Thanks Marco, one day you gonna have to post a recipe so we can taste something from your homeland. Also I agree about the meat being medium rare.
Lo de la yuca y la ''guasacaca'' se oye bien.....:)
Thanks Marco, one day you gonna have to post a recipe so we can taste something from your homeland. Also I agree about the meat being medium rare.
Lo de la yuca y la ''guasacaca'' se oye bien.....:)
La yuca is my favorite!! I like it very much con un sancocho de gallina colombiano
I like the steaks either rare or medium rare, depending on the moon
Rare is my favorite, but here in PR people like the meat burnt...
You got the recipe Phsyco, just salt and fire!
After starting this thread and getting advice from you guys, I decided to retire my old grill, and start a new brick grill project. This is the outcome so far:
I intend to make a brick oven for pizzas as well, and maybe build a chimeney on top of the grill, what do you guys think?
Looks great, congratz.
He is the mason. I hope I had the skills to build it by my own
The grill looks great.
I would put a chimney on top of that right away. Your eyes will thank you. Also your girl. They don't like smoky smelling guys in their beds...
Make sure it (the chimney) is large and tall enough to "pull" all the smoke away from you. Keep in mind to arrange a light to help you see your food during night time.
primo chill spot
Thanks marco, you are right. That makes perfect sense.
Sdeisen Thanks !!
Awesome corner monster. If you build the chimney large enough you could put a grate inside and a door and use it as a smoker.
Awesome corner monster. If you build the chimney large enough you could put a grate inside and a door and use it as a smoker.
That´s a tought brother, I love smoked stuff. If you guys have any links for that , or any other advice it would be heartly appreciatted!!
Something like this.....
Something like this.....
Those black doors are access to the grates where you put the meat, but instead of having them on the side like this..... you put them in the chimney. I had something similar of what you have but with the smoking area integrated on the chimney itself.
Ok, then you mean the doors on the chimney, you just put some mezquite wood in the grill bellow and let them smoke in the chimney, while the doors are for acces to the grate and the meat right? Great idea. I will do that. As soon as I get my oven done, i will go for step 2: Smoker !! :thumbsup2:
Ok, then you mean the doors on the chimney, you just put some mezquite wood in the grill bellow and let them smoke in the chimney, while the doors are for acces to the grate and the meat right? Great idea. I will do that. As soon as I get my oven done, i will go for step 2: Smoker !! :thumbsup2:
Exactly! Also if you're going to smoke something for a long time (I do my pork ribs 8-10 hrs) you could put a metal container with water on the grill below so the steam rising could keep the meat moist. BTW mezquite is my favorite wood to use.
Mezquite is the bomb, I love the flavor it conveys to the meat!
Enjoying the final product!!
hecha!! :thumbsup2:
use it in good health
beautiful family
Turns out Gonzalo is quite the ladies man
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