BBQ Around the World (Graphic Pron!)

[Phubar]

Phreakin' Phantastic Pron!

[deepsouth]

nice!!

[Capozzoli]

Thanks for all the compliments guys. You sure know how to make a cook feel good.

On the parilla asado grill is morcilla (blood and rice sausage) pork shoulder, reverse spatchcocked chickens, cross cut beef ribs, chuck roast of beef (yes came out perfect with a slow roast)

The offal is beef intestines. Came out like fried. The tongue was wonderful. It was preboiled for a little while though before the grill.

The whole lamb was fantastic, did it at my buds house he spent several years in Argentina and has a really nice grill in his back yard, it has a roof and everything. When we picked up the lamb it was alive. We drove it to the butcher the day before the BBQ and picked it up the next morning. Talk about fresh.

I didnt get any cheek meat but my bud and his dad had at it. The brain was very taste, kinda buttery with a hint of smokey gameness.

Im not sure you guys care about what the green stuff was, I know smokeOCD doesnt care.

I plan on getting more pron going on in here, comming up I am planning some Greek grilling, and the cement mixer tandoori if I ever figure out the clay, and some Mongolian BBQ.

Anyone know where to get some Yack meat?

[LT72884]

oh ok it was lamb. I aint gonna lie, for some reason i thought it was a dog or something.. lol sorry i know thats odd of me to think that.

anyway, i think its awesome you cooked all that. good job man.

[Capozzoli]

I usually go big with the Q, not pro, but I try to make an event out of it if Im lighting a fire.

The neighbors start coming around like zombies, its a real horror film.

I wont eat dog but I am not opposed to others doing it. Its all the same.

Check out puppybeef,com I cant figure out if it is real or some kind of rousing joke.

[LT72884]

sorry for even saying it was dog but the skull looked like a dang dog man!.

ill check out that site.

tahnks

Your a great cook dude!

[Capozzoli]

Thanks,

Tell me if you think it looks like a dog skull after you look around at some of the images on that website.

I dare not post them.

[42BBQ]

Great post, love the idea of going back to the basics. Just recently switched to a stickburner and like the idea of cooking like the old timers did (before K lol). Awesome pron.

[LT72884]

Originally Posted by Capozzoli

Thanks,

Tell me if you think it looks like a dog skull after you look around at some of the images on that website.

I dare not post them.

i didnt know dogs had prime rib on them! haha, let alone t bones. haha.

i cant say that its fake because i know some people would eat cat and dog. however, it does say login in for pics and prices which leads me to thik that its not a real site. most Ebusinesses will give the price right up front.

but i could be wrong man. Ok, let me ask you this? how does the trip(intestines) taste? whats the flavor and texture like?

thanks

[Capozzoli]

Ill have to be honest, they were not for me. They have a very strong flavor and well....

There were a few people from Argentina at that party and they gobbed those intestines up like there was no tomorrow.

The morcilla is what I love. I didnt make them, I get them from a Spanish butcher in town. I think they are Puerto Rican.

[BobBrisket]

Originally Posted by Capozzoli

Thanks for all the compliments guys. You sure know how to make a cook feel good.

On the parilla asado grill is morcilla (blood and rice sausage) pork shoulder, reverse spatchcocked chickens, cross cut beef ribs, chuck roast of beef (yes came out perfect with a slow roast)

The offal is beef intestines. Came out like fried. The tongue was wonderful. It was preboiled for a little while though before the grill.

The whole lamb was fantastic, did it at my buds house he spent several years in Argentina and has a really nice grill in his back yard, it has a roof and everything. When we picked up the lamb it was alive. We drove it to the butcher the day before the BBQ and picked it up the next morning. Talk about fresh.

I didnt get any cheek meat but my bud and his dad had at it. The brain was very taste, kinda buttery with a hint of smokey gameness.

Im not sure you guys care about what the green stuff was, I know smokeOCD doesnt care.

I plan on getting more pron going on in here, comming up I am planning some Greek grilling, and the cement mixer tandoori if I ever figure out the clay, and some Mongolian BBQ.

Anyone know where to get some Yack meat?

WOW!! Morcilla.............I have not had that in ages. That was my grandmother's specialty when we slautered an animal. She made the best morcilla.

I thought the tongue had been preboiled but wasn't sure.

The brain is very similar to scrammbled eggs in texture and kind of like hard boiled egg yolk in taste, but lighter. Good stuff.

I assume you all had the lamb tongue as well.

Fantastic! I enjoyed your post.

[Capozzoli]

The tongue had a very nice flavor but was very chewy, perhaps the head could have been on the coals a little longer.

Hey, Bobbrisket great blog BTW.

I see the stackable dutch ovens. I really want to get some of those.

We do the Hungarian style cook out a lot with the tri pod and Kotlik.

Here are some pics of that.

[martyleach]

Looks simply delicious! Let's hear it for cabeza tacos!

[Capozzoli]

oh yeah and tacos de lengua.

And bobbrisket. Tamales are one off my favorites.

Your kids right, you are a good cooker.

Here are some Nicaraguan nacataml.










Chocolate Tamales

Strawberry tamales

Anyone ever make puerco pibil on the BBQ? It is on my list.

Here is Robert Rodriguez's recipe.

http://www.youtube.com/watch?v=gO8EiScBEjA

Oh man check out his new one.

http://www.youtube.com/watch?v=ZGOQ_npS4pI

[Homebrewed Q]

Wow, nice pron! The only "out of the norm" things we've done is hang butterflied suckling pigs in front of an open fire with walls around it and the pig sandwiched between racks hanging from an A frame "Louisiana cochon de lait" style. And I did cook a brisket overnight underground before, which turned out great. We have a gift certificate to a Brazilian style eatery near our house, Guri del Sol, that we're going to try soon.