Argentinas' farming revolution, a rough ride for gauchos

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Originally Posted by Brian Hjelm

Try Fleming Jacobsen, the Danish butcher trading as Heinz Meats. His shop is in Stanley St. a couple of doors from the Clarence Corner pub. Wide range of in-house sausage and smoked meats plus usual butcher stock in trade. He also sells at the Danish Club market night, 4th. Friday of the month. I like his medister polser and Polish grillers (pork, bacon, cheese), definitely not kosher.

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Thank you Brian, and Merry Xmas. Bob

Just one question, Arthur, the frames the meat goes on, how are they normally constructed? cheers, Bob EDIT I should clarify that, stainless steel, or would ordinary old reo bars do

Bob, it is nothing complicated, very primitive.
A 1/2 round bar for the vertical and 3/8" for the cross members.

I used to have a 3/4 old gal pipe for the vertical with few 3/8"holes for locating the cross members.
This will be good for full or half lamb or goat.

some people go over the top and do something sophisticated like in the image down bellow:
Ref: Plano de Parrilla a la Estaca, tipo Asador

https://www.aulro.com/afvb/images/im...014/12/676.jpg

If you like to do it horizontal then we use angle line like in this image

https://www.aulro.com/afvb/images/im...014/12/677.jpg