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The Clubhouse Bar
Aasado brai or barbacue?
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<blockquote data-quote="petite" data-source="post: 956955" data-attributes="member: 62994"><p>jaj this is hilarious</p><p>and is just the same here! it is in fact some kind of offense to try to put your paws in sombody elses asado!!</p><p>i hate that when someone does it. i do it my way!! i accept no advice whatsoever. if you do it i wont intervine</p><p>have to say that when i see someone doing it wrong it kills me and i have to restrain myself. sometimes i take over <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p>for instance one time someone started to punch holes in my chorizos to "drain the fat" it was a scandal. cos you dont do that!! chorizos are to be left alone with the grease inside. the meat has to be cooked in that fat! in any case you ask the asador for a "butterfly" chorizo means that when ready you split it in the midle flip it over and cook it for a while for it to get crispy olso inside, this will drain the fat (wich is the best part and where the flavor sits!! but some people like it like that</p><p>here you can ask for red, well done and medium and is accepted.</p><p>we usually overcook for the european style they want it raw.</p><p>personaly i like it well done and extra jucy yes you can get both!!</p><p>hopefully my father in law doesnt do asado!</p><p>if you know your grill and your meat theres no need to go around the grill i barely touch it. my guide is the sound is all i need if its too loud means theres too much heat if its too low you wont get near</p><p>ive seen and semell lots of shitty firestarters at krugger. some people do use it here, for some like me its a sacrilege cos the smell of the kerosene will get to the meat. so i just use paper and a bit of alcohol!</p></blockquote><p></p>
[QUOTE="petite, post: 956955, member: 62994"] jaj this is hilarious and is just the same here! it is in fact some kind of offense to try to put your paws in sombody elses asado!! i hate that when someone does it. i do it my way!! i accept no advice whatsoever. if you do it i wont intervine have to say that when i see someone doing it wrong it kills me and i have to restrain myself. sometimes i take over ;) for instance one time someone started to punch holes in my chorizos to "drain the fat" it was a scandal. cos you dont do that!! chorizos are to be left alone with the grease inside. the meat has to be cooked in that fat! in any case you ask the asador for a "butterfly" chorizo means that when ready you split it in the midle flip it over and cook it for a while for it to get crispy olso inside, this will drain the fat (wich is the best part and where the flavor sits!! but some people like it like that here you can ask for red, well done and medium and is accepted. we usually overcook for the european style they want it raw. personaly i like it well done and extra jucy yes you can get both!! hopefully my father in law doesnt do asado! if you know your grill and your meat theres no need to go around the grill i barely touch it. my guide is the sound is all i need if its too loud means theres too much heat if its too low you wont get near ive seen and semell lots of shitty firestarters at krugger. some people do use it here, for some like me its a sacrilege cos the smell of the kerosene will get to the meat. so i just use paper and a bit of alcohol! [/QUOTE]
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Aasado brai or barbacue?
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