I taught a basic class (well I tried) before it turned into a frenzy off people grabbing the food straight off the cutting board and me trying not to cut someone's fingers off! Here's some pics. Cooked up about 250 kg of meat, beef ribs, Memphis ribs, brisket, bacon, chicken wings, pork belly ,pulled pork and mojellas (sweet breads). Everyone was content to say the least.
I don’t know what to say, my jaw just dropped to the ground and drool is running out profusely.... is that all one cook??? I love that big pile of chicken, and those beef ribs and well ... Guinness World Book of BBQ Cooks for you sir, amazing ....
All you can eat costillas... My kind of restaurant. They do eat late in BA. They also tend to eat their steaks much more like medium to well done but the grass fed meat stands up to this nicely
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.
Ahumadora, you are my hero, it doesn’t matter what they say about you. The tube shot of the cooker where meat is as far as you can see is best. Very cool, you have a class & students can’t control themselves.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That is one serious cook and a very serious cooker! I am curious, does that smoker cook with an even temp from one end to the other? I bet it takes a lot of fuel to get that thing up to temp as well as to keep it there.
The whole pit is exactly the same one end to the other and about 50F hotter on the top racks than the lower. https://www.youtube.com/watch?v=dXHlCJ6Dmpo Come down to Argentina and you can play with it! Yesterday was nearly 100F outside and used about 250lb of Mesquite/oak over 8 hours @ 225 -250F
That is amazing that the temp is that even across a large expanse like that. I am very impressed and like most of the guys here you are my hero for sure!
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