Yesterday I done a taste testing and chat for cooks and restaurateurs. Also taught a class to the cooks at the brewery while cooking this. Turned out good. Brisket,pork ribs, beef ribs, sweetbreads and pulled pork. Also tossed in a few eggs and pumpkin to show em you can smoke anything. It was directly above Recoleta cemetery in Buenos Aires. (A tourist hot spot where Eva Peron is buried).
This is awesome! Like DeusDingo said, "I want to follow you around for a week!" Everything looks great. I love the pic of that smoker all loaded up. It is also nice to see you holding your finished product! And your doing all of this in Buenos Aires!! I need to get down there.
I’ll most likely never visit there, so my "visiting" is thru your camera lense. Your cooks are always great but this one is a little extra special. Your smokin of things not normally thought of is terrific. Smoke on! Gracias, many times over.
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.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Great cook! I've been to that cemetery a few times. "Don't cry for me Argentina"
I am south of the border (equator) right now. But different continent and the smoke in the air isn't BBQ.
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