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https://www.lifestylefood.com.au/recipes/15567/bbq-roast

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BBQ Roast

Argentine field is usually prepares the meat on the grill (you have nailed to the floor the ribs, lamb or chivitos skewered on stakes around the fire to be roasted slowly). The difficulty in this concoction is related to fire management and cooking is like life in the countryside, quiet, calm and unhurried, as animals to BBQ cook with patience.

Ingredients

  • in this case cutting meat cook beef:

  • Butt cap. 3 kg.

  • salt: amount needed.

  • hardwood firewood: 10 kg.

  • paper and fireworks.

  • 1 potato per person.

  • onion 2.

  • choclo2.

  • 1 large carrot.

  • portobello mushrooms.

  • tomatoes.

  • olive oil.

  • black peppercorns for milinillo.

  • Roast Leather

  • The roast with leather are great pieces of leather cow or heifer that is roasted slowly only with coals in large grids. The meat is placed with the leather side up. will be ready when you pull hair, they are easily detached. Typically turn over the meat and let it burn the hair thoroughly.

  • Whole barbecued ribs

  • After threading the meat on an iron or BBQ, sticks by its sharp end on the floor, sideways on the fire, the meat is exposed to the flame of the wood. Turn the grill from time to time to ensure that all parts of the ribs are exposed to heat. Without removing the grill from the ground and while roasting will cut large slices. The peasants eat standing before the fire, with a bread making course and snacks with a knife cut that lead directly to the mouth.

  • Grilled lamb

  • With the Patagonian lamb, naturally fed into the hard grasses of the Patagonia and Tierra del Fuego is irresistible to try this delicious meat to grill.

  • For cooking need to have at least 5 hours at constant intense flames. First remove the head, open the middle and flatten. Tie on the cross with thick wire and nail in the ground with ribs over the fire, when checking that side has cooked ribs barbecue turning back. To be rich is good served hot and crispy.

  • BBQ Suckling Piglet

  • To be a lard in your mouth is recommended that no heavier than 5 kilos. Marinate overnight in creole sauce and skewer morning on the cross with his head down and tie securely. Like the lamb, stick in the ground with the ribs facing the fire and slightly tilted toward the fire. Cooking should be very slow and must have 5 hours. Turn when the ribs are golden brown and crispy leather.

  • Barbecued goat

  • The animals castrated male goats are fed only 4 months milk. These findings we predict a soft and tender meat.

  • With constant heat, and place the goat with the ribs toward the fire. As the pig and the lamb will take 5 hours to bring to the table.

Method

  • 1.

    The difference between broiling and frying on the grill is that in the latter it is the quality of wood used (hardwoods such as mesquite and quebracho), because the greater heat concentration and the coals last longer .

  • 2.

    THE GRILL is a method for roasting meat, crossed by a pole placed upright and the embers on the floor.

  • 3.

    Grilled Cross: The classical model called "cross" incorporates a crossbar, fixed or movable, that holds the upper ends of the animal.

  • 4.

    Roast Grill

  • 5.

    Grilled Double Cross: The so-called "double cross", with upper and lower cross bars where it is not necessary to traverse the animal with the vertical stake.

  • 6.

    Grilled rotating double cross: The "meat on a spit" or "rotary double cross" to make known the traditional beef barbecue.

  • 7.

    At the barbecue in Cruz can place the cross leaning over the fire or the fire around the grill at a distance of half a meter.

  • 8.

    THE GRILL is a method for roasting meat, crossed by a pole placed upright and the embers on the floor.

  • 9.

    Grilled Cross: The classical model called "cross" incorporates a crossbar, fixed or movable, that holds the upper ends of the animal.

  • 10.

    Grilled Double Cross: The so-called "double cross", with upper and lower cross bars where it is not necessary to traverse the animal with the vertical stake.

  • 11.

    Grilled rotating double cross: The "meat on a spit" or "rotary double cross" to make known the traditional beef barbecue.

  • 12.

    At the barbecue in Cruz can place the cross leaning over the fire or the fire around the grill at a distance of half a meter.

  • 13.

    Lining:

  • 14.

    Embers vegetables is cooking on the grill directly.

  • 15.

    Place the plant's harder than the soft texture to go as controlling the cooking time and can be served simultaneously.

  • 16.

    Season the vegetables after cooking, serving and drizzle with olive oil.

Notes

Here the coals are secondary to shine through proper fire power and control the direction of the wind so that no meat ahumee.

It is usually eaten outside in the outdoor afternoon or evening, with company of all family or friends.

Service is informal, crockery and cutlery wooden plates almost always rustic predecessors and cutlery.

His pairing with wine strain tito strong and exemplary character, malbec, cabernet sauvignon merlot me.

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Posted by LeandroReport
Recipes | Argentine Recipes | Asado Argentino



Chef: leandro cardona, Balcarce, Buenos Aires, Argentina.


Until the next reset.
Posted by LeandroReport
To begin: To relieve hunger, near the grill are served with minced pies and a good red wine while grilling meat and gives step talk to the grill.
Minced pies
Sausage, black pudding, sausage, barbecue and grilled cheese
Offal, kidneys, sweetbreads and chinchulines
Homemade chimichurri and salsa criolla
Salads and drinks
Posted by LeandroReport
The BBQ (person making the roast) has its secrets to light the fire, the way to accommodate the various cuts on the grill, cooking times and meat items according to the tastes of each guest. Here we explain the basic steps for an Argentine asado.
Posted by LeandroReport
If we talk about cooking Argentina have to talk about barbecue, one of the most widespread passions of his people. Grilling is cooking meat from different parts of the cow on the coals.

Secrets to a good Argentine Asado

In the barbecue starts with a pie, then it is the turn of choripan and black pudding to go with the cheese and offal before it makes its appearance the various cuts of meat. Apart from soccer, tango, mate, dulce de leche food ...., best represents the Argentines is the roast ..., virtually all family celebrations, the slightest excuse used to light the fire and celebrate a birthday, Mother's Day, the championship of football or Sunday dinner.
Posted by LeandroReport
For everything that is not my cone sen pai to wa may learn some of the dishes and cooking rcnicas the Aegentina.