless one so you can keep the lid closed when smoking. Yes, I know this is not smoking. But then you have an all-purpose one.

 

[samcanadian]

I'd suggest a remote or wireless one so you can keep the lid closed when smoking. Yes, I know this is not smoking. But then you have an all-purpose one.

I have a Maverick which is wireless, but it's not as reliable as the Thermapen...and frankly I only usually measure once when I think the meat's about done.  I've graduated past the nervous hand-wringing anticipation of watching my meat temps rise and now just chill out and wait at least 90% of the way through the average cook time before probing to see.  

 

[The Hot Pepper]

When you're waiting for a port butt to pass the plateau, and a pork but can stall for hours and hours... you don't want to keep opening the lid you want the heat to remain constant. And you need to see when it starts to rise again so you can pull it at the desired temp, and it shoots up fast after the stall. That's what remote or wireless is good for.

 

[JoynersHotPeppers]

When you're waiting for a port butt to pass the plateau, and a pork but can stall for hours and hours... you don't want to keep opening the lid you want the heat to remain constant. And you need to see when it starts to rise again so you can pull it at the desired temp, and it shoots up fast after the stall. That's what remote or wireless is good for.

Last one stalled for 5 hours at 172ish  

 

[TNKS]

I dont probe,have never and will never probe for that matter
 
Its not needed,wasnt needed for century's before "probes"
 
I cooked on the competition trail thru 5 States for 12yrs and never once probed a piece of meat
 
Why has the "foodie" trend twisted out all the traditions of what defines a solid pit man?
 
I will tell you it in fact drove out some of the finest cooks this country has ever tasted,the socialist foodie movement isnt very well thought of by many
regardless of what the god box tv supports.
 
Take away all the modern crutch's,learn how to cook IMO

 

[deerdog]

Wow.

I'm eagerly awaiting the next installment!

 

[cypresshill1973]

On this time i make the "Entrañas". This is a meat cut from back ribs  It is a very thin strip of fibrous meat. To my taste it is the most flavorful beef cow tod
 

 

 
 
This is "Mollejas" (is very tasty)
 

 

 

 

 

[AldenMiller]

Trying to find a flight to Argentina now.  Expect a knock at your door soon.
 
Your barbeque looks great!

 

[JayT]

I am never disappointed when I click this thread.  Well done as always!

 

[Downriver]

 
I have many pictures, but the forum limits put over 10. I am very good BBQ.
 

 
YES, YES you ARE cypresshill !
 
Awesome, every time!!

 

[TNKS]

Thats how we do it here also,12 yrs on the Cook Comp trail and never ONCE used such a crutch
You can either cook or you just act like one LOL!!
Skill is NOT AN ENTITLEMENT!

I have one of those, but do not use it. Here instruments are not accustomed ... Just own experience and a good eye.

I would have to start using...

 

[The Hot Pepper]

I can see the flavor in that meat! No sauce, no nothing needed!
 
But... where da heat?????????????????

 

[cypresshill1973]

I can see the flavor in that meat! No sauce, no nothing needed!
 

 
It never has better described. Definitely so is
 
 

But... where da heat?????????????????

 

Well... Here cooking with wood coals. fairly low heat. My hand on a par with the meat should hold 3 seconds without burning. 
 
If burn before counting to 3, mean hot. If I hold more than 3 seconds, it means little heat.
 

Do not know whether to answer your question. Sorry...
 
 
I am learning English at an academy study. But teach me English of England. Grammar and words in the United States be very different, hard to understand many things. Especially very different modes of speech.
 
PS: I mean, obvious question that confuses me to respond