Double decker grilled lamb, flap meat, chorizo criollo

Discussion in 'Grilling Beef' started by il bastone, Nov 17, 2014.

  1. Typical Sunday in Cruz del Eje, province of Cordoba, Argentina.

    One-half baby lamb with chimichurri cooked for 3 hours with top and bottom heat.

    Concentration of coals on front and hind parts of meat protecting the middle ribs section from burning.

  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That looks great...very cool setup (heat from above).
    Last edited: Nov 17, 2014
  3. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    That looks great!

    Smokin Monkey �
  4. shoebe

    shoebe Meat Mopper SMF Premier Member

    I love lamb, kind of hard to get around here and expensive. That looks great, nice job. What kind of sausage are you cooking there? 
    What is in  it?
    Last edited: Nov 18, 2014
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I love pit cooking. It has a taste like no other.

    Nice looking meat and sausages too, Lots of smiles there.
  6. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great, wish I was nearby! Nicely done!

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