ferincr
Is lookin for wood to cook with.
Hi everybody,
I'm in Costa Rica but I'm originally from Argentina (born and raised there) so I'm very familiar with fire and meat (although prepared and cooked in a very different style).
The meat here is very different to what I'm used to down there (cuts, and quality) so I think I should try to cook it in a different way.
I just started the process of building a UDS to experiment a bit.
I've been making my own sausages and dried salami for a while and also some other cured meats too, so smoking is the next natural step.
I'll be around asking a lot of questions about that subject I guess...
But for now I just wanted to give you all a wave!
Fernando
I'm in Costa Rica but I'm originally from Argentina (born and raised there) so I'm very familiar with fire and meat (although prepared and cooked in a very different style).
The meat here is very different to what I'm used to down there (cuts, and quality) so I think I should try to cook it in a different way.
I just started the process of building a UDS to experiment a bit.
I've been making my own sausages and dried salami for a while and also some other cured meats too, so smoking is the next natural step.
I'll be around asking a lot of questions about that subject I guess...
But for now I just wanted to give you all a wave!
Fernando
