Hi. Been a long time lurker, decided to take the plunge and try and up things a notch.
Classically trained in Brazil by our neighbors in the art of churrasco. Nothing I love more than spending half a day standing over the charcoal and then sharing 3-4 cuts/types of meat as the sun goes down with family and friends. I prefer charcoal to gas (much to my wife's dismay--she prefers the convenience of gas). Would like to get into smoking but in Peru it isn't a thing, although you can find a few people doing it. I have a little imported barrel smoker we took on an airplane as its own bag.
What I would like to learn how to do is cook better and more efficiently. Make better use of my fire, spices, and different cuts. Always looking for fun and interesting sides.
Been using bamboo and mahogany chips as my smoking wood. Our friend planted mahogany trees (40+) as a "retirement IRA" and he always brings me the branches that fall off using the year for smoking. Anyone have any thoughts on that?
Hope to become an active member.
Classically trained in Brazil by our neighbors in the art of churrasco. Nothing I love more than spending half a day standing over the charcoal and then sharing 3-4 cuts/types of meat as the sun goes down with family and friends. I prefer charcoal to gas (much to my wife's dismay--she prefers the convenience of gas). Would like to get into smoking but in Peru it isn't a thing, although you can find a few people doing it. I have a little imported barrel smoker we took on an airplane as its own bag.
What I would like to learn how to do is cook better and more efficiently. Make better use of my fire, spices, and different cuts. Always looking for fun and interesting sides.
Been using bamboo and mahogany chips as my smoking wood. Our friend planted mahogany trees (40+) as a "retirement IRA" and he always brings me the branches that fall off using the year for smoking. Anyone have any thoughts on that?
Hope to become an active member.
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