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Asador???
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Originally posted by DWCowles View PostAre you going to cook a lamb or a pig on it?
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Congratulations. Had many a meal cooked on one when in South America but the how to art I don’t have a clue. There was a pbs cooking show several years ago that showed techniques, how to wire the animal to the asador etc... I will try and find which program had that episode.
okay: The mind of a chef, season 3, episode 3Last edited by Donw; March 24, 2018, 04:48 PM.
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Donw Thank you! I really enjoyed checking that out!
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That was a cool episode. Argentina and Groucho have been doing that foresver
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Club Member
- Jun 2016
- 4133
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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We’ll get in the game bro! Lol lol lol
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Jon Solberg I wish I had enough time to play around with all cool cooking things. Got 8 more years till retirement. Than I can have a lot more fun.
Peace brother.
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Yep, I have a lot of experience with them. I have built a bunch. Thin beef ribs take about 2 - 2 1/2 bottles of Malbec. A Large lamb about 4. (Depends if friends /neighbors stop by) . Quite intriguing how American BBQ is starting to take off down here and in the US Argentine BBQ is catching on.
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Hi there. I am sure there are hundreds of different salmuera's (Salt water). Depends on what you are cooking. For lamb I would use water, fresh garlic and rosemary crushed a little and stuffed in the bottle with Kosher Salt. Yes salt the lamb separately (I usually do it about an hour before hand). Just uses ordinary black tye wire (the wire that bends and twists easily) to attach it to the cross. Cut open the hind quarters on the inside to help expose the bone a little, so the whole lamb cooks more evenly. Apply the salmuera about every half hour or when it looks a little dry. Just enough to wet it down, but not wash off. Trick is to cook it SLOW .. Take your time If it is cold outside put up a wind deflector behind it to retain a little heat.
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Thank you! I appreciate the reply greatly.
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Jon Solberg gospel is spoken above. A drier mop so to speak. The brine has evolved, Salmuera, everyone has theirs like a sauce, rub or marinade secret recipe.
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