Secrets of the Patagonian BarbecueThe Secrets of the Patagonian Barbecue details that proper tools of grilling; how to use charcoal or wood proficiently; choosing the best meats; and how to grill every cut and kind of beef, pork, lamb, goat, chicken, venison, boar, and fish. Recipes for marinades, side dishes, desserts, and tips on wine and BBQ pairing are also included. |
Contents
| 6 | |
| 13 | |
Técnicas y Consejos Tips and Techniques | 22 |
Vacuno Beef | 27 |
Cerdo Pork | 63 |
Cordero y Cabrito Lamb and Goat | 69 |
Pollo Chicken | 77 |
Ciervo y Jabalí Venison and Boar | 85 |
Pescado Fish | 91 |
| 96 | |
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Common terms and phrases
½ kg 15 minutes 2½ kg 30 minutos add salt animal Anticuchos Aplique sal aroma asado asador vertical Attach back barbecue best Bife Bife Angosto brasas burn cabrito capa de grasa carne charcoal chicken coals cocción comensal cook cooking times cordero corte costillas crossbars curling cuts deje asar Entrecot Fast food fire first Flap flavor fogata golpe de calor grasa grill Grilling Technique high heat hooks horas hour before grilling hours inches jugosa juices juicy knife lamb layer offat lechón legs light long lower Maestro Asador make Marinate meat meatis medium heat medium-high membranas minutos por lado músculos nicely browned parrilla pieces pimienta negra pollo Pork pounds quality quickly Remove ribs ribs facing roast sabor salmon seal Sear secreto skewers skin slice slowly snack spit Spit-Roasted Steak surface Técnica para Asar temperatura moderada thick Thighs thin travesaños turn the meat used whole wings wood young young animal