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  1. 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.
  2. 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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