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Easter asado

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    #1

    Easter asado

    I am at the outlaws in the Buenos Aires provence this long weekend and about to do a mid day asado. Burning off the grease from the last asado and some of the fogon and parrilla. Great design here and we do all the frying outside the house on the gas burner. If ayone is looking to build a parrilla this a great way to do it.
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    #2
    Slowly slowly. Some lamb and sweetbreads to start with.
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      #3
      Flanken cut ribs ( I prefer thicker cut than this, but they were precut already. Blood sausage and beer. Almuerzo (lunch) of champions
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        #4
        Good to have you home.

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          #5
          Official seal of approval. Clara turned 1 last week.
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          • Henrik
            #5.1
            Henrik commented
            April 20, 2019, 11:32 AM
            Editing a comment
            Great post! I'm gonna build one this year.
          #6
          Looks amazing

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