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  1. Double decker grilled lamb, flap meat, chorizo criollo

    Double decker grilled lamb, flap meat, chorizo criollo

  2. il bastone

    Double decker grilled lamb, flap meat, chorizo criollo

    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.
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  10. il bastone

    Grilling baby goat with chimichurri in the foothills of the Andes

    Sunflower oil (gauchos didn't have Olive oil at hand back in the day) Red wine vinegar Fresh flat leaf parsley (not curly) Fresh garlic Salt White pepper Oregano (dried - optional)
  11. il bastone

    Grilling baby goat with chimichurri in the foothills of the Andes

    The Malbec is produced in Mendoza which is a bit removed from Cordoba.  The local drink is FERNET BRANCA mixed with COCA COLA which is a bitter liqueur that also serves as a digestive cocktail (much needed after the numerous barbecues).  This is the drink of choice at least in this province.
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  13. Grilling baby goat with chimichurri in the foothills of the Andes

    Grilling baby goat with chimichurri in the foothills of the Andes

  14. il bastone

    Grilling baby goat with chimichurri in the foothills of the Andes

    Meat: Baby Goat (kid) about 7 or 8 kilograms Wood: Quebracho Charcoal: Natural lump charcoal Condiment: Chimichurri & salt Cooking time: 3 hours + Grill type: Standard brick grill Location: Cordoba, Argentina
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