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Asador???

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    Asador???

    Got a new stick burner to play with this spring. Anyone have any experience with an asador/asado cross?

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    Last edited by Jon Solberg; March 24, 2018, 04:02 PM.

    #2
    Very intriguin lookin, also closely resembles my stage guitar stands...
    Curious to see how ya implement them.

    Comment


    • carolts
      carolts commented
      Editing a comment
      I was going to say guitar stand!

    #3
    Are you going to cook a lamb or a pig on it?

    Comment


      #4
      what the heck?

      Comment


        #5
        Originally posted by DWCowles View Post
        Are you going to cook a lamb or a pig on it?
        I'm starting with full spare ribs. Then I want to work on hanginging full bone-in sub primals. Like a 4 bone prime rib maybe. I want to hang chickens off it as well. The tripod I used last year is a bit lacking.

        Comment


        • DWCowles
          DWCowles commented
          Editing a comment
          Can’t wait to see the pics.

        • johnec00
          johnec00 commented
          Editing a comment
          As my granddaughter would say - Waaay Culle!

        #6
        Jon, what is that thing and where does it go?

        Comment


          #7
          Look at the video in my post above smokenoob

          I dropped it in in an edit. Or google Francis Mallmenn

          Comment


          • smokenoob
            smokenoob commented
            Editing a comment
            ah, will do!

          • Troutman
            Troutman commented
            Editing a comment
            Yea really love live fire cooking, raw and primal!!! Mallmen is really rustic.

          #8

          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 3
          Last edited by Donw; March 24, 2018, 04:48 PM.

          Comment


          • Jon Solberg
            Jon Solberg commented
            Editing a comment
            Donw Thank you! I really enjoyed checking that out!

          • HouseHomey
            HouseHomey commented
            Editing a comment
            That was a cool episode. Argentina and Groucho have been doing that foresver

          #9
          That’s it. You have entirely too many really cool cooking devices.
          I’m jealous

          Comment


          • Jon Solberg
            Jon Solberg commented
            Editing a comment
            We’ll get in the game bro! Lol lol lol

          • Steve B
            Steve B commented
            Editing a comment
            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.

          #10
          Mallmann is one of my heroes. That is "bloody cool" Jon.
          Last edited by FireMan; March 24, 2018, 07:23 PM.

          Comment


            #11
            Such fun!

            Comment


              #12
              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.

              Comment


                #13
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                Comment


                • scottranda
                  scottranda commented
                  Editing a comment
                  Spatchcock pig!!!

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Eso!!!!

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  I was gonna say....I can think of one guy!!!! Hahahaha

                #14
                Ahumadora Great pics!

                Are there different recipes of salmuera?

                How do you determine when to baste?

                Besides the salmuera, do you ever seasone the meat? Before or after the cook?

                Comment


                  #15
                  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.

                  Comment


                  • Jon Solberg
                    Jon Solberg commented
                    Editing a comment
                    Thank you! I appreciate the reply greatly.

                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    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.

                  • Jon Solberg
                    Jon Solberg commented
                    Editing a comment
                    HouseHomey Respect!

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