Hi folks! Here I am submitting my first post here at Pitmaster's! When I introduced myself some of you where anxious to hear about argentinian recipies and traditions. Here in Argentina your beloved "BBQ" it's called "asado". It's very common for argentinian families to gather together every Sunday noon to have lunch. Before the meal, as an entry, we eat salami with cheese and drink "Fernet" (Coke with herbs and alcohol, I personally dislike this drink too much!). While the soccer match starts, the wood starts to burn. Cow, pork, fish, it doesn't matter, everything goes to the spit.
Usually, the seasoning is only salt and pepper. The asado is served with salads, chorizo (a spicy sausage), morcilla (blood sausage, sounds disgusting but its actually delicius) and french fries. THE drink while eating the first course is, of course, argentinian wine.
We don't use smokers like you do, we have different kinds of grills, though is possible to get a smoker.
Today I'm going to introduce you to the cow rib. Its our main star, the queen of all argentininan asados, the
"roasted strip". I insist you to try it at home. Just light up your carbon, and cook it 15 minutes per side. Of course, the minutes depends on the th thickness of the cut.
You can ask your butcher to cut cow ribs very thin, or too thick, but it will take up to 1 hour per side to cook. I hope you enjoyed my first post. You can accompany the cow ribs with some Chimichurri or Salsa criolla (recipe at the end of the page). Let me know if you want me to write about anything in particular.
SALSA CRIOLLA
Usually, the seasoning is only salt and pepper. The asado is served with salads, chorizo (a spicy sausage), morcilla (blood sausage, sounds disgusting but its actually delicius) and french fries. THE drink while eating the first course is, of course, argentinian wine.
We don't use smokers like you do, we have different kinds of grills, though is possible to get a smoker.
Today I'm going to introduce you to the cow rib. Its our main star, the queen of all argentininan asados, the
"roasted strip". I insist you to try it at home. Just light up your carbon, and cook it 15 minutes per side. Of course, the minutes depends on the th thickness of the cut.
You can ask your butcher to cut cow ribs very thin, or too thick, but it will take up to 1 hour per side to cook. I hope you enjoyed my first post. You can accompany the cow ribs with some Chimichurri or Salsa criolla (recipe at the end of the page). Let me know if you want me to write about anything in particular.
SALSA CRIOLLA
- 2 red peppers (not spicy)
- 6 tomatoes
- 2 onion (better if purple)
- 1 cup sunflower or corn oil
- salt and pepper
- 1 cup of white vinegar
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