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Greetings from NorCal

post #1 of 9
Thread Starter 

Howdy. New to the forum, not so much to BBQ, but always learning! I plan to start competing next year, this year I'm benchmarking my times and attending comps. and classes - and working out the kinks.  My wife was born and raised in Buenos Aires Argentina, and on my obligatory trips down I fell in love with their style of grilling. So when we bought our last house I built a full Argentine quincho (A permanent BBQ area). My growing list of gear includes a couple of smokers, a pizza oven and a wood burning grill. For an Italian, I have a pretty open mind and I'm at home in the kitchen as well as in front of a fire. I'm the designated hunt camp cook every season. Here's my backyard setup. Hard to get it all in so here's a couple shots (also experimenting with attached photos ). Hope to contribute and learn some new stuff from you guys!



post #2 of 9

What time do I come over for taste testing?  :yahoo:    Welcome to SMF.

post #3 of 9
Thread Starter 

Uh Oh, a local.  Now I have a reason to put an extra butt on!  Thanks for the welcome!

post #4 of 9
I bet you make a mean chimichurri!

Nice looking set up you got there...
post #5 of 9

Pretty neat, looks great. I like that style as well. many years ago I worked in San Paulo where the used a similar type, steaks were fantastic



post #6 of 9
Thread Starter 

My Asador Father in Law thinks so. :)

post #7 of 9

Welcome to the board! It will be fun to see what you can contribute to the discussion, with your knowledge of those different grilling traditions.

post #8 of 9

Check out his blog:  OMG!

post #9 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

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