G'day Arthur,That looks awesome mate:D I bet the smell is amazing!!!!
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G'day Arthur,That looks awesome mate:D I bet the smell is amazing!!!!
What is maybe bad news for Argentina is good news for Australia.
Argentina was one our major competitors for beef exports to the USA and Middle East.
The EU has always restricted Australia to 7700Tonnes of beef which is a tiny amount.
If Argentina's beef exports are falling we should all cheer as it is the best news for Australia's largest agricultural export.
I think there are also other factors at ply like the difficulty Argentina has had in certifying for Hoof and Mouth free status.
As we don't grow much Soy bean in Australia then that increase will not worry us much.
Regards Philip A
Have some of you like to have the recipe of the herbs that we use to marinate the beef to do it on the coals like in the photos?
The marinate it is part of the secret. Of course it has to be a prime meat as well and take the time to do it :)Quote:
Originally Posted by disco man
Time it is not a problem if good vino is on hand :D
Quote:
Originally Posted by Chucaro
Yes please. So far at our turn for Xmas, I've cooked in the ground, hungi style, done a huge paella, pig on a spit, amongst others. It's our turn again, this year, and that looks like a winner . Bob
Here is Bob.
Also it is great to prepare your own hamburgers with a mix of 2 parts of prime beef mix and 1 part of pork mince with 1/3 fat on it .
Adobo for meats (Uruguayan version)
Note: proportions or percentage of the herbs are listed as cups or parts.
Adobo Base:
2 cups of fresh continental parsely, finely chopped
? cup of fresh oregano, finely chopped
? cup of fresh thyme, finely chopped
3 large garlic cloves or more according to taste
3 Tb spoons of wine vinegar
1 TB spoon of sweet paprika or 1 TB smoked Spanish paprika AKA pimenton ahumado.
I like add 1 tea spoon of chilli when people do not have problem with a touch of picante on it.
Cover up with olive oil and store in the fridge.
Note: If there is not enough oil and the adobo it is going to be used on the day it can be covered with warm water and couple TB of oil instead of oil only.
There are some versions that instead of oil and water, red wine is used.
On red meats, when a strong taste is desired, increase the amount of thyme.
Prepare the adobo at least 6 hours before using it.
The adobo is used to marinate the meat at least 6 hours before cooking and during grilling or baking.
It is very nice to use with Italian sausages and bread.
Other use:
The version with oil can be used for Mexican tortillas, burritos or chilli con carne by adding:
1 TB spoon of cumin
1 pinch of all spices
Chilli to taste.
Enjoy :)
Quote:
Originally Posted by Chucaro
Thanks Arthur, champion. This will blow them away at Xmas lunch. How do you set up a typical BBQ pit/ fire, rather than on the bbq plate? Bob
Bob, the most important thing is that the meat have to be served hot.
We serve it on a timber board, terracotta plate or in same cases in a hot granite tile.
I enjoy it on eating from a timber board standing close to the fire :cool:
Make the adobo 1 or 2 days before use and keep it on the fridge. The flavors will be blend better.
Marinate the meat 6 hours before cooking and use plenty adobo during cooking.
Do not do the meat in a hot plate and do it on the coals.
Till the grill (mesh) in angle and place the sausages, blackpudin,etc in the lower part and the meat at the top like in the photo.
Put sweet potatoes on the ashes if you like them. :cool:
https://www.aulro.com/afvb/images/im...014/12/770.jpg
If you like to do the traditional Argentinian and Uruguayan asado (BBQ) ask the butcher to cut the ribs as per the photo.
Place the bone side first to the coals and then turn over
https://www.aulro.com/afvb/images/im...014/12/768.jpg
https://www.aulro.com/afvb/images/im...014/12/769.jpg
Arthur, this opening up a whole new world of bbq for me. I will try to do it justice, BobQuote:
Originally Posted by Chucaro