Double decker grilled lamb, flap meat, chorizo criollo

il bastone · Nov 17, 2014

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.

atomicsmoke · Nov 17, 2014

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

smokin monkey · Nov 17, 2014

That looks great!

Smokin Monkey [emoji]133660013031[/emoji]

shoebe · Nov 18, 2014

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?

foamheart · Nov 18, 2014

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

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

bigtrain74 · Nov 18, 2014

Looks great, wish I was nearby! Nicely done!