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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-19-2013, 04:47 PM   #1
Rham
Found some matches.
 
Join Date: 07-24-13
Location: Wylie, TX
Default 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.
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Old 08-19-2013, 04:55 PM   #2
Ron_L
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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.
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Old 08-19-2013, 08:16 PM   #3
IamMadMan
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Sounds like a great cook. I look forward to you posting pictures...
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Old 08-19-2013, 08:21 PM   #4
Peter B
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Join Date: 04-30-13
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I can get that exact cut of meat by me but I have never had the guts to try cooking it.
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Old 08-19-2013, 08:21 PM   #5
NeilH
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Waiting for the Pron patiently.
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Old 08-20-2013, 12:00 AM   #6
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Waiting patiently for pron.
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Old 08-20-2013, 03:38 PM   #7
Rham
Found some matches.
 
Join Date: 07-24-13
Location: Wylie, TX
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http://s889.photobucket.com/user/rha...tml?sort=3&o=0

http://s889.photobucket.com/user/rha...tml?sort=3&o=1

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.
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Old 08-20-2013, 04:41 PM   #8
Rham
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Join Date: 07-24-13
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The other pic is a 25 lb piggie marinated ready for the UDS, but used as a grill, cooked it at 310 F.
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Old 08-20-2013, 05:26 PM   #9
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Here you go...


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