Bbq in university San Andres Argentina.

[Ahumadora]

I will try and post pics through out the day. Raining at themoment, but hopefully will clear up.

[FireMan]

Waiting for more.

[Ahumadora]

250 racks of baby backs and 15 bondiolas inside

[Oozzy]

Ummm...I need to know more about Bondiola. I cannot find much on the interwebs, looks like is might be a street food in Buenos Aires. Smoked pork shoulder, sliced and crisped up on the grill for a sandwich with some toppings?

[Ahumadora]

It's pork shoulder (boston butt) without the short piece of shoulder plate.

[RonB]

Keep 'em coming!

[Ahumadora]

Looking good. Weather has cleared and 78 F with blue skies.

[EdF]

Beautiful weather!

[Ahumadora]

Ribs n more ribs

[Henrik]

Cool! When cooking that many ribs, do you have to move them around a lot, or do you just leave them as is? I’m thinking bark, getting them equal in color/surface. When I stuff my offset full with briskets I have to shift them around once or twice, but then again briskets are blocking air flow a lot more than ‘flat’ ribs.

[Ahumadora]

Pretty much leave them as is. I have enough work to do.

[Ahumadora]

600 people today. Heading home now

[gcdmd]

WOW! I bet they loved it. What's not to like-delicious food in a beautiful setting.

BTW, what was in the Sabor USA container?

[Ahumadora]

Was just a flyer on the table.

[FireMan]

There is on pic near the beginning where you give a whole new meaning to "a pile of wibs". Very cool experience!