Secrets of the Patagonian Barbecue
Discover Patagonia's best grilling techniques of distinguished South American Grill Masters with years of experience. Here they reveal their secrets for everyone interested in mastering the art of barbecue.--Learn the perfect mode for grilling beef, pork, lamb, goat, chicken, venison, boar, and fish.--Master the use of grills, spits and skewers --Find advice on meat quality, selecting the right cuts and when to salt --Make your next barbecue a complete success with delicious Patagonian marinades, sauces, side dishes, and desserts--and don't forget the wine
What people are saying - Write a review
We haven't found any reviews in the usual places.
30 minutes add salt animal aroma barbecue bell peppers black pepper BLOOD SAUSAGES bone Cabernet Sauvignon Carmenere Chardonnay chicken chili pepper chopped cilantro cooking crossbars cuts of meat dessert FAT LAYER fire fish garlic GOAT Grill Master grill over medium grilled meats grillers guests HARDWOOD high heat hour before grilling Ibs SERVES Information Grilling Technique knife lamb layer of fat lbs minimum Malbec Matambre medium CHARCOAL medium heat medium-high CHARCOAL membranes Merlot minimum Grilling Technique minutes per side mortar and pestle muscle nicely browned oak-aged olive oil oregano papaya Patagonia pebre peel piece of meat Place the meat pork pounds remove Rib Eye ribs facing Roast salsa sausages seal SECRET Serve at 57 shoulders and legs SIDE DISHES sides over high skewers Skirt Steak slice Spit-Roasted steaks Strip Loin surface Syrah tablespoons TEASPOONS Technical Information Grilling Technical Information WEIGHT temperature Tenderloin tomatoes Tri-Tip turn the meat vertical spit