Double decker grilled lamb, flap meat, chorizo criollo

il bastone

Newbie

Original poster

Jan 17, 2013

4

14

Cordoba, Argentina

• 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.

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• il bastone
• Nov 17, 2014

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• il bastone
• Nov 17, 2014

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

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• il bastone
• Nov 17, 2014

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• Nov 17, 2014

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atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 17, 2014

• #2

That looks great...very cool setup (heat from above).

 

Last edited: Nov 17, 2014

smokin monkey

Master of the Pit

OTBS Member

SMF Premier Member

Oct 27, 2013

2,357

278

Sutton In Ashfield, UK

• Nov 17, 2014

• #3

That looks great!

Smokin Monkey [emoji]133660013031[/emoji]

 

shoebe

Smoking Fanatic

Mar 15, 2014

360

81

Battle Ground Washington

• Nov 18, 2014

• #4

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

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Nov 18, 2014

• #5

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

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

 

bigtrain74

Master of the Pit

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SMF Premier Member

Feb 23, 2009

1,218

34

Springfield, Ma

• Nov 18, 2014

• #6

Looks great, wish I was nearby! Nicely done!