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Double decker grilled lamb, flap meat, chorizo criollo

post #1 of 6
Thread Starter 

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.

 

 

 

 

post #2 of 6
That looks great...very cool setup (heat from above).
post #3 of 6
That looks great!

Smokin Monkey 🇬🇧
post #4 of 6

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?

post #5 of 6

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

 

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

post #6 of 6

Looks great, wish I was nearby! Nicely done!

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