Did Huskee get a new picture?
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He sure did. He cleans up well don't ya think. Shows off his ruggedly handsome looks.Originally posted by Guy View PostComment
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I live in Minnesota. We've got an exchange student from BA living with us for the school year. He really likes his asado. The way he cooks it (as instructed by his mom) is to put the meat a good 2-3 feet above a low wood fire (we're using small pieces of oak, mostly cooked down to coals, but with some smoke and flame). He put nothing on the meat prior to cooking. Not even salt. I repeatedly asked him if this was right and he stuck to his guns. And thank goodness he did. It was amazing what happened to the beef on that fire over the next 2 hrs. We cooked tri-tip, ribeye, flank steak, skirt steak and chorizo. Tender, extremely tender, even the flank steak. Perfectly medium-rare with just an 1/16th inch ring of evenly browned off crust. We're doing it again this weekend, adding morcillas (blood sausage) and moellas (sweetbreads). I'm also going to add a plate of ribs if I can get them from my butcher on short notice.
This slow-cooked direct-heat mixed grill of beef is a technique that deserves more attention on a web-site like this one.
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Nice! I'm all for trying new things. Seems like we've been talking to different South Americans :-)
Could you take some pictures and share the next time? That would be great. Anyway, they've got the hang of low n slow also, I believe that is the key. I've continued cooking with salt, and really like it, but there are many ways to skin a cat. I'll try with just plain meat the next time.
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Henrik, regarding the BGE: I do two zone without the platesetter. I start with a 225* fire, then when the steaks hit the desired internal of 120* I remove them and open both vents all the way. When it gets over 500* the steaks go back on for the finish.
Alternately you can get a Woo ring, which allows for easy removal of the platesetter during cooking (with gloves, of course). But you don't need one.Comment
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