Author Archive

Basting With Brine (Salmuera) »

Salmuera (brine) is a fantastic, yet overly simple, concoction to use as a basting sauce (previously mentioned in the simple adobos post). I’ve said before that salt is largely the only seasoning used on barbecued meats in Argentina. Salmuera stays in line with that tradition yet also includes the added benefit of keeping meats that [...]

The Matambre Challenge: Round One »

Click Here For The Matambre Challenge Overview Reminder Remember this is half fun and half research. The results of this challenge may not be indicative of whether or not these methods of preparation do what they are supposed to do. Sometimes you just get a poor quality cut of meat that nothing can defeat yet [...]

The About page is up »

Finally got around to putting up an “about” page. Upper left under the logo below the home page link. Probably reads like a !@#!ing 6th grade book report, like the rest of what I write, but at least its something. I’ll add some more stuff to it now and then but until that time….here you [...]

The Matambre Challenge »

Matambre translated into English means shoe leather. Some, however, might try to convince you that it is a word mash up of matar (to kill) and hambre (hunger) to equal matambre (hunger killer). Pay no attention to them. I imagine hunger killer was chosen because your jaw will be in so much pain after eating [...]

To The New Year »

Wow, 2006 went by really fast! I hate when time just flies away. We decided to take an excursion out to Cabo San Pablo for New Years Day. The weather was beautiful and I think everyone was out in the countryside having a picnic, asado, or just drinking some mate in the sun while enjoying [...]

Russian Salad – Ensalada Rusa »

At many barbecue parties around the world you’ll find classic dishes that accompany the main attraction of meats. In Korea you’ll see different types of kimchi and pickled vegetables. In the Caribbean, rice and beans and plantains. In the U.S., potato salad, cole slaw, and corn. One of the classics in Argentina is ensalada rusa, [...]

Lomo – Tenderloin »

One of the most prized and expensive cuts of meat on the market is the tenderloin. In Argentina, the tenderloin is known as lomo. Pork tenderloin is called lomo de cerdo but for beef it is simply lomo; beef country remember. Tenderloin is a long tube-shaped cut of meat that runs along the spinal section. [...]

Matambre De Cerdo – Pork Flank Steak »

If you love pork or I should say if you really love grilled pork, matambre de cerdo is a definite must on the meats to cook list. This thin cut of meat is basically a pork flank steak. Matambre de cerdo sucks up that smokey flavor from cooking over hot coals like a sponge. For [...]

Choripan! »

It is the end of the day. You have the urge to grill something but you don’t want to end up making a big deal out of it. After a quick run to the supermarket to grab a few items, you light the fire. Crack open some cold beers or a bottle of wine to [...]

Pizza a la parrilla – Grilled Pizza »

…or barbecued pizza. I’m going to continue off the beaten path for a bit because I just couldn’t resist a little more experimentation. I was reading SaltShaker the other day, very well written site by the way if you have not come across it yet. Actually before I go further, if you want the dish [...]

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