Greetings friends, I'd like to share with you one of the benefits of Argentine gastronomy, the roast and smoked meats!
It is an Argentine tradition to get together with friends and share this wonderful dish that evokes knowledge and passion in terms of preparation.
One of the benefits of Argentina is its extensive knowledge and expertise in the preparation of meats, whether grilled or smoked, not to mention the high quality of the meat cuts and their low prices.
Well, let's take a look at this quick and easy preparation.
- Meat Seasoning:
The meats were seasoned with a grill spice pack composed of:
| Ingredients |
|---|
| Black pepper |
| Salt |
| Garlic powder |
| Red bell pepper or red bell bell pepper |
| Cumin |
| Parsley |
| Nutmeg |
| Mustard |
- Preparation Embers (Barbecue).
The charcoal was prepared in advance by using a fire starter brazier.
As you can see, chicken wings and whole chicken were selected for the roast, as a quick and simple preparation was desired.
For smoking, whole chicken was used, cut butterfly style, for a more uniform and faster smoking. Pork legs, as we plan to use their strong smoked flavor in another preparation in the future, pork carret, roast beef and pork brisket.
The selection of these cuts is due to the simple reason that fibrous cuts achieve a strong flavor in smoking and cuts with high fat content such as pork take on a stronger and more refined smoked flavor on the palate.
As is the tradition in Argentinean barbecues, we accompany the preparation with a cold beer and good music.
This was all for this publication, I hope you like it, thank you for joining me here.
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