Menu
Forums
New posts
Search forums
What's new
New posts
Latest activity
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Help Support The Rugby Forum :
Forums
Other Stuff
The Clubhouse Bar
help form S.A members
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="petite" data-source="post: 956932" data-attributes="member: 62994"><p>yep we have all sorts of asados and everybody will have it s own technic but esentially i would say we dont marinade. we like to feel the taste of the meat. amd we do the fire separately.</p><p>the main diference is the landscape our cattle es breeded in very flat landsacpe with natural grass (that is what you try to get) i guess that due to the mountan landscapes there in SA you have your cattle more muscular therefore more chewy as happens in brasil (they use cebu) in arg nobody would eat that.</p><p> unfortunately more and more feed lots are beeing used and that kind of meat will be more Porkish the red less intense and the fat less white. ill be tender but the taste will resemble the pork.</p><p>The most common cut would be caw rib (called asasdo) my favorite is more and more popular lately "ojo de bife" something similar to rib eye. another favorite is the entraña (the breathing muscle) the classics are called "vacio"and "asado" very tipical oldschool. another classic is matambre (the name comes from "mata hambre" (hunger killer) despectivly called so, cos in the old days only poor gauchos eat it. the most delicate is called "lomo" the back</p><p>almost everywhere else people would eat just meat, but i think many of us could distinguish with eyes closed the differnent cuts. each one of them have different tastes</p><p>i used to do it once a week too but lately (last 10 years ) the prices slowly escalated to the world standards (it used to be cheap) and also the health, cos many asados turn into marathonic eating fest.</p><p>kebab stile is a way of making a shity piece of meat taste good and become tender and i love it!! i had great bbq in south USA, texas or tennessie for example they use to smoke it and maritate it. again those long slow cooking will tenderize the meat. they use the brisket (here called falda) for us a cheap cut that nobody wants! but in hands of a good asador is also good. tipicaly used by the construction workers on friday lunch specialy. they usually cook them in improvised parrillas (grills) and use leftover pieces o wood from the contruction. in the usa they also breed they cattle huge. but smoked for 10 hs are just delicious (they have nothing to envy us is just another style)</p><p>our best one is the angus " Ternera" under 170 kilo baby cow. then a second good is "novillo" (little new) up to 430 k over that kg in arg is to do burgers <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p>about the grill we have all sorts of them but allways have a place to do the fire away from the grill. and adjustable hight. if you have space (garden ) you have a pernanent grill made with bricks chimney included. some people would even grill in the balcony (unplesent for neighbours)</p><p>it looks like your uncle knows hes deal!! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p>a few months ago i opened a threat about braai asados and bbqs ill like to see somo of your stuff new ideas are allways welcome. latelly ive been trying rubs and bbq sauce that i pick up in the usa and same smoking too.</p><p>i allways do potatoes and sweet potatoes just put them in the embers, flip them a few times until its soft inside (just stick a knife to see) some people put them in aluminium foil, but i like to cook them with the shell and then open them in the middle and add some litlle salt and butter they pick up the a smokey taste!!</p><p>i hope the other agies help me here [USER=55747]@Cruz_del_Sur[/USER] [USER=73481]@FNS[/USER] [USER=56541]@justanargie[/USER] [USER=71745]@Horacito[/USER] ??</p></blockquote><p></p>
[QUOTE="petite, post: 956932, member: 62994"] yep we have all sorts of asados and everybody will have it s own technic but esentially i would say we dont marinade. we like to feel the taste of the meat. amd we do the fire separately. the main diference is the landscape our cattle es breeded in very flat landsacpe with natural grass (that is what you try to get) i guess that due to the mountan landscapes there in SA you have your cattle more muscular therefore more chewy as happens in brasil (they use cebu) in arg nobody would eat that. unfortunately more and more feed lots are beeing used and that kind of meat will be more Porkish the red less intense and the fat less white. ill be tender but the taste will resemble the pork. The most common cut would be caw rib (called asasdo) my favorite is more and more popular lately "ojo de bife" something similar to rib eye. another favorite is the entraña (the breathing muscle) the classics are called "vacio"and "asado" very tipical oldschool. another classic is matambre (the name comes from "mata hambre" (hunger killer) despectivly called so, cos in the old days only poor gauchos eat it. the most delicate is called "lomo" the back almost everywhere else people would eat just meat, but i think many of us could distinguish with eyes closed the differnent cuts. each one of them have different tastes i used to do it once a week too but lately (last 10 years ) the prices slowly escalated to the world standards (it used to be cheap) and also the health, cos many asados turn into marathonic eating fest. kebab stile is a way of making a shity piece of meat taste good and become tender and i love it!! i had great bbq in south USA, texas or tennessie for example they use to smoke it and maritate it. again those long slow cooking will tenderize the meat. they use the brisket (here called falda) for us a cheap cut that nobody wants! but in hands of a good asador is also good. tipicaly used by the construction workers on friday lunch specialy. they usually cook them in improvised parrillas (grills) and use leftover pieces o wood from the contruction. in the usa they also breed they cattle huge. but smoked for 10 hs are just delicious (they have nothing to envy us is just another style) our best one is the angus " Ternera" under 170 kilo baby cow. then a second good is "novillo" (little new) up to 430 k over that kg in arg is to do burgers ;) about the grill we have all sorts of them but allways have a place to do the fire away from the grill. and adjustable hight. if you have space (garden ) you have a pernanent grill made with bricks chimney included. some people would even grill in the balcony (unplesent for neighbours) it looks like your uncle knows hes deal!! ;) a few months ago i opened a threat about braai asados and bbqs ill like to see somo of your stuff new ideas are allways welcome. latelly ive been trying rubs and bbq sauce that i pick up in the usa and same smoking too. i allways do potatoes and sweet potatoes just put them in the embers, flip them a few times until its soft inside (just stick a knife to see) some people put them in aluminium foil, but i like to cook them with the shell and then open them in the middle and add some litlle salt and butter they pick up the a smokey taste!! i hope the other agies help me here [USER=55747]@Cruz_del_Sur[/USER] [USER=73481]@FNS[/USER] [USER=56541]@justanargie[/USER] [USER=71745]@Horacito[/USER] ?? [/QUOTE]
Verification
Post reply
Forums
Other Stuff
The Clubhouse Bar
help form S.A members
Top