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Rham 08-19-2013 04:47 PM

Yesterday Party
Yesterday I grilled a cut of meat that is extremely hard to get. Finally a butcher in Plano TX got it for me from a side of beef. It is a complete flank (primal cut)
app. 22 lbs or so. This went on my Uruguayan style grill pit only with coarse salt, and grilled approximately 15 inches from pecan wood ambers. Grilled very slowly, 2 1/2 hours on the fat side and then flipped it for 2 hours on the membrane side.

It came out like butter and my guests (mostly Argentinians) made it disappear in 30 minutes.

Great meal. The day I figure out how to upload pictures will do so.

This complete cut is known as VACIO in Argentina and Uruguay.

Ron_L 08-19-2013 04:55 PM

Put the pictures on Photobucket. Then copy the IMG Code for each picture that you want to post and paste that into a post on here.

IamMadMan 08-19-2013 08:16 PM

Sounds like a great cook. I look forward to you posting pictures...

Peter B 08-19-2013 08:21 PM

I can get that exact cut of meat by me but I have never had the guts to try cooking it.

NeilH 08-19-2013 08:21 PM

Waiting for the Pron patiently.

Beef 08-20-2013 12:00 AM


Waiting patiently for pron.

Rham 08-20-2013 03:38 PM

OK, Here some shots, hope this works. The large item on the pit, back right side is the VACIO already done, it was replaced by a bunch of beef ribs.

Rham 08-20-2013 04:41 PM

The other pic is a 25 lb piggie marinated ready for the UDS, but used as a grill, cooked it at 310 F.

hav 08-20-2013 05:26 PM

Here you go...

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