Thread: Barbecue & Meat Smoking

Originally Posted by CGarza

That's awesome. My dad worked in Rio Gallegos for 5 years in the mid 90's and he used to tell me about these "asados". He had a co-worker come into lower South Texas for a visit after he finished his time there and he could not fathom that we would "smoke" a piece of meat for 5,6- 13 hours. He found it a bit odd.

Yah, when you are used to 45 minutes start to finish, it's a bit of a cultural shock to find that meat is cooked for 12 hours Once you taste it, though, you realize that there's more than one way to make good meat on burning wood!

One thing you don't find around here is organ meat, liver, kidney, sweetbreads and that stuff, which is pretty commonplace down there. I toss it in the grill all the same, but eat it alone, as none of my friends can muster the stomach to have a go at it.

Now, have you heard of "mojo" or "chimichurri"? I make a killer one, and that everyone slathers on their meat!

BTW, what was your old man doing in Rio Gallegos? A few more miles and you fall off the map!

had a friend from kansas who would bring back all kinds of wacky sauces when he went home. some of it looked like it was made out back in the garage. best one, which was definitely not home brewed, was Chef Dan's Wild and Spicy. love to savor that stuff again.

BBQ in the USA seems to have a completely different definition to BBQ over here in AUSTRALIA. You guys seem to go to a LOT of effort to create wonderfully marinated and charred, huge slabs of different types of meats that look oh so mouth wateringly fantastic. Over here, everybody BBQ's all through the year. Stores over here sell prepacked BBQ meats consisting of Sausages (Snags), Lamb Cutlets (Chops), Beef Steak (Steak) and the odd Shaslick or Chevapchichi if the chef feels like winding it up a knotch. This pic is typical of what you will see at an Australian BBQ or 'Barbie'.
Oh.... and we also drink a lot of beer too.


I can't wait to get over there one day and get into some authentic Northern American BBQ!

Originally Posted by MykelDR

BBQ in the USA seems to have a completely different definition to BBQ over here in AUSTRALIA. You guys seem to go to a LOT of effort to create wonderfully marinated and charred, huge slabs of different types of meats that look oh so mouth wateringly fantastic. Over here, everybody BBQ's all through the year. Stores over here sell prepacked BBQ meats consisting of Sausages (Snags), Lamb Cutlets (Chops), Beef Steak (Steak) and the odd Shaslick or Chevapchichi if the chef feels like winding it up a knotch. This pic is typical of what you will see at an Australian BBQ or 'Barbie'.
Oh.... and we also drink a lot of beer too.


I can't wait to get over there one day and get into some authentic Northern American BBQ!

honestly thats what a normal grilling event looks like over here too. summertime comes and at least every other day my grill has beef patties/sausage/bratwurst/hot dogs/pork chops/ steaks and on and on, but when i talk about BBQ (as opposed to grilling) it means lots of smoke sauce/rub and a lot of meat

Today my friends are coming and we have a grilled-day german style with beef/sausages and premium dark german beer.Have a great weekend guy´s

I've been learning to slow cook on my Weber kettle... I just bought a cheap offset smoker; my winter project is to make some modifications and have a real nice barbecue machine come spring time.