Double decker grilled lamb, flap meat, chorizo criollo

[il bastone]

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

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[atomicsmoke]

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

 

[smokin monkey]

That looks great!

Smokin Monkey [emoji]133660013031[/emoji]

 

[shoebe]

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]

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

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

 

[bigtrain74]

Looks great, wish I was nearby! Nicely done!