Hi everyone!
I'm a spanish guy who has decided to start grilling following the american style. I have refused to follow the spanish bbq (we seriously overcook the meat, well, actually we destroy it, apart that people dont usually put prime meat in their grills) or the pieces of advise of an argentinian friend (who cooks with just a grate, no lid, no thermometers).
I knew what I wanted. Perfect meat, good quality and science! So I thought that was the States speciality. I bought Meathead's book and I'm loving it.
Apart from that, I'm starting to cook more and more with the Covid tele commuting and looking forward to start grilling. I will place a post looking for advice for a weber gas grill..
And what else. I love making coffee, good good coffee and of course, our outdoorspeaciality: paellas!
Glad to meeting you guys!
Emilio
I'm a spanish guy who has decided to start grilling following the american style. I have refused to follow the spanish bbq (we seriously overcook the meat, well, actually we destroy it, apart that people dont usually put prime meat in their grills) or the pieces of advise of an argentinian friend (who cooks with just a grate, no lid, no thermometers).
I knew what I wanted. Perfect meat, good quality and science! So I thought that was the States speciality. I bought Meathead's book and I'm loving it.
Apart from that, I'm starting to cook more and more with the Covid tele commuting and looking forward to start grilling. I will place a post looking for advice for a weber gas grill..
And what else. I love making coffee, good good coffee and of course, our outdoorspeaciality: paellas!
Glad to meeting you guys!
Emilio
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